Garlic Butter Chicken

Warm, garlicky, and comfortingly creamy, this Garlic Butter Chicken pairs golden seared chicken with a silky Parmesan cream sauce tossed through your favorite pasta. The chicken has a crisp, seasoned exterior and a juicy interior, while the sauce is rich, smooth, and layered with bright garlic aroma. Each bite offers a contrast between tender pasta and the buttery, fragrant chicken on top, finished with fresh parsley for a light herbal note. This recipe works beautifully for weeknight dinners when you want something satisfying with minimal fuss, and it also makes a cozy dish for small gatherings. If you enjoy variations with extra cheese or different pasta shapes, you may find inspiration in a creamy mozzarella bowtie version here: creamy garlic butter chicken bowtie with mozzarella.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite sized pieces, for quick, even cooking.
12 oz fettuccine (or preferred pasta), use fettuccine for a silky pairing, or swap for a shorter shape if you prefer.
6 cloves garlic (4 minced for chicken, 2 for pasta), adds bright, aromatic flavor when sautéed gently.
4 tbsp unsalted butter (plus 2 tbsp for pasta), the base for the garlic butter that coats the chicken and enriches the sauce.
1 cup heavy cream, creates the rich, velvety sauce that clings to the pasta.
1 cup grated Parmesan cheese, stirred in to thicken and add savory, nutty depth.
Olive oil, used to get a golden sear on the chicken without burning the garlic.
Chicken broth, thins the cream slightly and adds savory background flavor.
Italian seasoning, a simple herb blend to season the chicken.
Fresh parsley (for garnish), chopped and sprinkled for a fresh finish.

For another creamy take that uses similar techniques, check out this bowtie pasta creamy sauce example: cheesy garlic butter chicken bowtie creamy sauce.

Step-by-Step Instructions

Boil salted water in a large pot and cook the pasta until just tender. Drain and set aside. Tip: Reserve a small cup of pasta water before draining in case you want to loosen the sauce later.
Heat olive oil in a skillet over medium-high heat. Add chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook until golden brown, about 6 to 8 minutes, turning as needed for even color, then set the chicken aside on a plate.
In the same skillet, melt 4 tablespoons unsalted butter and sauté 4 minced garlic cloves until fragrant, about 30 to 45 seconds, taking care not to burn the garlic. Return the chicken to the pan and toss to coat in the garlic butter so each piece is glossy and flavorful.
In another pan, melt the additional 2 tablespoons of butter, then sauté the remaining 2 minced garlic cloves briefly. Stir in 1 cup heavy cream and about 1/4 to 1/2 cup chicken broth, then simmer gently for 2 to 3 minutes to combine flavors.
Whisk in 1 cup grated Parmesan cheese until the sauce is smooth and slightly thickened. If the sauce becomes too thick, add a splash of reserved pasta water or more chicken broth.
Toss the cooked pasta into the creamy sauce until well coated, making sure every strand is covered in sauce.
Serve the sauced pasta on plates topped with the garlic butter chicken and garnish with chopped fresh parsley. Tip: Serve immediately for the creamiest texture.

Conclusion

Give this Garlic Butter Chicken a try when you want a quick, comforting dinner that feels a little special. The combination of garlicky butter, juicy seared chicken, and a creamy Parmesan sauce is simple to make and easy to love. For another one pan style take on garlic butter chicken, see this helpful rundown at Garlic Butter Chicken | The Girl Who Ate Everything. If you are curious about a four ingredient sauce approach and step by step photos, this variation is a useful reference: Garlic Butter Chicken (4 Ingredient Sauce!) | Don’t Go Bacon My Heart. I hope you enjoy this recipe, and please share how yours turns out for a cozy dinner at home.