Creamy Garlic Chicken Pasta (Printable)
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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook fettuccine or linguine according to package instructions until al dente. Drain well, reserving 1/2 cup of the pasta water.
02 - Butterfly chicken breasts to an even thickness. Season generously on both sides with salt, pepper, and Italian herbs if using.
03 - In a large skillet over medium-high heat, add olive oil. Sear the chicken breasts until golden brown on both sides and fully cooked, about 5 to 6 minutes per side. Transfer to a plate, loosely cover, and let rest.
04 - Reduce heat to medium. In the same skillet, melt butter. Add chopped onion and sauté until translucent, about 2 to 3 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
05 - Deglaze the skillet with chicken broth, scraping up any browned bits. Pour in heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese until melted and sauce is smooth. Season with salt and pepper to taste.
06 - Slice rested chicken breasts thinly. Return sliced chicken and cooked pasta to the skillet. Toss with the sauce, adding reserved pasta water, a little at a time, to loosen the sauce as needed.
07 - Stir in chopped parsley. Plate immediately, garnished with additional parsley and Parmesan cheese as desired.
# 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.