Imagine a cozy dinner where tender chicken meets silky, creamy pasta infused with rich garlic butter and parmesan. This one-pan Garlic Butter Chicken Pasta effortlessly combines bold flavors with a comforting texture, perfect for busy weeknights or casual gatherings.
Developed by Nicky Corbishley, this American-Italian fusion dish delivers juicy chicken chunks simmered in a deliciously smooth sauce. The easy prep and quick cooking time make it a reliable family favorite that never disappoints.
- One-pan cooking saves time and reduces cleanup after a busy day.
- The creamy garlic butter sauce perfectly coats tender chicken and pasta for irresistible flavor.
- Quick to prepare, making it perfect for weeknight dinners or last-minute guests.
- Flexible ingredients allow for easy swaps and additions to suit your taste.
Ingredients
- Oil: A tablespoon of neutral oil, perfect for browning chicken while keeping it juicy and flavorful.
- Chicken breasts (525g/18.5oz): Chopped into bite-sized pieces for quick cooking and tender texture.
- Salt (½ tsp): Enhances the natural flavor of the chicken and balances the seasoning.
- Black pepper (½ tsp): Adds subtle heat and depth to the dish’s seasoning.
- Paprika (1 tsp): Provides smoky warmth and rich color to the chicken.
- Dried oregano (1 tsp): Infuses a fragrant, herbaceous note traditional in Italian cuisine.
- Unsalted butter (2 tbsp): Melts into the sauce creating a rich, velvety base around the onion and garlic.
- Onion (1, thinly sliced): Adds sweetness and a slight crunch when sautéed gently.
- Garlic cloves (6, minced): Provides robust aromatic flavor essential to garlic butter sauce.
- Dried parsley (2 tsp) or fresh parsley (4 tbsp finely chopped): Brings a fresh herbaceous brightness to the creamy sauce.
- Chicken stock (960 ml / 4 cups): Used as cooking liquid, infusing pasta with flavor while cooking.
- Dried spaghetti (300g / 10.5 oz): Absorbs the buttery garlic sauce, creating a perfect creamy consistency.
- Double (heavy) cream (80 ml / 1/3 cup): Adds luscious creaminess to complete the silky sauce.
- Parmesan cheese (50g / ½ cup, grated): Melts into the sauce for umami richness and smooth texture.
- To Serve: Grated parmesan, finely chopped curly parsley, and black pepper: Enhances the final presentation and adds layers of fresh flavor and texture.
Instructions
- Season and Prep the Chicken
Sprinkle salt, black pepper, paprika, and dried oregano over the chicken pieces. Toss well to coat evenly, ensuring the seasoning penetrates the meat for flavorful bites.
- Cook the Chicken
Heat oil in a large frying pan over medium heat. Add chicken and cook for 5–6 minutes, turning often until golden brown and cooked through. Removing the chicken now prevents them from overcooking later in the sauce.
- Sauté the Onions in Butter
In the same pan, melt the unsalted butter. Add thinly sliced onions and cook gently for 2–3 minutes until translucent and tender. Stir frequently, scraping up any browned bits from the chicken for extra flavor.
- Add Garlic and Parsley
Stir in minced garlic and dried parsley, cooking for about 1 minute until fragrant. This step ensures the garlic flavor infuses the butter and onions, forming the sauce base.
- Simmer the Pasta in Chicken Stock
Pour in the chicken stock and bring it to a simmer. Add the dried spaghetti ensuring it is fully submerged in the liquid. Cover with a lid or foil and simmer gently for 10–12 minutes, stirring occasionally to prevent sticking. This method cooks pasta right in the sauce for maximum flavor.
- Finish with Cream, Parmesan, and Chicken
Once the pasta is nearly cooked, stir in the heavy cream and grated parmesan. Return the cooked chicken to the pan and cook for another 2–3 minutes, stirring to heat through and meld all flavors tightly together.
- Serve and Garnish
Divide the creamy chicken pasta into bowls. Top with extra grated parmesan, freshly chopped curly parsley, and a crack of black pepper for a beautiful and appetizing finish.
- Serve the dish immediately for best texture and freshness, as pasta absorbs sauce over time.
- Leftovers can be refrigerated and reheated with added cream or stock to loosen the sauce.
- Freezing is not recommended to maintain sauce and pasta quality.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat slowly in the microwave or on the stovetop, adding a splash of stock or cream to keep the sauce silky and prevent dryness.
Serving Suggestions
This Garlic Butter Chicken Pasta pairs beautifully with a crisp green salad or steamed vegetables to balance the richness. Serve with crusty bread to soak up the delectable sauce for an elevated dining experience.
- Use fresh garlic for the brightest flavor, but adjust quantity to taste if preferred milder.
- Add spinach or peas in the last few minutes for added color and nutrition.
- Swap chicken breasts for sausage or add cooked bacon for a smoky twist.
FAQs
- Can I use a different type of pasta?
Yes, this recipe works well with penne, fettuccine, or rigatoni. Adjust cooking time based on the pasta type to ensure tenderness.
- Is it possible to make this dish vegetarian?
You can omit the chicken and replace chicken stock with vegetable stock, adding hearty vegetables or plant-based protein for substance.
- What can I add to increase vegetable content?
Add fresh spinach, peas, or sun-dried tomatoes towards the end of cooking to incorporate vibrant flavors and nutrients.
- Can I prepare this recipe ahead of time?
It’s best served freshly made but can be refrigerated for up to two days. Reheat gently, adding cream or stock as needed.
- How do I know when the chicken is fully cooked?
Chicken pieces should be golden brown, firm to the touch, and reach an internal temperature of 165°F (75°C).
- What if I don’t have double cream?
Heavy cream or full-fat milk can be used as substitutes, though the sauce may be less rich and creamy.
- Can I add extra cheese?
Yes, feel free to add extra parmesan or a mix of Italian cheeses for a more indulgent dish.
Garlic Butter Chicken Pasta
Equipment
- 1 large frying pan
- 1 lid or foil to cover pan while simmering
- 1 bowl to hold cooked chicken
Ingredients
- 1 tbsp oil
- 3 chicken breasts chopped into small pieces (about 18.5 oz)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp unsalted butter
- 1 onion peeled and thinly sliced
- 6 cloves garlic peeled and minced
- 2 tsp dried parsley or 4 tbsp fresh parsley, finely chopped
- 4 cups 960 ml chicken stock
- 10.5 oz 300 g dried spaghetti
- ⅓ cup 80 ml double (heavy) cream
- ½ cup 50 g grated parmesan
- grated parmesan for serving
- finely chopped curly parsley for serving
- black pepper for serving
Instructions
- Sprinkle salt, black pepper, paprika, and oregano over the chopped chicken and mix to coat thoroughly.
- Heat oil in a large frying pan over medium heat.
- Cook the chicken for 5-6 minutes, turning often, until golden and cooked through. Remove and place in a bowl.
- Add butter to the pan and melt, then add sliced onion and fry gently for 2-3 minutes until translucent, stirring often.
- Add garlic and parsley, stir and cook for 1 minute.
- Pour in chicken stock and bring to a simmer. Add spaghetti ensuring it is covered with liquid.
- Cover the pan with a lid or foil and simmer gently for 10-12 minutes, stirring occasionally to prevent pasta sticking.
- Stir in cream and parmesan, then add the cooked chicken back to the pan.
- Cook for an additional 2-3 minutes, stirring occasionally, until chicken is heated through and sauce is creamy.
- Divide pasta between bowls and top with grated parmesan, chopped parsley, and freshly ground black pepper before serving.
Notes
- Best served immediately for optimal flavor and texture.
- Store leftovers refrigerated for up to two days and reheat with extra cream or stock to loosen sauce.
- Freezing is not recommended as it may affect sauce texture.
- Optional additions: spinach, peas, rocket, sun dried tomatoes, bacon, mushrooms, or chorizo.
- Chicken can be substituted with sausage for variation.
- Recipe scales well by maintaining ingredient ratios.
