Garlic Butter Chicken Pasta
A comforting and delicious dish combining garlic, butter, chicken, and pasta, perfect for family dinners.
Ingredients
Main ingredients
- 1 pound chicken breast, diced (or substitute with turkey for a leaner option)
- 8 ounces pasta (like penne or fettuccine) (use gluten-free pasta if needed)
- 4 tablespoons unsalted butter (olive oil can be used for a lighter touch)
- 4 cloves garlic, minced (or use garlic powder in a pinch)
- 1 cup chicken broth (homemade or store-bought)
- ½ cup heavy cream (almond milk works for a lighter version)
- to taste salt and pepper
- for garnish fresh parsley, chopped (for a fresh pop of color and taste)
Instructions
Cooking Steps
- In a large pot of salted boiling water, cook pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through (about 7–8 minutes).
- Toss in the minced garlic and cook for an additional minute, letting the aroma fill your kitchen.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a low simmer, allowing the sauce to thicken slightly (about 3–4 minutes).
- Add the cooked pasta to the skillet, tossing everything together to ensure each piece of pasta is coated in that garlicky, buttery sauce. Melt in the remaining butter and mix well.
- Sprinkle with chopped parsley for color and freshness before serving warm.
Notes
For an even creamier finish, consider adding a dollop of cream cheese or mascarpone cheese while making the sauce. Storage: Place any uneaten pasta in an airtight container and refrigerate for up to three days.