Creamy Garlic Butter Chicken Pasta
Tender pan-seared chicken and fettuccine tossed in a buttery garlic parmesan cream sauce for an easy, comforting weeknight dinner.
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.
Notes
Refrigerate leftovers up to 3 days; reheat gently with a splash of milk or broth. Freezing is not recommended as the cream sauce may separate when thawed. Half-and-half can be substituted for heavy cream for a lighter, thinner sauce.
