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Whip up these golden Garlic Butter Chicken Chunks with Silky Parmesan Pasta tonight. Diced chicken browns perfectly in fragrant garlic butter, then rests on a bed of pasta smothered in velvety cheese sauce. It's a speedy meal that'll fool everyone into thinking you've been cooking all day.
Reasons To Try This Meal
Basic pantry items transform into something truly magical here. The buttery garlic chicken paired with cheesy pasta comes together in no time, ideal when you're short on time but still want a tasty dinner. Switch out pasta types or add a splash of lemon to customize it. It's perfect for dinner guests or just enjoying a relaxing evening at home.
Ingredients List
- Pasta: Whatever type you prefer
- Parmesan: Freshly shredded
- Chicken Broth: Enhances the sauce
- Garlic: Freshly minced is ideal
- Heavy Cream: For sauce creaminess
- Salt and Pepper: Season as needed
- Chicken: Diced into small chunks
- Olive Oil: To sauté chicken
- Butter: Used for both chicken and sauce
- Italian Herbs: For extra taste
- Parsley: Freshly chopped
- Extra Garlic Butter: Optional topping
Cooking Instructions
- Put It Together:
- Combine pasta with the sauce. Place chicken on top. Scatter parsley and drizzle extra garlic butter if desired.
- Make Cream Sauce:
- In a separate pan, melt butter with garlic. Add cream and broth. Stir in cheese until sauce thickens.
- Make First Sauce:
- Drop butter and garlic into the chicken pan. Allow butter to melt and envelop chicken pieces.
- Cook Chicken:
- Warm oil in large skillet. Add chicken chunks and brown until golden. Sprinkle with salt, pepper, and herbs.
- Start Pasta:
- Get water boiling, add salt and pasta. Cook until tender but still firm.
Juicy Chicken Tips
Cut your chicken pieces equally so they cook at the same rate. You want them crispy and brown outside while staying moist inside. The Italian seasoning gives them a fancy restaurant quality that'll impress everyone.
Tasty Sauce Secrets
Melt your butter gently with the garlic to pull out all the flavors. This sauce really makes the chicken pop. Keep a little extra for drizzling on top at the end - it'll take everything up a notch.
Luscious Pasta Base
Your pasta gets wrapped in a lush sauce blending cream, butter, broth, and cheese. All the ingredients melt into a smooth, rich coating that clings perfectly to every strand of pasta.
Make It Look Nice
Put pasta on plates first, then add chicken on top. Sprinkle fresh parsley over everything. Pour extra garlic butter on top if you want. Looks fancy but wasn't hard to make.
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Stunning Presentation
Start with pasta as your base, then arrange chicken pieces on top. Scatter fresh parsley all over. Add a final drizzle of garlic butter if you're feeling fancy. It'll look like restaurant food but took half the effort.
Storing Leftovers
Store any extras in an airtight container in your fridge for up to two days. When reheating, go low and slow and maybe add a tiny bit of cream to bring the sauce back to life. It'll taste almost as good as when you first made it.
Frequently Asked Questions
- → Want different pasta?
Every type works nicely. Shorter shapes grab the sauce better. Longer ones make it fancy. Cook them slightly firm. Just make sure they're well drained.
- → Need it no wheat?
Go for gluten-free options. Double-check your sauce ingredients. Try rice noodles. They might need different cooking times. The sauce still turns out creamy.
- → Want it lighter?
Go with half-and-half instead. Cut down on butter. Use less cheese. Throw in extra herbs. A bit of broth can thin things out.
- → No fancy cheese?
Any sharp cheese will do. Try mixing different kinds. Always grate it fresh. Avoid pre-packaged stuff. Make sure it's a melty variety.
- → Keeping leftovers?
Store in airtight containers. Will stay good refrigerated for three days. Warm up slowly. Add a splash of milk to refresh. Keep stirring as it heats.
- → Getting too dry?
Hang onto some pasta cooking water. Add small amounts as needed. Turn down your heat. More sauce can help. Keep everything moving in the pan.
- → Taking it places?
Keep sauce in its own container. Maintain pasta warmth. Bring extra cream along. Heat at your destination. Combine right before serving.
- → Need it quick?
Make chicken pieces tiny. Use fast-cooking pasta. Get everything ready beforehand. Single pan works fine. Tastes just as good.
- → Making big batch?
Simply double everything. You'll need larger cookware. Might want extra sauce. Cooking might take longer. Don't overcrowd your chicken.
- → Want more flavor?
Throw in extra garlic. Use lots of fresh herbs. Try some chili flakes. Season each component well. A splash of wine works wonders.
- → Sauce too thin?
Let it bubble a bit more. Use less pasta water. Sprinkle in more cheese. Stir constantly. Higher heat will thicken it up.
- → Chicken not right?
Cut pieces uniformly. Mind your temperature. Don't overcook it. Start with a hot pan. The butter will help it brown nicely.
Conclusion
Enjoyed this? Next time try cheesy tomato chicken pasta. Or whip up zesty lemon chicken. Even a simple baked pasta dish does the trick.