Garlic Parmesan Chicken Pasta
This Garlic Parmesan Chicken Pasta is a restaurant-quality dish that's surprisingly easy to make at home. It features tender chicken, perfectly al dente pasta, and a creamy garlic parmesan sauce that's sure to become a family favorite. It's perfect for a weeknight dinner or a special occasion.
Equipment
- Large skillet
- Pasta pot
- Colander
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Meat thermometer
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb fettuccine pasta
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- ½ cup chicken broth
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- Stir in the grated parmesan cheese and continue to cook until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Cook pasta according to package directions. Drain the pasta and add it to the skillet with the sauce. Toss to coat.
- Slice the cooked chicken breasts and arrange them over the pasta. Garnish with fresh parsley and extra parmesan cheese, if desired.
- Serve immediately and enjoy!
Notes
For a richer flavor, brown the butter before adding the garlic. Add chopped sun-dried tomatoes for a burst of tangy sweetness. Garnish with fresh basil or chives for a pop of color and freshness. A little lemon zest brightens up the sauce. If you don't have heavy cream, you can use half-and-half or milk, but the sauce won't be as rich. For a lighter option, use whole wheat pasta or zucchini noodles. If you're out of chicken breasts, you can use chicken thighs or even shrimp. Nutritional yeast can be used as a dairy-free alternative to parmesan cheese. Add a pinch of red pepper flakes for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.