Description
This Creamy Garlic Parmesan Chicken Pasta is a luscious, comforting dish combining tender chicken breast, rich heavy cream, and savory parmesan cheese with perfectly cooked fettuccine pasta, garnished with fresh parsley for a delightful finish. Ready in just 30 minutes, it’s an ideal weeknight dinner that’s both simple and indulgent.
Ingredients
Scale
Chicken
- 2 chicken breasts, diced
- Salt and pepper to taste
Pasta
- 8 oz fettuccine pasta
Sauce
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Garnish
- Fresh parsley for garnish
Instructions
- Cook the pasta: Cook the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside for later use.
- Heat the skillet: In a large skillet, heat the olive oil over medium heat to prepare for cooking the chicken.
- Cook the chicken: Add the diced chicken to the skillet. Season with salt and pepper, and cook until the chicken pieces are browned and fully cooked through, about 5-7 minutes.
- Sauté the garlic: Add the minced garlic to the skillet with the chicken and sauté for 1 to 2 minutes until the garlic is fragrant but not browned.
- Add heavy cream: Pour the heavy cream into the skillet and bring the mixture to a simmer, stirring occasionally to combine flavors.
- Incorporate parmesan cheese: Stir in the grated parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
- Combine pasta and sauce: Add the cooked fettuccine pasta to the skillet and toss everything together thoroughly so the pasta is evenly coated with the creamy sauce.
- Garnish and serve: Sprinkle fresh parsley over the pasta to add a burst of color and fresh flavor before serving immediately.
Notes
- For thicker sauce, allow it to simmer a bit longer before adding pasta.
- Use freshly grated parmesan for best melting and flavor quality.
- Chicken can be substituted with shrimp or turkey for variation.
- Garlic can be adjusted based on preference for intensity.
- To reduce fat, substitute half-and-half for heavy cream, though the sauce will be less rich.
