Creamy Garlic Chicken Pasta (Printable)
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
# Directions:
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.
# Expert Suggestions:
01 -
- If you swirl the pasta just right, the sauce clings to every noodle and feels extra luxurious.
- It’s secretly quick enough to pull off after a long day but tastes as if you spent hours hovering over the stove.
02 -
- If you overcook the chicken, you lose all that tenderness—keep an eye on it and don’t be afraid to underdo it by a minute.
- Saving pasta water lets you loosen the sauce perfectly and brings everything together, so don't skip it.
03 -
- Letting the chicken rest before slicing locks in the juices; resist the urge to cut right away.
- Adding a splash of reserved pasta water right at the end can rescue a sauce that seems too thick—it’s pasta gold.