Creamy Garlic Chicken Pasta (Printable)
Tender chicken and fettuccine in a silky garlic-parmesan cream sauce, finished with parsley.
# What You 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook according to package directions until al dente. Drain and reserve 1/2 cup of the cooking water.
02 - Butterfly chicken breasts and season both sides with salt, pepper, and Italian herbs if desired.
03 - In a large skillet over medium-high heat, heat olive oil. Add chicken and sear until golden brown and fully cooked, about 5 to 6 minutes per side. Transfer to a plate, cover loosely, and allow to rest.
04 - In the same skillet, reduce heat to medium and add butter. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Deglaze the skillet with chicken broth, scraping up browned bits. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper to taste.
06 - Slice rested chicken breasts thinly. Return chicken to skillet along with cooked pasta. Toss together, adding splashes of reserved pasta water as needed to adjust sauce consistency. Stir in chopped parsley and serve immediately, garnishing with extra parsley and Parmesan.
# Expert Hints:
01 -
- The sauce is luscious enough to make you forget you cooked it in under 40 minutes.
- If anyone wanders into the kitchen, the smell alone will lure them to the table before you even finish plating.
02 -
- If you rush the onion or garlic, the sauce misses that sweet harmony—sweat them gently for layered flavor.
- Saving a bit of pasta water is the game-changer; it keeps your sauce from tightening up or separating.
03 -
- Slicing chicken after it rests guarantees maximum juiciness.
- Letting the Parmesan melt off-heat avoids gritty sauce—patience pays off here.