I love this dish for how perfectly balanced it is. The garlic butter adds depth and aroma to the chicken, while the creamy Parmesan sauce brings a luxurious, velvety finish to every bite. The chicken is pan-seared to a golden crisp and tossed with fragrant herbs, then piled over fettuccine for the ultimate comfort meal. It’s indulgent without being overly heavy, and I can pull it together in under an hour with simple ingredients I usually have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
Boneless, skinless chicken breasts (cut into bite-sized pieces)
Olive oil
Unsalted butter
Garlic
Salt
Black pepper
Italian seasoning
Fresh parsley (for garnish)
Optional: Extra garlic butter for drizzling
For the Pasta:
Fettuccine or any pasta of choice
Unsalted butter
Garlic
Heavy cream
Grated Parmesan cheese
Chicken broth
Salt
Black pepper
Directions
I start by bringing a large pot of salted water to a boil. I cook the pasta until al dente, then drain and set it aside.
While the pasta is cooking, I heat olive oil in a large pan over medium-high heat. I add the chicken, season with salt, pepper, and Italian seasoning, and cook for 6–8 minutes until golden brown and fully cooked. Once done, I remove the chicken and set it aside.
In the same pan, I reduce the heat to medium, melt the butter, and sauté the minced garlic until it’s fragrant. Then I return the cooked chicken to the pan and toss it in the garlic butter.
In a separate pan, I melt more butter and quickly sauté another clove or two of garlic. Then I slowly stir in the heavy cream and chicken broth. I bring it to a gentle simmer to allow the flavors to meld.
I whisk in the grated Parmesan cheese until it’s melted and the sauce thickens. I adjust the seasoning with salt and pepper to taste.
I toss the cooked pasta in the creamy Parmesan sauce until fully coated and glossy.
To serve, I plate the pasta and top it with the garlic butter chicken. I finish it off with a sprinkle of chopped parsley and a drizzle of extra garlic butter if I want a more decadent finish.
Servings and Timing
This recipe serves 4 people and takes about 45 minutes in total—20 minutes to prep and 25 minutes to cook. It’s perfect for a comforting dinner that doesn’t require hours in the kitchen.
Variations
I sometimes add spinach or sun-dried tomatoes to the sauce for extra flavor and color.
For a spicy kick, I sprinkle in crushed red pepper flakes while sautéing the garlic.
I’ve made this with shrimp instead of chicken and it’s just as delicious.
For a lighter version, I substitute half of the cream with milk and add a splash of lemon juice for brightness.
I occasionally swap the fettuccine for penne, linguine, or even zucchini noodles for a lower-carb option.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them gently in a skillet over low heat, adding a splash of cream, milk, or chicken broth to bring the sauce back to life. The chicken stays tender, and the pasta reabsorbs the flavors beautifully.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use boneless, skinless thighs for a juicier and more flavorful result. Just adjust the cooking time slightly as thighs may take a bit longer.
How do I keep the sauce from getting grainy?
I always remove the sauce from direct heat before adding the Parmesan cheese. Melting the cheese slowly and whisking well helps keep it smooth and creamy.
Can I make this ahead of time?
This dish is best served fresh, but I’ve made the chicken and sauce a day ahead and reheated it with good results. Just cook the pasta fresh and toss everything together before serving.
What kind of Parmesan should I use?
I use freshly grated Parmesan for the best texture and flavor. Pre-shredded versions don’t melt as smoothly and may make the sauce clumpy.
Is this recipe gluten-free?
The sauce and chicken are naturally gluten-free, but I use gluten-free pasta if I’m avoiding gluten. Also, be sure to check that the broth and cheese are gluten-free brands.
Conclusion
Garlic Butter Chicken Creamy Parmesan is my definition of comfort food done right—rich, flavorful, and totally satisfying. Whether I’m making it for a special dinner or a cozy night in, it always feels like a treat. With minimal prep and maximum flavor, this dish has earned its place in my regular dinner rotation.
Golden garlic butter chicken served over silky Parmesan cream pasta—rich, flavorful, and perfect for a satisfying weeknight dinner.
Ingredients
For the Chicken
450 g boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Extra garlic butter (optional, for drizzling)
For the Pasta
340 g fettuccine or preferred pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
240 ml heavy cream
100 g Parmesan cheese, grated
120 ml chicken broth
Salt, to taste
Black pepper, to taste
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Cook Chicken: Heat olive oil in a large pan over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Sauté for 6–8 minutes until golden and fully cooked. Remove chicken and set aside.
Make Garlic Butter Chicken: In the same pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Return cooked chicken to the pan and toss to coat with the garlic butter.
Prepare Parmesan Sauce: In a separate pan, melt butter over medium heat. Sauté garlic briefly, then add heavy cream and chicken broth. Simmer gently.
Add Cheese: Whisk in grated Parmesan and let melt off the heat for a smooth, creamy texture. Season to taste with salt and pepper.
Combine Pasta: Toss cooked pasta with the Parmesan sauce until fully coated.
Assemble: Plate creamy pasta, top with garlic butter chicken, and garnish with chopped parsley. Drizzle with extra garlic butter if desired.
Notes
Let cheese melt off the heat to avoid graininess in the sauce.
Fettuccine works best, but any pasta will pair well.
