Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 oz fettuccine or penne pasta
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning (plus salt and black pepper to taste)
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. While the pasta cooks, season the chicken pieces generously with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until fully browned and cooked through (about 5-7 minutes). Remove the chicken and set aside.
- Step 2: Reduce the heat to medium. Add the 4 tablespoons of butter to the same skillet and let it melt. Add the minced garlic and sauté for 60 seconds until fragrant, being careful not to let the garlic burn.
- Step 3: Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce slightly thickens. Stir in any remaining Italian seasoning, salt, and pepper.
- Step 4: Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, stir in small amounts of the reserved pasta water until the desired consistency is reached.
- Step 5: Add the cooked pasta and the cooked chicken back into the skillet with the sauce. Toss everything together thoroughly until the pasta and chicken are evenly coated. Serve immediately, garnished with extra Parmesan or parsley if desired.
Notes
- Store leftovers in an airtight container for up to 3 days, being mindful that the heavy cream sauce will thicken significantly once cooled.
- Gently reheat individual portions in a skillet over very low heat, stirring in a splash of milk or chicken broth to loosen the sauce and restore its creamy texture without splitting.
- Balance the richness of the garlic parmesan sauce by serving this pasta alongside a light, acidic side salad dressed with a simple vinaigrette or lemon juice.
- For the smoothest, silkiest sauce, always grate your Parmesan cheese directly from the block right before using; pre-shredded varieties can make your sauce slightly gritty due to added anti-caking agents.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American