Description
Creamy Garlic Butter Chicken Pasta a rich and satisfying pasta dish with tender chicken in a velvety garlic butter sauce.
Ingredients
For the Pasta:
- 10 oz pasta (fettuccine, penne, or rigatoni)
- 1 tablespoon salt for pasta water
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Garlic Sauce:
- 4 tablespoons butter
- 6 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1¼ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 3 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining. Set aside.
- Season chicken pieces with salt and pepper. Heat olive oil in large skillet over medium-high heat. Cook chicken 5-7 minutes until golden and cooked through. Transfer to plate and cover.
- Reduce heat to medium. Add butter to same skillet. Once melted, add minced garlic and cook 30-45 seconds until fragrant.
- Sprinkle flour over garlic butter and whisk constantly for 1-2 minutes to cook out flour taste.
- Gradually add chicken broth while whisking, then add heavy cream. Simmer 3-4 minutes, whisking frequently, until sauce begins to thicken.
- Return chicken to skillet, add cooked pasta. Toss together, adding pasta water as needed for desired consistency. Remove from heat and stir in Parmesan until melted.
- Season with salt, pepper, and red pepper flakes to taste. Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for best melting and texture.
- Don’t let garlic brown or it will become bitter.
- Add pasta water gradually to achieve perfect sauce consistency.
- Best served immediately while sauce is hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes