Creamy Garlic Chicken Pasta (Printable Version)
Tender chicken and fettuccine in a silky garlic-parmesan cream sauce for quick, comforting dinners.
# What You 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 the fettuccine or linguine according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
02 - While the pasta cooks, butterfly the chicken breasts and season both sides with salt, pepper, and Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown and cooked through, about 5 to 6 minutes per side. Transfer to a plate, cover loosely, and let rest.
04 - Reduce heat to medium in the same skillet and melt butter. Sauté chopped onion for 2 to 3 minutes until softened, then add minced garlic and cook for about 1 minute until aromatic.
05 - Deglaze the skillet with chicken broth, scraping up any browned bits from the pan.
06 - Add heavy cream to the skillet and bring to a gentle simmer. Stir in Parmesan cheese and whisk until the sauce is smooth and creamy. Season to taste with additional salt and pepper.
07 - Slice the rested chicken breasts thinly. Return chicken to the pan, along with cooked pasta. Toss to combine, adding reserved pasta water as needed to achieve your desired sauce consistency.
08 - Stir in chopped parsley, then serve immediately, garnished with extra parsley and additional Parmesan cheese.
# Expert Advice:
01 -
- This sauce turns pantry staples into something seriously luxurious, and no one needs to know how easy it actually is.
- The chicken stays unbelievably tender, soaking up all the creamy, garlicky goodness every time.
02 -
- If you rush the cream sauce or boil it too hard, it can split—keep things at a gentle simmer for best results.
- Not saving a scoop of pasta water once left my sauce too thick and sticky; now I always reserve some, just in case.
03 -
- For an ultra-silky sauce, always grate the parmesan fresh and avoid pre-shredded cheese, which can clump.
- Letting the chicken rest before slicing keeps it supremely juicy.