Garlic Butter Chicken with Creamy Alfredo Pasta

 

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Garlic Butter Chicken with Creamy Alfredo Pasta

Ingredients

Chicken

• 6 boneless, skinless chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp butter

Garlic Butter Sauce

• 4 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• ½ tsp red pepper flakes (optional)

Pasta

• 12 oz (340 g) fettuccine
• Salt for boiling water

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Instructions

1️⃣ Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook fettuccine until al dente.
• Reserve ½ cup pasta water, drain, and set aside.

2️⃣ Season & Sear the Chicken

• Season chicken thighs with salt, pepper, paprika, garlic powder, and Italian seasoning.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Cook chicken for 5–6 minutes per side until golden brown and fully cooked.
• Remove chicken from skillet and rest.

3️⃣ Make the Garlic Butter Sauce

• In the same skillet, add garlic and sauté for 30 seconds.
• Pour in chicken broth and scrape the pan.
• Add heavy cream and Parmesan cheese.
• Simmer for 3–4 minutes until thick and creamy.
• Stir in parsley and red pepper flakes.

4️⃣ Combine & Serve

• Slice the chicken and return it to the pan, spooning sauce over it.
• Toss pasta with some sauce and a splash of pasta water if needed.
• Serve chicken alongside creamy pasta.
• Drizzle extra sauce on top and garnish with parsley and Parmesan.

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Tips

• Chicken thighs stay juicier than breasts
• Add lemon juice at the end for brightness 🍋
• Serve with garlic bread or a green salad