Description
A rich and comforting pasta dish featuring tender, pan-seared chicken breast tossed in a velvety Parmesan cream sauce. This easy-to-make recipe is perfect for a satisfying weeknight dinner that the whole family will love.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz fettuccine or penne pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
- While the pasta is cooking, season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer.
- Stir in the heavy cream and let it simmer for 2-3 minutes, allowing it to thicken slightly.
- Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the cooked pasta and the cooked chicken back to the skillet. Toss everything together to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
- For a bit of spice, add 1/4 teaspoon of red pepper flakes along with the garlic.
- Feel free to add vegetables like sautéed mushrooms, wilted spinach, or sun-dried tomatoes to the sauce for extra flavor and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce.
- You can substitute chicken thighs for chicken breasts if you prefer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American