Creamy Garlic Chicken Pasta (Printable)
Seared chicken and fettuccine in a creamy garlic-Parmesan sauce, finished with parsley. Ready in 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 black pepper, to taste
# How to Make It:
01 - Boil a large pot of salted water. Cook pasta following package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Butterfly chicken breasts and season both sides with salt, pepper, and Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high. Add chicken and pan-sear until golden and cooked through, about 5 to 6 minutes per side. Transfer to a plate and cover loosely to rest.
04 - In the same skillet, reduce heat to medium. Add butter and sauté onion for 2 to 3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
05 - Deglaze skillet with chicken broth, scraping up browned bits. Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, stirring until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
06 - Slice chicken thinly. Return chicken to skillet along with cooked pasta. Toss to coat, using reserved pasta water to adjust sauce consistency if necessary.
07 - Fold in chopped parsley. Serve immediately, garnished with extra parsley and more Parmesan.
# Expert Hacks:
01 -
- This sauce clings to every strand, like a little secret to restaurant-style creaminess at home.
- It's my favorite weeknight trick because even picky eaters ask for seconds.
02 -
- Once, I let my sauce boil too hard and it split—keep it at a gentle simmer for silkiness.
- Saving that little bit of pasta water is a game changer for getting the sauce just right.
03 -
- Use freshly grated Parmesan for a sauce that melts, not clumps.
- Cooking at medium heat preserves the delicate flavor of both cream and garlic.