Description
This rich and creamy one-pan chicken garlic butter pasta delivers restaurant-quality comfort in 30 minutes. Golden pan-seared chicken pairs with al dente pasta and a velvety garlic butter sauce made with herbs and heavy cream. A weeknight staple with minimal cleanup.
Ingredients
1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
12 oz long pasta (fettuccine or spaghetti)
4 tbsp unsalted butter
4 tbsp olive oil
6 garlic cloves (minced)
2 cups heavy cream (or full-fat coconut milk for dairy-free)
1 tsp fresh thyme (or ½ tsp dried)
½ tsp sea salt
¼ tsp black pepper
½ cup grated Parmesan (optional)
1 tbsp chopped fresh parsley
Instructions
Bring 4-6 quarts of salted water to a boil. Cook pasta 2-3 minutes less than package instructions.
Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and season with ½ tsp salt and pepper. Sear 5-7 minutes, golden on both sides. Remove chicken from pan and set aside.
Reduce heat to medium. Add 4 tbsp butter and cook until melted and slightly browned. Stir in garlic and cook 1-2 minutes until fragrant.
Pour in heavy cream, add thyme, and bring to a simmer. Cook 5-7 minutes, stirring occasionally, until sauce thickens.
Return seared chicken to the pan, add cooked pasta, and toss to coat with sauce. Stir in Parmesan if using.
Adjust seasoning with salt and pepper. Garnish with parsley before serving.
Notes
For richer flavor, substitute chicken thighs. Use rotisserie chicken to save time.
Try zucchini noodles (spaghetti squash) or chickpea pasta for low-carb options.
Store leftovers in an airtight container in the fridge for up to 3 days.
For vegan version: omit chicken, use tofu cubes and vegan butter/milk.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg