Creamy Garlic Butter Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts or 6 tenderloins
02 -
12 oz rotini pasta
→ Sauce Ingredients
03 -
3 tbsp butter, divided
04 -
1 tbsp olive oil
05 -
4 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1 cup freshly grated Parmesan cheese
09 -
1 tsp Italian seasoning
10 -
1/2 tsp salt, or to taste
11 -
1/2 tsp black pepper
12 -
1/4 tsp red pepper flakes, optional
→ Garnish
13 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Season the chicken with salt, pepper, and Italian seasoning. If using large breasts, slice them in half for even cooking.
02 -
Boil rotini in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
03 -
Heat 1 tbsp butter and olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove and set aside.
04 -
In the same skillet, melt 2 tbsp butter, then add minced garlic. Cook for 30 seconds until fragrant. Pour in the chicken broth and simmer, scraping up browned bits.
05 -
Reduce heat to low and stir in heavy cream and Parmesan cheese. Whisk until smooth. Adjust thickness with reserved pasta water if needed.
06 -
Return the chicken to the skillet, spoon sauce over it, and add the cooked rotini. Toss gently to coat everything in the sauce. Simmer for 2 minutes.
07 -
Sprinkle with fresh parsley and serve hot. Enjoy!