Description
This creamy Parmesan pasta with sautéed garlic butter chicken is a rich and comforting dish perfect for a satisfying dinner. Tender chicken breast pieces are seasoned and cooked to golden perfection, then combined with a luscious Parmesan cream sauce and al dente linguine or fettuccine pasta. Finished with fresh parsley for a subtle herbal note, this recipe brings a restaurant-quality meal to your home kitchen in under 30 minutes.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, freshly minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
Pasta
- 12 ounces linguine or fettuccine pasta
- Salt, for pasta water
Garnish
- 2 tablespoons chopped fresh parsley (optional)
- Additional Parmesan cheese, for serving
Instructions
- Season and Cook Chicken: Season the chicken pieces evenly with salt, pepper, and Italian seasoning. Heat butter and olive oil together in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic and Make Sauce: In the same skillet, 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. Gradually stir in the Parmesan cheese until melted and creating a smooth, creamy sauce.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Toss Pasta with Sauce and Chicken: Add the drained pasta to the skillet with the creamy sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to adjust consistency. Finally, add the cooked chicken back into the skillet and stir to combine all ingredients thoroughly.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley and additional Parmesan cheese for extra flavor and a fresh finish. Serve immediately while warm.
Notes
- Use fresh Parmesan cheese for the best flavor and smoothest sauce.
- Chicken thighs can be used instead of breast for a juicier texture.
- Reserve pasta water to loosen the sauce if it becomes too thick.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Add a pinch of red pepper flakes for a slight spicy kick if desired.
