Garlic Butter Chicken Pasta
A quick and comforting 30-minute meal featuring tender seared chicken and al dente pasta tossed in a rich, creamy garlic butter and Parmesan sauce. Perfect for busy weeknights, this one-skillet wonder balances savory, buttery flavors with a touch of brightness from fresh herbs and lemon.
Equipment
- 1 Large Pot For boiling the pasta until al dente.
- 1 Large skillet or deep pan For searing the chicken and simmering the creamy sauce.
- 1 Colander For draining the cooked pasta.
- 1 Tongs or wooden spoon For flipping the chicken and tossing the pasta in the sauce.
- 1 Whisk To smoothly blend the cream and Parmesan cheese without lumps.
- 1 Measuring Cups and Spoons For accurate portioning of the sauce ingredients.
Ingredients
For the Chicken & Pasta Base:
- 1 lb boneless skinless chicken breasts (cut into bite-sized cubes)
- 8 oz pasta fettuccine, penne, or spaghetti work best
- 1 tbsp olive oil
- Salt and black pepper to taste, for seasoning the chicken
For the Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 5–6 cloves garlic finely minced
- 1 cup heavy whipping cream or half-and-half
- 1/2 cup chicken broth optional, for deglazing the pan
- 1/2 cup freshly grated Parmesan cheese plus extra for garnish
- 1 tsp Italian seasoning or fresh chopped parsley
- Optional: A splash of dry white wine for deglazing and a squeeze of fresh lemon juice (for brightness)
Instructions
Boil the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1/4 cup of pasta water, and set aside.
Sear the Chicken:
- Season the cubed chicken generously with salt and black pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook for 5–7 minutes until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate.
Sauté the Garlic:
- Reduce the heat to medium-low. Add the remaining butter to the skillet.
- Add the minced garlic and sauté for about 1 minute until fragrant. (Optional: If using white wine, pour it in now and let it reduce by half).
Build the Creamy Sauce:
- Pour in the heavy cream (or half-and-half) and chicken broth. Whisk gently and let it simmer for 2–3 minutes until it slightly reduces.
- Slowly stir in the freshly grated Parmesan cheese and Italian seasoning. Whisk continuously until the cheese is completely melted and the sauce is smooth. Taste and adjust salt and pepper if needed.
Combine and Toss:
- Return the cooked chicken to the skillet.
- Add the drained pasta and toss everything together until the pasta is evenly coated in the garlic butter sauce. (If the sauce is too thick, add a splash of the reserved pasta water).
Garnish and Serve:
- Remove from heat. Stir in a squeeze of fresh lemon juice if desired.
- Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
-
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the pasta and sauce separately if possible to prevent the pasta from becoming mushy.
- Reheating: Reheat gently on the stove over low heat, adding a splash of milk, cream, or water to bring back the creamy texture. Avoid boiling, which can cause the sauce to break.
- Freezing: Cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
- Dairy-Free/Lighter Option: To make it creamy without heavy cream, use a base of butter, garlic, and milk, thickened with a simple flour or cornstarch roux, plus extra Parmesan.
Frequently Asked Questions
- What ingredients are needed to make this pasta creamy without using heavy cream?
- Use butter, garlic, and milk as the base. Adding grated Parmesan cheese helps thicken and enrich the sauce naturally. You can also use a flour or cornstarch roux to add body.
- How do you create a flavorful white sauce for chicken pasta?
- Melt butter and cook crushed garlic until fragrant. Add a little flour to form a roux, then slowly stir in milk while whisking to avoid lumps. Cook until thickened, then mix in Parmesan cheese and seasonings.
- What are some tips for making this taste like a restaurant comfort food staple?
- Use fresh garlic and high-quality butter. Season the chicken well, cook the pasta strictly to al dente, and finish the dish with a squeeze of fresh lemon to brighten the rich flavors.
- Can I use pre-grated Parmesan cheese?
- It is highly recommended to use freshly grated block Parmesan. Pre-grated bagged cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting smoothly.
Tips & Tricks
- Flavor Enhancement: A splash of dry white wine added to the garlic and butter before the cream adds a wonderful depth of flavor. Let it reduce before adding the cream.
- Texture Tip: Never boil the cream sauce vigorously once the cheese is added, as high heat can cause the dairy to separate and become grainy. Keep it at a gentle simmer.
- Brightness: A small squeeze of fresh lemon juice right before serving cuts through the richness of the butter and cream, balancing the dish perfectly.
Plating and Garnishing
- Garnish: Top with freshly chopped parsley, a crack of black pepper, and a generous dusting of extra Parmesan cheese.
- Serving Style: Serve in warm, shallow bowls to keep the pasta hot. Pair with crusty garlic bread on the side to soak up any extra sauce.
- Pairings: Balance the rich, creamy pasta with a simple green salad tossed in a lemon vinaigrette, or serve alongside steamed broccoli or roasted asparagus. Pair with a crisp Sauvignon Blanc or Pinot Grigio.