Velvety Garlic Butter Chicken (Print Version)
# Ingredients:
→ Poultry
01 -
680 g boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 -
340 g rotini pasta
→ Oils and Fats
03 -
2 tablespoons olive oil
04 -
4 tablespoons butter
→ Seasonings
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
→ Aromatics
09 -
5 garlic cloves, minced
→ Liquids
10 -
120 ml low sodium chicken broth
11 -
240 ml heavy cream
→ Cheese
12 -
60 g grated Parmesan cheese
→ Garnish
13 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Prepare rotini pasta in boiling salted water following package instructions. Drain well and set aside.
02 -
In a large skillet over medium heat, warm olive oil. Season chicken pieces with salt, black pepper, garlic powder, and onion powder.
03 -
Add seasoned chicken to the skillet. Sear until golden and fully cooked, approximately 6 to 8 minutes. Transfer chicken to a plate and reserve.
04 -
In the same skillet, reduce heat if necessary and melt butter. Add minced garlic and sauté until fragrant, about 1 minute.
05 -
Pour chicken broth and heavy cream into the skillet. Stir well and allow mixture to simmer for 3 to 4 minutes.
06 -
Add grated Parmesan cheese, stirring continuously until the cheese melts and the sauce achieves a smooth consistency.
07 -
Return cooked chicken and reserved rotini pasta to the skillet. Toss gently to ensure all components are thoroughly coated in the sauce.
08 -
Continue cooking for an additional 2 to 3 minutes, just until heated through. Sprinkle with chopped fresh parsley before serving if desired.
# Notes:
01 -
For optimal flavor, use freshly grated Parmesan and allow rest time for the sauce to thicken before combining with the pasta.