Creamy Garlic Chicken Pasta (Printable)
Tender chicken and pasta in a silky garlic-parmesan cream sauce, brightened with parsley.
# 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 pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
02 - Butterfly the chicken breasts and season both sides with salt, freshly ground pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown and fully cooked, about 5 to 6 minutes per side. Transfer the chicken to a plate, cover loosely, and allow to rest.
04 - In the same skillet, reduce heat to medium. Add unsalted butter and 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 from the bottom. Pour in the heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese until smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
06 - Slice the chicken breasts thinly. Return the sliced chicken and cooked pasta to the pan. Toss to coat in the sauce, adding reserved pasta water as needed to achieve desired consistency.
07 - Stir in chopped parsley and serve immediately, garnishing with additional parsley and extra Parmesan cheese if desired.
# Expert Tips:
01 -
- You’ll feel like you’re at a cozy trattoria, but with your slippers on.
- This dish basically guarantees no leftovers, and the ease of cleanup always keeps me coming back.
02 -
- Don’t rush the garlic—if it burns, it’ll make the whole sauce taste bitter, which I learned too late once.
- Adding just a spoonful of reserved pasta water at the end keeps everything luscious and prevents clumping—it took a few attempts to discover this trick!
03 -
- Slicing chicken thinly after resting keeps it juicy and soaks up more sauce, a simple move I wish I’d done sooner.
- Fresh Parm is key, and grating extra for the table always wins over guests (and my own cravings).