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Juicy chicken chunks with buttery garlic sauce mixed into creamy pasta with parmesan cheese. This fancy-looking meal uses basic ingredients but turns into something you'd expect from a high-end restaurant. The best part? It's done in half an hour, so it works for busy weeknights or when you want to impress someone special.
We make this at our house about twice every month, and I'm always happy to whip it up. I love how the smell of butter and garlic fills up the kitchen - everyone shows up at the table before I've even called them for dinner.
What You'll Need
- Boneless chicken breasts: Try to get fresh ones that are all about the same size, then cut them into equal-sized chunks.
- Good unsalted butter: This starts your whole sauce off right. Getting European butter will make it even richer.
- Fresh garlic cloves: Pick firm ones without spots. Don't use the stuff from jars - it just won't taste the same.
- Heavy cream: Get the full-fat kind for a sauce that's super smooth and sticks to your pasta nicely.
- Parmesan cheese: Grab a block of real Parmigiano-Reggiano and grate it yourself for the best melt and flavor.
Cooking Steps
- Get Everything Ready:
- Cook your pasta in very salty water until it's just firm to the bite. Cut chicken into same-size bits. Chop up fresh garlic right before cooking.
- Work Your Magic:
- Cook chicken in garlic-infused butter until golden outside. Take chicken out so it doesn't get tough. Make your creamy sauce in that same pan.
- Bring It All Together:
- Mix pasta with the parmesan cream sauce. Put chicken back in. Stir everything around until each piece is coated perfectly.
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I first made this back when I was in cooking school and it's stayed one of my favorites ever since. There's something almost magical about how the garlic butter makes this amazing golden crust on the chicken while keeping everything juicy inside.
Tasty Pairings
This rich pasta dish goes great with some crispy roasted asparagus or a simple arugula salad with lemon dressing. If you're feeling extra hungry, throw in some homemade garlic bread to mop up all that yummy sauce.
Easy Variations
Swap chicken for shrimp if you want a seafood version. For something earthier, toss in some cooked mushrooms and green peas. Or go Mediterranean by adding sun-dried tomatoes and fresh spinach leaves.
Keeping Leftovers
Put any extras in a container with a tight lid and keep in the fridge for up to three days. When you warm it up, add a little splash of cream or saved pasta water to make the sauce smooth again. Heat it slowly, stirring now and then.
There's a reason this garlic butter chicken pasta has become my go-to dish. The mix of tender chicken, perfectly cooked pasta, and that rich, velvety sauce just brings folks together. Whether it's a family dinner or you've got friends over, every bite of this meal delivers pure comfort and happiness.
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Frequently Asked Questions
- → Can I switch the pasta type?
- Yes, go with any shape you like - penne, spaghetti, or fettuccine. Just follow the cooking times on the package.
- → What if my sauce feels too thick?
- Save a splash of pasta water before draining, then add it to loosen up the sauce.
- → Can I throw in some veggies?
- Definitely! Add things like broccoli, spinach, or mushrooms while cooking the chicken.
- → Is there a lighter swap for heavy cream?
- You can use half-and-half. It’ll be less rich, but a bit of cream cheese added in will help thicken it up.
- → How do I store and warm up extras?
- Keep it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it’s dry.