Description
A rich and satisfying creamy garlic Parmesan chicken pasta that combines juicy chicken and al dente fettuccine in a luscious sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: fresh spinach
- Optional: cherry tomatoes
- Optional: extra Parmesan & parsley for garnish
Instructions
- Prepare Chicken: Pat the chicken pieces dry and season them with smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss to evenly coat.
- Chop Aromatics: Dice the onion and mince the garlic. Don’t forget to chop the fresh parsley!
- Cook Pasta: Bring a large pot of water to boil, adding coarse sea salt. Cook the fettuccine according to package directions until al dente.
- Reserve Pasta Water: Before draining, save about 1 to 1.5 cups of starchy pasta water. Do not rinse the pasta.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown and cooked through. Remove it from the skillet and set aside.
- Sauté Aromatics: Lower the heat and add butter and olive oil to the skillet. Sauté the diced onion for about 5-7 minutes until soft, scraping up any browned bits left from the chicken.
- Add Garlic: Stir in the minced garlic and optional red pepper flakes, cooking for another 1-2 minutes until it’s fragrant.
- Deglaze: Pour in 1/2 cup of chicken broth, scraping up any tasty bits from the bottom of the pan. Simmer for 2-3 minutes.
- Introduce Cream: Stir in the heavy cream and additional chicken broth. Allow the mixture to come to a gentle simmer, then reduce the heat. Let it cook for about 5-7 minutes until slightly thickened.
- Stir in Cheeses: Off the heat, gradually mix in the Parmesan and optional Pecorino Romano cheese until it’s melted and smooth.
- Season Sauce: Taste the sauce, seasoning with additional salt and black pepper as needed.
- Combine & Toss: Return the seared chicken and drained pasta to the skillet. Toss everything together to coat.
- Adjust Consistency: If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Stir in Parsley & Optional Add-ins: Mix in the chopped parsley and any optional add-ins like spinach (allow to wilt).
- Serve: Adjust seasoning as needed and serve immediately, garnished with extra Parmesan and parsley.
Notes
Prep your ingredients in advance to make the cooking process smoother. Leftovers can be stored for up to 3-4 days in the refrigerator or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: creamy pasta, chicken pasta, garlic Parmesan, family dinner, comfort food