Creamy Garlic Chicken Pasta (Printer-friendly)
Tender chicken and pasta in a silky garlic-parmesan cream sauce, brightened with parsley. Ready in about 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 cloves garlic, 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 black pepper, to taste
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Butterfly the chicken breasts and season both sides generously with salt, freshly ground pepper, and optional Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear until golden and cooked through, approximately 5 to 6 minutes per side. Transfer to a plate, cover loosely, and let rest.
04 - Reduce heat to medium and add unsalted butter to the same skillet. Sauté the chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
05 - Deglaze the skillet with chicken broth, scraping up any browned bits. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until smooth and creamy. Season with additional salt and pepper to taste.
06 - Slice the cooked chicken breasts thinly. Return chicken to the skillet along with the drained pasta. Toss to coat in the sauce, adding reserved pasta water as needed to achieve desired consistency. Fold in chopped parsley. Serve immediately, garnished with extra parsley and Parmesan as desired.
# Expert Advice:
01 -
- The secret velvet finish of the sauce coats every strand, so it’s just as dreamy reheated as it is straight from the pan.
- This is the one dish my family never seems to tire of—the way the garlic infuses the cream makes it taste like a special treat, even after a long workday.
02 -
- Rushing the onion and garlic leads to bitterness—patience makes the sauce what it is.
- Stirring in the Parmesan off the heat keeps the sauce silky and prevents clumps.
03 -
- Let your chicken reach room temperature before searing to avoid tough, rubbery pieces.
- Grate your Parmesan fresh and use a microplane for clouds of cheese that melt right in—worth the extra minute.