Garlic Butter Chicken with Creamy Fettuccine
Golden-brown, tender garlic butter chicken served alongside a generous mound of silky, creamy fettuccine. This comforting restaurant-style dinner comes together in one skillet and is perfect for a cozy family meal.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes — optional
- 2 tbsp fresh parsley, chopped
For the Creamy Fettuccine
- 12 oz (340 g) fettuccine
- 2 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- ½ cup reserved pasta water
For Garnishing
- Fresh parsley
- Extra Parmesan
- Black pepper
- Red pepper flakes — optional
👩🍳 Instructions
1. Prepare the Chicken
Slice each chicken breast horizontally into thinner pieces.
Pat them dry with paper towels.
Season both sides with paprika, Italian seasoning, salt, and black pepper.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for approximately 4–5 minutes per side, depending on thickness.
The chicken should develop a beautiful golden-brown crust and reach 165°F (74°C) internally.
Transfer the chicken to a plate and let it rest.
3. Make the Garlic Butter
Reduce the heat to medium.
Add the butter to the same skillet.
Add the minced garlic and cook for about 30–60 seconds, stirring constantly.
Be careful not to burn the garlic.
Add the red pepper flakes if using.
Return the chicken to the skillet and spoon the garlic butter over the pieces.
Cook for another 1–2 minutes.
Remove the chicken and keep it warm.
🍝 Make the Creamy Fettuccine
4. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water.
Drain the pasta.
5. Prepare the Sauce
Using the same skillet, melt 2 tablespoons butter over medium-low heat.
Add the minced garlic and cook for 30 seconds.
Pour in the heavy cream.
Add Italian seasoning and black pepper.
Simmer gently for 2–3 minutes.
Don’t boil aggressively.
6. Add Parmesan
Reduce the heat to low.
Gradually add the Parmesan cheese, stirring continuously until melted and smooth.
If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until you reach a silky consistency.
Taste and adjust the salt.
7. Add the Fettuccine
Add the cooked fettuccine directly into the sauce.
Toss gently until every strand is coated in the creamy Parmesan sauce.
Cook for another 1–2 minutes over low heat.
🍽️ Assemble the Plate
Place a generous mound of creamy fettuccine on each plate.
Slice the garlic butter chicken into strips and arrange it alongside or partially over the pasta.
Spoon some of the remaining garlic butter from the skillet over the chicken.
Finish with:
- Fresh parsley
- Grated Parmesan
- Freshly cracked black pepper
- A pinch of red pepper flakes
Serve immediately while hot.
⭐ Tips for Restaurant-Style Results
- Pound the chicken to an even thickness so it cooks evenly.
- Pat the chicken dry before seasoning to get a better golden crust.
- Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Never let the cream sauce boil vigorously.
- Reserve pasta water—it helps create a smooth, silky sauce.
- Toss the pasta while the sauce is still warm so it absorbs the flavors.
Optional Additions
For an even richer meal, add:
- Sautéed mushrooms
- Spinach
- Sun-dried tomatoes
- Broccoli
- Extra Parmesan
- A squeeze of fresh lemon over the chicken
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 🍝