Creamy Garlic Parmesan Chicken (Printable)
Tender chicken and pasta coated in a rich garlic-Parmesan cream sauce, ready in 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 (about 3.5 oz) 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 Staples
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 Make It:
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. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a plate and tent loosely with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and lightly softened — do not let it brown.
04 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer — do not boil. Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, until fully melted and the sauce is smooth and velvety.
05 - Add the cooked pasta and seared chicken back into the skillet. Toss everything together until evenly coated in the sauce. If the sauce is too thick, add the reserved pasta water a splash at a time until it reaches your preferred consistency. Season to taste with salt, black pepper, and crushed red pepper flakes if desired.
06 - Sprinkle with chopped fresh parsley and toss gently. Serve immediately in warmed bowls, garnished with additional Parmesan and parsley.
# Expert Suggestions:
01 -
- The sauce clings to every strand of pasta like it was meant to be there, and you will never need a jarred Alfredo again.
- It uses ingredients you probably already have, which means no special grocery run on a weeknight.
02 -
- If you add the Parmesan to a boiling sauce it will clump and separate, so keep the heat at a gentle simmer and whisk with patience.
- Reserving that pasta water is not optional because the starch in it is what binds the sauce to the noodles and prevents a greasy pool at the bottom of your bowl.
03 -
- Dry your chicken strips with a paper towel before seasoning them, because moisture is the enemy of a good sear and wet chicken steams instead of browning.
- Grate the Parmesan as finely as you can manage so it melts into the sauce seamlessly rather than leaving stringy threads behind.