Creamy Garlic Parmesan Chicken (Printable)
Tender chicken and fettuccine coated in a silky garlic-Parmesan cream sauce, ready in just 40 minutes.
# What You’ll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips
→ Pasta
02 - 12 oz fettuccine or penne pasta
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 cup whole milk
→ Vegetables & Aromatics
07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley (plus extra for garnish)
→ Pantry
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# How-to Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and freshly ground black pepper on all sides.
03 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
04 - Reduce the heat to medium in the same skillet. Add the butter and allow it to melt, then add the minced garlic. Sauté for about 1 minute, stirring frequently, until fragrant and lightly golden. Do not let the garlic brown.
05 - Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and velvety.
06 - Add the cooked pasta and seared chicken to the skillet, tossing everything together to coat evenly in the sauce. Add the reserved pasta water a splash at a time until the sauce reaches your preferred consistency. Season to taste with salt, black pepper, and crushed red pepper flakes if desired.
07 - Sprinkle with chopped parsley and toss gently. Serve immediately, garnished with additional freshly grated Parmesan and parsley leaves.
# Expert Advice:
01 -
- The sauce comes together in one pan and clings to every strand of pasta like it was meant to be there.
- It feels fancy enough for a date night but honest enough for a Tuesday in sweatpants.
- Leftovers reheat beautifully, which means you get to look forward to it twice.
02 -
- If you boil the cream sauce, it can break and turn oily, so keep the heat at a gentle simmer and be patient.
- Grating your own Parmesan from a block instead of using the green canister changes the entire texture of the sauce from gritty to silky.
03 -
- Slice the chicken on a slight diagonal so the pieces look generous and cook evenly without drying out at the edges.
- Saving a little extra pasta water than you think you need has saved more sauces than I can count.