Creamy Garlic Chicken Pasta (Printable View)
Seared chicken and fettuccine in a silky garlic-Parmesan cream sauce, brightened with parsley.
# Ingredient List:
→ 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
06 - Additional chopped parsley for garnish
→ Dairy
07 - 3/4 cup plus 2 tablespoons heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter
11 - 1/2 cup low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs (optional)
13 - Salt and freshly ground pepper, to taste
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of the cooking water.
02 - Butterfly chicken breasts and season both sides with salt, pepper, and dried Italian herbs if using.
03 - In a large skillet over medium-high heat, heat olive oil. Add chicken 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 skillet heat to medium and add butter. Sauté onions 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 pan.
06 - Add heavy cream to the skillet and bring to a gentle simmer. Stir in Parmesan cheese until smooth and creamy. Season with additional salt and pepper to taste.
07 - Slice the rested chicken breasts thinly. Return chicken to the skillet along with the cooked pasta. Toss everything to combine, adding some reserved pasta water as needed to reach the desired sauce consistency.
08 - Stir in chopped parsley and serve immediately, garnished with extra parsley and Parmesan cheese.
# Expert Suggestions:
01 -
- The sauce hugs every strand of pasta, soaking up those heady garlicky notes—no dry bites, ever.
- Chicken, cheese, and cream join forces for a dinner that somehow feels both fancy and effortless.
02 -
- Overcooked garlic turns bitter fast—one distracted minute cost me my first batch.
- Reserving pasta water isn’t optional; it transforms clumpy sauce into silk.
03 -
- Use freshly grated Parmesan—pre-grated clumps and never melts smoothly.
- Slice your chicken only after resting—nothing’s sadder than watching juices leak away needlessly.