Creamy Garlic Chicken Pasta (Print Version)

Tender chicken and pasta in a silky garlic-parmesan cream sauce, brightened with parsley. Ready in about 35 minutes.

# 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 - ¾ cup plus 2 tablespoons heavy cream
07 - ½ cup freshly grated Parmesan cheese

→ Pantry

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - ½ cup low-sodium chicken broth
11 - ½ teaspoon dried Italian herbs (optional)
12 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve ½ cup of the 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. Sear chicken breasts until golden brown and cooked through, approximately 5 to 6 minutes per side. Transfer to a plate, cover loosely, and allow to rest.
04 - In the same skillet, reduce heat to medium and add the butter. Sauté the onion for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until aromatic.
05 - Deglaze the skillet with chicken broth, scraping any browned bits from the pan. Pour in the heavy cream and allow to simmer gently. Stir in the Parmesan cheese until the sauce becomes smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
06 - Slice the rested chicken breasts thinly. Return chicken to the pan along with cooked pasta. Toss thoroughly, adding reserved pasta water as needed until desired sauce consistency is achieved.
07 - Stir in chopped parsley and serve immediately, garnished with extra parsley and Parmesan cheese.

# Expert Tips:

01 -
  • The secret velvet finish of the sauce coats every strand, so it’s just as dreamy reheated as it is straight from the pan.
  • This is the one dish my family never seems to tire of—the way the garlic infuses the cream makes it taste like a special treat, even after a long workday.
02 -
  • Rushing the onion and garlic leads to bitterness—patience makes the sauce what it is.
  • Stirring in the Parmesan off the heat keeps the sauce silky and prevents clumps.
03 -
  • Let your chicken reach room temperature before searing to avoid tough, rubbery pieces.
  • Grate your Parmesan fresh and use a microplane for clouds of cheese that melt right in—worth the extra minute.

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