Creamy Garlic Parmesan Chicken (Print Version)

Tender chicken and fettuccine in a silky garlic-Parmesan cream sauce, ready in 40 minutes.

# Recipe Ingredients:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Pantry Staples

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
02 - While the pasta cooks, season the chicken strips generously on all sides with salt and freshly ground black pepper.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
04 - Reduce the skillet heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until fragrant and lightly golden, stirring constantly to prevent burning.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the Parmesan cheese until fully melted and the sauce is silky smooth.
06 - Add the drained pasta and seared chicken back into the skillet, tossing everything together to coat evenly. Splash in the reserved pasta water a little at a time, tossing between additions, until the sauce reaches your preferred consistency. Season to taste with salt, black pepper, and crushed red pepper flakes if desired.
07 - Sprinkle with chopped fresh parsley and toss gently one final time. Serve immediately in warmed bowls, garnished with additional shaved Parmesan and parsley leaves.

# Expert Advice:

01 -
  • The sauce clings to every single strand of pasta like it was meant to be there, no watery pools or separated mess.
  • It tastes like something you would order at a restaurant but comes together with everyday ingredients in under an hour.
02 -
  • If you add the Parmesan to a roaring boil instead of a gentle simmer, the sauce will break and look curdled, so keep the heat modest.
  • Reserving that pasta water is not optional because the starch in it is what makes the sauce silky rather than greasy.
03 -
  • Grate the Parmesan while it is cold for the finest texture, then let it come to room temperature before adding it to the sauce so it melts evenly.
  • Patting the chicken completely dry before seasoning is the single step that makes the difference between a pale steam and a gorgeous golden crust.

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