Creamy Butter Chicken Pasta

Creamy butter chicken pasta with a side salad and extra parmesan to garnish.
  • 4 servings
  • 15 minutes to prepare
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Ingredients

  • 200g lumaca rigata pasta
  • For the Garlic Butter Chicken Bites:
  • 2 tbsp olive oil
  • 2 boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 tsp paprika, optional
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • For the Creamy Parmesan Sauce:
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 200ml double cream
  • 200ml pasta water or chicken stock
  • 150g Parmesan cheese, grated
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions

Method:

  1. Bring a large pot of salted water to the boil and cook the pasta according to package instructions, usually 8-10 minutes, until al dente. Strain, reserving 200ml of pasta water for the sauce, if necessary, and set aside.
  2. In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and paprika.
  3. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
  4. Add 2 tablespoons of butter and minced garlic to the skillet. Cook for an additional 1-2 minutes, until the garlic is fragrant. Remove from heat and set aside.
  5. Stir in the cream and reserved pasta water or chicken stock. Bring to a simmer and cook for3-4 minutes, allowing the sauce to thicken slightly.
  6. Gradually add the grated Parmesan, stirring constantly until the cheese is melted and the sauce becomes creamy. Season with salt and pepper to taste.
  7. Add the cooked pasta to the skillet with the creamy Parmesan sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit more pasta water or chicken stock to reach your desired consistency.
  8. Serve with a sprinkling of chopped parsley.

Chef’s Tip:

You can also use white wine by substituting 100ml of pasta water/stock for 100ml wine.

 

 

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