Garlic Butter Chicken Creamy Parmesan (Print Version)
# Ingredients:
→ For the Chicken
01 -
450 g boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
4 tablespoons unsalted butter
04 -
4 cloves garlic, minced
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1 teaspoon Italian seasoning
08 -
Fresh parsley, chopped, for garnish
09 -
Extra garlic butter, optional, for drizzling
→ For the Pasta
10 -
340 g fettuccine or preferred pasta
11 -
2 tablespoons unsalted butter
12 -
2 cloves garlic, minced
13 -
240 ml heavy cream
14 -
100 g Parmesan cheese, grated
15 -
120 ml chicken broth
16 -
Salt, to taste
17 -
Black pepper, to taste
# Instructions:
01 -
Boil a large pot of salted water. Add pasta and cook until al dente, then drain and set aside.
02 -
Heat olive oil in a large pan over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 6-8 minutes until golden and fully cooked. Remove chicken and set aside.
03 -
Reduce heat to medium. Melt butter in the same pan and sauté minced garlic until aromatic. Return cooked chicken to the pan and toss to coat evenly with sauce.
04 -
In a separate pan, melt butter over medium heat. Sauté minced garlic briefly, then gradually add heavy cream and chicken broth. Bring to a gentle simmer.
05 -
Whisk in grated Parmesan cheese until melted and sauce thickens. Season with salt and pepper to preference.
06 -
Toss the drained pasta with the creamy Parmesan sauce to ensure even coating.
07 -
Plate the sauced pasta, top with garlic butter chicken bites, and garnish with chopped parsley. Drizzle extra garlic butter if desired.
# Notes:
01 -
Allow the cheese to melt off the heat for ultra-smooth sauce texture. Garnish just before serving for maximum freshness.