How to make Garlic Butter Chicken Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

Put on gloves and trim the chicken breasts, removing excess fat.

Cube the chicken breasts into approximately one-inch pieces.

Chop 6 cloves of garlic into chunks and place in a bowl.

Chop about 1/2 cup of parsley and place in a separate bowl.

Season the cubed chicken with salt, black pepper, and coat lightly with 1-2 tablespoons of flour.

Wait for the water to boil and then add 1 cup of penne pasta to the salted water; stir and cook for 8-12 minutes until al dente.

Heat grapeseed oil in a pan over medium-high heat and add the seasoned chicken; cook until browned and almost finished, checking with a thermometer to reach at least 165°F.

Move the chicken to the side of the pan and add the chopped garlic; cook for a couple of minutes without browning the garlic.

Add 1/4 cup of unsalted butter to the pan and let it melt, deglazing the pan with the chicken and garlic.

Add the chopped parsley and about 1/3 cup of chicken stock to the pan; increase heat to reduce the sauce for about 3 minutes.

Turn off the heat and drain the pasta in a colander; add the pasta to the pan with the chicken and sauce, tossing to combine.

Optionally, add a splash of pasta water to loosen the sauce if desired.

Serve the pasta and chicken, garnished with a sprig of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens