Juicy garlic butter chicken served over tender pasta coated in a rich, creamy Parmesan sauce makes this the ultimate comfort-food dinner. Igotchu Seasonings Garlic Lovers, Spicy Onion Garlic Pepper, and Greens bring layers of bold flavor to the chicken and creamy sauce. Serve it with warm, crispy homemade garlic bread made with Igotchu Garlic Lovers and Adobo for the perfect finishing touch.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

For the Garlic Butter Chicken

• 2 boneless, skinless chicken breasts, sliced into thin strips

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 teaspoon Igotchu Seasonings Garlic Lovers

• 1 teaspoon Igotchu Seasonings Spicy Onion Garlic Pepper

• ½ teaspoon Igotchu Seasonings Greens

For the Creamy Parmesan Pasta

• 12 ounces twisted pasta, such as rotini or fusilli

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• 1½ cups grated Parmesan cheese

• 1 cup shredded mozzarella

• ½ cup cream cheese

• 1 teaspoon Igotchu Seasonings Garlic Lovers

• ½ teaspoon Igotchu Seasonings Greens

• Reserved pasta water, as needed

• Fresh parsley, chopped, for garnish

For the Homemade Igotchu Garlic Bread

• 1 baguette

• ½ cup (1 stick) softened butter

• 1 tablespoon Igotchu Seasonings Garlic Lovers

• 1 teaspoon Igotchu Seasonings Adobo

• 2 tablespoons fresh parsley, finely chopped

Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a boil and cook the pasta until al dente according to package directions.

Before draining, reserve about ½ cup pasta water. Drain and set the pasta aside.

Step 2: Cook the Garlic Butter Chicken

Season the chicken strips with Igotchu Garlic Lovers, Spicy Onion Garlic Pepper, and Greens.

Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.

Step 3: Make the Creamy Parmesan Sauce

Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same skillet.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and heavy cream. Stir in the Igotchu Garlic Lovers and Greens and simmer gently for 2–3 minutes.

Add the Parmesan, shredded mozzarella and cream cheese. Stir over low heat until melted and the sauce is smooth and creamy.

Step 4: Add the Pasta

Add the cooked pasta to the creamy Parmesan sauce and gently toss until completely coated.

If the sauce is too thick, add a small amount of the reserved pasta water until it reaches your desired consistency.

Return the garlic butter chicken to the skillet or arrange it over the creamy pasta.

Step 5: Make the Homemade Garlic Bread

Preheat the oven to 400°F.

In a small bowl, combine the softened butter, Igotchu Garlic Lovers, Igotchu Adobo, and fresh parsley.

Slice the baguette in half lengthwise and generously spread the homemade garlic butter over the cut sides.

Place on a baking sheet and bake for 8–10 minutes, or until warm and lightly golden.

For an extra crispy, golden top, broil for 1–2 minutes at the end.

Step 6: Serve

Garnish the creamy Parmesan pasta and chicken with fresh parsley.

Serve hot with slices of your homemade Igotchu Garlic Bread on the side.

Igotchu Tip

Don't rinse your pasta after draining! The starch left on the pasta helps that rich Parmesan sauce cling to every twist. And make a little extra Igotchu garlic butter—it's great to keep in the refrigerator for vegetables, potatoes, steak, or toasted bread. 🍝🥖