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Creamy Garlic Chicken Pasta in 30 Minutes of Bliss

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop,Mixing
  • Cuisine: Italian
  • Diet: Halal,Kosher
Creamy Garlic Chicken Pasta in 30 Minutes of Bliss

Description

This Creamy Garlic Chicken Pasta is a 30-minute dinner masterpiece combining tender seared chicken, a rich and velvety garlic cream sauce, and perfectly al dente pasta. Each bite delivers balanced comfort with a mellow garlic aroma and silky texture. It’s the perfect weeknight indulgence that feels restaurant-worthy without effort. For another creamy twist, check out the Creamy Lemon Ricotta Pasta Recipe Youll Crave.

Ingredients

  • 8 oz (225 g) fettuccine pasta (or spaghetti, cooked al dente)
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g, cut into thin cutlets)
  • 2 tbsp olive oil (for searing)
  • 2 tbsp unsalted butter (for richness)
  • 6 cloves garlic (minced)
  • 1 cup heavy cream (full-fat for best texture)
  • 1/2 cup chicken stock (low-sodium, to loosen sauce)
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 tsp Italian seasoning (dried herb blend)
  • 1/4 tsp red pepper flakes (optional, for mild heat)
  • 1/2 tsp kosher salt (to taste)
  • 1/4 tsp freshly ground black pepper (to taste)
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Step 1: Boil the pasta (8–9 minutes). Bring a large pot of salted water to a boil at 212°F (100°C). Cook pasta until just al dente, one minute less than package directions. Drain, reserving 1/2 cup pasta water.
  2. Step 2: Season the chicken (2 minutes). Pat chicken dry and season both sides evenly with salt, black pepper, and half of the Italian seasoning.
  3. Step 3: Sear the chicken (6 minutes). Heat olive oil in a skillet over medium-high heat (about 375°F). Cook chicken 3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside on a plate.
  4. Step 4: Make the garlic base (1 minute). Lower heat to medium (about 325°F). Add butter and minced garlic, sauté until fragrant but not browned, about 30–45 seconds.
  5. Step 5: Deglaze and add cream (3 minutes). Pour in chicken stock and heavy cream, scraping browned bits from the pan. Simmer until small bubbles appear around edges.
  6. Step 6: Thicken and season sauce (4 minutes). Stir in Parmesan, remaining Italian seasoning, and red pepper flakes. Cook over low heat until sauce coats the back of a spoon, about 3–4 minutes.
  7. Step 7: Combine with chicken (2 minutes). Slice the chicken and return to the pan. Toss in cooked pasta, stirring over medium-low heat for 2 minutes until well coated. Add reserved pasta water gradually if needed for consistency.
  8. Step 8: Finish and serve (1 minute). Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve hot when the sauce clings evenly to each strand.
  9. Step 9: Check texture before plating (optional). Taste a piece of pasta; it should be silky with a gentle bite. Adjust seasoning with salt or pepper as desired.

Notes

  • Substitution: Use half-and-half instead of cream for a lighter version, or substitute shrimp or mushrooms for the chicken.
  • Make-ahead: Sauce can be prepared up to 1 day ahead and stored separately in the refrigerator.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently on the stovetop over low heat for 3–4 minutes with a splash of milk or stock to restore creaminess.
  • Serving suggestion: Pair with steamed vegetables or a crisp green salad to balance the richness.
  • For extra depth, add a small squeeze of lemon juice before serving to brighten flavors.

Nutrition

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