Juicy chicken bites tossed in garlic butter and served over creamy Parmesan pasta – your new favorite weeknight indulgence in under 45 minutes.
🕒 Servings & Timing
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Dietary Tags: High-Protein, Comfort Food
✅ Ingredients Checklist
For the Chicken
Boneless, skinless chicken breasts (bite-sized pieces)
Olive oil
Unsalted butter
Garlic cloves, minced
Salt & black pepper
Italian seasoning
Fresh parsley (for garnish)
Extra garlic butter (optional drizzle)
For the Pasta
Fettuccine or pasta of choice
Unsalted butter
Garlic cloves, minced
Heavy cream
Parmesan cheese, grated
Chicken broth
Salt & black pepper
🔪 Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Sear the chicken: Heat olive oil in a large pan over medium-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Cook for 6–8 minutes until golden and cooked through. Remove and set aside.
Make garlic butter chicken: In the same pan, reduce heat to medium. Melt butter and sauté minced garlic until fragrant. Return chicken to the pan and toss to coat in garlic butter.
Make the creamy sauce: In another pan, melt butter over medium heat. Add garlic and cook briefly. Slowly pour in cream and chicken broth, bringing to a gentle simmer.
Add cheese & season: Whisk in Parmesan until smooth and thickened. Season to taste with salt and pepper.
Toss the pasta: Add drained pasta to the sauce and toss to coat evenly.
Serve: Plate the pasta, top with garlic butter chicken, garnish with parsley, and drizzle with extra garlic butter if desired.
💡 Notes
Use freshly grated Parmesan for a smoother, melt-in-your-mouth sauce.
Don’t overcook the chicken — golden and just cooked is the sweet spot.
Pasta water can be added (1–2 tbsp) if the sauce needs thinning later.
This dish works great for meal prep — store sauce and chicken separately from pasta for best results.
🖼️ Hero Image & Intro
This Garlic Butter Chicken Pasta is rich, savory, and surprisingly simple. You get ultra-tender chicken bites infused with buttery garlic flavor and a luscious Parmesan cream sauce coating every strand of fettuccine. It’s that restaurant-style dinner you crave — made with pantry staples and ready in under 45 minutes.
👩🍳 Step-by-Step Cooking Guide
1. Boil the Pasta
Use well-salted water and cook pasta until al dente.
Tip: Save ½ cup of pasta water in case you want to loosen the sauce later.
2. Cook the Chicken
Sear chicken in olive oil with Italian seasoning.
Tip: Don’t overcrowd the pan — sear in batches if needed for a better crust.
3. Make the Garlic Butter
Lower the heat and melt butter in the same pan. Add garlic until just golden. Toss in the chicken.
Tip: Add an extra tablespoon of butter if you like it extra rich.
4. Start the Cream Sauce
In a new pan, melt butter and sauté garlic. Add cream and broth gradually.
Tip: Keep stirring — don’t let the cream boil hard.
5. Melt in Cheese
Whisk in Parmesan until fully melted and the sauce thickens.
Tip: Let it simmer gently to avoid separation.
6. Combine Pasta and Sauce
Add pasta to sauce and toss well to coat.
Tip: If the sauce seems thick, a splash of pasta water helps bring it all together.
7. Assemble the Dish
Plate creamy pasta, top with garlic butter chicken, sprinkle parsley, and drizzle any remaining garlic butter.
Tip: Want heat? Add red pepper flakes on top.
🧂 Ingredient Details & Substitutions
Chicken Breast: Use boneless thighs for a juicier option.
Parmesan Cheese: Avoid pre-grated for smoother sauce. Pecorino Romano can be used for a saltier kick.
Heavy Cream: Half-and-half works in a pinch, but won’t be as rich.
Pasta Options: Fettuccine holds the sauce well, but penne or linguine are great alternatives.
Italian Seasoning: Sub with dried oregano + basil combo.
Quick Substitutions:
Dairy-Free? Use plant-based cream + nutritional yeast instead of Parmesan.
Gluten-Free? Use gluten-free pasta.
No chicken broth? Water + a pinch of bouillon works fine.
🍽️ Variations & Serving Ideas
Flavor Variations
Add spinach or sun-dried tomatoes for color and flavor.
Mix in a handful of sautéed mushrooms with the sauce.
Toss in red chili flakes for a spicy version.
Diet-Friendly Tips
Keto? Use zucchini noodles or shirataki pasta.
Lower-calorie? Use milk instead of cream and reduce butter slightly.
Serving Suggestions
Pair with garlic bread or a simple Caesar salad.
Add a squeeze of lemon over the chicken for brightness.
Serve with a glass of crisp white wine (like Pinot Grigio).
🧊 Storage & Make-Ahead Info
Fridge: Store chicken and pasta separately for best texture. Keeps 3–4 days.
Freezer: Not ideal — cream sauces can separate, but the chicken freezes well.
Reheating: Reheat pasta gently on stovetop with a splash of cream or milk. Chicken reheats best in a skillet.
Make-Ahead Tip: Cook the chicken and sauce a day ahead; toss with fresh pasta when ready to serve.
🔍 Nutrition (Per Serving, Estimated)
Calories: ~620 kcal
Protein: 36g
Carbs: 45g
Fat: 34g
Sodium: ~550mg
Allergens: Dairy, gluten (unless modified)
Diet Tags: High-Protein, Comfort Food
❓ FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicier and add more flavor.
Q: Can I substitute the cream?
A: You can use half-and-half or even milk with a cornstarch slurry, but it won’t be as rich.
Q: Will this work with gluten-free pasta?
A: Yes — just cook to al dente and don’t over-toss it in the sauce.
Q: Can I make it spicy?
A: Totally — add red pepper flakes or a touch of cayenne to the garlic butter.
Q: What if my sauce breaks or gets too thick?
A: Add reserved pasta water or a splash of warm broth and whisk until smooth again.
📝 Personal Note
This dish came from my craving for something indulgent but fast — the kind of comfort food that feels like a treat without needing a restaurant reservation. Garlic butter and creamy pasta are magic on their own, but when paired with juicy chicken and fresh parsley? Total winner. I make this once a week and never get bored.
💬 Share Your Version!
Tried this Garlic Butter Chicken Pasta? Leave a comment below or tag me on Instagram @yourbloghandle — I love seeing how you make it your own!