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Here's my buttery garlic chicken paired with creamy parmesan pasta. It's basically comfort food in a bowl - tender chunks of chicken swimming in garlicky butter sauce alongside fettuccine wrapped in smooth parmesan cream. This dish always gets two thumbs up at home, whether you're throwing together a quick weeknight dinner or feeding the whole family.
What you'll love about it
This dish blends Italian-American flavors with good old-fashioned comfort food vibes. The smooth parmesan sauce works so well with the buttery garlic-infused chicken bites. The best part? It comes together super fast, making it perfect for busy weeknights without skimping on flavor.
What you'll need
- Chicken: 500g chicken breast cut into melt-in-your-mouth chunks.
- Olive oil: 2 tablespoons to get that chicken nicely browned.
- Butter: 60g total for both amazing sauces.
- Garlic: 6 chunky cloves for plenty of flavor.
- Seasonings: Salt, pepper and Italian herbs to boost the taste.
- Fettuccine: 350g cooked with a bit of bite, Italian-style.
- Cream: 25cl for that velvety sauce texture.
- Parmesan: 100g freshly grated - don't skip this.
- Broth: 12cl to give the sauce more depth.
- Parsley: A good bunch, finely chopped for freshness.
Simple cooking steps
- The pasta
- First thing I do is cook my fettuccine in a big pot of salted water until they've got just a little bite left.
- The chicken
- In my big skillet, I brown the chicken pieces with olive oil and spices for about 6-8 minutes until they turn golden.
- The garlic sauce
- I melt butter over medium heat, toss in garlic until the kitchen smells amazing, then add my chicken back to coat it in this wonderful sauce.
- The creamy sauce
- In another pan, I start my sauce by melting butter with garlic, then pour in cream and broth. I mix in parmesan which thickens everything up nicely.
- Putting it together
- I coat the pasta with creamy sauce, put my chicken pieces on top, and sprinkle fresh parsley all over.
Insider tips
Try adding a touch more garlic butter right on top of your finished dish - it's so good. You can swap in different pasta shapes if you want. A squeeze of lemon adds a brightness I really enjoy, just like my favorite chef Ina Garten suggests. And always grate your parmesan fresh - that's the real secret to an amazing sauce.
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Storing and serving
This dish tastes best when you eat it right away to enjoy that creamy texture. You can keep leftovers in the fridge for two days in an airtight container. When reheating, I prefer using a pan on low heat or the microwave while keeping an eye on it to maintain that smooth sauce.
Frequently Asked Questions
- → Can I make this ahead of time?
Pasta is best served fresh, but you can prep the chicken earlier and gently warm it in the sauce just before serving.
- → Which pasta works best?
Fettuccine is a great choice, but any long pasta like linguine or spaghetti works well to soak up the creamy sauce.
- → How do I keep the sauce from getting too thick?
Reserve some pasta water while cooking. Add a splash if the sauce feels too thick when mixing.
- → Can I use pre-cooked chicken?
Yes, cooked chicken works fine. Add it at the end and warm it through in the sauce to avoid drying it out.
- → Is there a substitute for parmesan?
Parmesan gives the best flavor, but pecorino romano or grana padano are excellent options. Avoid milder cheeses that might lack intensity.