Creamy Garlic Parmesan Chicken (Printer-Friendly)

Juicy chicken and pasta coated in a velvety garlic Parmesan cream sauce for a comforting dinner.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, thinly sliced

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - ½ cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - ⅓ cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - Pat the sliced chicken breasts dry and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Arrange the chicken in an even layer and sear without disturbing for 4 to 5 minutes per side until deeply golden and cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
03 - Reduce the heat to medium. In the same skillet, melt the butter, scraping up any browned bits from the bottom. Add the chopped onion and sauté for about 2 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the freshly grated Parmesan cheese a handful at a time until fully melted and the sauce is velvety smooth. If the sauce is too thick, loosen it with small splashes of the reserved pasta water until the desired consistency is reached. Sprinkle in the dried Italian herbs if using.
05 - Return the seared chicken to the skillet along with the drained pasta. Toss everything together, coating the pasta and chicken evenly in the rich sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
06 - Divide among warmed plates or shallow bowls immediately. Garnish each portion with chopped fresh parsley and an extra shower of grated Parmesan if desired. Serve alongside a crisp green salad or crusty bread.

# Expert Advice:

01 -
  • It comes together on a weeknight with ingredients you probably already have hiding in your fridge and pantry.
  • The sauce clings to every noodle without breaking or turning greasy, which took me at least three attempts to get right.
  • Leftovers reheat beautifully with a splash of milk, making it almost better the next day for lunch.
02 -
  • Adding the Parmesan off the heat or too quickly will cause it to clump into stringy bits instead of melting smoothly into the sauce.
  • The sauce will continue to thicken as it sits, so serving it slightly looser than you think is ideal is actually the right move.
03 -
  • Let the chicken rest for three minutes after cooking before slicing so the juices redistribute instead of running out onto the cutting board.
  • Grating the Parmesan while the chicken cooks means everything flows without pause and the cheese is ready exactly when the sauce needs it.

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