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Creamy Garlic Butter Chicken and Pasta

A comforting and quick dish featuring tender pan-seared chicken and a silky garlic-butter cream sauce tossed with fettuccine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts Split/pounded to even thickness if large
  • 8 ounces fettuccine or pasta of choice Spaghetti, linguine, or penne work well
For the sauce
  • 4 tablespoons butter Unsalted preferred
  • 3 cloves garlic, minced Use more if you love garlic
  • 1 cup heavy cream Can be lightened with half-and-half plus a tablespoon of flour to thicken
  • 1 teaspoon Italian seasoning
  • Salt to taste Freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese Freshly grated yields best texture and melt
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Pat chicken dry and season both sides with salt, pepper, and a light sprinkle of Italian seasoning.
  2. Bring a large pot of salted water to a boil for pasta.
Cooking
  1. Cook pasta until just al dente according to package directions. Reserve about 1/2 cup pasta water, then drain.
  2. While pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon butter.
  3. Sear chicken 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove chicken and rest on a cutting board for 5 minutes, then slice.
  4. Lower heat to medium. Add remaining butter to the skillet. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it burn.
  5. Pour in heavy cream and sprinkle in Italian seasoning. Stir and simmer gently for 2–3 minutes until slightly thickened.
  6. Stir in grated Parmesan off the heat or over very low heat so it melts smoothly. If sauce seems too thick, whisk in reserved pasta water a splash at a time until desired consistency.
  7. Toss pasta directly in the sauce until coated. Add sliced chicken on top and season with extra salt and pepper if needed.
Serving
  1. Plate immediately and garnish with chopped parsley and an extra sprinkle of Parmesan.

Notes

Pairs well with a simple green salad dressed with lemon vinaigrette. Garlic bread or a crisp baguette is perfect for mopping up extra sauce. It is suggested to plate the pasta in shallow bowls for an attractive presentation.