Creamy Garlic Parmesan Chicken Pasta
A comforting pasta dish with tender chicken, garlic, and creamy parmesan sauce, ready in just 30 minutes.
Ingredients
Pasta
- 8 oz pasta (linguine or fettuccine) Feel free to swap with whole wheat or gluten-free pasta for a healthier option.
Chicken
- 2 pieces boneless, skinless chicken breasts, diced You can substitute with turkey or shrimp.
Sauce
- 4 cloves garlic, minced More garlic means more flavor; don’t be shy!
- 1 cup heavy cream For a lighter version, use half-and-half or a non-dairy alternative.
- 1 cup grated parmesan cheese Freshly grated offers the richest flavor.
- 2 tablespoons butter Use unsalted butter to control saltiness.
- Salt and pepper to taste Season generously!
- Fresh parsley, chopped (for garnish) A sprinkle at the end adds a pop of color and freshness.
Instructions
Cooking
- In a large pot, bring salted water to a rolling boil, then add the pasta. Cook per package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan. Let simmer for a couple of minutes until slightly thickened.
- Add the cooked chicken back to the skillet, then gradually stir in the parmesan cheese until melted and creamy. Toss in the cooked pasta, ensuring every strand is coated.
- Plate the pasta and garnish with fresh parsley and more parmesan, if desired.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions. To reheat, thaw and warm gently, adding a splash of cream if needed.