Creamy Garlic Parmesan Chicken Pasta
Golden pan-seared chicken and pasta tossed in a rich, silky garlic parmesan cream sauce -- a 30-minute one-pan dinner the whole family loves.
Equipment
- Large skillet
- Large pot for pasta
- Whisk
Ingredients
- 1.5 lb boneless, skinless chicken breasts 3 to 4 breasts
- 4 cloves fresh garlic minced
- 8 oz fettuccine or penne pasta cooked to just under al dente
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese grate from a block for best results
- 1 cup low-sodium chicken broth
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken breasts generously on both sides with salt and pepper.
- Add the chicken to the skillet and cook for 6 to 7 minutes per side, undisturbed, until golden brown and cooked through to an internal temperature of 165°F. Remove from the skillet and set aside to rest.
- While the chicken rests, cook pasta in salted boiling water according to package directions, stopping 1 minute short of the recommended time. Reserve 1 cup of pasta water before draining.
- In the same skillet over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant. Do not let it brown.
- Pour in the chicken broth to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
- Stir in the heavy cream and bring to a gentle simmer. Gradually add the freshly grated Parmesan cheese, whisking constantly over low heat until fully melted and smooth.
- Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time until the desired consistency is reached.
- Slice the rested chicken into strips and arrange over the pasta. Garnish with extra Parmesan and fresh herbs if desired. Serve immediately.
