Velvety Garlic Butter Chicken (Print)
Tender chicken bites in a velvety garlic butter sauce with Parmesan cheese, served over rotini pasta for a satisfying meal.
# Ingredients:
→ Garnish
01 -
Fresh parsley, chopped
→ Cheese
02 -
60 g Parmesan, finely grated
→ Liquids
03 -
240 ml heavy cream
04 -
120 ml low-sodium chicken broth
→ Aromatics
05 -
5 garlic cloves, smashed and minced
→ Seasonings
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
Freshly cracked black pepper, to taste
09 -
Salt, to taste
→ Oils and Fats
10 -
4 tablespoons butter
11 -
2 tablespoons olive oil
→ Pasta
12 -
340 g rotini noodles
→ Poultry
13 -
680 g boneless chicken breasts, cut into bite-sized pieces
# Directions:
01 -
Boil rotini noodles in salted water according to package instructions. Drain thoroughly and set aside.
02 -
Sprinkle chicken pieces with salt, black pepper, garlic powder, and onion powder.
03 -
Heat olive oil in a skillet over medium heat. Add seasoned chicken and cook until golden and cooked through, about 6-8 minutes. Transfer to a plate.
04 -
Reduce heat if necessary. Add butter to the skillet and let it melt. Add minced garlic and stir just until fragrant.
05 -
Pour in chicken broth and heavy cream, stirring well. Allow to simmer gently for a few minutes until slightly thickened.
06 -
Add the grated Parmesan, stirring continuously until fully incorporated and sauce is creamy.
07 -
Return pasta and chicken to the skillet. Stir thoroughly to ensure everything is well-coated with sauce.
08 -
Keep on low heat for a couple more minutes until everything is heated through. Garnish with chopped parsley if desired before serving.