Chicken Garlic Parmesan Pasta
A delightful and comforting dish featuring spaghetti or fettuccine topped with a creamy garlic parmesan sauce and tender chicken pieces.
Ingredients
Pasta
- 12 ounces spaghetti or fettuccine Use whole wheat for a healthier option
Chicken
- 1 pound boneless, skinless chicken breasts, cubed
Butter
- 4 tablespoons butter (or olive oil for a lighter version)
Garlic
- 4 cloves garlic, minced
Cream
- 1 cup heavy cream (substitute almond milk for a dairy-free version)
Cheese
- 1 cup grated parmesan cheese
Seasoning
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
Cook the Pasta
- Begin by cooking the spaghetti or fettuccine according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining it.
Sauté the Chicken
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cubed chicken, seasoning it with salt and pepper. Cook until golden brown and cooked through, about 5–7 minutes. You’ll know it’s ready when it’s no longer pink in the center!
Garlic Heaven
- Add the minced garlic to the skillet with the chicken. Sauté for another minute until fragrant.
Creamy Sauce
- Reduce heat to low and pour in the heavy cream, stirring well to combine. Gradually add the parmesan cheese, whisking until it melts and creates a creamy sauce. If it’s too thick, add a bit of the reserved pasta water to reach your desired consistency.
Combine
- Toss in the cooked pasta, ensuring each strand is coated in that luscious sauce. Add more salt and pepper to taste.
Final Touch
- Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
Perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, store pasta and sauce separately for up to two months.