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Skillet Garlic Butter Chicken Pasta

One skillet, 30 minutes, and zero complaints from anyone at the table. The chicken gets golden and juicy, the garlic butter sauce is outrageously good, and the pasta soaks it all up. This is the recipe you'll have memorized within two weeks because you'll make it that often.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb rotini or penne pasta
  • 2 chicken breasts cut into bite-sized pieces
  • 4 tbsp butter divided
  • 5 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Fresh parsley for serving
  • 1 tbsp olive oil

Method
 

  1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Season chicken pieces with Italian seasoning, onion powder, salt, and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes. Remove to a plate.
  3. Melt remaining butter in the same skillet over medium heat. Add garlic and cook 1-2 minutes until fragrant.
  4. Pour in chicken broth and heavy cream. Bring to a simmer and cook 4-5 minutes until slightly thickened.
  5. Add pasta to the skillet and toss to coat. Return chicken to the pan. Add pasta water as needed.
  6. Remove from heat, stir in Parmesan, and top with fresh parsley before serving.