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- 300g spaghetti or fettuccine - 2 medium chicken breasts, sliced into strips - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 1 teaspoon red pepper flakes (optional for spice) - 1 cup chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - Fresh parsley, chopped for garnish Gathering these ingredients will set you up for a fun and tasty meal. Start with your choice of pasta. I love spaghetti, but fettuccine works great too. You’ll need two chicken breasts, cut into strips. This helps them cook fast and evenly. Next, grab unsalted butter—four tablespoons of it. Butter adds a rich flavor. The garlic is key here. Use four cloves and mince them well. Dried Italian herbs will give your dish depth. Just a teaspoon of those will do. If you enjoy a kick, throw in some red pepper flakes. For the sauce, you’ll need one cup of chicken broth and one cup of heavy cream. The cream makes the dish so smooth and rich. Don’t forget the grated Parmesan cheese—one cup will make it cheesy and delicious. Lastly, grab fresh parsley for a pop of color and freshness on top. These ingredients are simple but pack a lot of flavor. As you cook, remember to enjoy the process! 1. Start by boiling a large pot of salted water. 2. Add 300g of spaghetti or fettuccine. Cook according to the package instructions. 3. Before draining, reserve 1 cup of pasta water. Set the pasta aside after draining. 1. In a large skillet, melt 2 tablespoons of butter over medium heat until it bubbles. 2. Add 2 medium chicken breasts, sliced into strips. Season with salt and pepper. 3. Cook the chicken for 6-8 minutes until it turns golden brown. 4. Once cooked, remove the chicken from the skillet and set it aside. 1. In the same skillet, add the remaining 2 tablespoons of butter. 2. Once melted, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté for 1-2 minutes until fragrant. 3. Pour in 1 cup of chicken broth and bring it to a simmer. Scrape up any brown bits from the skillet. 4. Stir in 1 cup of heavy cream and 1 teaspoon of dried Italian herbs. Let it simmer for 3-4 minutes until thickened. 5. Add the cooked chicken back into the skillet. Stir in the drained pasta until everything is well coated. 6. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency. 7. Finally, mix in 1 cup of grated Parmesan cheese. Stir until it melts and the sauce is creamy. 8. Adjust the seasoning with salt and pepper as needed. 9. Serve the pasta warm, garnished with fresh chopped parsley and more Parmesan if desired. - To make the sauce creamy, use reserved pasta water. This adds moisture and helps blend the flavors. - Sauté garlic until it smells great, but don’t let it burn. Burnt garlic makes the sauce bitter, and we want smooth, rich flavors. - Top your dish with fresh parsley and extra Parmesan. This adds color and makes the meal look fancy. - Serve with a side salad or warm garlic bread. These sides balance the rich pasta nicely and make your meal more complete. - Make sure the chicken is fully cooked, but don’t overdo it. It should be juicy, not dry. - Slice the chicken thinly. This helps it cook faster and soak up more sauce. Each bite will be flavorful and tender. {{image_2}} You can easily change the main protein in this dish. Instead of chicken, try shrimp or tofu for a new twist. Shrimp cooks quickly and adds a sweet flavor. Tofu absorbs the garlic butter sauce well, making it tasty and satisfying. If you want a vegetarian option, consider using grilled vegetables. Bell peppers, zucchini, and eggplant work well. They add color and crunch to the dish. Not a fan of traditional pasta? Switch it up! Whole grain pasta adds extra fiber and nutrients. Gluten-free pasta is also a great choice for those with dietary needs. You can also experiment with different shapes like penne or farfalle. Each shape holds sauce differently, giving you unique bites every time. Want to kick up the flavor? Try adding lemon zest. It brings a fresh, citrusy zing that brightens the dish. You can also mix in sun-dried tomatoes or fresh spinach for added nutrition. Sun-dried tomatoes give a sweet and tangy taste, while spinach adds a nice green touch. These variations make the dish even more exciting! To keep your Garlic Butter Chicken Pasta fresh, store leftovers in an airtight container. This simple step helps maintain flavor and texture. It will last up to 3 days in the fridge. When you're ready to enjoy it again, just pull it out and reheat! When reheating, you can use the microwave. Add a splash of water or chicken broth to revive the creaminess. This will help bring back the sauce's rich flavor. For the best texture, heat it on the stovetop. Stir gently as it warms up to keep it smooth and delicious. If you want to save some for later, freezing works great! Portion out individual servings for easy meals. Make sure to use freezer-safe containers. When you're ready to eat, thaw the pasta in the fridge overnight. This way, it will be ready for reheating without losing its taste. To whip up Garlic Butter Chicken Pasta fast, focus on prep. Start by measuring and chopping your ingredients. Here's how: - Cook your pasta in a large pot of salted water. This takes about 8-10 minutes. - While the pasta cooks, slice the chicken into thin strips. This helps it cook quickly. - Use a large skillet for the chicken. Melt butter over medium heat. This speeds up cooking. - As the chicken browns, prepare your sauce. Mince the garlic and have everything ready. - Use one pot for cooking and another for sauce. This cuts down on clean-up time. Following these tips, you can serve a tasty meal in just 30 minutes! Yes, you can make this dish dairy-free! Here are some simple swaps: - Replace butter with olive oil or dairy-free butter. - Use cashew cream or coconut cream instead of heavy cream. - Choose a plant-based cheese for the Parmesan. Nutritional yeast can add a cheesy flavor too. - Always check labels to ensure your dairy substitutes are truly dairy-free. These changes keep the meal creamy and delicious without dairy. If heavy cream is not available, don't worry! You can use these substitutions: - Milk: Mix whole milk with a bit of cornstarch to thicken. Use 1 tablespoon cornstarch per cup of milk. - Plant-based cream: Coconut or almond cream works well. They add a nice flavor and texture. - Greek yogurt: Mix plain Greek yogurt with a little water. This gives a creamy texture with less fat. These options will help keep the sauce rich and smooth. This blog post covered making Garlic Butter Chicken Pasta with easy steps and tips. We explored the key ingredients like chicken, pasta, and garlic, plus how to create a rich sauce. You learned about protein swaps and pasta choices to fit your taste. Fresh ideas for serving and storing make this dish flexible and fun. Remember, cooking can be quick and enjoyable. With practice, you'll nail this recipe and impress everyone at the table. Embrace these cooking tips and savor each bite of your delicious meal!

Garlic Butter Chicken Pasta

Indulge in the rich flavors of Garlic Butter Chicken Pasta with this easy recipe that comes together in just 30 minutes! This creamy pasta dish features tender chicken, savory garlic, and a sprinkle of Parmesan cheese, perfect for a weeknight dinner. Get ready to impress your family and friends with a meal that is both delicious and simple. Click through to discover the full recipe and enjoy a taste of comfort tonight!
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Ingredients
  

300g spaghetti or fettuccine

2 medium chicken breasts, sliced into strips

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1 teaspoon red pepper flakes (optional for spice)

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Begin by cooking the pasta according to the package instructions in a large pot of salted water. Reserve 1 cup of pasta water before draining and set the pasta aside.

    In a large skillet over medium heat, melt 2 tablespoons of butter until bubbling.

      Add the sliced chicken to the skillet and season with salt and pepper. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

        In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

          Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.

            Stir in the heavy cream and dried Italian herbs. Allow the mixture to simmer for another 3-4 minutes until slightly thickened.

              Add the cooked chicken back to the skillet, then stir in the drained pasta, mixing everything until well coated. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.

                Finally, add the grated Parmesan cheese, mixing well until it melts and the sauce is creamy. Adjust seasoning with salt and pepper as needed.

                  Serve the pasta warm, garnished with fresh chopped parsley and extra Parmesan if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4