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Buttery Garlic Chicken Chunks with Silky Parmesan Pasta has saved me on so many hectic evenings when I needed something comforting without a lot of work. The succulent chicken pieces and soft pasta covered in a smooth, cheesy sauce come together for a crowd-pleaser that seems fancy but is actually ridiculously simple.
I threw this together randomly when my cousin popped by unexpectedly one night. The completely empty dishes told me we'd stumbled onto something totally worth making again.
Ingredients
- Chicken breast, cubed: Go for fresh boneless pieces for extra juicy results
- Pasta (penne or rotini): Smaller shapes grab the sauce better and finish faster
- Butter: Creates a tasty foundation. Always pick actual unsalted butter for better flavor
- Garlic, minced: Find full, firm cloves for maximum smell and taste
- Heavy cream: Delivers that dreamy smoothness. Grab good quality for the silkiest sauce
- Parmesan cheese, grated: Grate it yourself for smoother melting and brighter flavor notes
- Salt and pepper, to taste: Grind your pepper fresh for extra zip
- Fresh basil, for garnish: Brings brightness and color. Pick bright green leaves without dark spots
Instructions
- Cook the Pasta:
- Boil your pasta in heavily salted water until barely tender following package timing. Drain but save half a cup of the cooking water to thin the sauce later if needed.
- Brown the Chicken and Garlic:
- Drop butter into a big skillet over medium heat. Once it bubbles, toss in the chopped garlic for half a minute until you can smell it. Add your chicken cubes in one layer and cook for 6-8 minutes, flipping so they brown evenly and cook completely.
- Create the Sauce:
- Turn heat down to medium low. Add the heavy cream to your pan and mix in the grated parmesan. Keep stirring until all cheese melts and your sauce looks thick enough to coat a spoon. Add salt and fresh pepper until it tastes right.
- Combine Pasta and Sauce:
- Drop your cooked pasta straight into the creamy mixture. Mix everything with tongs until all pasta is covered. If it seems too thick, splash in some of that pasta water you saved.
- Serve and Garnish:
- Fill bowls with your pasta creation and finish with extra parmesan and some torn fresh basil for a pretty, fragrant touch.
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My niece had a blast helping with the cheese grating, and nobody could resist going back for more. Eating this pasta together turned a regular Tuesday night into something special.
Storage Tips
Wait for the pasta to cool down then put it in sealed containers. It'll stay good in your fridge for up to three days. When reheating, add a bit of cream or milk in a pan on low heat to make the sauce smooth again. Don't try freezing it - cream sauces get weird and grainy when thawed.
Ingredient Substitutions
You can swap in shrimp or chopped turkey instead of chicken. For pasta, go with fusilli or farfalle if you want. To make it lighter, use half and half instead of heavy cream. If you're out of basil, parsley works fine too.
Serving Suggestions
This pasta stands alone as a hearty meal. For something green, try it with lemon-roasted broccoli or garlicky green beans. My family can't get enough of it with warm crusty bread to soak up all that amazing sauce.
History of the Dish
Garlic butter pastas come from simple Italian home cooking, combining basic ingredients for totally satisfying meals. The parmesan cream sauce reminds you of classic Alfredo but with extra garlic kick. My friends always say it tastes just like what you'd get at a small family-run Italian restaurant.
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Dig into this creamy garlic butter chicken pasta anytime. It's fast, family-friendly, and turns an ordinary dinner into something worth looking forward to.
Frequently Asked Questions
- → Which pasta style works better with this dish?
Shapes like penne or rotini are great for holding sauce. Fettuccine or rigatoni are also tasty options.
- → Can I replace freshly grated Parmesan?
Freshly grated Parmesan melts best and brings a bold taste, but pre-grated can work in a pinch.
- → What’s the secret to golden chicken bites?
Use hot butter, let the chicken sit undisturbed while it browns, and don’t overcrowd the pan.
- → Any substitutes for heavy cream?
Half-and-half can work, though the sauce will be lighter and less creamy than with cream.
- → Are there other herbs I can garnish with?
Basil is fantastic, but parsley or chopped chives also add fresh flavor.