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Garlic Butter Chicken Pasta featured image showcasing a creamy and delicious dish with golden-brown chicken and perfectly cooked pasta.

Garlic Butter Chicken Pasta Ultimate

This Garlic Butter Chicken Pasta is a comforting and flavorful dish featuring tender chicken and perfectly cooked pasta, all coated in a rich, garlicky, buttery sauce. It's an easy weeknight meal that's guaranteed to impress, and it can be customized with various additions like vegetables or spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb pasta fettuccine, spaghetti, or penne
  • 6 tbsp butter, divided
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt to taste
  • Pepper to taste
  • Water for boiling pasta

Equipment

  • Large skillet or Dutch oven
  • large pot
  • colander
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • Whisk or spatula

Method
 

  1. In a mixing bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Cook in batches if necessary to avoid overcrowding.
  4. Remove the chicken from the skillet and set aside.
  5. Bring a large pot of salted water to a boil.
  6. Add the pasta and cook according to package directions until al dente.
  7. Reserve about 1 cup of pasta water before draining.
  8. Drain the pasta and set aside.
  9. In the same skillet, melt the remaining 4 tablespoons of butter over medium heat.
  10. Add the minced garlic and cook for about 1 minute, or until fragrant.
  11. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  12. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  13. Let the sauce simmer for a few minutes, or until it thickens slightly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  14. Add the cooked pasta and chicken to the skillet with the garlic butter sauce.
  15. Toss to coat everything evenly. Add more pasta water if needed to reach your desired consistency.
  16. Garnish with fresh parsley and extra Parmesan cheese.
  17. Serve immediately and enjoy.

Notes

Don't overcook the chicken. Use fresh garlic for the best flavor. Salt your pasta water generously. Reserve pasta water to adjust sauce consistency. You can add vegetables like spinach, mushrooms, or sun-dried tomatoes. A pinch of red pepper flakes can add a little heat. For a richer sauce, add more heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or chicken broth if the sauce has thickened.