Creamy Garlic Chicken Pasta (Printable)
Tender chicken and pasta in a silky garlic cream sauce with Parmesan and parsley, ready in about 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 salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Butterfly chicken breasts and season both sides generously with salt, black pepper, and Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden and fully cooked, about 5 to 6 minutes per side. Remove to a plate, cover loosely, and let rest.
04 - Reduce skillet heat to medium. Add unsalted butter and sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
05 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom.
06 - Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan, stirring until the sauce is smooth and creamy. Season sauce with more salt and pepper as needed.
07 - Slice chicken breasts thinly. Return chicken slices to the skillet with the sauce, add cooked pasta, and toss to combine. Incorporate a splash of reserved pasta water to adjust sauce consistency.
08 - Fold in chopped parsley and serve immediately. Garnish with additional parsley and extra Parmesan before serving.
# Expert Advice:
01 -
- There’s a trick to the sauce that makes it velvety without ever turning heavy or clumpy.
- It’s become my failsafe meal whenever I want restaurant vibes but zero reservations (or stress).
02 -
- Add the parmesan off the heat or it’ll clump into stubborn lumps—learned from one sad batch.
- Resting the chicken before slicing locks in juices; don’t rush, it’s worth it.
03 -
- Always use freshly grated parmesan—it actually melts instead of turning rubbery.
- Don’t overcrowd the chicken when searing; work in batches if needed so each piece browns beautifully.