Garlic Butter Chicken

Name: Garlic Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 12 oz fettuccine (or preferred pasta); 6 cloves garlic (4 minced for chicken, 2 for pasta); 4 tbsp unsalted butter (plus 2 tbsp for pasta); 1 cup heavy cream; 1 cup grated Parmesan cheese; Olive oil; Chicken broth; Italian seasoning; Fresh parsley (for garnish)

A silky, savory dinner that feels like a warm hug on a plate, this Garlic Butter Chicken brings tender pieces of chicken and rich, creamy pasta together in a way that is both comforting and impressive. The garlic hits first, fragrant and toasty, followed by the lush mouthfeel of butter and heavy cream. Parmesan folds into the sauce to add a salty, nutty finish while a sprinkle of fresh parsley brightens each bite. The chicken is golden on the outside and juicy inside, and the fettuccine becomes glossy and perfectly coated. This dish is ideal for a cozy weeknight dinner, a casual date night at home, or any time you want a satisfying meal with minimal fuss. If you like creamy chicken pastas with bold garlic flavor, you might also enjoy the flavor profile found in this cowboy butter chicken pasta variation.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Tender, lean protein; cut evenly so pieces cook at the same rate.
12 oz fettuccine (or preferred pasta)
Use fettuccine for silky sauce coverage, or swap to your favorite pasta shape.
6 cloves garlic (4 minced for chicken, 2 for pasta)
Fresh garlic gives bright, aromatic flavor; separate portions for layers of garlic taste.
4 tbsp unsalted butter (plus 2 tbsp for pasta)
Unsalted butter lets you control seasoning; split between cooking chicken and making the sauce.
1 cup heavy cream
Creates a rich, smooth sauce that clings to the pasta.
1 cup grated Parmesan cheese
Adds salty, umami depth and helps thicken the sauce.
Olive oil
Used to brown the chicken without burning the butter.
Chicken broth
Thins the cream slightly and adds savory depth; use low-sodium if desired.
Italian seasoning
A dried herb blend that seasons the chicken simply and effectively.
Fresh parsley (for garnish)
Bright, fresh finish that contrasts the richness.

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook the fettuccine until just tender according to package directions. Before you drain, reserve a small cup of pasta water, then drain and set the pasta aside. Tip: Reserve more pasta water if you like a looser sauce.
Heat a splash of olive oil in a skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook, turning as needed, until golden brown and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté until fragrant, about 30 to 45 seconds, taking care not to let the garlic burn. Return the cooked chicken to the pan and toss to coat the pieces in the garlic butter.
In another pan, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining 2 minced garlic cloves and sauté briefly until fragrant. Stir in 1 cup heavy cream and enough chicken broth to reach your desired sauce volume, then simmer gently for 2 to 3 minutes to warm and combine flavors.
Whisk in 1 cup grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until you reach the right consistency.
Add the cooked fettuccine to the creamy sauce and toss until well coated. If needed, loosen the sauce with a splash of reserved pasta water to make it cling evenly to the pasta.
Serve the sauced pasta on plates and top with the garlic butter chicken. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Tip: For a pasta shape variation that changes texture, try bowtie or shells to catch more sauce.

Note: For a handheld twist, the same seasoned chicken and sauce can be adapted into wraps similar to cheesy garlic chicken wraps.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 950 per serving

Tips, Storage & Variations

Practical tips: Pat chicken dry before seasoning to encourage browning. Keep garlic cooking time short to avoid bitterness. Use reserved pasta water to adjust sauce thickness and help it cling to the pasta.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of chicken broth or reserved pasta water to restore creaminess.
Freezing: Cream-based pasta sauces do not always freeze well because texture can separate. If you must freeze, store chicken and pasta separately from the sauce. Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight and gently reheat with fresh cream if possible.
Flavor variations using only listed ingredients:
- Add extra grated Parmesan into the sauce for a nuttier, thicker finish.
- Use more garlic in either the chicken or sauce portions to intensify the garlic profile.
- Swap fettuccine for your preferred pasta shape to alter bite and sauce capture, or try a style similar to the garlic butter beef cheesy bowtie pasta for inspiration.
- Serve the chicken mixed into the pasta for a fully integrated dish or on top to showcase the golden pieces.

Note: You can also borrow a creamy steak-style technique from the garlic butter steak parmesan cream sauce to emphasize a richer, more concentrated sauce.

Frequently Asked Questions

How do I prevent the sauce from separating?
Whisk the Parmesan into warmed cream off high heat and add pasta water slowly. Avoid boiling once cheese is added.
Can I use milk instead of heavy cream?
Milk will thin the sauce and make it less rich. For best results stick with heavy cream.
Do I need to cook the chicken fully before adding it to the sauce?
Yes, brown and cook the chicken until no longer pink, then finish in the garlic butter to keep it juicy.
How much chicken broth should I use?
Use enough to reach the sauce volume you want. Start with a few tablespoons and add more if the sauce is too thick.
Can I make this ahead of time?
Prepare components separately, refrigerate, and gently reheat and assemble before serving.
Is fresh Parmesan necessary?
Freshly grated Parmesan melts and flavors the sauce better than pre-grated varieties.

Conclusion

I hope this Garlic Butter Chicken becomes a go-to in your weeknight rotation because it is quick, comforting, and full of garlic butter goodness. If you want more simple garlic butter chicken ideas, check out this cozy take on Garlic Butter Chicken with a 4 ingredient sauce and this one-pan version for easy cleanup at Garlic Butter Chicken one-pan recipe. Please try the recipe, adjust to your taste, and share how it turned out with friends or family for a warm, tasty meal.

Garlic Butter Chicken

Print Recipe

A silky, savory dinner of tender chicken and rich, creamy pasta, perfect for a cozy weeknight dinner or casual date night.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: None

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz fettuccine (or preferred pasta)
6 cloves garlic (4 minced for chicken, 2 for pasta)
4 tbsp unsalted butter (plus 2 tbsp for pasta)
1 cup heavy cream
1 cup grated Parmesan cheese
Olive oil
Chicken broth
Italian seasoning
Fresh parsley (for garnish)

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine until just tender according to package directions. Before you drain, reserve a small cup of pasta water, then drain and set the pasta aside.
Heat a splash of olive oil in a skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook, turning as needed, until golden brown and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté until fragrant, about 30 to 45 seconds, taking care not to let the garlic burn. Return the cooked chicken to the pan and toss to coat the pieces in the garlic butter.
In another pan, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining 2 minced garlic cloves and sauté briefly until fragrant. Stir in 1 cup heavy cream and enough chicken broth to reach your desired sauce volume, then simmer gently for 2 to 3 minutes to warm and combine flavors.
Whisk in 1 cup grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until you reach the right consistency.
Add the cooked fettuccine to the creamy sauce and toss until well coated. If needed, loosen the sauce with a splash of reserved pasta water to make it cling evenly to the pasta.
Serve the sauced pasta on plates and top with the garlic butter chicken. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired.