Creamy Garlic Parmesan Chicken (Print View)
Tender chicken in a rich garlic Parmesan cream sauce, tossed with fettuccine for a comforting weeknight dinner.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, thinly sliced
→ Pasta
02 - 12 oz fettuccine or penne pasta
→ Dairy
03 - 2 tablespoons unsalted butter
04 - ½ cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - ⅓ cup whole milk
→ Vegetables & Aromatics
07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - ½ teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve ½ cup of starchy pasta water before draining. Set drained pasta aside.
02 - Pat chicken slices dry and season generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken in an even layer for 4 to 5 minutes per side until deeply golden and cooked through. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, melt butter over medium heat. Add the chopped onion and sauté for about 2 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant, being careful not to let it brown.
04 - Reduce heat to medium-low. Pour in the heavy cream and whole milk, stirring to combine. Bring to a gentle simmer, then gradually whisk in the grated Parmesan cheese a handful at a time until fully melted and the sauce is silky smooth. If the sauce is too thick, thin it with the reserved pasta water, one tablespoon at a time. Sprinkle in the dried Italian herbs if using.
05 - Slice or shred the rested chicken into bite-size pieces. Add the drained pasta and chicken back into the skillet with the sauce. Toss everything together over low heat until the pasta is evenly coated and the chicken is warmed through. Adjust seasoning with salt and pepper as needed.
06 - Divide among warmed plates or shallow bowls. Finish with a generous sprinkle of chopped fresh parsley and additional grated Parmesan if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce clings to every single strand of pasta like it was made for it, because frankly it was.
- It costs less than takeout but tastes like you ordered from that nice Italian place downtown you keep meaning to try.
- Cleanup is basically one pot and one pan, which means more time enjoying and less time scrubbing.
02 -
- If you add the Parmesan to a boiling or furiously bubbling sauce it will seize and turn grainy, so keep the heat at a gentle simmer and be patient.
- That reserved pasta water is not optional because the starch in it helps the sauce emulsify and stick to the noodles rather than pooling at the bottom of the bowl.
03 -
- Letting the chicken rest for five minutes before adding it back to the pan keeps it juicy because cutting into it immediately lets all the moisture escape.
- Always grate your Parmesan from a wedge right before using it because pre grated cheese is coated in cellulose that prevents it from melting smoothly into sauce.