Description
This Creamy Chicken Garlic Parmesan Pasta is a rich and flavorful dish combining tender chicken breast strips sautéed with garlic in a buttery Parmesan cream sauce, served over perfectly cooked fettuccine or penne pasta. Ready in just 35 minutes, it’s a comforting and satisfying meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or penne pasta
Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup chicken broth (optional, to adjust sauce consistency)
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or penne pasta according to package instructions until al dente. Drain well and set aside.
- Prepare Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken strips evenly with Italian seasoning, paprika, salt, and pepper. Add the chicken to the skillet and cook for about 5-6 minutes on each side or until the chicken is golden brown and fully cooked through. Remove from skillet and slice into bite-sized pieces.
- Sauté Garlic: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn the garlic.
- Make Sauce: Sprinkle the flour over the garlic and stir constantly to form a roux; cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the heavy cream and continue stirring until the sauce thickens slightly, about 3-4 minutes. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add chicken broth a little at a time to reach the desired consistency.
- Combine and Serve: Add the sliced chicken and cooked pasta back into the skillet with the sauce. Toss everything together until well coated and heated through. Garnish with freshly chopped parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- You can use gluten-free pasta to make this recipe gluten-free.
- Adjust seasoning to taste before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a pinch of red pepper flakes can give the dish a mild heat if desired.
