You know those nights when you’re starving, the kids are hangry, and takeout just won’t cut it? That’s when my garlic butter chicken pasta swoops in like a weeknight dinner hero. I’ve been making this creamy, garlicky comfort food for years – it’s the one dish my family never tires of. The magic happens in under 35 minutes with simple ingredients you probably have right now. Juicy chicken swimming in that rich, cheesy garlic butter sauce? It’s pure magic over al dente pasta. Trust me, this isn’t just another chicken recipe – it’s the kind of meal that disappears before you even get to take a food photo!
Why You’ll Love This Garlic Butter Chicken
This isn’t just another pasta dish – it’s a flavor explosion that’ll make you wonder why you ever bothered with takeout. Here’s why it’s my go-to weeknight lifesaver:
- Lightning-fast prep – From fridge to table in 35 minutes flat (perfect for those “what’s for dinner?!” emergencies)
- Creamy without being heavy – That garlic butter sauce hugs every noodle without weighing you down
- Easy swaps – Use whatever pasta shape you’ve got, toss in spinach or sun-dried tomatoes, make it your own!
- Kid-approved magic – Even picky eaters can’t resist the cheesy garlic goodness (parenting win!)
Ingredients for Garlic Butter Chicken
Okay, let’s gather our flavor weapons! Here’s what you’ll need to make this garlic butter chicken pasta sing:
- 4 boneless skinless chicken breasts – about 6 oz each (pound them to even thickness if they’re super plump)
- Salt and black pepper – to taste (don’t be shy, this is where flavor starts!)
- 1 tsp paprika – smoked or sweet, your call (I do half-and-half sometimes)
- 1 tsp Italian seasoning – that jar in your spice rack finally gets its moment
- 1 tbsp olive oil – for that perfect golden sear on the chicken
- 2 tbsp butter – real, glorious butter (this is a garlic BUTTER chicken, people!)
- 3 cloves garlic, minced – fresh is best, but 1 tsp jarred works in a pinch
- 12 oz rigatoni pasta – or whatever tube shape makes you happy
- 1 cup heavy cream – the silky foundation of our sauce
- 1 cup shredded mozzarella – the melty, stretchy goodness
- ½ cup grated Parmesan – the salty, nutty flavor booster
- 1 tsp garlic powder – because we’re not messing around with garlic here
- 1 tbsp chopped fresh parsley – for that pop of color at the end
See? Nothing crazy – just simple ingredients coming together for something spectacular. Now let’s make some magic!
How to Make Garlic Butter Chicken
Alright, let’s get cooking! This garlic butter chicken comes together like a dream if you follow these simple steps. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every delicious detail.
Seasoning and Cooking the Chicken
First things first – let’s make that chicken sing! Grab your breasts (the chicken ones, obviously) and pat them dry with paper towels – this helps get that perfect golden crust. Season both sides generously with salt, pepper, paprika, and Italian seasoning. Don’t be shy – this is where the flavor begins! Heat olive oil in your largest skillet over medium-high until it shimmers, then add the chicken. Here’s my pro tip: don’t touch it for a full 5-6 minutes per side. That undisturbed time creates the most beautiful crust. When the internal temp hits 165°F, transfer to a plate and let it rest while you work on the sauce. Trust me, those juices need to redistribute!
Preparing the Garlic Butter Sauce
Now for the good stuff! In that same glorious skillet (don’t you dare wash it – all those browned bits equal flavor gold), melt your butter over medium-low heat. Add the minced garlic and stir for just 30 seconds until fragrant – any longer and it’ll burn, and nobody wants bitter garlic. Pour in the heavy cream, stirring to scrape up all those tasty chicken bits from the pan. When it’s barely simmering, add both cheeses and garlic powder. Keep stirring gently until everything melts into the most luscious, velvety sauce. If it seems too thick, splash in a bit of pasta water to loosen it up. The key here is low and slow – rushing this step risks curdling your cream.
Combining the Pasta and Chicken
While your sauce was coming together, your pasta should be perfectly al dente (remember to save a cup of that starchy pasta water just in case!). Drain it, then gently fold it into your glorious garlic butter sauce until every noodle is coated in cheesy goodness. Slice your rested chicken against the grain into pretty strips – this keeps it tender. Serve it over or beside the pasta, then sprinkle with fresh parsley for that pop of color. Extra Parmesan never hurt anyone either!
Tips for Perfect Garlic Butter Chicken
After making this dish more times than I can count, here are my foolproof tips for garlic butter chicken success:
- Control that heat – Medium-low is your friend when sautéing garlic to avoid bitter burns (been there, ate that mistake)
- Pasta water is liquid gold – Save a cup of the starchy cooking water to thin your sauce if needed
- Cheese swap magic – Out of mozzarella? Try provolone or fontina for equally dreamy meltiness
- Half-and-half hack – Use half milk/half cream if you want to lighten things up without sacrificing richness
- Chicken trick – Pound thicker breasts to even 1-inch thickness so they cook through at the same rate
Serving Suggestions for Garlic Butter Chicken
This garlic butter chicken pasta is a meal all on its own, but here’s how I love to round it out:
- Crusty garlic bread – For mopping up every last drop of that creamy sauce (my kids fight over the crispy ends!)
- Simple green salad – The crispness cuts through the richness perfectly
- Roasted asparagus – Tossed with olive oil and lemon while the pasta cooks
- Chilled white wine – A crisp Pinot Grigio makes everything fancier
Honestly though? Sometimes we just eat it straight from the skillet – no judgment here!
Storing and Reheating Garlic Butter Chicken
Now, I know this dish rarely has leftovers in my house, but if you’re lucky enough to have some, here’s how to keep it tasty. Store it in an airtight container in the fridge for up to 2 days – any longer and the pasta starts absorbing too much sauce. When reheating, go low and slow! A splash of milk and gentle warming on the stovetop brings back that creamy texture beautifully. Microwave works too, but stop to stir every 30 seconds unless you like dried-out noodles. Oh, and always add fresh parsley after reheating – it keeps that vibrant color!
Garlic Butter Chicken FAQs
After years of making this creamy chicken pasta, I’ve heard all the questions! Here are my quick answers to the most common ones:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add even more flavor – just cook them a few minutes longer since they’re fattier. I actually prefer thighs when I’m not in a hurry – that extra juiciness is divine with the garlic butter sauce.
How can I make this garlic parmesan pasta spicier?
Oh, I love this question! Toss in ¼ tsp red pepper flakes with the garlic, or add a dash of cayenne to the chicken seasoning. My husband always drizzles hot honey over his plate too – sweet heat perfection!
What if I don’t have heavy cream?
No sweat! Half-and-half works (just don’t boil it), or mix ¾ cup milk with ¼ cup melted butter. It won’t be quite as luxurious, but still makes a darn good weeknight pasta recipe.
Can I prep this comfort food dinner ahead?
Sort of! Cook the chicken and make the sauce, but keep them separate from the pasta until reheating. The noodles soak up too much sauce overnight. Just combine everything when you’re ready to eat!
Nutritional Information
Just a quick heads up – these numbers are estimates since ingredients and brands vary. This creamy chicken pasta is definitely an indulgent comfort food, but hey, we all deserve rich, garlicky goodness sometimes! For precise counts, check your specific ingredients.
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35-Minute Garlic Butter Chicken That’ll Blow Your Mind
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful chicken pasta dish with garlic butter sauce, perfect for a quick weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper, to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley
Instructions
- Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and rest.
- In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds.
- Cook rigatoni according to package directions; drain.
- Lower heat and stir heavy cream into the skillet with garlic butter.
- Add mozzarella, Parmesan, and garlic powder, stirring until smooth and creamy.
- Fold cooked rigatoni into the cheese sauce until fully coated.
- Slice chicken and serve over or beside the cheesy pasta.
- Garnish with fresh parsley and extra Parmesan if desired.
Notes
- For extra spice, add red pepper flakes when sautéing garlic.
- Substitute half-and-half for heavy cream for a lighter version.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg
Keywords: garlic butter chicken, creamy chicken pasta, easy chicken dinner, garlic parmesan pasta, weeknight pasta recipe, comfort food dinner