Creamy Garlic Chicken Pasta (Printable)
Tender chicken and pasta in a silky garlic-Parmesan cream sauce, 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 Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
02 - Butterfly the chicken breasts and season both sides with salt, freshly ground pepper, and Italian herbs if desired.
03 - In a large skillet over medium-high heat, heat olive oil. Add the chicken breasts and sear until golden brown and cooked through, about 5–6 minutes per side. Remove to a plate, cover loosely, and allow to rest.
04 - Reduce the skillet heat to medium and add unsalted butter. Sauté the chopped onion for 2–3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in the chicken broth, deglazing the skillet and scraping up any browned bits from the bottom.
06 - Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan and stir until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
07 - Slice the rested chicken breasts thinly. Return chicken to the skillet, then add the drained pasta. Toss to combine, incorporating a splash of reserved pasta water to achieve desired sauce consistency.
08 - Stir in chopped parsley. Serve the pasta hot, garnished with additional parsley and Parmesan as desired.
# Expert Hints:
01 -
- It feels indulgent and restaurant-worthy, but takes less than forty minutes from start to finish.
- Each forkful’s got just the right balance of creamy, garlicky sauce and juicy chicken, and my friends ask for it every time they visit.
02 -
- Adding cheese when the sauce is too hot can lead to clumps instead of creamy smoothness.
- Letting the chicken rest before slicing keeps every piece juicy rather than dry.
03 -
- Let the sauce gently bubble rather than boil—that patience pays off in a silkier finish.
- Grate the Parmesan just before adding; pre-grated can make the sauce grainy.