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Garlic Butter Chicken

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Warm, garlicky, and comforting, this Garlic Butter Chicken features tender chicken in a rich Parmesan cream sauce, served with fettuccine.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz fettuccine (or preferred pasta)
  • 6 cloves garlic (4 minced for chicken, 2 for pasta)
  • 4 tbsp unsalted butter (plus 2 tbsp for pasta)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Olive oil
  • Chicken broth
  • Italian seasoning
  • Fresh parsley (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until just tender according to package directions. Reserve a small cup of pasta water before draining, then drain and set the pasta aside.
  2. Heat a splash of olive oil in a skillet over medium-high heat. Season the chicken pieces with Italian seasoning, salt, and pepper, then add them to the hot skillet. Cook until golden brown and cooked through, about 6 to 8 minutes.
  3. Remove the chicken to a plate and set aside.
  4. In the same skillet, reduce the heat to medium and melt 4 tablespoons of unsalted butter. Add the 4 minced garlic cloves and sauté just until fragrant, about 30 to 45 seconds.
  5. Return the chicken to the pan and toss to coat in the garlic butter, then set the pan aside while you finish the sauce.
  6. In another pan, melt the additional 2 tablespoons of butter over medium heat and briefly sauté the remaining 2 garlic cloves.
  7. Stir in 1 cup heavy cream and a splash of chicken broth, then simmer gently for 2 to 3 minutes to marry the flavors.
  8. Whisk in 1 cup grated Parmesan cheese until the sauce is smooth and slightly thickened. If the sauce becomes too thick, loosen it with the reserved pasta water or more chicken broth, a tablespoon at a time.
  9. Add the cooked pasta to the sauce and toss until well coated. If needed, add a little more pasta water to help the sauce cling to the noodles.
  10. Plate the sauced pasta and top with the garlic butter chicken. Garnish with chopped fresh parsley and serve immediately.

Notes

Pat the chicken dry before seasoning for better browning. Reserve pasta water to adjust sauce texture without diluting flavor.

Nutrition

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