Creamy Garlic Parmesan Chicken (Printable)
Tender chicken and fettuccine coated in a velvety garlic Parmesan cream sauce for a comforting weeknight meal.
# 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 (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
09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# Step-by-step:
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 black pepper on all sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Arrange the chicken in an even layer and cook for 5 to 7 minutes, turning once or twice, until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
03 - Reduce the heat to medium in the same skillet. Add the butter and let it melt, then stir in the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant but not browned. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
04 - Gradually whisk in the freshly grated Parmesan cheese, adding a handful at a time and allowing each addition to melt smoothly before adding more. Continue whisking until the sauce is velvety and free of lumps.
05 - Add the drained pasta and seared chicken to the skillet, tossing everything together with tongs until evenly coated. Splash in the reserved pasta water, a tablespoon at a time, until the sauce reaches your preferred consistency. Season with salt, black pepper, and crushed red pepper flakes if desired. Sprinkle with chopped parsley, toss gently, and serve right away with additional Parmesan and parsley for garnish.
# Expert Advice:
01 -
- The sauce comes together in one skillet and clings to every strand of pasta like it was meant to be there.
- It tastes like something you would order at a restaurant but requires zero special skills to pull off at home.
02 -
- If you add the Parmesan to a boiling sauce it will clump and separate, so keep the heat at a gentle simmer and stir patiently.
- Reserving that pasta water is not optional. The starch in it is what binds the sauce to the pasta and prevents it from turning oily.
03 -
- Grate the Parmesan while it is cold for the finest texture, but let it come to room temperature before adding it to the sauce so it melts smoothly.
- Cut chicken strips to uniform thickness so you never have to guess whether the thickest piece is cooked through.