Description
Creamy Garlic Chicken Pasta brings tender seared chicken and al dente pasta together in a smooth, velvety garlic cream sauce. The flavor is rich but balanced, each strand coated with silky indulgence that doesn’t feel heavy. Ready in just 30 minutes, it’s a comforting dinner that feels elegant enough for guests yet simple enough for a weeknight. For another luscious twist, try this Creamy Lemon Ricotta Pasta Recipe You’ll Crave next time.
Ingredients
- 12 oz (340 g) fettuccine pasta (or spaghetti, cooked al dente)
- 1 lb (450 g) boneless skinless chicken breasts (sliced into ½-inch strips)
- 2 tbsp olive oil (for searing)
- 1 tbsp unsalted butter
- 5 cloves garlic (finely minced)
- 1 cup heavy cream (room temperature)
- ½ cup grated Parmesan cheese (freshly grated, plus extra for garnish)
- ½ cup low-sodium chicken broth (or reserved pasta water)
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for gentle heat)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Boil pasta: Bring a large pot of salted water to a rolling boil (212°F / 100°C). Cook pasta for 9–10 minutes until al dente, then drain and reserve ½ cup of pasta water.
- Prepare chicken: Pat chicken dry with paper towels and season both sides with salt and pepper. This ensures even browning and moisture retention.
- Heat oil: In a large skillet over medium-high heat (about 375°F), add olive oil. Once the surface shimmers, it’s ready for searing.
- Sear chicken: Add seasoned chicken strips in a single layer. Cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
- Sauté garlic: Reduce heat to medium (around 325°F). Add butter to the same pan; once melted, stir in minced garlic and cook 30–45 seconds until fragrant and just turning golden.
- Deglaze pan: Pour in chicken broth. Stir with a wooden spoon to loosen the browned bits (fond) from the pan base for added flavor.
- Add cream: Stir in heavy cream and bring to a gentle simmer for 3–4 minutes until slightly thickened and glossy.
- Incorporate cheese: Sprinkle in grated Parmesan gradually, stirring constantly until the sauce coats the back of a spoon and cheese melts fully.
- Combine: Return chicken and cooked pasta to the skillet. Toss for 2–3 minutes until evenly coated and the sauce clings lightly to each strand. Adjust consistency with reserved pasta water if needed.
- Finish: Taste and adjust seasoning with additional salt, pepper, or chili flakes. Sauce should be creamy, not runny.
- Garnish and serve: Plate immediately, scatter chopped parsley and extra Parmesan on top. Serve hot while the sauce remains glossy.
Notes
- Substitution: You can replace chicken with shrimp or mushrooms for a pescatarian or vegetarian variation.
- Make-ahead: Cook the sauce up to 2 days in advance and refrigerate; reheat gently before combining with fresh pasta.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Warm gently on the stovetop over low heat for 5–6 minutes, adding a splash of cream or milk to loosen the sauce.
- Serving suggestion: Pair with roasted vegetables or a light salad for a balanced meal.
- Pasta choices: Fettuccine, linguine, or penne all hold the sauce well.
- For more Italian-inspired comfort dishes, explore our other sauce ideas like the linked Creamy Lemon Ricotta Pasta above.
Nutrition
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