Creamy Garlic Chicken Pasta (Print Version)
Seared chicken and fettuccine in a creamy garlic-Parmesan sauce, ready in 35 minutes.
# What You 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
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook until al dente following package instructions. Reserve 1/2 cup of pasta water before draining.
02 - Butterfly chicken breasts and season both sides generously with salt, black pepper, and dried Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and fully cooked, 5 to 6 minutes per side. Remove chicken from skillet, cover loosely, and let rest.
04 - In the same skillet, reduce heat to medium, add butter, and sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
05 - Deglaze skillet with chicken broth, scraping up browned bits. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese. Mix until smooth and creamy; adjust seasoning with additional salt and pepper.
06 - Slice rested chicken breasts thinly. Return sliced chicken and cooked pasta to the skillet. Toss thoroughly, incorporating reserved pasta water as needed for a silky sauce.
07 - Stir in chopped parsley. Serve immediately, garnished with extra parsley and additional Parmesan if desired.
# Insider Tips:
01 -
- The creamy garlic sauce clings to each strand of pasta and feels like a little luxury on a busy weeknight.
- This is the kind of dish that&aposs as impressive for guests as it is soothing on an ordinary Tuesday.
02 -
- I once let the garlic brown too far, and the entire sauce turned bitter—watch it closely at that step.
- Reserving a bit of pasta water at the end is the trick that creates that perfectly silky sauce instead of something too heavy.
03 -
- Let the chicken rest after searing so it stays juicy and is easier to slice.
- Taste as you season—layering salt at each step makes the sauce truly flavorful.