Garlic Butter Chicken (Print Version)
# Ingredients:
→ Garnish
01 -
Finely chop a bit of parsley to sprinkle on at the very end, if you're feeling it.
→ Cheese
02 -
60 g of very finely grated Parmesan cheese.
→ Liquids
03 -
120 ml of chicken broth—low-sodium is a good call here.
04 -
240 ml of heavy cream.
→ Aromatics
05 -
5 cloves of garlic, smashed up and minced well.
→ Seasonings
06 -
A teaspoon of garlic powder.
07 -
A teaspoon of onion powder.
08 -
Add a good amount of cracked black pepper, to your liking.
09 -
Salt—just a pinch or two.
→ Oils and Fats
10 -
2 tablespoons of olive oil.
11 -
4 tablespoons of butter.
→ Pasta
12 -
340 g of rotini pasta.
→ Poultry
13 -
680 g of boneless chicken breasts, diced into bite-sized chunks.
# Instructions:
01 -
Keep it on a super low heat for just a couple minutes to warm things through. Scatter some parsley on top if you like, then it's time to eat.
02 -
Dump the chicken and noodles back in the skillet. Stir it up so the sauce gets on every single piece.
03 -
Stir in the Parmesan cheese. Keep mixing until you can't see the cheese anymore and the sauce turns all smooth.
04 -
Pour the heavy cream and broth into the pan. Give it a good stir and let it lightly bubble for a few minutes to thicken up a bit.
05 -
Turn the heat down if it’s running too high. Melt the butter in the pan, then toss in the garlic and stir it around until it smells amazing.
06 -
Drop the seasoned chicken chunks into the skillet. Let them brown up and cook all the way through—about 6–8 minutes. Move them to a plate for now.
07 -
Heat olive oil in your skillet over medium heat. While it warms up, season the chicken with a little salt, pepper, onion powder, and garlic powder before tossing it in.
08 -
Cook the rotini in salted water like the package tells you. Once it's done, drain really well and set it aside.
# Notes:
01 -
For the best flavor, grate your own Parmesan. Let the sauce rest a little after cooking to get it just the right thickness before adding the pasta.