Creamy Garlic Chicken Pasta (Printable Version)
Tender chicken and fettuccine tossed in a silky garlic-parmesan cream sauce, ready in under 40 minutes.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook fettuccine or linguine according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
02 - Butterfly chicken breasts and season both sides with salt, freshly ground pepper, and dried Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 5 to 6 minutes per side. Transfer chicken to a plate, cover loosely, and allow to rest.
04 - Reduce skillet heat to medium and add unsalted butter. Add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
05 - Deglaze the skillet with chicken broth, scraping up browned bits from the bottom. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
06 - Slice the rested chicken breasts thinly. Return chicken to the skillet along with the cooked pasta. Toss to combine, adding reserved pasta water a little at a time to reach your desired sauce consistency. Stir in chopped parsley.
07 - Serve immediately garnished with additional parsley and extra Parmesan cheese as desired.
# Tips from hearthlykitchen:
01 -
- The entire thing comes together in 35 minutes, which means dinner lands on the table before anyone starts rummaging for snacks.
- The sauce coats every strand of pasta without feeling heavy because the pasta water loosens it just right.
02 -
- If you skip reserving pasta water you will end up with a sauce that is either too thick or too dry, and no amount of extra cream fixes it as well.
- Letting the chicken rest before slicing keeps all the juices inside instead of flooding your cutting board.
03 -
- Grate your own Parmesan from a block every single time because the texture of the sauce depends on it melting cleanly.
- Pull the pasta out of the water one minute before the package says and let it finish cooking right in the sauce so it absorbs all that flavor.