Creamy Garlic Chicken Pasta (Printable)
Seared chicken and fettuccine in a silky garlic-Parmesan cream sauce, finished with parsley.
# 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 Prepare:
01 - Fill a large pot with water and bring to a boil. Salt generously. Cook pasta according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Butterfly the chicken breasts, season both sides with salt, pepper, and Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until both sides are golden and internal temperature reaches 165°F, approximately 5–6 minutes per side. Transfer to a plate and cover loosely to rest.
04 - In the same skillet, reduce heat to medium. Add butter and allow to melt. Sauté chopped onion for 2–3 minutes until softened. Add minced garlic, stir, and cook for 1 minute until aromatic.
05 - Pour in chicken broth to deglaze, scraping the bottom of the pan to release any browned bits.
06 - Add heavy cream to the skillet and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Adjust salt and pepper as needed.
07 - Slice the rested chicken breasts thinly. Return chicken to the pan, add cooked pasta, and toss to coat everything in the sauce. Stir in a splash of reserved pasta water as needed to achieve desired sauce consistency.
08 - Stir in chopped parsley. Serve immediately, garnished with additional parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The sauce turns sumptuously creamy and clings to every strand of pasta—it's almost dangerously good!
- You can get this rich, comforting dish on the table in just over half an hour, but your guests will think you fussed for hours.
02 -
- If you rush the sauce, it can separate or feel thin—you need patience and a gentle simmer for true creaminess.
- Searing the chicken until truly golden adds depth—don't settle for pale.
03 -
- Grate your own Parmesan for a truly creamy melt—it makes all the difference in the sauce’s smoothness.
- If you want your chicken extra juicy, let it rest under foil for a few minutes out of the pan before slicing.