Creamy Garlic Parmesan Chicken Pasta (Printable version)
Tender chicken and fettuccine coated in a silky garlic Parmesan cream sauce for a comforting weeknight meal.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips
→ Pasta
02 - 12 oz fettuccine or penne pasta
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup (about 3.5 oz) freshly grated Parmesan cheese
06 - 1/2 cup whole milk
→ Vegetables & Aromatics
07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Pantry
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Prepare:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips evenly with salt and freshly ground black pepper on both sides.
03 - Heat the olive oil in a large skillet over medium-high heat. Arrange the chicken strips in a single layer and cook for 5 to 7 minutes, turning once, until deeply golden and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
04 - Reduce the heat to medium. Add the butter and minced garlic to the same skillet, sautéing for about 1 minute until the garlic is fragrant and softened, taking care not to let it brown.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the Parmesan cheese until fully melted and the sauce is silky smooth.
06 - Add the drained pasta and seared chicken to the skillet, tossing everything together until evenly coated. Splash in the reserved pasta water a little at a time until the sauce reaches your preferred consistency. Season with salt, black pepper, and red pepper flakes if desired.
07 - Sprinkle with the chopped parsley, toss gently one final time, and serve immediately. Garnish each portion with additional shaved Parmesan and a sprig of fresh parsley.
# Expert advice:
01 -
- The sauce clings to every strand of pasta like a warm blanket, and you will not believe it only takes a handful of ingredients.
- It is fancy enough for date night but easy enough for a chaotic weeknight when you are barely holding it together.
02 -
- If the sauce looks broken or greasy, take it off the heat immediately and whisk in a splash of pasta water to bring it back together.
- Adding the Parmesan off the heat or over very low heat prevents it from separating and turning grainy, a lesson I learned after ruining an otherwise perfect pan.
03 -
- Always reserve more pasta water than you think you need, you cannot get it back once it is gone.
- Grate the Parmesan as finely as possible so it melts seamlessly into the sauce without clumping.