Description
Creamy garlic butter sauce hugging tender chicken and pasta? This 30-minute wonder has weeknight dinner written all over it. No fancy skills required, just serious flavor guaranteed.
Ingredients
Scale
- 8 oz (225g) fettuccine or pasta of your choice
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons (56g) butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- Season chicken pieces with salt and pepper. Pat dry with paper towels.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes until golden and cooked through. Transfer to a plate.
- Reduce heat to medium-low. Add remaining 2 tablespoons butter to the skillet.
- Add minced garlic, Italian seasoning, and red pepper flakes. Cook for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Simmer until reduced by half, about 3-4 minutes.
- Stir in heavy cream and simmer for 2-3 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and smooth.
- Return chicken to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
- Remove from heat, sprinkle with fresh parsley, and season with additional salt and pepper to taste. Serve immediately.