INGREDIENTS
- Chicken breasts, boneless, skinless: 1 lb, cut into bite-sized pieces
- Olive oil: 2 tablespoons, for frying the chicken
- Butter, unsalted: 4 tablespoons, for the garlic butter sauce
- Garlic: 4 cloves, minced, to flavor the dish
- Salt and pepper: to taste
- Italian seasoning: 1 teaspoon, for seasoning the chicken
- Parsley, fresh: chopped, for garnish
- Fettuccine: 12 oz, or any preferred pasta
- Butter: 2 tablespoons, for the creamy sauce
- Garlic: 2 cloves, minced, for the cream sauce
- Heavy cream: 1 cup, for the creamy pasta sauce
- Parmesan cheese, grated: 1 cup, to thicken and flavor the sauce
- Chicken broth: 1/2 cup, to add depth to the cream sauce
- Salt and pepper: to taste, for the sauce
- Extra garlic butter: optional, for drizzling over the final dish
INSTRUCTIONS
Step 1:Boil a large pot of salted water, cook the pasta until tender, then drain and set aside. Step 2:In a large pan, heat olive oil over medium-high heat and cook the chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Step 3:After the chicken turns golden, remove from the pan and set aside. Step 4:Melt butter in the pan, sauté garlic, then return the chicken to coat in the garlic butter sauce. Step 5:In another pan, make the creamy sauce by sautéing garlic in butter, adding heavy cream and chicken broth, and whisking in Parmesan until smooth. Step 6:Toss the cooked pasta in the sauce, then plate the pasta and top with garlic butter chicken bites.Serving and Storage Tips
- Serve immediately for the best texture and flavor.
- If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the sauce.
- For extra flavor, drizzle additional garlic butter over the dish before serving.
- Feel free to substitute the fettuccine with any pasta you prefer, such as spaghetti or penne.
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Ingredients
- Chicken breasts, boneless, skinless: 1 lb, cut into bite-sized pieces.
- Olive oil: 2 tablespoons.
- Garlic: 4 cloves, minced.
- Butter, unsalted: 4 tablespoons.
- Salt and pepper: to taste.
- Italian seasoning: 1 teaspoon.
- Parsley, fresh: chopped, for garnish.
- Fettuccine or any preferred pasta: 12 oz.
- Butter: 2 tablespoons.
- Garlic: 2 cloves, minced.
- Heavy cream: 1 cup.
- Parmesan cheese, grated: 1 cup.
- Chicken broth: 1/2 cup.
- Salt and pepper: to taste.
- Extra garlic butter: optional, for drizzling.
Directions
- Start by boiling a large pot of salted water and cook the pasta until it’s just tender, then drain and set aside.
- In a large pan, heat the olive oil over medium-high heat and toss in the chicken pieces.
- Season the chicken with salt, pepper, and Italian seasoning. Cook for 6-8 minutes until golden and cooked through, then set aside.
- For the garlic butter sauce, reduce the heat to medium and melt the butter in the pan.
- Add minced garlic and sauté briefly until fragrant, then add the chicken back into the pan, ensuring even coating with the sauce.
- In a separate pan, melt some butter over medium heat and briefly sauté the extra minced garlic.
- Gradually add the heavy cream and chicken broth, bringing to a soft simmer.
- Whisk in Parmesan cheese until the sauce thickens and smoothens. Season with salt and pepper to taste.
- Toss the cooked pasta in the creamy Parmesan sauce for even coverage.
- Plate the pasta and top with the garlic butter chicken bites.
- Garnish with parsley and drizzle extra garlic butter if desired.
Notes
This dish is perfect for a quick, comforting meal with a rich, creamy texture and a savory garlic butter flavor.Nutrition Facts
- Calories: 750
- Total Fat: 45 g
- Total Carbohydrate: 58 g
- Protein: 35 g
