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 pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook according to package instructions until al dente. Drain and reserve 1/2 cup of cooking water.
02 - Butterfly chicken breasts and season evenly with salt, pepper, and dried Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and fully cooked, about 5 to 6 minutes per side. Transfer cooked chicken to a plate, cover loosely, and allow to rest.
04 - Reduce skillet heat to medium and add butter. Sauté onion for 2 to 3 minutes until softened. Stir in minced garlic and continue cooking until fragrant, approximately 1 minute.
05 - Pour in chicken broth, scraping up any browned bits with a wooden spoon to release flavor.
06 - Add heavy cream and bring to a gentle simmer. Fold in grated Parmesan cheese, stirring until the sauce is smooth and creamy. Adjust seasoning with salt and freshly ground pepper as needed.
07 - Slice rested chicken breasts into thin strips. Return chicken to the skillet along with the cooked pasta. Toss well to coat, adding reserved pasta water as necessary until the sauce reaches desired consistency.
08 - Stir in chopped parsley. Divide pasta among plates and garnish with additional parsley and Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The sauce clings to every strand of pasta and wraps the chicken in rich garlicky goodness.
- It’s unbelievably quick—just what you need after a busy day when you’re craving something cozy and delicious.
02 -
- If you use pre-grated Parmesan, the sauce might turn grainy—learned this one after a clumpy attempt.
- Letting the chicken rest before slicing really keeps it juicy in the final dish.
03 -
- Never wash down the skillet until you’ve scraped up all the browned bits—that’s where the magic hides.
- Let the sauce simmer gently rather than boil, so it stays creamy instead of splitting.