Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta: A Weeknight Delight
There’s something incredibly comforting about a plate of creamy pasta topped with tender chicken and rich flavors. Creamy Garlic Parmesan Chicken Pasta is a dish that brings smiles to the dinner table with its luscious sauce and satisfying ingredients. I stumbled upon this recipe during a busy week, desperately seeking something that paired convenience with exquisite taste. It quickly became a family favorite, and for good reason! This dish not only comes together in under 30 minutes but also uses common pantry staples, making it perfect for any night of the week.
Reasons to Try This Dish
What makes Creamy Garlic Parmesan Chicken Pasta so special? For starters, it’s a one-pan meal that’s both quick and impressively flavorful, making it an ideal choice for weeknight dinners. The creamy sauce envelops the fettuccine and chicken strips in a way that just begs for a second helping. Plus, it’s a great way to sneak in some protein and carbs that kids (and adults!) will love.
"This recipe is a winner! So creamy and delicious, my kids keep asking for it! I love how quick and easy it is to make, perfect for our busy weeknights." — HappyHomeCook91
The Cooking Process Explained
Creating Creamy Garlic Parmesan Chicken Pasta is simple and straightforward. You’ll start by cooking your fettuccine, and while it simmers, the chicken strips are sautéed to golden perfection. The rich sauce comes together in the same skillet, minimizing cleanup and maximizing flavor as you incorporate savory garlic, heavy cream, and rich Parmesan cheese. Within about 30 minutes, you’ll have a decadent meal ready to enjoy.
What You’ll Need
Key Ingredients
Gather these items to embark on your pasta adventure:
- 2 large chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 pound fettuccine pasta
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1 cup cherry tomatoes, halved (optional)
- Additional Parmesan cheese for serving
Consider substituting low-fat cream or using zucchini noodles for a lighter option!
Step-by-Step Instructions
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Cook the Fettuccine: Start by boiling a large pot of salted water. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
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Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced chicken, seasoning it lightly with salt, black pepper, garlic powder, and Italian seasoning. Cook for 6-8 minutes, turning occasionally, until the chicken is golden and cooked through. Remove and set aside.
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Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it. Pour in the heavy cream and chicken broth, stirring well and scraping any delicious bits off the bottom.
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Create Creaminess: Bring the mixture to a gentle simmer. Lower the heat and add the grated Parmesan cheese gradually, stirring constantly until melted and smooth. Stir in the butter until it’s fully combined into the sauce.
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Combine and Serve: Toss the cooked fettuccine in the creamy sauce. Add the chicken strips back into the skillet along with cherry tomatoes (if using). Remove from heat and sprinkle chopped parsley on top.
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Enjoy: Serve the pasta hot, adorned with more Parmesan cheese if desired.
How to Plate and Pair
When it comes to serving, the presentation makes a big difference. Plating your Creamy Garlic Parmesan Chicken Pasta in shallow bowls allows the creamy sauce to shine. Consider garnishing with additional parsley and a sprinkle of freshly cracked pepper. Pair this dish with a simple green salad or some garlic bread for a complete meal that feels effortless yet elegant!
Keeping Leftovers Fresh
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to keep the sauce creamy. If you’d rather freeze leftovers, do so in a freezer-safe container for up to 2 months. Just be aware that the pasta may change texture slightly upon reheating.
Tips for Success
- Don’t Overcook the Pasta: Ensure you cook the fettuccine just until al dente to avoid mushy pasta when mixed with the sauce.
- Measuring the Cream: Use a liquid measuring cup when pouring your heavy cream to get an accurate measurement and prevent mess.
- Grate Your Parmesan: Freshly grated cheese melts better than pre-grated varieties, creating a smoother sauce.
Creative Twists
Feeling adventurous? Switch up the flavors by adding sautéed mushrooms or spinach for a pop of color and nutrition. You could also spice things up with some crushed red pepper flakes for a little heat. For a lighter version, replace heavy cream with half-and-half or use whole wheat pasta for added nutrition.
Your Questions Answered
What is the prep time for this dish?
This recipe typically takes about 10 minutes to prepare, with cooking time around 20 minutes, making the total time approximately 30 minutes.
Can I substitute the chicken with another protein?
Absolutely! Shrimp or even diced firm tofu make delicious substitutions. Just adjust the cooking time accordingly.
How should leftovers be stored?
Store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently, adding a bit of liquid if necessary to maintain creaminess.
Is this dish suitable for freezing?
Yes, but be aware that the texture of the pasta may slightly change when reheated. It’s best to reheat slowly over low heat.
With this delectable Creamy Garlic Parmesan Chicken Pasta recipe in your repertoire, you’ll have a go-to dish that’s sure to impress without taking up all your evening. Enjoy every creamy forkful!
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Method
- Start by boiling a large pot of salted water. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken, seasoning it lightly with salt, black pepper, garlic powder, and Italian seasoning. Cook for 6-8 minutes, turning occasionally, until the chicken is golden and cooked through. Remove and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it.
- Pour in the heavy cream and chicken broth, stirring well and scraping any delicious bits off the bottom.
- Bring the mixture to a gentle simmer. Lower the heat and add the grated Parmesan cheese gradually, stirring constantly until melted and smooth. Stir in the butter until it’s fully combined into the sauce.
- Toss the cooked fettuccine in the creamy sauce. Add the chicken strips back into the skillet along with cherry tomatoes (if using). Remove from heat and sprinkle chopped parsley on top.
- Serve the pasta hot, adorned with more Parmesan cheese if desired.
