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Close up of glossy garlic butter sauce on fettuccine with seared chicken chunks. (Garlic Butter Chicken Pasta)

Garlic Butter Chicken Pasta with Creamy Parmesan Fettuccine

This Garlic Butter Chicken Pasta features golden-brown seared chicken and fettuccine tossed in a glossy, garlic-infused parmesan sauce. A restaurant-quality dinner that is quick, elegant, and perfectly emulsified for a luxurious mouthfeel.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz fettuccine pasta 450g
  • 1.5 lbs chicken breast 680g, cut into bite-sized chunks
  • 2 tbsp extra virgin olive oil 30ml
  • 1/2 cup unsalted butter 113g
  • 8 cloves garlic minced
  • 1/2 cup heavy cream 120ml
  • 1 cup parmesan cheese 90g, freshly grated
  • 1/4 cup fresh parsley 15g, finely chopped

Equipment

  • 1 12-inch Skillet Cast iron or stainless steel preferred for better searing.
  • 1 Large Pasta Pot For boiling fettuccine.
  • 1 Microplane For finely grating the parmesan cheese.

Instructions
 

Prepare the Components
  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup (240ml) of pasta water before draining.
  2. Pat chicken chunks dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden-brown on all sides (about 6-7 minutes total). Remove chicken from pan and set aside.
Create the Sauce and Assemble
  1. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream and 1/2 cup (120ml) of reserved pasta water.
  2. Add the cooked fettuccine and half the parmesan to the skillet. Toss vigorously until the pasta is coated in a glossy sauce. Fold the seared chicken back in.
  3. Serve in a shallow bowl. Top with finely chopped parsley and a light dusting of the remaining parmesan cheese.

Notes

Use freshly grated parmesan for a smoother sauce.
Don't skip the pasta water; it is essential for the glossy emulsion.
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