Description
A comforting and creamy Parmesan Chicken Pasta recipe that combines tender chicken with a rich, cheesy sauce and perfectly cooked pasta, making a satisfying family meal.
Ingredients
Scale
For the Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
For the Pasta
- 12 ounces fettuccine pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 3-4 minutes, then gradually stir in the Parmesan cheese until the sauce is smooth and creamy.
- Combine: Slice the cooked chicken breasts and return them to the skillet with the sauce. Add the cooked pasta and toss everything together until well coated in the creamy Parmesan sauce.
- Serve: Garnish with freshly chopped parsley and adjust seasoning with additional salt and pepper if needed. Serve immediately for best flavor and texture.
Notes
- For a lower fat option, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Use freshly grated Parmesan cheese for the best taste and texture.
- You can add steamed broccoli or spinach to the pasta for extra nutrition and color.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
