Description
Best Garlic Butter Chicken Pasta — Easy & Creamy — perfect for busy dinner ideas and weeknight meal prep. Makes 4 hearty servings in 30 minutes with simple, halal-friendly ingredients.
Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- ½ teaspoon red pepper flakes (optional for spice)
- Salt and pepper to taste
- 12 oz fettuccine pasta (or any pasta of choice)
- ½ cup pasta water (reserved)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper, then sear in olive oil for 10 minutes until golden and cooked through.
- Boil fettuccine in salted water until al dente, about 10 minutes, reserving half a cup of starchy pasta water before draining.
- Melt butter in the same skillet, sauté minced garlic for 1 minute, then stir in Italian seasoning and optional red pepper flakes.
- Pour in heavy cream, simmer for 2 minutes, then gradually whisk in grated Parmesan until the sauce is smooth and glossy.
- Slice the chicken, toss it with the pasta and sauce, add reserved pasta water to reach desired consistency, and garnish with fresh chopped parsley.
Notes
- Refrigerator Storage: Transfer cooled pasta, chicken, and sauce to airtight glass containers within 2 hours of cooking. Store assembled portions in the fridge for up to 3 days. For best texture, keep the sauce in a separate container from the pasta so the noodles don’t absorb all the liquid and turn mushy. Always press plastic wrap directly onto the sauce surface to prevent a skin from forming.
- Freezer Storage: This recipe freezes well for up to 2 months. Freeze sauce and chicken separately from pasta for the best results — cooked fettuccine can become soft when frozen and reheated. Use freezer-safe bags with all air removed, and label with the date. Thaw overnight in the refrigerator (24 hours) before reheating. Cook a fresh batch of pasta when you’re ready to serve for the best consistency.
- Oven Reheat: Preheat your oven to 325°F. Place the pasta and chicken in an oven-safe dish, drizzle 2–3 tablespoons of reserved pasta water or cream over the top, and cover tightly with foil. Heat for 15 minutes, then remove the foil and stir gently. This low-and-slow method warms everything evenly without drying out the chicken. Finish with fresh parsley before serving.
- Microwave Reheat: Place a single serving in a microwave-safe bowl and add 1 tablespoon of water or cream over the top. Cover loosely with a damp paper towel and heat at 70% power for 2 minutes 30 seconds, stirring halfway through. This gentler power setting prevents the cream sauce from splitting or the edges from overheating. Let it rest for 30 seconds before eating.
- Air Fryer Reheat: For leftover chicken slices specifically, an air fryer brings back delicious crispness. Place chicken slices in a single layer and reheat at 350°F for 4 minutes, flipping once halfway. Warm the sauce and pasta on the stovetop simultaneously over low heat for 3 minutes, whisking in a splash of cream. Combine and serve immediately for a texture that rivals the original cook.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner Ideas
Nutrition
- Serving Size: 1 generous
- Calories: 685 calories
- Sugar: 3g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg