Garlic Butter Chicken Pasta (Printable Version)
# What You'll Need:
→ Poultry and Pasta
01 -
454 g chicken breast, cut into 2 cm cubes
02 -
227 g penne or rotini pasta
→ Sauce Components
03 -
56 g unsalted butter (4 tablespoons), at room temperature
04 -
2 cloves garlic, finely minced
05 -
240 ml heavy cream
06 -
100 g freshly grated Parmesan cheese
→ Seasonings and Garnish
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
Fresh basil leaves, for garnish
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add cubed chicken and cook, stirring occasionally, for 6 to 8 minutes until golden and cooked through.
03 -
Pour heavy cream into the skillet with the chicken and gradually stir in the grated Parmesan. Simmer gently for 3 to 5 minutes, stirring intermittently, until the sauce thickens and achieves a velvety texture. Season with salt and pepper to taste.
04 -
Add the cooked pasta to the skillet and toss thoroughly to coat each piece in the creamy sauce. Garnish with fresh basil leaves. Serve immediately while hot.
# Helpful Notes:
01 -
Use freshly grated Parmesan for optimal melting and flavor. Avoid overcooking chicken to maintain tenderness. Simmer the sauce slowly to prevent curdling and achieve a creamy consistency.