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Creamy Garlic Parmesan Chicken Pasta

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Creamy Garlic Parmesan Chicken Pasta is a delicious dish that perfectly balances rich flavors with creamy textures. This comforting meal combines tender chicken pieces, al dente fettuccine, and a velvety garlic Parmesan sauce, making it easy to prepare and perfect for family dinners.

Ingredients

  • 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 & parsley for garnish

Instructions

  1. Prepare chicken: Pat the chicken dry and cut it into 1-inch pieces. Season with smoked paprika, garlic powder, onion powder, black pepper, and salt; toss to coat evenly.
  2. Chop aromatics: Finely dice the yellow onion and mince the garlic. Chop the fresh parsley for garnish.
  3. Cook pasta: Bring a large pot of water to a rolling boil. Add the coarse sea salt and cook the fettuccine until al dente according to package directions.
  4. Reserve pasta water: Before draining the pasta, reserve 1 to 1.5 cups of the starchy pasta water. Do not rinse the pasta after draining.
  5. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer the seared chicken to a plate, leaving the browned bits in the pan.
  6. Sauté aromatics: Reduce the heat to medium. Add unsalted butter and olive oil to the skillet. Sauté the diced onion for 5-7 minutes until softened, scraping up the browned bits from the bottom.
  7. Add garlic: Add the minced garlic and, if using, the red pepper flakes. Cook for 1-2 minutes until fragrant.
  8. Deglaze: Pour in the chicken broth, scraping up any remaining browned bits. Simmer for 2-3 minutes.
  9. Introduce cream: Stir in the heavy cream and another 1/2 cup of chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes until slightly thickened.
  10. Stir in cheeses: Remove the skillet from heat. Gradually stir in the grated Parmesan and optional Pecorino Romano until melted and the sauce is smooth.
  11. Season sauce: Taste the sauce and season with salt and freshly ground black pepper as needed.
  12. Combine & toss: Return the seared chicken and drained pasta to the skillet with the sauce. Toss everything to coat evenly.
  13. Adjust consistency: If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
  14. Stir in parsley & optional add-ins: Stir in the chopped parsley and any optional ingredients, such as fresh spinach (cook until wilted).
  15. Serve: Adjust the seasoning if needed. Serve immediately, garnished with extra Parmesan and parsley.

Notes

Don’t overcook the pasta to prevent it from becoming mushy in the sauce. Use fresh ingredients for the best flavor.

Find it online: https://www.chickennova.com/make-ultimate-creamy-garlic-parmesan-chicken-pasta/