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Ultimate Creamy Garlic Butter Chicken Pasta

Close-up of Garlic Butter Chicken Pasta featuring grilled chicken slices over fettuccine noodles coated in a rich cream sauce.
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Follow these steps to make a rich and flavorful pasta dish featuring tender chicken coated in a velvety garlic butter cream sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 12 ounces fettuccine or penne pasta
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried Italian seasoning
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with salt and pepper.
  3. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the chicken broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Stir in the heavy cream and Italian seasoning. Bring the mixture to a gentle simmer, then reduce the heat to low.
  7. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta and chicken are well coated in the cream sauce.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the best flavor, use freshly grated Parmesan cheese; pre-grated cheese may not melt as smoothly.
  • If you prefer a tangier sauce, substitute 1/4 cup of the heavy cream with an equal amount of cream cheese, added with the cream.
  • Use fettuccine or penne as they hold the rich sauce well.

Nutrition

Find it online: https://flavorzine.com/garlic-butter-chicken-pasta-with-cream-sauce/