Garlic Butter Chicken Parmesan Pasta

This garlic butter chicken with creamy parmesan pasta has become my weeknight dinner hero when I need to impress without spending hours in the kitchen. The tender chicken bites swimming in garlicky butter paired with rich, creamy pasta creates that restaurant-quality meal that makes everyone think you've been cooking all day.

The first time I made this dish was for an impromptu dinner with friends who dropped by unexpectedly. The way their eyes lit up with that first bite told me this recipe needed to become a regular in my rotation. Now it's requested at nearly every family gathering.

Ingredients

• Boneless skinless chicken breasts: cut into bite sized pieces for quick cooking and maximum flavor absorption
• Butter and olive oil: combination creates the perfect searing medium without burning
• Fresh garlic cloves: provide aromatic punch that dried versions simply cannot match
• Heavy cream: creates a luxuriously smooth sauce that coats every strand of pasta perfectly
• Fresh grated Parmesan cheese: melts beautifully and provides that signature umami depth
• Italian seasoning blend: saves time while delivering complex herbal notes
• Fresh parsley: brightens the rich dish with color and fresh flavor

Step-by-Step Instructions

Cook The Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook until just al dente, usually 1-2 minutes less than package directions indicate. The pasta will continue cooking slightly when added to the sauce. Reserve a small cup of pasta water before draining in case you need to loosen the sauce later.

Season And Cook The Chicken:

Pat the chicken pieces completely dry with paper towels to ensure proper browning. Season generously with paprika, garlic powder, salt and pepper, making sure each piece is evenly coated. Heat olive oil in a large skillet until shimmering but not smoking. Add chicken pieces without overcrowding, working in batches if necessary. Let them cook undisturbed for 2-3 minutes before stirring to develop a golden crust. Continue cooking until all pieces are golden brown and reach 165°F internally.

Create The Garlic Butter Finish:

Reduce heat to medium-low before adding butter to the pan with cooked chicken. Once butter melts completely, add minced garlic and stir constantly for 60-90 seconds until fragrant but not browned. Garlic burns easily and becomes bitter, so watch carefully. Toss chicken to coat in the aromatic garlic butter, letting the flavors infuse for about 2 minutes. Remove chicken and set aside covered to stay warm.

Develop The Cream Sauce:

Using the same skillet with all those flavorful browned bits, melt additional butter over medium heat. Add minced garlic and cook just until fragrant, about 30 seconds. Pour in heavy cream slowly while stirring to incorporate all the flavor from the pan. Allow to simmer gently until you see the first few bubbles around the edges. Add Parmesan cheese in small handfuls, stirring between additions to ensure smooth melting. Sprinkle in Italian seasoning and let the sauce gently simmer for 2-3 minutes until it coats the back of a spoon.

Combine And Serve:

Add cooked pasta directly to the sauce, tossing gently but thoroughly to coat every strand. If sauce seems too thick, add a splash of reserved pasta water to reach desired consistency. Stir in fresh parsley, taste and adjust seasoning if needed. Plate the pasta, arrange the chicken bites on top, and finish with extra parsley and freshly cracked black pepper for a beautiful presentation.

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I absolutely adore the moment when the garlic hits the butter in this recipe. That intoxicating aroma fills my kitchen and immediately draws everyone in to see what's cooking. My youngest daughter always appears within seconds, asking if she can help grate the Parmesan, mostly so she can sneak little cheese nibbles when she thinks I'm not looking.

Storage And Reheating

This dish keeps remarkably well in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled, which is completely normal. To reheat, add a splash of milk or chicken broth to a skillet over medium-low heat. Add the pasta and chicken, then cover and gently warm, stirring occasionally until heated through. Avoid microwave reheating if possible as it can cause the sauce to separate and the chicken to toughen.

Perfect Substitutions

This recipe welcomes many adaptations based on what you have available. Chicken thighs make an excellent substitute for breast meat, offering even more flavor and moisture. For a lighter version, swap heavy cream with half and half mixed with a teaspoon of cornstarch. Those avoiding dairy can use coconut cream with nutritional yeast instead of Parmesan. The pasta type is entirely flexible. Penne catches sauce in its ridges, while fettuccine offers that classic flat surface for cream sauce, but any pasta you enjoy will work beautifully.

Serving Suggestions

While this dish stands perfectly on its own, pairing it with simple sides elevates the meal to dinner party worthy status. A bright arugula salad dressed with lemon vinaigrette cuts through the richness beautifully. Garlic bread provides the perfect vehicle for sopping up extra sauce. For wine pairing, choose a medium-bodied Chardonnay or Pinot Grigio to complement without overpowering the creamy elements.

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Frequently Asked Questions About the Recipe

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work excellently in this dish. They tend to be more flavorful and juicy than breasts. Just ensure they're cut into bite-sized pieces and cooked until they reach an internal temperature of 165°F (74°C).

→ What pasta shapes work best with this creamy sauce?

Pasta shapes that hold creamy sauces well are ideal. Besides penne and fettuccine mentioned in the ingredients, other great options include rigatoni, farfalle (bow ties), or fusilli. The ridges or curves in these shapes help capture the delicious Parmesan sauce.

→ Can I make this dish lighter?

For a lighter version, substitute the heavy cream with half-and-half or a mixture of milk and cornstarch (to thicken). You could also use less butter and add more herbs for flavor. Consider increasing the ratio of protein to pasta for a more balanced meal.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce, as it tends to thicken when cold. Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the sauce from breaking.

→ What vegetables would complement this dish?

This creamy pasta pairs beautifully with sautéed spinach, steamed broccoli, roasted asparagus, or cherry tomatoes. You could either serve them on the side or incorporate them directly into the dish. Adding peas or sun-dried tomatoes to the sauce would also provide a nice color contrast and nutritional boost.

→ Is there a dairy-free alternative for this recipe?

Yes, you can make a dairy-free version by using plant-based butter, coconut cream instead of heavy cream, and nutritional yeast or dairy-free Parmesan alternatives. Cashew cream (blended soaked cashews with water) can also create a creamy base for the sauce.