Creamy Garlic Parmesan Butterfly Chicken Pasta

Sometimes the best recipes aren't planned—they're created with ingredients you already have in the kitchen.

This creamy garlic Parmesan chicken pasta started with chicken drumsticks, but instead of cooking them whole, I carefully cut down both sides of the bone to butterfly the meat. This simple technique helps the chicken cook more evenly while creating more surface area for a beautiful golden crust.

After pan-searing the seasoned chicken, I finished it in the oven while preparing a rich, creamy sauce in the very same skillet. Every flavorful browned bit left behind became part of the sauce, creating layers of flavor you just can't get from opening a jar.

The result is juicy chicken served over tender spaghetti coated in a creamy garlic Parmesan sauce that's simple enough for a weeknight but delicious enough for guests.

At Mariposas, these are the meals we love most—homemade, comforting, and made with simple ingredients.

Creamy Garlic Parmesan Butterfly Chicken Pasta

Ingredients

Chicken

• 6–8 chicken drumsticks

• 2 tablespoons cooking oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon Creole seasoning

• Salt and black pepper, to taste

Pasta

• 1 pound spaghetti

Creamy Garlic Parmesan Sauce

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• ¼ cup dry cooking white wine

• 1 cup chicken broth

• 1 cup freshly grated Parmesan cheese

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon Creole seasoning (adjust to taste)

• Salt and pepper, if needed

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

• Fresh parsley, chopped (optional garnish)

Directions

Prepare the Chicken

1. Using a sharp knife, cut down both sides of the drumstick bone without removing the bone. Open the meat so it lays flatter like a butterfly.

2. Season both sides with paprika, garlic powder, Creole seasoning, salt, and black pepper.

3. Heat oil in a large skillet over medium-high heat.

4. Sear the chicken for about 5 minutes per side, until nicely browned.

5. Transfer the chicken to a 375°F oven and bake until it reaches an internal temperature of 165°F.

Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the spaghetti until al dente.

3. Drain and set aside.

Make the Sauce

1. In the same skillet used for the chicken, sauté the chopped onion until softened.

2. Add the minced garlic and cook for about 30 seconds.

3. Pour in the white wine and let it simmer for 2–3 minutes, scraping up the flavorful browned bits from the pan.

4. Stir in the chicken broth.

5. Add the Parmesan cheese and stir until melted.

6. Taste and season with additional paprika, garlic powder, Creole seasoning, salt, and pepper if needed.

7. If you'd like a thicker sauce, stir in the cornstarch slurry and simmer until thickened.

Finish the Dish

1. Return the cooked chicken to the skillet and spoon the sauce over the top.

2. Place cooked spaghetti on each plate.

3. Spoon the creamy garlic Parmesan sauce over the pasta.

4. Top with a butterfly chicken drumstick.

5. Garnish with fresh parsley, if desired.

Tips

• Butterflying the drumsticks helps them cook faster and gives you more crispy, seasoned surface.

• Don't wash the skillet after cooking the chicken—the browned bits add incredible flavor to the sauce.

• Freshly grated Parmesan creates the smoothest, creamiest sauce.

• Pair with garlic bread or a fresh side salad for a complete meal.