Garlic Butter Chicken Pasta (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
3 tablespoons butter, divided
03 -
3 cloves garlic, minced
04 -
1 teaspoon paprika
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon chili flakes
08 -
1 tablespoon fresh parsley, chopped
→ For the Creamy Parmesan Pasta
09 -
8 ounces pasta (fettuccine, penne, or your choice)
10 -
1 tablespoon olive oil
11 -
2 cups heavy cream
12 -
1 cup grated Parmesan cheese
13 -
1 teaspoon garlic powder
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
1/4 teaspoon nutmeg
# Instructions:
01 -
Boil pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
Season chicken with paprika, salt, pepper, and chili flakes (if using). Heat 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through. Add 1 tablespoon butter and minced garlic to the skillet. Stir to coat the chicken in garlic butter. Remove chicken and set aside.
03 -
In the same skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add heavy cream, garlic powder, salt, black pepper, and nutmeg (if using). Bring to a simmer. Stir in Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water.
04 -
Toss the cooked pasta in the sauce until evenly coated.
05 -
Plate the pasta and top with garlic butter chicken bites. Garnish with parsley, if desired.
# Notes:
01 -
Substitute shrimp for chicken or add vegetables like spinach or mushrooms for variations.
02 -
Store leftovers in the refrigerator for up to 3 days, reheating in a skillet with a splash of cream. Avoid microwaving.