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–+ servings
Garlic Butter Chicken

Garlic Butter Chicken

Creamy garlic butter chicken and Parmesan penne pasta recipe ready in 30 minutes. One-pan, family-friendly dinner that tastes gourmet. Easy step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz penne pasta
  • 1 lb boneless, skinless chicken breasts sliced into strips
  • 2 tbsp olive oil
  • q.s. Salt and black pepper to taste
  • 1 tsp garlic powder
  • 5 cloves garlic minced
  • ½ cup unsalted butter
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ tsp crushed red pepper flakes optional
  • q.s. Fresh parsley chopped for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet (at least 12-inch) with deep sides
  • Sharp knife and cutting board
  • Tongs and wooden spoon or silicone spatula
  • Grater for Parmesan cheese
  • Colander for draining pasta

Method
 

  1. Boil a large pot of water, salt it, and cook the penne according to package directions until 'al dente'.
  2. Pat the chicken slices dry, season with salt, pepper, and garlic powder, then sear in olive oil over medium-high heat for 3-4 minutes per side until golden brown.
  3. In the same skillet, reduce the heat, melt the butter, and add minced garlic, stirring until fragrant.
  4. Slowly pour in the heavy cream, stir, and allow to simmer. Gradually add Parmesan and mozzarella, stirring until melted and smooth.
  5. Add the drained penne into the sauce, tossing to coat, then fold the seared chicken back in and simmer for 2-3 minutes.
  6. Garnish with chopped parsley and serve immediately.

Nutrition

Calories: 640kcalCarbohydrates: 64gProtein: 38gFat: 29gSaturated Fat: 17gCholesterol: 155mgSodium: 680mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 15mg

Notes

For best flavor, use freshly grated Parmesan cheese instead of pre-grated. Don't overcrowd the pan when searing chicken for maximum caramelization. To store leftovers, cool completely and store in an airtight container in the fridge for 3-4 days. Reheat with a splash of cream or milk to revive the sauce's creaminess.
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