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Garlic Butter Chicken Spaghetti Recipe in Parmesan Alfredo Sauce

Garlic Butter Chicken Spaghetti in Parmesan Alfredo Sauce

There’s something so comforting about a warm bowl of spaghetti, especially when it’s smothered in a rich, creamy sauce. This Garlic Butter Chicken Spaghetti in Parmesan Alfredo Sauce brings back memories of family dinners and cozy nights in. It’s a dish that not only satisfies your hunger but also warms your heart.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Chicken
  • 1 lb chicken breast cut into bite-sized pieces
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic minced
For the Creamy Parmesan Alfredo Sauce
  • 8 oz spaghetti or any pasta shape you prefer
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • to taste salt and pepper

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Start by cooking the spaghetti according to the package instructions. Once it's al dente, drain it and set it aside.
  2. Step 2: In a large skillet, melt the butter and olive oil over medium heat. This combination is key to achieving that rich flavor.
  3. Step 3: Add the minced garlic to the skillet and sauté for about 1 minute, or until it’s fragrant. Be careful not to let it burn!
  4. Step 4: Now, toss in the chicken pieces. Season with salt and pepper, and cook until they’re golden brown and cooked through, which should take about 6-8 minutes.
  5. Step 5: Once the chicken is cooked, reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Cook until the sauce thickens, about 3-5 minutes.
  6. Step 6: Add the cooked spaghetti to the skillet, tossing everything together until the pasta is beautifully coated in that creamy sauce.
  7. Step 7: Serve hot, garnished with fresh parsley for a pop of color and flavor.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if it thickens too much.