Description
This Creamy Garlic Parmesan Chicken Pasta combines tender, juicy chicken breasts with a rich and velvety garlic Parmesan sauce. Cooked on the stovetop, the dish features perfectly seasoned chicken and al dente pasta tossed in a luscious creamy sauce made with heavy cream, chicken broth, and freshly grated Parmesan cheese, finished with fresh parsley for a vibrant touch. It’s a comforting and elegant meal perfect for dinner any night of the week.
Ingredients
Scale
Chicken
- 2 chicken breasts, boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Pasta and Sauce
- 8 ounces pasta (such as fettuccine or penne)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the Skillet: Warm a large skillet over medium heat and add the olive oil to prepare for cooking the chicken.
- Season the Chicken: While the oil heats, season both sides of the chicken breasts with salt, pepper, and red pepper flakes (if using) for balanced flavor.
- Cook the Chicken: Place the seasoned chicken breasts into the hot skillet. Cook them for about 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
- Rest the Chicken: Remove the chicken from the skillet and set it aside on a cutting board to rest for a few minutes, helping the juices redistribute.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until aromatic but not browned.
- Deglaze Skillet: Pour in the chicken broth, stirring to lift any flavorful browned bits from the skillet’s bottom.
- Simmer Broth: Let the broth simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
- Add Cream: Stir in the heavy cream, combining it well with the reduced broth.
- Thicken Sauce: Bring the mixture to a gentle simmer and cook for an additional 3-4 minutes until the sauce thickens slightly.
- Melt Parmesan: Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy.
- Adjust Seasoning: Taste the sauce and add more salt and pepper if needed to suit your preference.
- Cook Pasta: Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Slice Chicken: Cut the rested chicken breasts into thin slices for easy incorporation into the dish.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and gently toss it in the creamy sauce to coat evenly.
- Adjust Sauce Consistency: If the sauce appears too thick, add a small amount of the reserved pasta water until it reaches your desired consistency.
- Add Chicken: Incorporate the sliced chicken back into the skillet, tossing everything together so the chicken is warmed and evenly coated.
- Finish with Butter: Stir in the unsalted butter and allow it to melt into the sauce, enriching the texture and flavor.
- Garnish: Sprinkle the chopped fresh parsley over the top for color and freshness just before serving.
- Serve: Plate the creamy garlic Parmesan chicken pasta hot, optionally garnished with extra Parmesan cheese to enhance the taste.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier option.
- Red pepper flakes are optional; omit if you prefer a milder flavor.
- Use freshly grated Parmesan for the best melting quality and flavor.
- Reserve some pasta water to adjust the sauce thickness perfectly.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
