Heaven in a Bowl: The Ultimate Creamy Chicken Garlic Parmesan Pasta!
Okay, friends, prepare yourselves for a pasta dish that is going to absolutely sweep you off your feet! If you're dreaming of a creamy, cheesy, garlicky pasta experience that tastes like it came straight from a fancy Italian restaurant but is secretly SO easy to make at home, then you have hit the jackpot!
What’s better than a bowl of creamy, cheesy pasta that makes all your worries melt away with the first bite? Honestly, not much in my culinary world! For the longest time, I thought rich cream sauces were finicky and complicated, but this recipe proves that you can achieve restaurant-quality creaminess with straightforward steps and ingredients. It’s a total game-changer for your pasta nights!
The Dreamy Cream Sauce: This is where the indulgence happens! Heavy cream and chicken broth create a beautiful base, which is then enriched with a generous amount of freshly grated Parmesan cheese that melts into a velvety, savory dream. The addition of butter and garlic? Pure flavor heaven!Perfectly Cooked Chicken: Bite-sized pieces of chicken breast are seasoned with Italian herbs and cooked to golden perfection before being reintroduced to that glorious sauce, ensuring every piece is tender and flavorful.Pasta Cooked Yes, you read that right! The uncooked pasta simmers directly in the chicken broth and cream mixture, absorbing all those incredible flavors as it cooks and helping to naturally thicken the sauce. It’s a one-pan wonder (mostly!) that yields incredible results.IN the Sauce:A Touch of Elegance, Effortlessly: While it tastes incredibly decadent, it comes together with surprising ease, making it perfect for a weeknight treat or for impressing guests.
Date Night In: It feels special and romantic.Comfort Food Cravings: When only a creamy, cheesy pasta will do.A Quick & Impressive Weeknight Dinner: It looks and tastes far more complicated than it is!Using Up Chicken Breast: Transforms it into something truly spectacular.When You Deserve a Treat: Because, let's face it, sometimes you just need this level of deliciousness!
Season & Cook the Chicken: Get those chicken pieces golden brown and flavorful.Build the Flavor Base: Sauté garlic in butter – the aroma is your first reward!Simmer the Pasta IN the Sauce: Add broth, cream, and uncooked pasta, then let it simmer until al dente and the sauce thickens.Cheese it Up & Combine: Stir in that glorious Parmesan until melted and creamy, then add the chicken back in.Garnish & Devour: A sprinkle of parsley, maybe some red pepper flakes, and you're in pasta paradise!
Utterly Divine Creamy Chicken Garlic Parmesan Pasta
Ingredients
2 large boneless, skinless chicken breasts (about 1 lb total), cut into 1-inch bite-sized pieces 2 tablespoons olive oil 1 teaspoon salt (plus more to taste) 1/2 teaspoon black pepper, freshly ground (plus more to taste) 1 teaspoon Italian seasoning 4 cloves garlic, minced (use more if you're a garlic fanatic!) 2 tablespoons unsalted butter 3 cups chicken broth (low sodium is a good choice) 1 cup heavy cream 8 oz (about 1/2 of a 1lb box) fettuccine or linguine pasta, uncooked 1 cup freshly grated Parmesan cheese (please use fresh, it melts SO much better!) 1/4 teaspoon crushed red pepper flakes (optional, for a little kick) 1/4 cup chopped fresh parsley (optional, for garnish and freshness)
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Instructions
Season the Chicken: In a medium bowl, toss the bite-sized chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning until evenly coated.Cook the Chicken: Heat the 2 tablespoons of olive oil in a large skillet or sauté pan (one that's large enough to eventually hold the pasta and sauce) over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.Sauté Garlic (Aroma Heaven!): In the same pan (no need to wipe it out!), reduce the heat to medium. Add the 2 tablespoons of unsalted butter. Once the butter is melted, add the minced garlic. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as it can become bitter.Add Liquids and Pasta (The One-Pan Magic!): Pour in the 3 cups of chicken broth and 1 cup of heavy cream. Stir to combine with the garlic butter, scraping up any browned bits from the bottom of the pan (that’s flavor!). Bring the liquid to a gentle simmer.Add the 8 oz of uncooked fettuccine or linguine pasta directly to the simmering liquid in the pan. Gently press the pasta down to make sure it is mostly submerged. Let it simmer uncovered, stirring frequently (especially at the beginning to prevent sticking), for about 10-12 minutes, or until the pasta is cooked to al dente (tender but still with a slight bite) and the sauce has naturally thickened from the starch in the pasta. If the pan seems to be getting too dry before the pasta is fully cooked, add a splash more chicken broth or water as needed. Finish the Creamy Sauce: Once the pasta is al dente and the sauce has thickened, lower the heat to low. Stir in the 1 cup of freshly grated Parmesan cheese until it's completely melted and the sauce is luxuriously smooth and creamy.Bring It All Together: Add the cooked chicken pieces (and any accumulated juices from the plate) back to the pan with the pasta and sauce. Toss everything gently to coat the chicken in that glorious creamy sauce. If you're using crushed red pepper flakes for a little warmth, stir them in now.Serve & Indulge! Taste the pasta and adjust seasoning with more salt and pepper if needed. Garnish with chopped fresh parsley, if desired, for a pop of color and freshness. Serve immediately while it's hot, creamy, and absolutely irresistible!
Large Skillet or Sauté Pan (with enough depth for pasta and sauce) Tongs or a good stirring spoon Measuring Cups & Spoons Cheese Grater (for that fresh Parmesan!)
Freshly Grated Parmesan is a MUST! Please, oh please, use freshly grated Parmesan cheese from a block. Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting smoothly into the sauce, and the flavor is just incomparable.Don't Overcook the Pasta: Keep an eye on it and start tasting a strand around the 10-minute mark. You want it al dente, as it will continue to absorb a little sauce as it sits.Stir Frequently: Especially when you first add the pasta to the liquid, stir it often to prevent the strands from sticking together or to the bottom of the pan.Sauce Thickness: The starch from the pasta cooking in the sauce is what naturally thickens it. If your sauce is too thick for your liking at the end, you can stir in a splash more chicken broth or even a little of the pasta cooking water (if you happened to cook it separately, though this recipe doesn't require it). If it's too thin, let it simmer for a minute or two longer.Garlic Gold, Not Garlic Burned: Be very watchful when sautéing the garlic. It goes from fragrant to burnt very quickly!Chicken Thighs for Extra Juiciness: While the recipe calls for chicken breasts, boneless, skinless chicken thighs would also be incredibly delicious and even more forgiving if you accidentally overcook them a bit.Veggie Additions: Feel free to add some veggies! Sautéed mushrooms, wilted spinach (stirred in at the end), or steamed broccoli florets would be lovely additions.Storing & Reheating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Creamy pasta is best reheated gently on the stovetop over low heat with a splash of milk or chicken broth to help loosen the sauce and bring back its creaminess. Microwaving can sometimes make the sauce separate a bit.
Crusty Garlic Bread: Perfect for soaking up every last bit of that incredible sauce.A Simple Green Salad: With a light vinaigrette to balance the richness of the pasta.Steamed Asparagus or Green Beans: For a touch of green and freshness.A Glass of Crisp White Wine: Like a Pinot Grigio or Sauvignon Blanc, for the adults.
Calories: 1037 kcal (52% DV)Total Fat: 60g (93% DV)Saturated Fat: 30g (191% DV)
Cholesterol: 240mg (80% DV)Sodium: 2439mg (106% DV)(Note: This is high, largely due to chicken broth and Parmesan. Using low-sodium broth can help.) Total Carbohydrates: 66g (22% DV)Dietary Fiber: 3g (12% DV)Total Sugars: 5g (6% DV)
Protein: 56g (112% DV)Vitamin A: 2221IU (44% DV)Vitamin B1 (Thiamin): 0.25mg (17% DV)Vitamin B2 (Riboflavin): 0.62mg (36% DV)Vitamin B3 (Niacin): 17mg (89% DV)Vitamin B5 (Pantothenic Acid): 2mg (29% DV)Vitamin B6: 1mg (68% DV)Vitamin B12: 0.94µg (16% DV)Vitamin C: 10mg (12% DV)Vitamin D: 1µg (12% DV)Vitamin E: 3mg (21% DV)Vitamin K: 96µg (92% DV)Folate: 34µg (9% DV)Calcium: 409mg (41% DV)Copper: 0.35mg (17% DV)Iron: 2mg (15% DV)Magnesium: 105mg (26% DV)Manganese: 1mg (50% DV)Phosphorus: 740mg (74% DV)Potassium: 969mg (28% DV)Selenium: 111µg (160% DV)Zinc: 3mg (26% DV)Alcohol: 0.0g (100% DV)
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