Creamy Garlic Parmesan Chicken Pasta (Print Version)
Juicy chicken and pasta coated in a velvety garlic Parmesan cream sauce, ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips
→ Pasta
02 - 12 oz fettuccine or penne pasta
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
06 - 1/2 cup whole milk
→ Vegetables & Aromatics
07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley (plus extra for garnish)
→ Pantry Staples
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and black pepper on all sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Arrange the chicken in a single layer and cook for 5 to 7 minutes, turning once, until deeply golden and cooked through to 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden — do not let it brown.
04 - Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer — do not boil. Gradually whisk in the Parmesan cheese a handful at a time, allowing each addition to melt smoothly before adding more. The sauce should be velvety and cohesive.
05 - Add the drained pasta and seared chicken back into the skillet. Toss everything together, coating the pasta and chicken evenly in the sauce. Splash in the reserved pasta water a little at a time until the sauce reaches your preferred consistency. Season with salt, black pepper, and red pepper flakes if desired. Sprinkle with chopped parsley, toss gently once more, and serve right away with extra Parmesan and parsley on top.
# Expert Tips:
01 -
- The sauce comes together in the same pan you cook the chicken in, so every bit of flavor stays right where it belongs.
- It tastes like something you would order at a restaurant but honestly takes less effort than deciding what to order.
02 -
- If you add the Parmesan to a boiling sauce it will separate and turn oily instead of creamy so keep the heat at a gentle simmer.
- Reserving that pasta water is not optional. The starch is what binds the sauce to the noodles and without it you will wonder why your sauce slides right off.
03 -
- Do not move the chicken around while it sears. Let it sit undisturbed for three to four minutes per side and the crust will release naturally from the pan.
- A microplane grater makes quick work of Parmesan and the finer texture melts into sauce almost instantly compared to thicker shreds.