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When rustic home cooking meets fancy dining, you get these amazing Buttery Garlic Chicken Chunks with Velvety Parmesan Pasta. This meal brings together juicy, garlic-coated chicken with smooth pasta covered in a decadent Parmesan sauce, making a dish worthy of any restaurant right in your own kitchen. After trying tons of versions, I've found that adding layers of garlic flavor to each part is what makes it special.
I came up with this dish when I wanted to make our weekly pasta dinner more exciting. The mix of buttery garlic chicken with the creamy pasta was such a success that my teenage son actually asked for the leftovers in his lunchbox next day - something that never happens in our family!
Key Ingredients That Matter
- Whole garlic: We cook it in different ways to bring out both mild and strong garlic tastes
- Real Parmesan: Grate it yourself for smoother melting and way better flavor than store-bought shredded stuff
- Full-fat cream: Makes a rich sauce that sticks perfectly to your pasta
- Actual butter: Get unsalted so you can add salt yourself while getting all that buttery goodness
- Firm pasta: Slightly undercooked pasta stands up better when mixed with the creamy sauce
Step-By-Step Cooking Guide
- Step 1: Getting Your Pasta Just Right
- Make your water really salty - it should remind you of ocean water. Give pasta a good stir right after dropping it in to keep it from clumping. Check if it's done a minute earlier than the box says. Don't throw away that pasta water - it's perfect for fixing your sauce later.
- Step 2: Making Perfect Chicken Pieces
- Cut your chicken the same size so it all cooks evenly. Wipe chicken dry with paper towels before adding seasonings so it browns better. Don't stuff too many pieces in the pan - cook in smaller batches if needed. Let each side get nice and golden before flipping.
- Step 3: Whipping Up The Buttery Garlic Mix
- Keep heat around medium so your garlic doesn't burn. Look for garlic to turn light gold, not dark brown. Gently tip pan around to mix butter and garlic together. Spoon the sauce over chicken as it finishes cooking.
- Step 4: Creating Your Creamy Parmesan Sauce
- Let cream sit out a bit before using so it won't curdle when heated. Sprinkle cheese in slowly while stirring all the time. Keep heat not too high or your sauce might break apart. Use saved pasta water to make it thinner if needed.
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My grandma from Italy always told me, "It's all about when you do things." She taught me to start boiling water first thing, since properly cooked pasta is the foundation of the whole meal. Now whenever I cook this dish, I can almost hear her reminding me to taste the water to check if it's salty enough.
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Ways To Serve This Dish
- Goes Great With: Try it over mashed potatoes for a classic combo, or use mashed cauliflower if you want something lighter. The sauce tastes great with any veggie or starch.
- Make It Look Good: Pour plenty of sauce over the chicken, add some chopped parsley on top, and serve with roasted veggies for a complete dinner.
Frequently Asked Questions
- → Can I switch to another pasta type?
- Sure! Try it with penne, rigatoni, or spaghetti—any type works great!
- → How can I avoid breaking the sauce?
- Keep the heat gentle and stir constantly while mixing in the cream and cheese.
- → Is it okay to use already cooked chicken?
- Of course! Just warm it up in the garlic butter sauce before serving.
- → What can I swap in for heavy cream?
- Half-and-half works fine—it'll just be slightly lighter in texture.
- → How long can leftovers last in the fridge?
- Store them in a sealed container for up to three days.