Garlic Butter Chicken Pasta Recipe
Creamy garlic butter chicken pasta made in one pan with parmesan, juicy chicken and a silky sauce. Cosy, quick and always a hit.
Servings: 4 people
Ingredients
- 1 tbsp oil
- 3 chicken breasts, chopped into small pieces this is about 525g/18.5oz
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp unsalted butter
- 1 onion peeled and thinly sliced
- 6 cloves garlic peeled and minced
- 2 tsp dried parsley (or 4 tbsp finely chopped fresh parsley)
- 960 ml (4 cups) chicken stock
- 300 g (10.5 oz) dried spaghetti
- 80 ml (1/3 cup) double (heavy) cream
- 50 g (1/2 cup) parmesan grated
To Serve:
- grated parmesan
- finely chopped curly parsley (or a sprinkle of dried parsley)
- black pepper
Instructions
- Sprinkle on the salt, pepper, paprika and oregano over the chicken and mix together to thoroughly coat the chicken pieces.3 chicken breasts, chopped into small pieces, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano
- Add the oil to a large frying pan and heat over a medium heat.1 tbsp oil
- Cook for 5-6 minutes, turing often, until the chicken is golden and cooked through. Remove from the pan and place in a bowl.
- Add the the butter to the pan and melt. Then add the sliced onion and fry gently for 2-3 minutes until the onions start to go translucent. Stir often, scraping up any bits from the chicken coating as you go.1 onion, 2 tbsp unsalted butter
- Add in the garlic and parsley, stir and cook for 1 minute.6 cloves garlic, 2 tsp dried parsley
- Pour in the stock, bring to a simmer, then add in the spaghetti. Make sure the liquid covers the spaghetti. Bring to a very gentle simmer, then place a lid or some foil on the pan. Simmer for 10-12 minutes, until the pasta is almost cooked through. Give it a stir a couple of times during cooking to stop the pasta sticking together.960 ml (4 cups) chicken stock, 300 g (10.5 oz) dried spaghetti
- Stir in the cream and parmesan, then add the cooked chicken back to the pan. Cook for a further 2-3 minutes, stirring a couple of times, until the chicken is heated through.80 ml (1/3 cup) double (heavy) cream, 50 g (1/2 cup) parmesan
- Divide between bowls and top with parmesan, parsley and pepper before serving.grated parmesan, finely chopped curly parsley, black pepper
Video
Notes
Can I make it ahead and/or freeze it?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days. Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating. I don't recommend freezing this recipe.
Ingredient swaps
- Add in vegetables, such as spinach or peas (in the last couple of minutes of cooking). Stir through rocket at the end, or add in fresh chopped tomatoes or sun dried tomatoes towards the end.
- Swap out the chicken for sausage.
- Add crispy bacon, mushrooms, or chopped chunks of cooked chorizo.
How to scale up and scale down this recipe
You can double or halve this recipe by sticking to the same ratios and cooking times.Nutritional information is approximate per serving (this recipe serves 4).
Nutrition
Calories: 662kcal | Carbohydrates: 64g | Protein: 43g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 1674mg | Fiber: 3g | Sugar: 5g
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