Description
This recipe features tender garlic butter chicken bites paired with creamy parmesan pasta, creating a rich and satisfying meal that’s perfect for a quick weeknight dinner. The chicken is sautéed to golden perfection in butter and garlic, then combined with a luscious parmesan cream sauce and perfectly cooked pasta for a comforting Italian-inspired dish.
Ingredients
Scale
Chicken & Sauce
- 1 pound Boneless Skinless Chicken Breasts, cut into bite-sized pieces
- Freshly minced Garlic, to taste (about 2-3 cloves)
- 3 tablespoons Unsalted Butter, divided
- 1 cup Heavy Cream
- Freshly grated Parmesan Cheese, to taste (about 1/2 cup)
- Salt & Pepper, to taste
Pasta
- 8 ounces Fettuccine or Linguine Pasta (your choice)
Garnish
- Fresh Parsley, optional, for garnish
Instructions
- Prep Your Ingredients: Mince the garlic cloves finely and cut the boneless skinless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Sauté the Chicken: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, approximately 6-8 minutes, stirring occasionally to cook evenly.
- Add Garlic and Seasoning: Stir in the freshly minced garlic, then season the chicken with salt and pepper to taste. Sauté for an additional minute until the garlic becomes fragrant, being careful not to burn it.
- Create the Sauce: Pour in the heavy cream while stirring constantly to avoid curdling. Add the remaining tablespoon of butter and freshly grated parmesan cheese. Continue stirring until the sauce is smooth, creamy, and slightly thickened.
- Cook the Pasta: Cook the fettuccine or linguine pasta according to the package instructions until al dente. Before draining, reserve some pasta water to help adjust the sauce consistency later.
- Toss It All Together: Drain the pasta and add it directly to the skillet with the chicken and cream sauce. If the sauce seems too thick, gradually add reserved pasta water a little at a time until the desired creaminess is reached. Toss to combine evenly.
- Serve: Garnish the dish with fresh parsley if desired and serve immediately while hot for the best flavor and texture.
Notes
- Use fresh garlic for the best flavor; adjust quantity based on your preference.
- Reserve pasta water to help thin the sauce if it thickens too much.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
