Garlic Butter Chicken Pasta

$- 12 ounces fettuccine pasta - 2 boneless, skinless chicken breasts, thinly sliced - 4 tablespoons unsalted butter Fettuccine pasta is the star of this dish. It has a wide shape that holds sauce well. Chicken breasts provide protein, making this meal filling. Unsalted butter adds richness and depth to the flavor. - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional for heat) Garlic brings bold flavor to the dish. Italian seasoning adds a mix of herbs that enhance taste. Red pepper flakes can add a nice kick if you like spice. - 1 cup chicken broth - 1 cup cherry tomatoes, halved - ½ cup freshly grated Parmesan cheese - ¼ cup fresh parsley, chopped (for garnish) Chicken broth gives body to the sauce and keeps it moist. Cherry tomatoes add sweetness and color. Parmesan cheese melts into the pasta, adding creaminess. Fresh parsley brightens the dish and adds a pop of green. Each ingredient plays a role in making this garlic butter chicken pasta simple and flavorful. {{ingredient_image_1}} To cook fettuccine to al dente, start with a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add 12 ounces of fettuccine pasta. Stir it well to prevent sticking. Cook the pasta according to the package instructions, usually about 8-10 minutes. You want it firm but tender. Check for doneness a minute before the time is up. When it's ready, drain the pasta but save about ½ cup of the cooking water for later. For the chicken, use thinly sliced boneless, skinless chicken breasts. Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter. Once the butter melts, add the chicken. Season it with salt, pepper, Italian seasoning, and red pepper flakes if you want some heat. Cook the chicken for about 5-7 minutes. Make sure it turns golden brown and is cooked through. When done, take the chicken out and set it aside. Now, let’s make the garlic butter sauce. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, toss in 4 cloves of minced garlic. Stir it for about 30 seconds. Be careful here; you don’t want to burn the garlic. It should smell great, not bitter. Next, pour in 1 cup of chicken broth and let it simmer. Add the halved cherry tomatoes. Cook this for about 3-4 minutes until the tomatoes soften. Now it’s time to bring the chicken back to the skillet. Also, add the drained pasta. Toss everything well. If the mix seems dry, add a bit of the reserved pasta water. Finally, add in ½ cup of freshly grated Parmesan cheese. Toss until it melts and mixes throughout the pasta. Taste it and adjust the seasoning with more salt and pepper if needed. For a nice look, garnish with ¼ cup of chopped fresh parsley and extra Parmesan if you like. This makes your dish pop and look so tasty! To boost the taste of your Garlic Butter Chicken Pasta, try adding more spices. Here are some great options: - Oregano: Adds a nice herbal note. - Basil: Gives a fresh, sweet flavor. - Thyme: Brings earthiness to the dish. - Lemon zest: Brightens the overall taste. You can mix and match these herbs to find what you like best. A pinch of smoked paprika can also add a warm, subtle depth. For a creamier sauce, adjust the amount of chicken broth. Start with one cup, then add more or less based on your taste. If you want it richer, stir in a splash of heavy cream. This will make it velvety and smooth. Remember to use the reserved pasta water to help thin the sauce. To keep your chicken juicy, slice it thinly. This helps it cook quickly and evenly. Season well with salt and pepper before cooking. Use medium-high heat to sear the chicken. This gives a nice brown color and locks in moisture. Cook it just until it’s no longer pink. Overcooking can make it dry. If you follow these tips, your chicken will be tasty and tender every time. Pro Tips Cook Pasta Al Dente: Always cook your pasta until al dente for the best texture. This will allow it to hold up better when mixed with the sauce. Use Fresh Garlic: For the most flavorful garlic butter sauce, use fresh minced garlic instead of pre-minced or powdered garlic. Adjust Creaminess: If you prefer a creamier sauce, gradually add more reserved pasta water until you reach your desired consistency. Garnish with Fresh Herbs: Finish your dish with a sprinkle of fresh parsley or basil to add a burst of color and freshness. {{image_2}} You can easily make this dish gluten-free. Just swap regular fettuccine for gluten-free pasta. Many brands offer great options that taste just as good. For a low-carb version, use zucchini noodles or spaghetti squash. Both will give you that nice texture without the carbs. You still get that garlic butter flavor, which is a win! If you want to change the protein, shrimp is a fantastic option. Shrimp cooks quickly and adds a lovely taste. Just sauté them for a few minutes until they're pink and juicy. Tofu is another great choice for a plant-based option. Press and cube the tofu, then fry it until golden. It absorbs flavors well and makes the dish filling. Adding seasonal vegetables can make this dish even better. Try tossing in spinach or kale for some greens. They wilt down nicely and add nutrition. Bell peppers or zucchini are great too. Just sauté them along with the chicken for extra flavor and color. You can even add some broccoli to make it more hearty. This dish is flexible, so feel free to get creative! To store Garlic Butter Chicken Pasta, let it cool first. Place the pasta in an airtight container. You can refrigerate it for up to three days. For longer storage, freeze it. Use a freezer-safe container or bag to prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, reheating is key. You want to keep it tasty. The best way is to use a skillet. Add a splash of chicken broth or water. Heat it over low to medium heat. Stir gently until it's warmed through. This helps keep the pasta moist and delicious. After cooking, Garlic Butter Chicken Pasta is safe to eat for three days in the fridge. If frozen, the quality may drop after three months, but it will still be safe. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it out. Yes, you can use other types of pasta. While fettuccine works great, you can try: - Spaghetti - Penne - Linguine - Farfalle Each type will change the dish slightly. Choose what you like or what you have on hand. To add more heat, you can try these tips: - Increase the red pepper flakes. - Add sliced jalapeños or fresh chili peppers. - Use spicy Italian sausage instead of chicken. These changes will give your dish a nice kick. Just be careful not to overdo it if you’re not used to spice. Yes, you can make this dish vegan. Here are some easy swaps: - Use plant-based butter instead of regular butter. - Replace chicken with tofu or chickpeas. - Swap chicken broth with vegetable broth. These changes will still keep your meal rich and tasty. You won't miss the chicken with these great flavors! You've learned how to craft a delicious Garlic Butter Chicken Pasta. From choosing the right ingredients to cooking techniques, each step plays a vital role. Remember to adjust seasonings for your taste, keep the chicken moist, and feel free to customize. Storing leftovers properly will help you enjoy this dish later. Try different variations to make it your own. Cooking is fun, and with practice, you can master this recipe easily. Enjoy your time in the kitchen and savor every bite!$

A delicious and creamy pasta dish featuring sautéed chicken, garlic butter sauce, and fresh tomatoes.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 ounces fettuccine pasta
2 pieces boneless, skinless chicken breasts, thinly sliced
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
0.5 teaspoon red pepper flakes (optional for heat)
to taste Salt and pepper
1 cup chicken broth
1 cup cherry tomatoes, halved
0.5 cup freshly grated Parmesan cheese
0.25 cup fresh parsley, chopped (for garnish)

Instructions

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta cooking water.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced chicken breasts, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes or until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn).
Pour in the chicken broth and bring it to a simmer. Add the halved cherry tomatoes and cook for 3-4 minutes until the tomatoes begin to soften.
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water as needed to reach desired creaminess.
Sprinkle in freshly grated Parmesan cheese, tossing until melted and evenly distributed throughout the pasta. Adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley and additional Parmesan if desired.

Notes

Feel free to adjust the amount of red pepper flakes for desired heat.

Keyword butter, chicken, garlic, pasta, quick meal