Garlic Parmesan Chicken Pasta Heaven
Indulge in a creamy and flavorful Garlic Parmesan Chicken Pasta, perfect for a satisfying weeknight meal. This recipe features tender chicken, perfectly cooked pasta, and a rich, homemade Parmesan sauce that will transport you to pasta paradise. Garnish with fresh parsley and extra Parmesan for an unforgettable culinary experience.
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.
Notes
For an ultra-creamy sauce, add a tablespoon of cream cheese to the sauce while it's simmering. This creates an unbelievably rich and velvety texture. Sautéed spinach, mushrooms, or sun-dried tomatoes make excellent additions to the pasta. To make ahead, prepare the pasta and sauce separately, store in airtight containers, and reheat before combining. If the sauce is too thick, add a little milk, chicken broth, or reserved pasta water to thin it out. Make sure to cook the pasta al dente to avoid mushiness.