Garlic Butter Chicken Pasta with Parmesan and Parsley
Paprika-seasoned chicken and pasta with a glossy butter, Parmesan, and pasta-water coating, finished with parsley.
Ingredients
Pasta Ingredients
- 12 oz pasta use your favorite pasta type
Chicken Ingredients
- 1 lb chicken breast cut into bite-sized pieces
Seasoning & Flavoring
- 4 tbsp butter divided
- 3 cloves garlic minced
- 1 tbsp olive oil for cooking the chicken
- ½ cup Parmesan finely grated
- ½ cup pasta water reserved from boiling pasta
- ¼ cup parsley chopped, for garnish
- ½ tsp paprika
- ½ tsp salt to taste
- ¼ tsp pepper to taste
- ¼ tsp chili flakes optional for heat
Instructions
Instructions
- Cook 12 ounces pasta in boiling water according to the package directions until al dente. Reserve ½ cup cooking water before draining.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Season the bite-size chicken with paprika, salt, and pepper; cook in an uncrowded layer, turning until browned and 165°F internally, then transfer to a plate.
- Reduce the heat to low and melt the remaining 3 tablespoons butter. Add the garlic and optional chili flakes; stir until fragrant, keeping the garlic pale.
- Add the reserved ½ cup pasta water and scrape up the browned bits. Bring to a gentle simmer, add the drained pasta, and toss over low heat until coated.
- Remove from the heat and add Parmesan gradually while tossing. Fold in the chicken, its juices, and parsley; serve immediately, loosening the coating with a small splash of water if needed.
Notes
- Refrigerate in shallow, covered containers within 2 hours; use within 3–4 days.
- Reheat to 165°F with a splash of water, stirring gently to loosen the cheese coating.