Creamy Garlic Parmesan Chicken (Print Version)

Tender chicken and pasta coated in a velvety garlic Parmesan cream sauce for a comforting weeknight dinner.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, thinly sliced

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - ½ cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - ⅓ cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped (for garnish)

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the sliced chicken breasts generously with salt and freshly ground black pepper on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices in a single layer and cook for 4 to 5 minutes per side until deeply golden and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 2 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
05 - Reduce the heat to medium-low. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer—do not boil. Gradually whisk in the freshly grated Parmesan cheese, allowing each addition to melt smoothly before adding more. If the sauce is too thick, thin it with the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. Sprinkle in the dried Italian herbs if using.
06 - Add the drained pasta and seared chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated. Taste and adjust the seasoning with additional salt and pepper as needed.
07 - Divide among serving plates or bowls immediately while hot. Garnish with freshly chopped parsley and an extra shower of grated Parmesan cheese if desired. Serve alongside crusty bread or a simple green salad.

# Expert Advice:

01 -
  • The sauce clings to every strand of pasta like it was made for it, because honestly it was.
  • It comes together in forty minutes, which is faster than delivery and twice as rewarding.
02 -
  • If your sauce breaks or looks greasy, take it off the heat immediately and whisk in a splash of pasta water to bring it back together.
  • Adding the Parmesan off direct heat or on very low prevents it from clumping into stringy lumps.
03 -
  • Reserve more pasta water than you think you need because you cannot get it back once it is gone.
  • Grate the Parmesan as finely as possible so it dissolves smoothly instead of leaving stringy threads in the sauce.

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