Creamy Garlic Parmesan Chicken (Printer-Friendly)

Tender chicken and pasta coated in a velvety garlic Parmesan cream sauce for a comforting weeknight meal.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup (3.5 oz) freshly grated Parmesan cheese
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley (plus extra for garnish)

→ Pantry

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips in a single layer and cook for 5 to 7 minutes, turning once, until deeply golden and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
04 - Reduce the heat to medium in the same skillet. Add the butter and minced garlic, sautéing for about 1 minute until fragrant and lightly golden, being careful not to scorch the garlic.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce is silky smooth.
06 - Add the drained pasta and cooked chicken to the skillet, tossing everything together to coat evenly in the sauce. Add the reserved pasta water a splash at a time until the sauce reaches your preferred consistency. Season with salt, black pepper, and crushed red pepper flakes if desired.
07 - Sprinkle with chopped fresh parsley, toss gently once more, and serve immediately. Garnish each plate with additional Parmesan and parsley.

# Expert Hints:

01 -
  • The sauce clings to every single noodle like it was meant to be there, and honestly, it probably was.
  • It comes together in under forty minutes, which means you can pull it off on a weeknight without feeling like you ran a marathon.
02 -
  • If you add the Parmesan to a boiling sauce it will clump and separate, so keep the heat at a gentle simmer and be patient while you whisk.
  • Saving that pasta water is not optional, because without it you will have no way to fix a sauce that tightens up too much when it cools slightly.
03 -
  • Let the chicken rest for a few minutes after searing so the juices redistribute instead of running out into your sauce.
  • Grate the Parmesan as finely as you can manage, because finer shreds melt faster and smoother into the cream.

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