Description
Learn how to make delicious Garlic Butter Chicken Spaghetti in Creamy Parmesan Alfredo. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 12 ounces spaghetti (or your favorite long pasta)
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 tablespoon olive oil (for searing chicken)
Substitution tips: If you want a lighter version, substitute half-and-half for the heavy cream, but expect a slightly less creamy sauce. You can swap spaghetti for fettuccine or linguine depending on your pantry stash. For Parmesan, pre-grated works in a pinch, but freshly grated always melts better and boosts flavor.
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 9-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water for later.
- While the pasta cooks, season the chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
- Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic—it’s a balance I learned the hard way as a kid!
- Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it starts to thicken slightly.
- Lower the heat and whisk in the Parmesan cheese until melted and the sauce is smooth. If the sauce feels too thick, stir in reserved pasta water a little at a time to reach your desired consistency.
- Return the cooked chicken to the skillet, stirring to coat in the creamy sauce. Add crushed red pepper flakes if using. Let everything warm together for 2 minutes.
- Add the drained spaghetti to the skillet and toss gently to combine, making sure every strand is luxuriously coated with that garlic butter and creamy Parmesan Alfredo.
- Turn off the heat, stir in the remaining 2 tablespoons of butter for extra silkiness, and sprinkle chopped parsley on top for a fresh finish.
- Serve immediately, and watch how quickly this disappears at the table—if Eli’s anything to go by, it’s a winner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Butter Chicken Spaghetti in Creamy Parmesan Alfredo, recipe, cooking, food