Creamy Garlic Chicken Pasta (Printable)

Silky garlic-Parmesan sauce coats chicken and pasta for a quick, comforting 35-minute weeknight meal.

# 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 additional 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package instructions until al dente. Drain well, reserving ½ cup of the cooking water.
02 - While the pasta cooks, butterfly the chicken breasts and season both sides with salt, freshly ground black pepper, and Italian herbs if desired.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear until golden brown and cooked through, about 5 to 6 minutes per side. Transfer to a plate, cover loosely, and allow to rest.
04 - Reduce skillet heat to medium. Add unsalted butter and sauté the finely chopped onion for 2 to 3 minutes until softened. Incorporate the minced garlic and sauté until aromatic, about 1 minute.
05 - Deglaze the pan with chicken broth, scraping up any browned bits. Pour in the heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
06 - Thinly slice the rested chicken breasts. Return chicken and cooked pasta to the pan with the sauce. Toss together, adding reserved pasta water a splash at a time to reach desired sauce consistency.
07 - Stir in chopped parsley and serve immediately, garnished with extra parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The sauce clings to each strand of pasta with ridiculous luxury — no bland bites here!
  • It's quick enough for hunger emergencies, but special enough to serve on a whim to friends or family.
02 -
  • Neglecting to thin the sauce with pasta water near the end will leave it gloopy instead of luscious — trust me, I've accidentally made pasta paste before.
  • Browning the chicken properly up front infuses the entire dish with savory depth you can't fake at the end.
03 -
  • Rest the cooked chicken briefly — it stays juicier when sliced.
  • Grating Parmesan straight from the wedge always makes a smoother, dreamier sauce than anything pre-packaged.

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