Ever find yourself craving a restaurant-quality dish, but dreading the restaurant prices (and the wait!)? Well, get ready to ditch the takeout menus, because we’re about to embark on a culinary adventure that will result in Creamy Garlic Parmesan Chicken Pasta Perfection. Trust me, this isn’t just another pasta recipe; it’s a ticket to pasta paradise, easily made in your own kitchen. Let’s get cooking and create something truly unforgettable!
Gathering Your Heavenly Ingredients
Here is everything you’ll need to whip up this incredible dish. Don’t worry if you don’t have *everything* on hand – we can make substitutions where needed. Let’s break it down:
For the Chicken:
- Chicken Breasts: 1.5 lbs, boneless and skinless, cut into bite-sized pieces
- Olive Oil: 2 tablespoons, for searing the chicken
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Garlic Powder: 1/2 teaspoon
- Italian Seasoning: 1/2 teaspoon
For the Pasta:
- Pasta: 1 lb, your favorite shape (fettuccine, spaghetti, penne, rotini all work great!)
- Water: Enough to cook the pasta according to package directions
- Salt: For the pasta water (about 1 tablespoon)
For the Creamy Garlic Parmesan Sauce:
- Butter: 4 tablespoons, unsalted
- Garlic: 4 cloves, minced (don’t skimp on the garlic!)
- Heavy Cream: 1 1/2 cups (this is what makes it *creamy*!)
- Chicken Broth: 1/2 cup (adds depth of flavor)
- Grated Parmesan Cheese: 1 cup, freshly grated is best!
- Salt: To taste (start with 1/4 teaspoon)
- Black Pepper: To taste (start with 1/4 teaspoon)
- Fresh Parsley: 2 tablespoons, chopped (for garnish, optional but highly recommended)
Step-by-Step to Pasta Perfection
Alright, let’s get down to the good stuff! Follow these steps, and you’ll be enjoying your very own Creamy Garlic Parmesan Chicken Pasta in no time. Don’t be intimidated; it’s easier than you think!
Preparing the Chicken:
- Season the chicken: In a bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and Italian seasoning. Make sure each piece is nicely coated.
- Sear the chicken: Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Don’t worry about getting it *perfectly* cooked here; it will continue to cook in the sauce later.
Cooking the Pasta:
- Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Reserve pasta water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help the sauce cling to the pasta beautifully.
- Drain the pasta: Drain the pasta and set aside.
Making the Creamy Garlic Parmesan Sauce:
- Sauté the garlic: In the same skillet you used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic! Burnt garlic is bitter garlic.
- Add liquids: Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
- Incorporate the Parmesan: Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
- Adjust the sauce: Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce.
Bringing It All Together:
- Combine: Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to coat everything evenly.
- Serve: Serve immediately, garnished with fresh parsley, if desired. Extra Parmesan cheese on top is *always* a good idea.
The Secret to Ultra-Creamy Sauce
Want to take your Creamy Garlic Parmesan Chicken Pasta to the next level? Here’s a little trick I learned from my grandma: add a tablespoon of cream cheese to the sauce while it’s simmering. It creates an unbelievably rich and velvety texture that will have everyone begging for seconds!
Choosing the Right Pasta Shape
While I personally love fettuccine with this dish, the beauty of pasta is its versatility! Feel free to experiment with different shapes. Penne is great for catching all that delicious sauce, while rotini adds a fun, spiral texture. Even something like bow tie pasta would work well. The key is to choose a shape that you enjoy and that will hold onto the creamy sauce. If you’re looking for something similar, but with a bit of a kick, I recommend checking out this recipe for HONEY PEPPER CHICKEN PASTA.
Tips for Perfectly Cooked Chicken
Nobody likes dry, overcooked chicken! To ensure your chicken stays juicy and tender, here are a few pointers: First, don’t overcrowd the pan when searing. This will lower the temperature of the pan and cause the chicken to steam instead of sear. Cook in batches if necessary. Second, use a meat thermometer to check for doneness. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Remember, it will continue to cook slightly in the sauce, so you can pull it off the heat just before it reaches that temperature. And if you want some inspiration for other chicken recipes, try this recipe for COWBOY BUTTER CHICKEN!
Level Up with Add-Ins
This Creamy Garlic Parmesan Chicken Pasta is delicious as is, but it’s also a blank canvas for your culinary creativity! Feel free to add in your favorite vegetables. Sautéed spinach, mushrooms, or sun-dried tomatoes would all be fantastic additions. You could also add a pinch of red pepper flakes for a little heat. Or, if you’re feeling extra fancy, try adding a splash of white wine to the sauce while it’s simmering. The possibilities are endless! Perhaps you could also consider GARLICKY PARMESAN CHICKEN PASTA.
Making it Ahead (and Reheating)
While this dish is best enjoyed fresh, you can definitely make it ahead of time. Simply prepare the pasta and sauce separately, and store them in airtight containers in the refrigerator. When you’re ready to eat, reheat the sauce over low heat, adding a little milk or chicken broth if needed to thin it out. Then, add the cooked pasta and chicken, toss to combine, and serve. I would not fully cook the pasta if you plan to make it more than a day ahead of time. Consider cooking the pasta al dente and then stop the cooking process with cold water, then drain and store. When you reheat, it will cook the pasta the rest of the way without it becoming mushy! You might also enjoy CREAMY GARLIC PARMESAN PASTA, another dish that is equally satisfying!
Vegan-Friendly Options
Craving Creamy Garlic Parmesan Pasta but following a vegan diet? No problem! You can easily adapt this recipe by using plant-based alternatives. Substitute the chicken with grilled tofu or tempeh, the heavy cream with coconut cream or cashew cream, and the Parmesan cheese with nutritional yeast. You’ll be amazed at how delicious and satisfying a vegan version can be! For another take on a creamy pasta dish, check out this recipe for GARLIC PARMESAN CHICKEN PASTA.
Troubleshooting Common Issues
Sometimes things don’t go exactly as planned in the kitchen, and that’s okay! Here are a few common issues you might encounter and how to fix them:
- Sauce is too thick: Add a little milk, chicken broth, or reserved pasta water to thin it out.
- Sauce is too thin: Simmer the sauce for a few more minutes to reduce.
- Chicken is dry: Next time, try marinating the chicken before cooking it. You can also add a little extra olive oil or butter to the pan while searing.
- Pasta is mushy: Make sure you’re cooking the pasta al dente. It should be slightly firm to the bite. Also, don’t overcook it! Start checking for doneness a few minutes before the package directions suggest.
So, there you have it – your guide to Creamy Garlic Parmesan Chicken Pasta Perfection! I hope you enjoyed this recipe and that it brings as much joy to your kitchen as it has to mine. Remember to have fun, experiment, and make it your own. Happy cooking!
What kind of pasta is best for this dish?
The recipe suggests using your favorite pasta shape! Fettuccine, spaghetti, penne, and rotini all work great because they hold the creamy sauce well. Feel free to experiment with different shapes.
How can I prevent the chicken from becoming dry?
To keep the chicken juicy, avoid overcrowding the pan when searing, cook in batches if needed, and use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Remember it will continue to cook in the sauce, so you can remove it from the heat slightly before it reaches that temperature.
Can I make this pasta dish ahead of time?
Yes, you can! Prepare the pasta and sauce separately, store them in airtight containers in the refrigerator, and then reheat the sauce over low heat, adding a little milk or chicken broth if needed to thin it out. Then, add the cooked pasta and chicken, toss to combine, and serve. For best results, cook the pasta al dente and stop the cooking process with cold water before storing to prevent it from becoming mushy upon reheating.
How can I make this recipe vegan?
To make this recipe vegan, substitute the chicken with grilled tofu or tempeh, the heavy cream with coconut cream or cashew cream, and the Parmesan cheese with nutritional yeast.
Garlic Parmesan Chicken Pasta Heaven
Equipment
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Tongs or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 lb pasta fettuccine, spaghetti, penne, or rotini
- 1 tablespoon salt, for pasta water
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese, freshly grated
- Salt, to taste start with 1/4 teaspoon
- Black pepper, to taste start with 1/4 teaspoon
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- In a bowl, toss the chicken pieces with 1 tablespoon olive oil, salt, pepper, garlic powder, and Italian seasoning. Make sure each piece is nicely coated.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the pasta and set aside.
- In the same skillet you used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
- Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce.
- Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to coat everything evenly.
- Serve immediately, garnished with fresh parsley, if desired. Extra Parmesan cheese on top is always a good idea.
