Garlic Butter Chicken Pasta

This hearty garlic butter chicken dish has become my weeknight dinner hero, combining juicy chicken bites with a velvety Parmesan pasta that never fails to satisfy even the pickiest eaters in my household.

I first made this recipe when I needed something quick but impressive for unexpected dinner guests. Now it has become our go-to comfort food that my family requests at least twice a month during busy weeks.

Ingredients

• For the chicken
• Boneless, skinless chicken breasts: Cut into bite-sized pieces, provides the perfect protein base that cooks quickly and absorbs all the wonderful flavors.
• Olive oil and unsalted butter: Create the perfect combination for sautéing with higher smoke point from oil and rich flavor from butter.
• Fresh garlic cloves: Essential for that aromatic punch that makes this dish special. Look for firm bulbs with tight skin.
• Paprika: Adds a subtle smoky flavor and beautiful color to the chicken. Spanish paprika works wonderfully here.
• Garlic powder: Reinforces the garlic flavor in a more mellow, evenly distributed way.
• Salt and black pepper: Fundamental seasonings that enhance all other flavors.
• For the pasta
• Pasta of choice: Penne or fettuccine work particularly well as they hold the creamy sauce in their ridges or wide surfaces.
• Unsalted butter: Creates the base for the sauce allowing you to control the saltiness.
• Fresh garlic: Infuses the cream sauce with warm aromatic flavor.
• Heavy cream: Provides the luxurious rich base for the sauce. Make sure it is well within date for proper thickening.
• Parmesan cheese: Adds nutty, salty depth. Always grate fresh from a block for superior melting and flavor.
• Italian seasoning: Incorporates herbs like oregano, basil, thyme in perfect balance. Crush between your fingers before adding to release oils.
• Fresh parsley: Brightens the rich sauce with color and fresh herbal notes. Look for vibrant green bunches.

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water, adding approximately 1 tablespoon of salt per 4 quarts of water for properly seasoned pasta. Bring to a rolling boil before adding pasta. Cook according to package directions until al dente, typically 8 to 10 minutes. Reserve half a cup of pasta water before draining in case you need to adjust sauce consistency later. Drain but do not rinse to preserve the starchy coating that helps sauce adhere.

Season and Prepare Chicken:

Cut chicken into uniform 1-inch pieces to ensure even cooking. In a bowl, toss chicken with paprika, garlic powder, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper, making sure each piece is thoroughly coated. Let chicken sit with seasoning for at least 5 minutes if time allows to penetrate the meat.

Cook the Chicken Bites:

Heat a large skillet, preferably cast iron or nonstick, over medium heat. Add olive oil and wait until it shimmers. Add seasoned chicken pieces in a single layer without overcrowding, giving each piece space to brown properly. Cook undisturbed for 3 minutes before flipping to develop golden crust. Continue cooking for another 2 to 4 minutes until chicken reaches 165°F internal temperature and is no longer pink inside.

Create Garlic Butter Coating:

Reduce heat to medium low. Add butter to the skillet with chicken, allowing it to melt completely. Add minced garlic and stir continuously for 60 to 90 seconds until fragrant but not browned, as garlic can quickly burn and become bitter. Toss chicken to coat thoroughly in the garlic butter, ensuring every piece is glistening. Transfer chicken to a clean plate, keeping warm.

Make Creamy Parmesan Sauce:

In the same skillet, without cleaning it, melt 2 tablespoons butter over medium heat, capturing all the flavorful chicken bits left behind. Add minced garlic and cook for exactly 60 seconds until aromatic and just starting to soften. Pour in heavy cream slowly while stirring continuously to incorporate any browned bits from the pan. Allow cream to come to a gentle simmer with small bubbles around the edges.

Finish the Sauce:

Once cream is simmering, add grated Parmesan gradually while whisking constantly to prevent clumping. Sprinkle in Italian seasoning, crushing it between your fingers first to release the essential oils. Cook sauce for 2 to 3 minutes, stirring frequently with a wooden spoon until it coats the back of the spoon. If sauce becomes too thick, add a splash of reserved pasta water.

Combine Components:

Add cooked pasta directly to the sauce in the skillet. Using tongs or two large spoons, gently toss for a full minute, ensuring every strand or piece is thoroughly coated with the creamy sauce. Stir in chopped parsley, reserving some for garnish. Taste and adjust seasoning, adding salt and pepper as needed.

Plate and Serve:

Divide the creamy pasta between warmed plates, creating a bed for the chicken. Arrange garlic butter chicken bites on top of the pasta, distributing evenly. Sprinkle with additional fresh parsley and a light dusting of freshly grated Parmesan if desired. Serve immediately while hot and creamy.

Pin

The heavy cream is truly the secret star in this recipe. I once tried substituting half and half to lighten it up, but the sauce broke and never achieved that silky texture. The genuine richness of heavy cream creates that restaurant quality sauce that clings perfectly to both pasta and chicken, giving the dish its memorable comfort food status.

Recipe Questions & Answers

→ How can I ensure the chicken is tender?

Be sure to not overcook the chicken. Cook it over medium heat until it's golden brown and cooked through.

→ What type of pasta works best for this dish?

Any pasta like penne or fettuccine can work, but choose your favorite for the best experience.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or a dairy-free alternative, but the sauce might not be as rich.

→ What can I use instead of Parmesan cheese?

Pecorino Romano or Grana Padano are great substitutes for Parmesan cheese in this recipe.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I make this dish spicy?

Yes, add a pinch of red pepper flakes to the sauce for a slightly spicy kick.

→ What protein alternatives can I use?

You can substitute the chicken with shrimp, tofu, or even just add vegetables for a meatless option.