Creamy Garlic Butter Chicken Pasta Recipe (Easy & Cheesy)

Creamy Garlic Butter Chicken Pasta Recipe

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Servings: 4

Ingredients

• For the Pasta:

  • 8 oz Fusilli or rotini pasta

  • Salt for boiling water

• For the Crispy Chicken:

  • 1.5 lbs Boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 tsp Garlic powder

  • 1 tsp Paprika

  • Salt and black pepper to taste

  • 2 tbsp Olive oil

• For the Garlic Butter Cream Sauce:

  • 3 tbsp Unsalted butter

  • 4 cloves Garlic, minced

  • 1 cup Heavy cream

  • 1 cup Shredded mozzarella and parmesan cheese blend

  • Fresh chopped parsley for garnish

Instructions

1. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fusilli pasta and cook according to the package directions until al dente. Reserve half a cup of starchy pasta water, then drain the pasta and set it aside.

2. Season the Chicken: Pat the bite-sized chicken pieces dry with paper towels. Place them in a medium bowl and season evenly with garlic powder, paprika, salt, and black pepper. Toss well to ensure every piece of chicken is thoroughly coated with the spices.

3. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook undisturbed for 3 to 4 minutes until golden brown, then flip and cook for another 3 to 4 minutes until fully cooked through. Remove the golden chicken from the skillet and set it aside on a clean plate.

4. Create the Garlic Butter Sauce: Reduce the heat to medium and melt the unsalted butter in the same skillet, scraping up any delicious browned bits left from the chicken. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

5. Simmer the Cream: Pour the heavy cream directly into the skillet with the garlic butter. Let it simmer gently over medium-low heat for 2 minutes, allowing the liquid to reduce slightly and thicken.

6. Melt the Cheese: Gradually stir in the shredded mozzarella and parmesan cheese blend. Continue stirring constantly until the cheese completely melts into the cream, creating a smooth, velvety sauce.

7. Combine Everything: Add the cooked fusilli pasta and the seared chicken pieces back into the skillet with the cheese sauce. Toss everything together vigorously until the pasta and chicken are evenly coated in the rich sauce. If the sauce feels too thick, stir in a splash of the reserved starchy pasta water to reach your desired consistency.

8. Garnish and Serve: Remove from heat and generously garnish with freshly chopped parsley and extra grated parmesan cheese. Serve hot straight from the skillet and enjoy!

Pro Tips for Success

• Freshly Grated Cheese: For the creamiest texture, use freshly grated parmesan block cheese instead of pre-bagged shredded cheese, which contains anti-caking agents that can cause graininess.

• Even Chicken Pieces: Cut your chicken breasts into uniform, bite-sized cubes so they cook evenly and brown properly in the skillet.

Frequently Asked Questions

What other types of pasta work well with this dish?

While fusilli and rotini are fantastic because their spirals trap the rich sauce, you can easily substitute penne, rigatoni, or fettuccine depending on what you have in your pantry.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat with a tablespoon of milk or cream to bring the sauce back to its original creamy consistency.