Creamy Chicken Pasta Dish (Printable View)
Tender chicken and pasta in a rich, garlicky cream sauce with parmesan and fresh herbs.
# Ingredient List:
→ Pasta
01 - 12 oz penne or fettuccine pasta
→ Chicken
02 - 2 medium boneless, skinless chicken breasts
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Sauce
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3/4 cup plus 2 tbsp heavy cream
09 - scant 1/2 cup chicken broth
10 - 2 oz grated Parmesan cheese
11 - 1 tsp Italian seasoning
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - Salt and pepper, to taste
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Extra grated Parmesan cheese, for serving
# How to Make It:
01 - Prepare pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Season chicken breasts evenly with salt and black pepper on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 7 minutes per side until golden and cooked through. Remove from skillet, rest for 3 minutes, then thinly slice.
04 - Reduce skillet heat to medium. Add butter and garlic; sauté for one minute until fragrant.
05 - Pour in heavy cream and chicken broth, stirring until combined. Bring to a gentle simmer.
06 - Mix in grated Parmesan, Italian seasoning, and crushed red pepper flakes if using. Simmer 2 to 3 minutes until sauce thickens slightly.
07 - Add cooked pasta to skillet, tossing to coat in sauce. Adjust thickness as needed by adding reserved pasta water incrementally.
08 - Return sliced chicken to skillet. Gently toss to blend and warm through.
09 - Adjust seasoning with salt and pepper as preferred.
10 - Serve immediately garnished with chopped fresh parsley and additional grated Parmesan.
# Expert Suggestions:
01 -
- It tastes like something from a restaurant but uses ingredients you probably already have tucked in your fridge.
- The whole thing comes together in less time than it takes to decide what to watch on TV.
- Leftovers reheat beautifully with just a splash of cream or broth to bring the sauce back to life.
02 -
- If you skip reserving pasta water, you might end up with a sauce thats too tight and clumpy. That starchy liquid is your secret weapon for silky perfection.
- Dont crank the heat too high after adding the cream or it can break and turn grainy. A gentle simmer is all you need.
03 -
- Pound the chicken breasts to an even thickness before cooking so they sear evenly and stay juicy all the way through.
- Use freshly grated parmesan from a block, not the shelf-stable kind. It melts smoother and tastes sharper, which makes all the difference in a simple sauce like this.