Description

A quick and flavorful weeknight dinner featuring tender chicken thighs in a rich garlic butter sauce paired with creamy Parmesan pasta. Perfect for busy evenings with simple ingredients and minimal cleanup.

Ingredients

Scale

1 pound boneless, skinless chicken thighs
4 tablespoons unsalted butter
6 cloves garlic, minced (about 2 tablespoons)
2 tablespoons olive oil
1 cup heavy cream
1 cup freshly grated Parmesan cheese (about 100g)
12 ounces penne or rigatoni pasta
1 cup low sodium chicken broth
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)

Instructions

Mince the garlic and chop the parsley. Cut the chicken thighs into 1-inch bite-sized pieces. Measure out butter, broth, cream, and cheese.
Bring a large pot of salted water to a boil. Cook pasta until al dente (8-10 minutes). Reserve 1 cup pasta water, then drain pasta and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more until cooked through. Season with salt and pepper. Remove chicken and set aside.
Lower heat to medium. Add butter to the skillet and melt. Add minced garlic and red pepper flakes (if using). Sauté about 1 minute until fragrant, avoiding browning.
Pour in chicken broth and scrape browned bits from the pan. Stir to combine.
Add heavy cream and simmer gently for 3-4 minutes until slightly thickened. Remove from heat and gradually stir in Parmesan cheese to prevent clumping. Add reserved pasta water as needed to loosen sauce.
Return chicken to skillet and toss to coat in sauce. Add cooked pasta and gently toss everything together. Adjust seasoning with salt and pepper. Add more pasta water if sauce is too thick.
Finish with fresh parsley and serve immediately. Optionally, add extra Parmesan, black pepper, and a drizzle of olive oil.

Notes

Save 1 cup of pasta water to loosen the sauce if needed. Use fresh garlic and freshly grated Parmesan for best flavor and texture. Cook chicken in batches to avoid overcrowding and ensure browning. Remove pan from heat before adding Parmesan to prevent sauce from breaking. For a restaurant-quality finish, stir in an extra tablespoon of butter before serving. Leftovers keep well refrigerated for up to 4 days; reheat gently with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 460
Sodium: 400
Fat: 22
Saturated Fat: 11
Carbohydrates: 42
Protein: 28

Keywords: garlic butter chicken, creamy Parmesan pasta, weeknight dinner, easy chicken recipe, quick pasta dish, family-friendly dinner