Description
Chicken Garlic Parmesan Pasta: Tender chicken, garlic, and parmesan cheese combine in this comforting and crowd-pleasing dish. Perfect for a quick weeknight meal!
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 ounces (225g) fettuccine or linguine pasta
- 4 tablespoons (60g) unsalted butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese, plus extra for garnish
- ½ teaspoon dried Italian herbs
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the Ingredients Begin by bringing a large pot of generously salted water to a boil for the pasta. While waiting, cut your chicken into even 1-inch pieces and pat them dry with paper towels. Season generously with salt and pepper on all sides. Mince your garlic, grate your Parmesan cheese, and have all ingredients measured and ready to go – this will make the cooking process seamless.
- Step 2: Cook the Chicken Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd (work in batches if necessary). Allow the chicken to cook undisturbed for 3-4 minutes until golden brown on one side, then flip and continue cooking for 2-3 minutes until cooked through. Transfer to a plate and cover loosely with foil.
- Step 3: Cook the Pasta Add the pasta to the boiling water and cook until al dente according to package instructions, usually 8-10 minutes. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta but don’t rinse it – the starch helps the sauce adhere better.
- Step 4: Make the Garlic Parmesan Sauce In the same skillet used for the chicken, add the remaining tablespoon of olive oil and 3 tablespoons of butter. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for about 3 minutes until slightly reduced.
- Step 5: Create the Creamy Sauce Reduce heat to medium-low and slowly pour in the heavy cream while stirring constantly. Add the dried Italian herbs and red pepper flakes if using. Allow the sauce to simmer gently for 2-3 minutes until it begins to thicken slightly. Remove the pan from heat momentarily and gradually sprinkle in the Parmesan cheese, stirring continuously until completely melted and the sauce is smooth.
- Step 6: Combine and Serve Return the cooked chicken to the skillet, along with any accumulated juices. Add the drained pasta and toss everything together using tongs, making sure every strand is coated with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and additional Parmesan cheese before serving your delicious **Chicken Garlic Parmesan Pasta**.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the recipe)
- Calories: 670 calories
- Sugar: 2 grams
- Sodium: 860 milligrams
- Fat: 45 grams
- Saturated Fat: 25 grams
- Unsaturated Fat: 17 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 31 grams
- Cholesterol: 155 milligrams