Garlic Butter Chicken Parmesan Pasta (Print Version)
Juicy chicken bites and creamy Parmesan pasta combine for a delicious, comforting dish with fresh basil.
# Ingredients:
→ Poultry
01 -
450 g chicken breast, cut into 2 cm cubes
→ Pasta
02 -
225 g penne or rotini pasta
→ Dairy
03 -
60 g unsalted butter
04 -
240 ml heavy cream
05 -
100 g Parmesan cheese, finely grated
→ Aromatics
06 -
2 garlic cloves, minced
→ Seasonings
07 -
Salt, to taste
08 -
Black pepper, freshly ground, to taste
→ Garnishes
09 -
Fresh basil leaves, torn for garnish
# Instructions:
01 -
Boil pasta in generously salted water until al dente according to package instructions, then drain and set aside.
02 -
In a large skillet over medium heat, melt butter. Add the minced garlic and sauté for 1 minute. Add the cubed chicken and cook, stirring occasionally, until browned and cooked through, approximately 6-8 minutes.
03 -
Pour in the heavy cream and add grated Parmesan. Simmer on low heat, stirring continuously until the sauce thickens and coats the chicken. Season with salt and freshly ground black pepper.
04 -
Toss the drained pasta into the skillet with the chicken and creamy sauce. Mix until evenly coated and heated through. Serve immediately, garnished with torn fresh basil leaves.
# Notes:
01 -
Use freshly grated Parmesan for best melting results and a silkier sauce.