Garlic Butter Chicken Parmesan Pasta

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Creamy, garlicky, and loaded with crispy golden chicken, this Garlic Butter Chicken Parmesan Pasta is comfort food done right. The sauce is rich with parmesan and cream, and the pasta is twirled perfectly around chunks of buttery seared chicken. It’s the kind of dish that makes weeknights feel like a special occasion and has everyone asking for seconds.

What truly sets this pasta apart is the combination of flavors and textures: tender linguine cloaked in luscious cheese sauce, bites of chicken with a golden sear, and just a touch of parsley and extra parmesan for garnish. Whether you’re cooking for a family dinner or treating yourself to a cozy solo meal, this pasta knows how to impress.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs or breasts both work well here. Chicken thighs tend to stay juicier and have more flavor, while breasts are leaner. Just make sure they’re well-seasoned and seared until golden for maximum flavor.

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Ingredients for the Garlic Butter Chicken Parmesan Pasta

Chicken
Use boneless, skinless chicken thighs or breasts. This is your protein base and brings the savory, meaty contrast to the creamy pasta.

Garlic
Fresh garlic is key for the butter sauce. It gives a punch of flavor that defines the dish.

Butter
Unsalted butter forms the base of the sauce and gives it that rich, smooth consistency.

Parmesan Cheese
Freshly grated parmesan melts into the sauce for that nutty, salty depth. It also tops the finished pasta for a melty, golden finish.

Heavy Cream
This adds luscious thickness and rounds out the garlic and cheese with a velvety texture.

Pasta
Linguine or fettuccine are ideal. Their flat shape helps soak up every drop of sauce.

Parsley
Chopped fresh parsley adds brightness and color, cutting through the richness.

Salt & Pepper
Simple, but essential. Season to taste to bring the whole dish into balance.

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How To Make the Garlic Butter Chicken Parmesan Pasta

Step 1: Sear the Chicken

Start by seasoning your chicken pieces generously with salt and pepper. Heat a large skillet over medium-high heat, add a bit of oil, and sear the chicken on both sides until golden brown and cooked through. Remove and set aside.

Step 2: Make the Garlic Butter Base

In the same skillet, lower the heat and add butter. Once melted, stir in minced garlic and let it cook until fragrant, about 30 seconds. This step builds the core flavor of the sauce.

Step 3: Build the Creamy Parmesan Sauce

Pour in heavy cream and bring it to a gentle simmer. Stir in grated parmesan cheese and keep whisking until the sauce is smooth and coats the back of a spoon. Adjust salt and pepper to taste.

Step 4: Cook the Pasta

While the sauce is coming together, cook your pasta in salted boiling water according to package instructions until al dente. Drain, but reserve a small cup of pasta water.

Step 5: Combine Everything

Add the drained pasta into the sauce and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Return the seared chicken to the skillet and let it nestle into the pasta.

Step 6: Finish and Serve

Top with extra parmesan and a sprinkle of chopped parsley. Serve warm with a crusty piece of bread or a light side salad.

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How to Serve and Store Garlic Butter Chicken Parmesan Pasta

This pasta is best served hot, straight from the skillet, when the cheese is melty and the chicken is still juicy. A sprinkle of freshly chopped parsley and extra parmesan at the table goes a long way. Pair it with a green salad dressed in something acidic like lemon vinaigrette or balsamic for contrast.

For leftovers, let the dish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to bring the sauce back to life.

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Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, though freshly seared chicken adds better texture and flavor. If using pre-cooked, warm it in the sauce briefly before serving.

Can I make this ahead of time?

You can prepare the sauce and chicken in advance, then cook the pasta fresh and combine everything when ready to eat.

What pasta shape works best?

Linguine and fettuccine are ideal because they hold onto the creamy sauce well. Penne or rigatoni work too for a more casual feel.

Can I freeze the leftovers?

This dish is best fresh, but you can freeze portions. Keep in mind the sauce may separate slightly when reheated from frozen.

How do I make it spicier?

Add red pepper flakes to the garlic butter or finish with a drizzle of hot sauce. A pinch of cayenne in the sauce can also boost the heat.

Is there a substitute for heavy cream?

Yes, use half-and-half or a blend of milk and cream cheese, but the sauce won’t be as rich.

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Want More Pasta Dinner Ideas?

You might also like the One Skillet Spicy Garlic Butter Parmesan Steak Pasta, a bold beefy take with the same creamy garlic kick. Or try the Easy Cajun Chicken Alfredo with Broccoli if you’re craving a spicy, veggie-packed twist.

For a more indulgent option, check out the Beef and Bowtie Pasta with Alfredo Sauce. It’s hearty and easy to prep in big batches.

If you want something even simpler, the Best Baked Cream Cheese Spaghetti delivers maximum comfort with minimal fuss. And don’t skip the Delicious Beef Bowtie Pasta — it has all the meaty flavor in a fun shape kids love.

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When you try it, come back and share your thoughts! Did you swap in penne? Use extra garlic? I’d love to know how you made it yours. Drop a comment and let’s talk pasta.

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