Creamy Garlic Chicken Pasta (Printer-Friendly)
Tender seared chicken and al dente pasta in a velvety garlic Parmesan cream, ready in 35 minutes.
# What You’ll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Pasta
02 - 12 ounces fettuccine or linguine
→ Vegetables & Aromatics
03 - 4 garlic cloves, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Dairy
06 - 3/4 cup plus 2 tablespoons heavy cream
07 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1/2 cup low-sodium chicken broth
11 - 1/2 teaspoon dried Italian herbs (optional)
12 - Salt and freshly ground pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook according to package instructions until al dente. Drain pasta, reserving 1/2 cup of the cooking water.
02 - Butterfly chicken breasts. Season both sides with salt, freshly ground pepper, and Italian herbs if desired.
03 - In a large skillet over medium-high heat, add olive oil. Sear chicken breasts until golden brown and cooked through, approximately 5 to 6 minutes per side. Transfer chicken to a plate, cover loosely, and let rest.
04 - Reduce skillet heat to medium. Add unsalted butter. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
05 - Pour in low-sodium chicken broth and deglaze the skillet, scraping up browned bits for added flavor.
06 - Add heavy cream to the skillet, bringing to a gentle simmer. Stir in grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
07 - Slice rested chicken breasts thinly. Return chicken to the skillet along with the cooked pasta. Toss thoroughly, adding reserved pasta water as needed to achieve desired sauce consistency.
08 - Stir chopped parsley into the pasta. Serve immediately, garnishing with extra parsley and Parmesan cheese.
# Helpful Hints:
01 -
- The creamy sauce hugs every strand of pasta and makes dinner feel like a treat, even on a rushed weeknight.
- This became a regular favorite because it turns a handful of simple fridge staples into something special and comforting fast.
02 -
- Once I scorched the garlic by accident, and it turned the whole sauce bitter—keep the heat low when sautéing.
- Saving some pasta water was a game changer for adjusting the sauce until it was just right.
03 -
- Grate your own Parmesan for meltier, richer results—it really does matter.
- Finishing the pasta in the sauce for a minute helps everything cling and taste restaurant-level.