Garlic Butter Chicken Pasta (Print Version)
# Ingredients:
→ Chicken and Spices
01 -
1/4 tsp red pepper flakes (optional)
02 -
1 tsp paprika
03 -
1 1/2 lb (680g) chicken breast, diced into small pieces
04 -
1 tsp Italian herbs
05 -
1/2 tsp black pepper
06 -
1/2 tsp salt
→ Pasta and Sauce
07 -
1 1/2 cup (360ml) heavy cream
08 -
12 oz (340g) pasta (spaghetti, penne, or fettuccine)
09 -
1 cup (100g) shaved Parmesan cheese
→ Aromatics and Oils
10 -
6 tbsp butter, split
11 -
1/4 cup fresh parsley, finely chopped
12 -
2 tbsp olive oil
13 -
8 garlic cloves, minced and divided
# Instructions:
01 -
Cook your pasta in salty water based on the package. When it’s firm but cooked, strain and leave it aside.
02 -
Use a big pan to heat olive oil and 2 tbsp of butter. Add seasoned chicken chunks and cook for 5-6 minutes until browned. Mix in some garlic, cook another minute or two, and then remove.
03 -
In the same pan, throw in the rest of the butter and more garlic. Pour in the cream, mix in the Parmesan, and stir until it’s smooth.
04 -
Combine the cooked pasta and the sauce. Stir in the chicken you set aside, mix it all up, and sprinkle with parsley before serving warm.
# Notes:
01 -
Throw in some steamed veggies like broccoli or sautéed mushrooms for added goodness.
02 -
Love heat? Add more red pepper flakes or splash in hot sauce.
03 -
Keep leftovers chilled for up to 3 days in the fridge.