Description
This comforting and savory meal features perfectly cooked pasta tossed in silky butter and tender chicken chunks. It relies on high-quality pantry staples to create a restaurant-level dinner in under thirty minutes. The starch from the pasta water emulsifies the butter, ensuring every strand of noodle is coated in a light, glossy, and satisfying sauce that is perfect for busy weeknights.
Ingredients
1 lb pasta (egg noodles or fettuccine)
1.5 lbs chicken breast, cut into bite-sized cubes
6 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup Parmesan cheese, freshly grated
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
Boil a large pot of salted water and cook pasta until al dente.
Reserve 1 cup of pasta water and then drain the noodles.
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
Sear the cubed chicken until golden brown and cooked through, about 6 minutes.
Remove chicken from the skillet and set aside.
Melt the remaining 4 tablespoons of butter in the same skillet and sauté garlic until fragrant.
Return the chicken to the skillet, add the pasta, and toss to combine.
Pour in a splash of the reserved pasta water and sprinkle with Parmesan cheese.
Toss until the sauce is creamy and coats the noodles, adding more water if needed.
Garnish with parsley and season with salt and pepper before serving.
Notes
Use high-quality grass-fed butter for a richer flavor profile. Make sure to save the pasta water as the starch is essential for emulsifying the butter into a glossy sauce. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg