Garlic Butter Chicken Pasta (Print Version)
# Ingredients:
→ Seasoned Chicken Bits
01 -
1 tsp Italian herbs mix
02 -
1/2 tsp fine salt
03 -
1 tsp paprika powder
04 -
1 1/2 lb (680g) boneless chicken breast, chopped small
05 -
1/4 tsp crushed chili flakes (optional)
06 -
1/2 tsp ground black pepper
→ Pasta and Creamy Base
07 -
1 1/2 cup (360ml) rich heavy cream
08 -
12 oz (340g) any preferred pasta (spaghetti, penne, or fettuccine)
09 -
1 cup (100g) finely grated Parmesan cheese
→ Garlic and Fats
10 -
6 tbsp butter, split into portions
11 -
1/4 cup freshly chopped parsley
12 -
8 cloves of garlic, finely minced (used at different times)
13 -
2 tbsp olive oil for cooking
# Instructions:
01 -
Boil water with salt, cook pasta till just firm to the bite following the package details, then drain and put it aside.
02 -
In a pan, heat 2 tbsp butter with olive oil, toss chicken and spices in, and cook till golden (5-6 min). Stir in garlic for a minute or two, then remove and keep warm.
03 -
Using the same pan, melt the leftover butter, lightly cook garlic, then mix in Parmesan and cream. Let it bubble gently till thick and smooth.
04 -
Mix the finished pasta into the sauce, toss in the cooked chicken, stir nicely, and top with parsley. Serve it while hot.
# Notes:
01 -
You can add veggies like sautéed mushrooms or steamed broccoli for variety.
02 -
For extra heat, throw in more chili flakes or a bit of hot sauce.
03 -
Store leftovers in the fridge for up to three days and reheat well.