Description

Creamy Garlic Butter Chicken Pasta is a comforting and flavorful dish featuring tender chicken cooked in a rich garlic butter sauce with cream, Parmesan, and fresh parsley, tossed with your favorite pasta. This easy-to-make recipe delivers a delicious blend of savory, creamy, and slightly spicy notes with minimal fuss, perfect for a weeknight dinner or casual gathering.

Ingredients

Scale

Chicken and Seasoning

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and freshly ground black pepper to taste

Pasta

1 pound pasta (penne, rotini, or your favorite shape)

Sauce

1/2 cup (1 stick) unsalted butter
10 cloves garlic, minced (or more, to taste!)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
1/2 cup dry white wine (optional)
1/4 cup chicken broth

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Instructions

Season the chicken: Generously season the cubed chicken breasts with salt and freshly ground black pepper to enhance flavor before cooking.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 6-8 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
Melt the butter: Reduce heat to medium and add the unsalted butter to the same skillet. Allow it to melt completely, forming the base for the sauce.
Sauté the garlic: Add the minced garlic to the melted butter and cook while stirring constantly for 1-2 minutes until fragrant. Be careful not to burn the garlic as it will become bitter.
Deglaze with wine (optional): Pour in the dry white wine, if using, and let it simmer for 1-2 minutes until slightly reduced. This adds depth and acidity to the sauce.
Add the cream: Stir in the heavy cream and allow the mixture to simmer gently until it thickens slightly, which should take a few minutes.
Enrich the sauce: Turn heat to low and mix in the grated Parmesan cheese, chopped fresh parsley, and red pepper flakes if you like a little heat. Adjust seasoning with salt and pepper to your taste.
Cook the pasta: Meanwhile, cook the pasta following package directions until al dente. Be sure to reserve 1/2 cup of pasta water before draining to help adjust the sauce’s consistency later.
Combine chicken with sauce: Add the cooked chicken back into the skillet with the creamy garlic butter sauce, mixing gently to coat the chicken evenly.
Toss pasta and sauce: Add the drained pasta into the skillet. Toss everything together to ensure the pasta is well coated with the sauce. If the sauce seems too thick, gradually add the reserved pasta water one tablespoon at a time until you reach your desired consistency.
Serve: Serve the Creamy Garlic Butter Chicken Pasta immediately. Garnish with extra Parmesan cheese and fresh parsley if desired for an added burst of flavor and presentation.

Notes

For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
Use any pasta shape you like; penne, rotini, or fusilli work particularly well to hold onto the creamy sauce.
White wine is optional but recommended for added depth; if omitted, substitute with additional chicken broth.
Reserve pasta water helps loosen the sauce and create the perfect silky texture.
You can swap heavy cream for half-and-half for a lighter version, but the sauce will be less rich.
Make sure not to overcook the garlic to avoid bitterness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American