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Garlic Butter Chicken Pasta

Garlic butter chicken pasta in a skillet with creamy Parmesan sauce and fresh parsley garnish
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Garlic Butter Chicken Pasta is a rich, creamy one-pan dinner made with tender golden chicken, fettuccine, and a smooth garlic Parmesan sauce. Simple ingredients, big flavor, and ready to serve in 30 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces fettuccine or linguine pasta
  • 4 tablespoons unsalted butter, divided
  • 4 cloves fresh garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain and set aside.
  2. While pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken in a single layer, season with salt and pepper, and cook 5 to 7 minutes turning once, until golden brown and internal temperature reaches 165 degrees F. Remove from skillet and set aside.
  3. Reduce heat to medium. Melt remaining 2 tablespoons of butter in the same skillet. Add minced garlic and cook 1 minute, stirring constantly until fragrant. Do not let it brown.
  4. Pour in chicken broth and bring to a light simmer. Cook 2 to 3 minutes to reduce slightly.
  5. Reduce heat to low. Stir in heavy cream, freshly grated Parmesan, and Italian seasoning. Stir until cheese is fully melted and sauce is smooth. Add a splash of reserved pasta water if sauce is too thick.
  6. Return cooked chicken and drained pasta to the skillet. Toss until fully coated in the garlic butter sauce. Taste and adjust salt and pepper.
  7. Plate immediately and garnish with fresh parsley. Serve hot.

Notes

  • Freshly grated Parmesan melts far better than pre-shredded and produces a smoother, silkier sauce.
  • Reserve pasta water before draining – the starch helps loosen the sauce without diluting the flavor.
  • Substitute half-and-half or whole milk for heavy cream for a lighter version. The sauce will be thinner but still flavorful.
  • Not recommended for freezing as the cream sauce separates upon thawing. Best enjoyed fresh or within 3 to 4 days from the refrigerator.
  • Add a pinch of red pepper flakes for a subtle heat boost.

Nutrition

Find it online: https://www.benefitiany.com/garlic-butter-chicken-pasta/