What kind of pasta works best for this creamy chicken dish?

Fettuccine or linguine are classic choices as their flat shape holds the creamy sauce beautifully. Penne or rotini also work well if you prefer a shorter, more textured pasta that captures the sauce in its nooks and crannies.

How can I prevent the cream sauce from curdling?

To prevent curdling, use heavy cream and ensure it's at room temperature before adding. Heat it gently over low to medium-low heat, avoid boiling, and stir in the Parmesan cheese gradually. Freshly grated Parmesan melts smoother than pre-shredded.

Can I add vegetables to this creamy chicken pasta recipe?

Absolutely! This dish is wonderfully adaptable. Consider adding sautu00e9ed spinach, mushrooms, or asparagus when you're cooking the garlic. Roasted broccoli or bell peppers can also be stirred in at the end for extra color and nutrients.

How do I store and reheat leftover Creamy Garlic Parmesan Chicken Pasta?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop or in the microwave, adding a splash of chicken broth or milk to loosen the sauce and restore its creamy consistency.

Creamy Garlic Parmesan Chicken Pasta: Your Ultimate Weeknight Comfort

Description

A rich, indulgent pasta dish featuring tender chicken, al dente pasta, and a luscious garlic Parmesan cream sauce perfect for any night.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 lb fettuccine or preferred pasta
4 tablespoons unsalted butter
4-6 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
1.5 cups freshly grated Parmesan cheese, plus more for garnish
1/2 cup chopped fresh parsley, plus more for garnish
1/4 teaspoon red pepper flakes (optional)

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Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
Step 2: While pasta cooks, season chicken cubes with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Step 3: Reduce heat to medium. Add butter to the skillet, allowing it to melt. Add minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Pour in the heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce slightly thickens.
Step 5: Reduce heat to low. Gradually stir in 1.5 cups of freshly grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Step 6: Add the cooked chicken back to the skillet with the sauce. Add the cooked pasta and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
Step 7: Stir in 1/2 cup fresh parsley. Serve immediately, garnished with extra Parmesan and parsley.

Notes

For a thicker sauce, allow the heavy cream to reduce for a longer period before adding cheese. For a spicier kick, increase the amount of red pepper flakes to taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 4g
Sodium: 850mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg