Description
This delicious Creamy Parmesan Chicken Pasta combines tender chicken with a rich, creamy Parmesan sauce and perfectly cooked pasta for a comforting and satisfying meal. Ready in about an hour, it’s an ideal dinner that balances hearty flavors with a smooth, cheesy finish.
Ingredients
Scale
Chicken and Pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz fettuccine or your favorite pasta
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until the chicken is cooked through and golden on the outside. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine.
- Add Parmesan and Season: Slowly whisk in the grated Parmesan cheese until the sauce thickens, about 3-5 minutes. Season with additional salt, black pepper, and red pepper flakes if using. Stir well to combine all the flavors.
- Combine Pasta and Chicken: Return the cooked chicken to the skillet with the sauce, then add the drained pasta. Toss everything together gently until the pasta is well coated with the creamy Parmesan sauce and warmed through.
- Serve: Garnish with freshly chopped parsley if desired, and serve immediately while hot.
Notes
- Use fresh Parmesan cheese for the best flavor and smoothest sauce.
- Chicken thighs can be used instead of breasts for a juicier texture.
- To make this dish lighter, substitute half-and-half for heavy cream, though the sauce will be less rich.
- For added vegetables, consider tossing in steamed broccoli or sautéed mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.
