By the time I get everyone fed and the dishes half-done, I don’t have a lot of patience left for complicated dinners. Most nights I just want something that comes together in one skillet and actually gets eaten without complaints. This garlic butter chicken pasta has become one of those go-to meals for me — tender chicken, a buttery garlic cream sauce, and fettuccine that soaks up every bit of it. It’s simple enough for a Tuesday but still feels like something worth sitting down for.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
There’s a lot to like here, but the sauce is really the star. Butter and garlic cooked together smell incredible, and once the cream and parmesan go in, it turns silky almost on its own. I usually taste it right before tossing in the pasta, just to check the seasoning.
It’s also a one-skillet situation for the sauce, which means less cleanup after a long day. If your family likes cowboy butter chicken pasta, this one has that same buttery, garlicky pull but with a creamier finish. And the leftovers hold up better than you’d expect — the noodles keep absorbing sauce in the fridge, so it’s just as good the next day.
Ingredients
Nothing unusual here, just simple pantry and fridge staples.
- 12 oz fettuccine pasta
- 1 lb chicken breast, sliced into medallions
- 2 tbsp olive oil, for searing
- 1/2 cup unsalted butter, melted
- 6 cloves garlic, minced
- 1.5 cups heavy cream
- 1/2 cup shaved parmesan cheese
- 1 tsp cracked black pepper
- 2 tbsp fresh parsley, chopped
A couple of small notes. Freshly shaved or grated parmesan melts a lot smoother than the pre-shredded kind, which tends to clump. And if you mince the garlic finer, it distributes through the butter more evenly instead of settling in one spot.
Step-by-Step Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside — you’ll likely want it later if the sauce tightens up.
While the pasta cooks, pat the chicken medallions dry with a paper towel and season them with salt. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until the edges turn golden and the chicken is cooked through to 165°F. Move it to a plate and let it rest for a few minutes.
In the same skillet, lower the heat to medium and add the butter. Once it’s melted, stir in the minced garlic and cook for about a minute, just until it smells fragrant. Garlic browns quickly, so keep an eye on it here — it turns bitter fast if it sits too long.
Pour in the heavy cream, whisking as you go so it combines smoothly with the butter and garlic. Let it come up to a gentle simmer, then whisk in the shaved parmesan a little at a time. The sauce should thicken enough to coat the back of a spoon within a few minutes.
Add the drained fettuccine straight into the sauce and toss until every strand is coated. If it looks too thick, splash in a bit of the reserved pasta water until it loosens up. Plate the pasta, top with the chicken medallions, and finish with the cracked pepper and parsley.
What to Serve With It
A simple green salad is really all this needs alongside it — something with a little vinegar to cut through the richness of the sauce. Garlic bread works too, though with this much butter already in the dish, I usually lean toward something lighter like steamed broccoli or roasted vegetables instead.
Variations
If you want to switch things up, shrimp works nicely in place of the chicken — just sear it for a couple of minutes less since it cooks faster. Swapping in half-and-half will lighten the sauce, though it won’t get quite as thick or glossy as heavy cream does. For a different pasta pairing, this one leans similar in spirit to creamy garlic parmesan chicken pasta, so if that’s a favorite in your house, this recipe should feel right at home too. Gluten-free fettuccine also holds up well if that’s what your family needs.
Storage
Leftovers keep in the fridge for up to 3 days in a sealed container. The sauce thickens a good bit as it sits, so when reheating, add a splash of milk or broth and warm it slowly on the stove or in the microwave in short bursts, stirring in between. I don’t recommend freezing this one — cream sauces tend to separate once thawed and don’t come back together the same way.
Frequently Asked Questions
Can I use pre-cooked chicken to save time?
Yes, rotisserie or leftover cooked chicken works fine. Just warm it through in the sauce at the end instead of searing it from raw.
Why did my sauce turn out grainy instead of smooth?
That usually happens if the heat is too high when the parmesan goes in. Keep it at a gentle simmer and whisk the cheese in gradually.
Can I make this ahead of time?
The sauce is best made fresh, but you can cook the chicken and pasta ahead and combine everything with a quick reheat of the sauce right before serving.
What if I don’t have heavy cream?
Half-and-half will work in a pinch, though the sauce will be noticeably thinner and won’t cling to the pasta quite as well.
Can I double this recipe?
Yes, it doubles well. Just use a large enough skillet so the sauce has room to simmer evenly.
Is there a lighter way to make this?
Swapping in half-and-half or reducing the butter slightly will cut some richness, though the texture won’t be quite as silky.
A Cozy Closing Note
This has turned into one of those dinners I come back to whenever I want something comforting without much fuss. If you give it a try, I hope it earns a regular spot in your rotation too.
Creamy Garlic Butter Chicken Pasta
Equipment
- Heavy-bottomed skillet
- Large pasta pot
- Whisk
Ingredients
- 12 oz fettuccine pasta 340g
- 1 lb chicken breast 450g, sliced into medallions
- 2 tbsp olive oil 30ml, for searing
- 1/2 cup unsalted butter 115g, melted
- 6 cloves garlic minced
- 1.5 cups heavy cream 350ml
- 1/2 cup shaved parmesan cheese 50g
- 1 tsp cracked black pepper freshly cracked
- 2 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Pat chicken medallions dry and season with salt. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden and cooked through (165°F). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, whisking to combine. Bring to a simmer, then whisk in the shaved parmesan cheese until the sauce is smooth and coats the back of a spoon.
- Toss the fettuccine in the sauce. Add reserved pasta water if needed to loosen. Top with chicken medallions, cracked black pepper, and fresh parsley.
