Garlic Butter Chicken Pasta
Creamy garlic butter pasta tossed with tender chicken and fresh parsley, perfect for a comforting meal.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 300 g pasta penne, fettuccine, or your choice
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1.5 cups heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley plus extra for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Season the chicken with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes until golden brown and cooked through. Add butter and garlic, stir to coat, and cook for 1-2 minutes more. Remove chicken and set aside.
- Melt butter in the same skillet over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream, stir to combine, and bring to a simmer. Stir in Parmesan cheese and Italian seasoning. Cook for 2-3 minutes until slightly thickened.
- Add cooked pasta to the skillet with the sauce. Toss to coat evenly. Stir in parsley and season with salt and pepper to taste.
- Plate the pasta and top with garlic butter chicken. Garnish with extra parsley and serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream.