Description
A rich and creamy pasta dish featuring tender chicken and robust garlic flavors, perfect for any occasion.
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 Add-ins: fresh spinach, cherry tomatoes, extra Parmesan, and parsley for garnish.
Instructions
- Pat the chicken dry, then cut it into 1-inch pieces. In a bowl, season the chicken with smoked paprika, garlic powder, onion powder, black pepper, and salt; toss to coat evenly.
- Finely dice the yellow onion and mince the garlic. Also, chop the fresh parsley for garnish.
- Bring water to a rolling boil in a large pot. Add the coarse sea salt and cook the fettuccine according to package directions until al dente.
- Reserve 1 to 1.5 cups of the starchy pasta water before draining the pasta. Do not rinse the pasta.
- Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken in batches for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate.
- Reduce the heat to medium and add unsalted butter and olive oil to the skillet. Sauté the diced onion for 5-7 minutes until soft.
- Stir in the minced garlic and red pepper flakes (if desired). Cook for another 1-2 minutes until fragrant.
- Pour in chicken broth, scraping the pan to deglaze it. Let it simmer for 2-3 minutes.
- Stir in the heavy cream and an additional 1/2 cup of chicken broth. Bring to a gentle simmer and cook for about 5-7 minutes until thickened.
- Remove from heat and gradually incorporate grated Parmesan and optional Pecorino Romano until melted and smooth.
- Taste and season the sauce with salt and freshly ground black pepper as desired.
- Return the seared chicken and drained fettuccine to the skillet with the sauce. Toss together until well coated.
- Add reserved pasta water if the sauce is too thick, one tablespoon at a time.
- Fold in the chopped parsley and any optional ingredients like fresh spinach.
- Adjust final seasoning if needed. Serve immediately, garnished with extra Parmesan and parsley.
Notes
Feel free to use whole wheat pasta or rotisserie chicken for a quicker option. Add vegetables like broccoli or tomatoes for a nutritious boost.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: creamy pasta, chicken pasta, garlic parmesan pasta, comfort food, quick dinner, family recipe