Creamy Garlic Parmesan Chicken Pasta (Print Version)
Tender chicken and al dente pasta coated in a velvety garlic-Parmesan cream sauce.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 oz fettuccine or penne pasta
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 5 cloves garlic, minced
09 - 2 tablespoons all-purpose flour
10 - 1 2/3 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving
# How to Make It:
01 - Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - Season chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Sauté for 1-2 minutes until fragrant.
05 - Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
06 - Gradually whisk in milk and heavy cream until smooth and slightly thickened, about 3-4 minutes.
07 - Stir in grated Parmesan cheese and nutmeg (if using). Continue stirring until cheese is melted and sauce is creamy. Season with salt and pepper to taste.
08 - Return cooked chicken to skillet, then add drained pasta. Toss everything together, adding reserved pasta water as needed to reach silky consistency. Remove from heat and garnish with chopped parsley and extra Parmesan.
# Expert Hints:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- The sauce will continue thickening as it stands, so it should look slightly looser than you want when you pull it off the heat
- If your sauce ever looks grainy or separated, whisking in a splash of cold cream usually brings it back together
03 -
- Room temperature ingredients prevent the sauce from breaking when you add the cream and cheese
- Grating your own Parmesan makes more difference than almost any other step in the recipe