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This creamy garlic butter chicken pasta mixes juicy chicken chunks with a smooth Parmesan cream blend. The crispy chicken and perfectly cooked pasta swim in a velvety sauce that seems fancy but comes together fast for a stepped-up dinner on busy nights.
I've played around with this dish tons of times, and I found that slowly cooking the garlic in butter makes all the difference. When garlic gets that light brown color and turns sweet, it changes this from just another pasta meal into something you'll want again and again.
Key Components
- Chicken Breast: Chop into same-sized 1-inch chunks for even cooking
- Fresh Garlic: Chop it yourself - the jarred stuff just won't cut it
- Heavy Cream: Makes the sauce stick to every bite
- Parmesan: Grate it right before cooking for the best melt
- Pasta: Go for chunky types like penne that grab more sauce
- Fresh Herbs: Cut through the richness
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Cooking Walkthrough
- 1. Get Everything Ready
- Cut chicken into equal chunks
- Get your pasta water boiling with salt
- Chop garlic and shred cheese yourself
- Set up all your stuff before you start cooking - 2. Brown Your Chicken
- Make sure your pan is super hot
- Cook chicken in smaller batches
- Look for that nice golden brown color
- Take it out and put it aside - 3. Create Your Sauce
- Turn heat down to medium
- Slowly cook garlic with butter
- Stir in cream bit by bit
- Mix in cheese a little at a time - 4. Put It All Together
- Put chicken back in the pan
- Toss in cooked pasta
- Mix until everything's coated
- Add salt and pepper as needed
Growing up with Italian cooking all around me, I learned you should always cook pasta a minute less than the box says, then finish it in the sauce so it soaks up all that amazing flavor.
Great Side Options
Try serving with a green salad dressed with lemony dressing to balance the richness. A glass of light Chardonnay works great with this dish.
Keeping Leftovers
Keep pasta and sauce in different containers. When you warm it up, add a tiny splash of cream to bring back the smooth texture.
Other Ways To Make It
Try mixing in cooked mushrooms, fresh spinach, or chopped sun-dried tomatoes to add more flavors and get some veggies in.
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I've made this pasta hundreds of times now, and I've learned that getting the timing right makes all the difference. When everything comes together at just the right moment, you'll get the creamiest sauce and pasta that's cooked just right.
Frequently Asked Questions
- → Which pasta holds the sauce best?
- Rotini and penne catch the sauce well, but any shape you like works fine.
- → Can chicken thighs be used?
- Definitely! Thighs are juicier and tender when cooked.
- → How to keep the sauce smooth?
- Stir constantly and keep the heat low when adding the cheese and cream.
- → Can I prep this in advance?
- It’s best fresh but stores fine for three days. Warm it up with a splash of cream.
- → What extras can I mix in?
- Spinach, mushrooms, or sun-dried tomatoes are great options to toss in.