Creamy Garlic Butter Chicken with Alfredo Pasta
A rich, restaurant-style meal that’s surprisingly easy to make!
📝 Ingredients
For the Chicken
- 6–8 chicken thighs (boneless/skinless)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tbsp olive oil
- 3 tbsp butter
- 4–5 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth (optional for thinner sauce)
- ½ cup grated Parmesan
- 1 tbsp parsley (fresh or dried)
For the Pasta
- 300–350g fettuccine or linguine
- 2 tbsp butter
- 1 cup heavy cream
- ½–¾ cup Parmesan cheese
- Salt & pepper to taste
🔥 Instructions
1. Prepare the Chicken
- Pat chicken dry. Season with salt, pepper, paprika, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
2. Make the Garlic Butter Cream Sauce
- In the same pan, melt butter.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream (and chicken broth if using).
- Stir in Parmesan until melted and creamy.
- Add parsley.
- Return chicken to the pan and spoon sauce over the pieces.
- Simmer for 10–12 minutes until chicken is cooked through and sauce thickens.
3. Make the Alfredo Pasta
- Cook pasta according to package directions; drain.
- In a pot, melt butter, add cream, then Parmesan.
- Mix until smooth; season with salt & pepper.
- Toss pasta with the sauce.
🍽️ 4. Serve
Place Alfredo pasta on a plate.
Add the creamy garlic butter chicken on top.
Spoon extra sauce over everything.
Sprinkle with parsley!