Name: Creamy Garlic Butter Chicken Pasta You'll Crave Every Time
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs (thighs are more forgiving and juicier, just saying); 2 teaspoons Italian seasoning (or whatever herb blend you’ve got); 1 teaspoon garlic powder (yes, we’re doubling down on garlic); Salt and black pepper (be generous); 2 tablespoons olive oil (for getting that golden sear); 12 oz penne or rigatoni (something with ridges to grab all that sauce); 4 tablespoons butter (the real stuff – don’t even think about margarine); 6-8 garlic cloves, minced (or more if you’re like me and measure garlic with your soul); 1/2 cup white wine (optional, but it adds amazing depth – drink the rest while cooking); 1 cup heavy cream (full fat or go home); 3/4 cup freshly grated Parmesan cheese (the pre-shredded stuff just isn’t the same); 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional, but adds a nice little kick); Salt and pepper to taste; Fresh parsley for garnish (because we’re fancy like that); Sun-dried tomatoes (adds a nice tangy sweetness); Baby spinach (for pretending this is healthy); Mushrooms (sautéed with the garlic); Crispy bacon bits (because bacon makes everything better)

Description

Okay, so this recipe happened because I was having one of those nights where I had like five ingredients in my fridge and zero motivation to go grocery shopping. I threw together some chicken, pasta, garlic, butter, and cream, and holy cow – I accidentally created the most ridiculously good comfort food ever. Now my family literally begs me to make this at least twice a week. It’s creamy, garlicky, buttery perfection that somehow feels fancy but takes like 30 minutes to make. Plus, it’s basically impossible to mess up, which is saying something coming from someone who once burned water.

Ingredients

Scale

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs (thighs are more forgiving and juicier, just saying)
2 teaspoons Italian seasoning (or whatever herb blend you’ve got)
1 teaspoon garlic powder (yes, we’re doubling down on garlic)
Salt and black pepper (be generous)
2 tablespoons olive oil (for getting that golden sear)

For the Pasta & Sauce:

12 oz penne or rigatoni (something with ridges to grab all that sauce)
4 tablespoons butter (the real stuff – don’t even think about margarine)
6–8 garlic cloves, minced (or more if you’re like me and measure garlic with your soul)
1/2 cup white wine (optional, but it adds amazing depth – drink the rest while cooking)
1 cup heavy cream (full fat or go home)
3/4 cup freshly grated Parmesan cheese (the pre-shredded stuff just isn’t the same)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, but adds a nice little kick)
Salt and pepper to taste
Fresh parsley for garnish (because we’re fancy like that)

Optional Add-ins:

Sun-dried tomatoes (adds a nice tangy sweetness)
Baby spinach (for pretending this is healthy)
Mushrooms (sautéed with the garlic)
Crispy bacon bits (because bacon makes everything better)