Creamy Garlic Chicken Pasta (Printable)

Silky garlic-Parmesan sauce tossed with seared sliced chicken and fettuccine for a rich, weeknight-ready pasta.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Pasta

02 - 12 ounces fettuccine or linguine

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy

06 - 3/4 cup plus 2 tablespoons heavy cream
07 - 1/2 cup freshly grated Parmesan cheese

→ Pantry

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1/2 cup low-sodium chicken broth
11 - 1/2 teaspoon dried Italian herbs (optional)
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 1/2 cup of the pasta water.
02 - Butterfly the chicken breasts and season both sides with salt, pepper, and dried Italian herbs if using.
03 - In a large skillet over medium-high heat, heat olive oil. Add the chicken breasts and sear until golden brown and cooked through, about 5 to 6 minutes per side. Transfer to a plate and loosely cover to rest.
04 - Reduce heat to medium. Add butter to the skillet. Sauté the chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
05 - Deglaze the skillet with chicken broth, scraping up any browned bits from the pan.
06 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and freshly ground pepper to taste.
07 - Slice the rested chicken breasts thinly. Return sliced chicken to the pan, add the cooked pasta, and toss together. Add reserved pasta water as needed to achieve a silky sauce consistency.
08 - Stir in chopped parsley and serve immediately, garnishing with extra parsley and Parmesan cheese as desired.

# Expert Suggestions:

01 -
  • The sauce is so luxuriously creamy, no one ever guesses how fast it comes together.
  • One pan, one pot, and you get the full restaurant comfort without the waiting.
02 -
  • If you rush the cream, it can split and curdle—learned that after a distracted phone call.
  • Letting the chicken rest before slicing really keeps it juicy inside; cutting too soon makes all the goodness run out.
03 -
  • Let the skillet cool down a touch before adding cream to avoid curdling—that single minute makes all the difference.
  • Try crumbling in a little cooked bacon or pancetta if you want a smoky touch—it’s indulgent, but unforgettable.

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