Garlic Butter Chicken Parmesan

This garlic butter chicken pasta has become my weeknight dinner savior, combining juicy chicken bites with a luscious parmesan cream sauce that coats every strand of pasta perfectly. The combination of tender chicken and silky pasta creates a restaurant-quality meal that comes together in just 30 minutes.

I first created this recipe when my sister dropped by unexpectedly for dinner. With just pantry staples and some chicken from the freezer, this dish was born and has since become her most requested meal whenever she visits.

Ingredients

• Boneless skinless chicken breasts: cut them into uniform pieces for even cooking
• Fresh garlic: brings aromatic depth that powdered versions simply cannot match
• Unsalted butter: allows you to control the saltiness of the final dish
• Fettuccine or linguine: these wider noodles hold the creamy sauce beautifully
• Freshly grated parmesan cheese: avoid pre-grated varieties which contain anti-caking agents
• Heavy cream: creates that luxurious silky texture that makes this dish special
• Salt and pepper: essential for proper seasoning at every stage
• Fresh parsley: optional but adds a bright finishing touch

Step-by-Step Instructions

Prep Work:

Cut chicken into uniform bite-sized pieces about 1-inch cubes for even cooking. Mince garlic finely and measure out all other ingredients before starting to cook. Bringing everything to room temperature helps create a smoother sauce.

Cook the Chicken:

Heat a large skillet over medium-high heat and add 2 tablespoons butter until it melts and begins to bubble slightly. Add chicken pieces in a single layer without overcrowding and let them cook undisturbed for about 2 minutes before stirring. Continue cooking for 5-7 minutes total until golden brown on the outside and no longer pink inside. Properly browned chicken creates a deeper flavor profile.

Create the Garlic Infusion:

Reduce heat to medium and add minced garlic to the cooked chicken. Season with salt and pepper and stir constantly for about one minute until the garlic becomes fragrant but not browned. Garlic burns easily and becomes bitter so watch it carefully during this stage.

Develop the Cream Sauce:

Pour in the heavy cream and add remaining butter allowing it to melt into the sauce. Stir in the grated parmesan gradually to prevent clumping and create a smooth emulsion. Let the mixture simmer gently for 2-3 minutes until it begins to thicken slightly coating the back of a spoon.

Cook the Pasta:

While preparing the chicken and sauce bring a large pot of generously salted water to a rolling boil. Cook pasta according to package directions until al dente. Before draining reserve about 1/2 cup of the starchy pasta water this is crucial for adjusting sauce consistency later.

Combine and Finish:

Add the drained pasta directly to the skillet with the chicken and sauce. Toss everything together gently using tongs to ensure the pasta is evenly coated. If the sauce seems too thick gradually add small amounts of the reserved pasta water until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.

Save

The garlic butter component of this dish is truly transformative. I discovered by accident that allowing the butter to brown slightly before adding the chicken creates a nutty undertone that elevates the entire dish. My family now insists I make it this way every time claiming they can taste the difference when I rush through this step.

Make-Ahead Options

This dish can be prepared up to two days in advance and stored in the refrigerator. When reheating add a splash of milk or cream and warm over low heat stirring occasionally to prevent the sauce from breaking. The flavors actually deepen overnight making this an excellent meal prep option for busy weeks.

Customization Ideas

This recipe serves as a wonderful base for customization. Try adding sautéed mushrooms for an earthy variation or toss in some spinach during the final minute of cooking for added color and nutrition. For a spicy kick incorporate red pepper flakes when cooking the garlic or substitute some of the parmesan with pecorino romano for a sharper flavor profile.

Serving Suggestions

Serve this creamy pasta dish with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy notes beautifully. For a complete meal crusty garlic bread on the side provides the perfect vehicle for scooping up any remaining sauce.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce overnight so when reheating add a small amount of cream or milk to restore the creamy consistency. I recommend reheating on the stovetop over medium-low heat rather than microwave to prevent the sauce from separating.

Recipe FAQs

→ What pasta types work best with this dish?

While the original calls for fettuccine or linguine, any medium to wide pasta works beautifully. Pappardelle, tagliatelle, or even penne can hold the creamy sauce well. Whole wheat or gluten-free varieties can be substituted based on dietary preferences.

→ Can I prepare any components ahead of time?

Yes! You can cut the chicken into bite-sized pieces and store them in the refrigerator up to a day ahead. You can also mince the garlic in advance. For best results, prepare the creamy sauce fresh when cooking, as reheating can cause separation.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half or whole milk for heavy cream (though the sauce won't be as thick). You can also use less butter and increase the pasta water to maintain creaminess. Consider adding more vegetables like spinach, peas, or roasted red peppers for added nutrition.

→ What's the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream to revitalize the sauce. Stir frequently to prevent sticking. Microwaving is convenient but may result in slightly overcooked chicken - use medium power and heat in short intervals, stirring between each.

→ What can I serve as sides with this dish?

A simple green salad with vinaigrette provides a refreshing contrast to the rich pasta. Roasted vegetables like asparagus, brussels sprouts, or broccoli complement the creamy flavors nicely. For a complete meal, add garlic bread or a crusty baguette to soak up the delicious sauce.

→ Can I use pre-grated parmesan cheese?

While freshly grated parmesan melts more smoothly and has better flavor, pre-grated cheese can work in a pinch. Look for varieties without anti-caking agents for best melting results. The flavor won't be quite as rich, but the convenience may outweigh this on busy nights.