Chicken Parmesan Garlic Butter (Print Version)
# Ingredients:
→ Dairy
01 -
60 g butter without salt
02 -
240 ml cream, heavy
03 -
100 g Parmesan, grated finely
→ Pasta
04 -
225 g rotini or penne pasta
→ Aromatics
05 -
2 minced garlic cloves
→ Seasonings
06 -
Black pepper, freshly ground, add as needed
07 -
Salt to taste
→ Garnishes
08 -
Torn basil leaves for topping
→ Poultry
09 -
450 g chicken breasts, diced into 2 cm pieces
# Instructions:
01 -
In a pot of salted water, boil the pasta till just cooked (al dente). Drain and set it aside for later.
02 -
Using a big frying pan on medium heat, melt the butter. Stir in the garlic and cook for 1 minute. Toss in the chicken cubes and cook them until they're golden and cooked all through, about 6 to 8 minutes.
03 -
Add the cream to the pan, then mix in the grated Parmesan while stirring constantly. Let it simmer gently until the sauce thickens and clings to the chicken. Sprinkle in salt and some ground black pepper to adjust the flavor.
04 -
Fold the pasta into the pan with the chicken and sauce. Stir until everything's well coated and warmed through. Plate it up and top with some torn basil, then dig in right away.
# Notes:
01 -
For the smoothest sauce, use freshly grated Parmesan cheese—it melts better.