Garlic Butter Chicken with Creamy Parmesan Spaghetti Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of the dish even further, consider adding a splash of dry white wine to the skillet after removing the chicken. Let the wine reduce by half before pouring in the heavy cream.

This step de-glazes the pan beautifully, releasing all the caramelized bits of garlic and chicken seasoning, while adding a bright, sophisticated acidity that balances the richness of the cream and cheese.

Always rest the seared chicken cutlets for about 5 minutes before slicing them. Resting allows the hot juices within the meat to redistribute evenly throughout the muscle fibers.

If the chicken is sliced immediately after cooking, all of those delicious juices will run out onto the cutting board, leaving the meat dry and tough instead of tender and succulent.

Variations

• Spicy Garlic Butter Chicken: Add a pinch of crushed red pepper flakes to the melting butter along with the garlic to infuse the dish with a subtle, warming heat.
• Spinach and Tomato Cream: Stir a handful of baby spinach and halved cherry tomatoes into the cream sauce just before adding the spaghetti for a pop of color.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce will separate and become grainy upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or water to restore the creamy texture.

Allow any leftover chicken and spaghetti to cool to room temperature for no more than 2 hours before storing. Place the leftovers in an airtight container and store them in the refrigerator.

Because pasta naturally absorbs liquid as it sits, the cream sauce will thicken significantly in storage, so plan to add a splash of milk or water when reheating to restore its original smooth consistency.

While this dish is best enjoyed fresh, parts of it can be prepared ahead of time to save precious minutes. The chicken can be sliced, seasoned, and stored in an airtight container in the refrigerator up to 24 hours in advance. You can also grate the parmesan cheese and mince the garlic ahead of time to streamline the cooking process when ready to serve.

Serving ideas

Serve this decadent pasta in shallow, warmed bowls to keep the cream sauce at its ideal temperature for longer.

Twist the spaghetti into a neat nest in the center of each bowl using a large fork, then fan the sliced garlic butter chicken cutlets elegantly alongside the pasta. This presentation mimics a high-end bistro and showcases both components beautifully.

Accompany the meal with a crisp, green side salad dressed in a light vinaigrette to cut through the richness of the cream and butter. A side of warm, crusty garlic bread is also excellent for soaking up any extra parmesan sauce left on the plate. Pair the dish with a chilled glass of pinot grigio or sauvignon blanc.

Frequently asked questions

Recipe card

Garlic Butter Chicken with Creamy Parmesan Spaghetti

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 12 oz spaghetti
• 1 1/2 lb boneless, skinless chicken breasts, sliced horizontally into cutlets
• 1 tbsp garlic-herb seasoning
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup parmesan cheese, freshly grated

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture, which usually takes about 8 to 10 minutes. Drain the pasta, reserving at least one cup of the starchy cooking water for the sauce later.
2. Pat the chicken breast cutlets dry with paper towels to ensure a good sear. Season both sides evenly with the garlic-herb seasoning. Ensure the seasoning is pressed gently into the meat so it adheres during cooking.
3. Melt the unsalted butter in a large skillet over medium-high heat until it is frothy. Add the minced garlic and sauté for about 30 seconds until fragrant. Carefully place the seasoned chicken cutlets into the skillet and sear for 5 to 6 minutes per side. Cook until the exterior is golden-brown and the internal temperature reaches 165°F (74°C) on a meat thermometer. Transfer the chicken to a plate to rest.
4. Reduce the skillet heat to medium. Pour the heavy cream into the same skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring the cream to a gentle simmer and let it cook for 2 minutes. Stir in the freshly grated parmesan cheese until it melts completely into the sauce.
5. Add the drained spaghetti directly into the simmering cream sauce. Toss the pasta continuously for 1 to 2 minutes until every strand is thoroughly coated. If the sauce is too thick, splash in a little of the reserved pasta cooking water to reach your desired consistency.
6. Slice the rested garlic butter chicken cutlets into strips. Arrange the warm, creamy parmesan spaghetti on serving plates and place the sliced chicken cutlets right alongside or on top of the pasta. Serve immediately while the dish is hot and steaming.

Contains: gluten, milk

Estimated nutrition per serving

Calories

950

Protein

65 g

Carbohydrates

68 g

Fat

46 g

Fiber

3 g

Sugar

4 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.