Description
This Garlic Butter Chicken Pasta recipe is a flavorful and comforting dinner option combining tender chicken breasts cooked in a garlic butter sauce with creamy Parmesan pasta and sweet cherry tomatoes. Ready in just 45 minutes, it’s perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 8 oz (225g) pasta of your choice (spaghetti, fettuccine, or penne work well)
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Instructions
- Prepare the pasta: Cook the pasta of your choice according to package instructions until al dente. Drain and set aside, reserving some pasta water if needed for consistency later.
- Season the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning to infuse flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove chicken from pan and set aside.
- Make the garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add liquids: Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 3-5 minutes until it slightly thickens.
- Incorporate cheese and tomatoes: Stir in the grated Parmesan cheese until melted and smooth. Add the halved cherry tomatoes and cook for 2-3 minutes to soften them.
- Combine pasta and chicken: Slice the cooked chicken breasts into strips and add back to the skillet along with the cooked pasta. Toss everything together to coat in the creamy garlic butter sauce. If needed, add reserved pasta water to loosen the sauce.
- Garnish and serve: Sprinkle chopped fresh parsley and optional red pepper flakes over the top for a pop of color and heat. Serve immediately while warm.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- Cherry tomatoes add a fresh burst; you can omit if you prefer a smooth sauce.
- Use freshly grated Parmesan for best flavor and melting quality.
- Adjust seasoning and red pepper flakes according to your heat preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
