A delicious and creamy Garlic Butter Chicken Pasta recipe that combines tender chicken, pasta, and a rich garlic butter sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 ounces fettuccine, linguine, or penne
1 tablespoon salt (for pasta water)
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons unsalted butter
6 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese (for garnish)
Chopped parsley (for garnish)
Cracked black pepper (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
In a bowl, toss the chicken with the paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
Reduce the heat to medium. Melt the butter in the same skillet. Add the minced garlic and cook for 30–60 seconds, until fragrant. Pour in the chicken broth and simmer for 2 minutes. Stir in the heavy cream and Italian seasoning. Simmer for 3–4 minutes, stirring occasionally. Add the Parmesan cheese and stir until melted and smooth. Stir in the lemon juice and crushed red pepper flakes, if using.
Return the cooked chicken to the skillet. Add the cooked pasta and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. Stir in the chopped parsley.
Serve immediately, topped with extra Parmesan cheese, chopped parsley, and cracked black pepper.
Notes
Store in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Warm gently in a skillet over low heat with a splash of milk, cream, or chicken broth to loosen the sauce.
Chicken thighs can be substituted for chicken breasts for extra juicy, flavorful results.
Add vegetables such as spinach, broccoli, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.
For a lighter version, substitute half-and-half for the heavy cream.
Serve with garlic bread and a crisp Caesar or garden salad for a complete meal.