Creamy Garlic Chicken Pasta (Print Version)
Seared chicken and al dente pasta in a rich 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 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 Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water for the sauce.
02 - Butterfly the chicken breasts for even cooking. Season both sides thoroughly with salt, pepper, and dried Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken in the skillet and sear until golden brown and fully cooked, approximately 5 to 6 minutes per side. Transfer cooked chicken to a plate and tent loosely to rest.
04 - Reduce the skillet heat to medium. Melt unsalted butter, then add chopped onion. Sauté until softened, about 2 to 3 minutes. Add minced garlic and cook until fragrant, about 1 minute.
05 - Pour in chicken broth, deglazing the skillet by scraping up browned bits to enhance flavor.
06 - Stir in heavy cream and bring mixture to a gentle simmer. Add Parmesan cheese and stir until the sauce is smooth and velvety. Adjust seasoning with additional salt and pepper if needed.
07 - Slice rested chicken breasts thinly. Return chicken to the skillet with sauce, add cooked pasta, and toss thoroughly. Gradually add reserved pasta water to adjust sauce consistency as desired.
08 - Fold in chopped parsley and serve immediately. Garnish with additional parsley and freshly grated Parmesan cheese.
# Expert Tips:
01 -
- The luscious, garlicky sauce clings to every strand of pasta, making each bite ridiculously satisfying—trust me, you’ll want to lick the plate.
- This dish has become my go-to because it feels restaurant-worthy but comes together faster than a takeout order.
02 -
- Once, I added the Parmesan too early and the sauce turned grainy—wait until cream is hot before whisking it in.
- Reserving pasta water is a game-changer; it turns any thick sauce into a glossy masterpiece with just a splash.
03 -
- Letting the chicken rest briefly after searing keeps it juicy when you slice it.
- Freshly grated Parmesan melts cleaner and adds unbeatable aroma—skip the pre-grated stuff if you can.