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- Cook the chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning (if using).
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Once cooked, remove from the skillet and set aside. Let it rest before slicing it into thin strips.
- Cook the pasta:
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain the pasta, reserving about 1 cup of pasta water. Drizzle a little olive oil on the pasta to prevent sticking and set aside.
- Make the creamy garlic Parmesan sauce:
- In the same skillet used for the chicken, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant (be careful not to burn the garlic).
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to reduce slightly (about 3-4 minutes).
- Stir in the Parmesan cheese, and continue stirring until the cheese melts into the sauce, creating a smooth and creamy consistency.
- Season with salt, pepper, Italian seasoning, and red pepper flakes (if using). If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
- Combine the pasta and chicken:
- Add the cooked pasta into the skillet with the sauce, tossing to coat the pasta in the creamy sauce. Add the sliced chicken on top and stir gently to combine. Cook for an additional 1-2 minutes to heat everything through.
- Serve:
- Garnish with freshly chopped parsley and extra Parmesan cheese, if desired. Serve immediately!
This Creamy Garlic Parmesan Chicken Pasta is sure to be a crowd-pleaser with its rich, velvety sauce and tender chicken. Would you like to add any side dishes to this meal, like garlic bread or a light salad?
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