Creamy Garlic Chicken Pasta (Print Version)
Seared chicken and pasta in a silky garlic-parmesan cream sauce, garnished with parsley for a comforting weeknight meal.
# 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. Add the pasta and cook until al dente according to package instructions. Drain well and reserve 1/2 cup of the pasta cooking water.
02 - Butterfly the chicken breasts. Season both sides with salt, freshly ground pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides and cooked through, approximately 5 to 6 minutes per side. Transfer chicken to a plate, cover loosely, and let rest.
04 - Reduce skillet heat to medium. Melt unsalted butter, then add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for about 1 minute until aromatic.
05 - Pour in chicken broth, scraping the pan to release browned bits. Allow the liquid to simmer for 1 minute.
06 - Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until the sauce becomes smooth and creamy. Adjust salt and pepper as needed.
07 - Slice the cooked chicken breasts thinly. Return chicken to the skillet along with cooked pasta. Toss to coat, adding reserved pasta water gradually until the desired sauce consistency is reached.
08 - Stir in chopped fresh parsley. Plate and garnish with additional parsley and extra Parmesan cheese if desired. Serve immediately.
# Expert Advice:
01 -
- When you let the sauce cling to the pasta, every bite feels like a splurge reserved just for you.
- I keep making it because that first crackle of chicken hitting hot oil makes the house smell like comfort and possibility.
02 -
- One time I rushed and added the Parmesan before the cream—my sauce went clumpy, so always let the cream warm first.
- Resting the chicken before slicing makes it juicier—you'll taste the difference.
03 -
- If the sauce looks too thick, add reserved pasta water in small splashes—too much at once thins it out fast.
- For the best flavor, sear the chicken without moving it for a deeply golden crust—it makes a difference.