Creamy Garlic Butter Chicken Pasta
Creamy Garlic Butter Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Butter Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 ounces cream cheese, softened, cut into cubes
- 1 cup chicken broth
- 1/2 cup heavy cream, optional, for extra richness
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
Prepare the chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika until evenly coated.
⏱️ 5 min
- 3
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 4
Make the creamy garlic butter sauce: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Whisk in the cream cheese: Add the cubed cream cheese to the skillet and whisk continuously until it has melted and is smooth. This may take a few minutes.
⏱️ 3 min
- 6
Finish the sauce: Gradually whisk in the chicken broth and heavy cream (if using) until the sauce is smooth and combined. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
⏱️ 4 min
- 7
Combine and serve: Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning as needed.
⏱️ 3 min
- 8
Garnish and serve: Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Butter Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Butter Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 ounces cream cheese, softened, cut into cubes
- 1 cup chicken broth
- 1/2 cup heavy cream, optional, for extra richness
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
Prepare the chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika until evenly coated.
⏱️ 5 min - 3
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 4
Make the creamy garlic butter sauce: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Whisk in the cream cheese: Add the cubed cream cheese to the skillet and whisk continuously until it has melted and is smooth. This may take a few minutes.
⏱️ 3 min - 6
Finish the sauce: Gradually whisk in the chicken broth and heavy cream (if using) until the sauce is smooth and combined. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
⏱️ 4 min - 7
Combine and serve: Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning as needed.
⏱️ 3 min - 8
Garnish and serve: Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min