Creamy Garlic Parmesan Chicken Pasta
A comforting dish that delivers rich flavors with each bite, combining tender chicken and al dente pasta in a creamy garlic-infused sauce.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, sliced
- 8 oz pasta (fettuccine or penne)
- 2 tbsp olive oil
- Salt and pepper, to taste
Sauce Ingredients
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Searing the Chicken
- In a large skillet, heat olive oil over medium-high heat. Season the chicken slices with salt and pepper, then add them to the skillet. Sear until golden brown and cooked through, about 5-7 minutes. Remove and set aside on a plate.
Preparing the Sauce
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, stirring constantly to avoid burning.
- Pour in the heavy cream, stirring to combine with the garlic. Allow it to come to a gentle simmer while thickening slightly, about 2 minutes.
- Stir in the grated Parmesan cheese until it melts completely into the sauce. If desired, add the red pepper flakes for a hint of spice.
- Add the cooked pasta and seared chicken back into the skillet, gently tossing to coat everything in the creamy sauce. If the sauce is too thick, incorporate some reserved pasta water, one tablespoon at a time.
- Stir in the chopped parsley, giving the dish a burst of color and freshness. Taste and adjust seasonings with more salt and pepper if needed.
Serving
- Plate the creamy garlic Parmesan chicken pasta, garnishing with additional parsley or grated cheese, if desired.
Notes
For added flavor, marinate the chicken in garlic and herbs for 30 minutes before cooking. If you prefer a lighter version, substitute half-and-half for heavy cream. Experiment with vegetables like spinach or cherry tomatoes for additional nutrition. Cook the pasta just under al dente for better texture when combined with the sauce. The dish can be made ahead; just reheat gently on the stovetop with a splash of cream or pasta water.