Garlic Butter Chicken Pasta
A delightful and easy dish featuring tender chicken coated in a rich garlic butter sauce, served with fettuccine pasta.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta Can substitute with any pasta type.
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter Divided into two portions.
- 4 cloves garlic, minced Watch not to burn when sautéing.
Sauce Ingredients
- 1/4 cup chicken broth Can adjust for desired sauciness.
- 1/4 cup grated Parmesan cheese For flavor; can omit for dairy-free version.
- to taste Salt and pepper Season chicken well before cooking.
- Fresh parsley, chopped for garnish Optional for presentation.
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the fettuccine and cook according to package directions, usually about 8-10 minutes. Drain and set aside.
Prepare and Cook the Chicken
- While the pasta cooks, season both sides of the chicken breasts with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts, cooking for about 5-7 minutes on each side or until the chicken is cooked through and no longer pink in the middle. Remove from skillet and let rest.
Make the Garlic Butter Sauce
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1-2 minutes, or until the garlic becomes fragrant but not browned.
- Pour in the chicken broth and bring to a gentle simmer.
Combine Everything
- Slice the cooked chicken and add it back into the skillet along with the drained pasta. Toss everything together until the pasta is coated in sauce.
Final Touch
- Remove from heat and mix in the Parmesan cheese. Stir to combine. Serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth if the pasta seems dry.