Velvety Garlic Butter Chicken (Print Version)
Garlicky creamy chicken with pasta and Parmesan makes a filling comfort dinner that's sure to please.
# Ingredients:
→ Garnish
01 -
Chop up some fresh parsley if you want to throw it on top at the end
→ Cheese
02 -
60 g Parmesan, grated nice and fine
→ Liquids
03 -
240 ml heavy cream
04 -
120 ml chicken broth, low sodium works best
→ Aromatics
05 -
5 garlic cloves, smash and mince 'em
→ Seasonings
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
Crack as much black pepper as you like
09 -
Salt, toss in a pinch or two
→ Oils and Fats
10 -
4 tablespoons of butter
11 -
2 tablespoons olive oil
→ Pasta
12 -
340 g rotini noodles
→ Poultry
13 -
680 g boneless chicken breasts, chop into small bites
# Instructions:
01 -
Let the pan hang out on low heat a couple more minutes so everything is nice and hot. If you're in the mood, toss some chopped parsley on top. You're ready to dig in.
02 -
Toss your pasta and chicken right back into the skillet. Give everything a few good stirs so the sauce gets everywhere. Make sure everything’s covered.
03 -
Now shake in the grated Parmesan. Keep stirring until the cheese disappears and your sauce looks creamy.
04 -
Pour the chicken broth and heavy cream in the pan. Give it a good mix. Let it bubble softly for a few minutes so it thickens up a bit.
05 -
Reduce the heat if things are getting too hot. Drop in your butter and let it melt, then add all that minced garlic. Stir just until you can smell the garlic waking up.
06 -
Toss the chicken that's been seasoned into your pan. Let it get golden and cooked through. Should only take 6–8 minutes. Move the chicken to a plate while you finish up.
07 -
Get your skillet hot on medium heat and drizzle in olive oil. Sprinkle chicken chunks with salt, black pepper, garlic powder, and onion powder before they hit the pan.
08 -
Boil rotini noodles in salt water just like the box says. Drain really well. Let them wait for now.
# Notes:
01 -
Grate your own Parmesan if you can. Let your sauce chill for a few minutes so it gets just the right thickness before you mix in pasta.