Description
The ultimate 30-minute dinner miracle! This Creamy Garlic Chicken Pasta has converted even the pickiest eaters in my house and tastes like it came from a fancy Italian restaurant.
Ingredients
Scale
- 8 oz (225g) fettuccine or pasta of your choice
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 4 tablespoons unsalted butter
- 6–8 garlic cloves, minced (about 2 tablespoons)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden and cooked through. Transfer to a plate.
- In the same skillet, add remaining olive oil and butter. Once melted, add minced garlic and cook for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits. Simmer for 3-4 minutes until slightly reduced.
- Slowly add heavy cream while stirring. Add Italian seasoning and red pepper flakes if using. Simmer gently for 3-5 minutes until beginning to thicken.
- Reduce heat to low and gradually stir in Parmesan cheese until melted and smooth.
- Return cooked chicken to the skillet and stir to coat in sauce.
- Add drained pasta to the skillet and toss everything together. If sauce is too thick, add reserved pasta water a little at a time.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately garnished with fresh parsley and additional Parmesan if desired.