Go Back

Garlic Butter Chicken Pasta – Easy Creamy Dinner

Garlic Butter Chicken Pasta combines golden seasoned chicken, spaghetti, and a creamy garlic Parmesan sauce.
Cook the chicken, sauté onion and garlic, then simmer spaghetti directly in chicken stock.
Stir in cream, Parmesan, and cooked chicken for an easy one-pan dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course
Cuisine American / Italian-inspired

Ingredients
  

  • For the Chicken and Pasta
  • 1 tablespoon oil
  • 3 halal chicken breasts approximately 525 g (18.5 oz), chopped into small pieces
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons unsalted butter
  • 1 onion peeled and thinly sliced
  • 6 garlic cloves peeled and minced
  • 2 teaspoons dried parsley or 4 tablespoons finely chopped fresh parsley
  • 960 ml 4 cups low-sodium halal chicken stock
  • 300 g 10.5 oz dried spaghetti
  • 80 ml ⅓ cup heavy cream
  • 50 g ½ cup grated halal-suitable Parmesan-style cheese
  • To Serve
  • Additional grated halal-suitable Parmesan-style cheese
  • Finely chopped curly parsley or dried parsley
  • Freshly ground black pepper

Instructions
 

  • Step 1: Season the chicken
  • Place the chopped chicken breasts in a large bowl.
  • Sprinkle with salt, black pepper, paprika, and dried oregano.
  • Toss until all the chicken pieces are evenly coated with the seasonings.
  • Step 2: Cook the chicken
  • Heat the oil in a large, deep frying pan over medium heat.
  • Add the seasoned chicken and cook for 5–6 minutes, turning frequently, until golden and cooked through.
  • The chicken should reach an internal temperature of 165°F (74°C).
  • Transfer the cooked chicken to a bowl and set aside.
  • Step 3: Sauté the onion
  • Add the butter to the same pan and allow it to melt.
  • Add the sliced onion and cook gently for 2–3 minutes, stirring frequently, until it begins to soften and turn translucent.
  • Scrape the bottom of the pan as you stir to release the flavorful browned bits left behind by the chicken.
  • Step 4: Add the garlic and parsley
  • Stir in the minced garlic and dried or fresh parsley.
  • Cook for approximately 1 minute, stirring continuously, until the garlic becomes fragrant.
  • Avoid allowing the garlic to brown too much.
  • Step 5: Add the chicken stock
  • Pour the chicken stock into the pan and stir well.
  • Bring the liquid to a gentle simmer.
  • Step 6: Cook the spaghetti
  • Add the dried spaghetti directly to the simmering stock.
  • Make sure the pasta is submerged in the liquid. Allow it to soften slightly before gently pressing it into the stock if necessary.
  • Cover the pan with a lid or foil.
  • Simmer gently for 10–12 minutes, stirring occasionally to prevent the spaghetti from sticking together.
  • Cook until the pasta is almost tender.
  • Step 7: Make the creamy sauce
  • Stir the heavy cream and grated Parmesan-style cheese into the pasta.
  • Mix gently until the cheese melts and combines with the stock to create a creamy sauce.
  • Step 8: Return the chicken
  • Add the cooked chicken and any accumulated juices back to the pan.
  • Cook for another 2–3 minutes, stirring occasionally, until the chicken is thoroughly heated and the spaghetti reaches your preferred tenderness.
  • Step 9: Finish and serve
  • Divide the Garlic Butter Chicken Pasta between serving bowls.
  • Top with additional grated Parmesan-style cheese, finely chopped parsley, and freshly ground black pepper.
  • Serve immediately while the pasta is warm and creamy.

Notes

For a slightly lighter version, use half-and-half instead of heavy cream, although the sauce will be less rich.
Fresh parsley adds a brighter flavor, while dried parsley is convenient when fresh herbs are unavailable.
You can replace spaghetti with linguine or another long pasta, but the cooking time and amount of liquid may need adjusting.
For additional vegetables, stir in fresh spinach during the final few minutes of cooking.