Description
Garlic Butter Chicken Parmesan Pasta is a creamy, comforting dish combining tender seared chicken breast with a rich garlic butter sauce, parmesan cheese, and perfectly cooked fettuccine. Ready in just 30 minutes, this recipe is a delicious twist on classic chicken parmesan served over pasta, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts or thighs
- Salt and pepper, to taste
Pasta
- 12 oz fettuccine or linguine
Sauce
- 3 tablespoons butter (divided)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
- Extra parmesan cheese (optional)
Instructions
- Season Chicken: Pat the chicken breasts or thighs dry with paper towels and season both sides generously with salt and pepper to enhance flavor.
- Sear Chicken: Heat 2 tablespoons olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes per side until golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing.
- Cook Pasta: Meanwhile, cook the fettuccine or linguine in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water for the sauce.
- Prepare Sauce: In the same skillet used for the chicken, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until the sauce thickens, about 2-3 minutes. If the sauce feels too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
- Toss Pasta and Serve: Add the drained pasta to the skillet and toss to coat evenly with the creamy garlic parmesan sauce. Arrange the sliced chicken on top of the pasta and garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve immediately for best flavor.
Notes
- Use chicken breasts or thighs according to your preference; thighs tend to be juicier while breasts are leaner.
- Reserve some pasta water as it helps loosen the sauce for better coating on the noodles.
- If you prefer a spicier kick, add red pepper flakes when sautéing the garlic.
- For a lower-fat option, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Ensure the garlic is cooked just until fragrant to avoid bitterness.
