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Recipe: Butter and Garlic Pasta with Chicken

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This Butter and Garlic Pasta with Chicken recipe is sure to become a family favorite! The buttery garlic sauce is irresistible. Great for the lunchbox too if you have leftovers.

Butter and Garlic Pasta with Chicken recipe
Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 8 ounces fettuccine or spaghetti
 olive oil
 1 pound chicken breast, chopped into bite sized pieces
 salt and freshly ground black pepper, to taste
 8 tablespoons (1 stick) unsalted butter, divided
 4 cloves garlic, minced
 1 teaspoon smoked paprika
 2 cups baby spinach
 2 cups white or brown mushrooms, cut into bite sized pieces
 1 cup cherry tomatoes, sliced in half
 1/4 cup freshly grated Parmesan
 1/4 cup grated Asiago cheese
 2 tablespoons chopped fresh parsley leaves
1

Cook pasta to package directions. Drain, toss with cold water to stop cooking and toss with some olive oil.

2

Season the chicken with a few pinches of salt and pepper.

3

In a 10 inch cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add the garlic. Sauté until softened and fragrant about 2 minutes.

4

Increase the heat to medium high, add the chicken & smoked paprika to the skillet. Cook until golden brown on all sides, toss with tongs to make sure all sides are evenly cooked, about 8 minutes total.

5

Add the remaining butter to the skillet, toss with the chicken to melt. Add in the pasta, spinach, mushrooms, tomatoes, Parmesan and Asiago cheeses. Cook about 3 minutes until the veggies soften and the spinach starts to wilt. Stir in the chicken.

6

Serve while hot. Garnish with the parsley.

Ingredients

 8 ounces fettuccine or spaghetti
 olive oil
 1 pound chicken breast, chopped into bite sized pieces
 salt and freshly ground black pepper, to taste
 8 tablespoons (1 stick) unsalted butter, divided
 4 cloves garlic, minced
 1 teaspoon smoked paprika
 2 cups baby spinach
 2 cups white or brown mushrooms, cut into bite sized pieces
 1 cup cherry tomatoes, sliced in half
 1/4 cup freshly grated Parmesan
 1/4 cup grated Asiago cheese
 2 tablespoons chopped fresh parsley leaves

Directions

1

Cook pasta to package directions. Drain, toss with cold water to stop cooking and toss with some olive oil.

2

Season the chicken with a few pinches of salt and pepper.

3

In a 10 inch cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add the garlic. Sauté until softened and fragrant about 2 minutes.

4

Increase the heat to medium high, add the chicken & smoked paprika to the skillet. Cook until golden brown on all sides, toss with tongs to make sure all sides are evenly cooked, about 8 minutes total.

5

Add the remaining butter to the skillet, toss with the chicken to melt. Add in the pasta, spinach, mushrooms, tomatoes, Parmesan and Asiago cheeses. Cook about 3 minutes until the veggies soften and the spinach starts to wilt. Stir in the chicken.

6

Serve while hot. Garnish with the parsley.

Recipe: Butter and Garlic Pasta with Chicken

~ Marla Meridith

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