Description
Hearty chicken pasta with smooth creamy sauce is pure comfort. This easy weeknight meal, full of flavor, is always a hit, even after kitchen mishaps!
Ingredients
Scale
- Main Ingredients:
- 1 lb boneless, skinless chicken breasts, sliced thin
- 12 oz fettuccine or penne pasta
- 2 cups heavy cream
- 1 cup chicken broth
- Flavor Boosters:
- 4 cloves garlic, minced (or more, honestly!)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 medium yellow onion, finely diced
- Seasonings & Finishing Touches:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped, for garnish
- Optional Extras:
- A splash of reserved pasta water (for sauce consistency)
- Sautéed mushrooms or sun-dried tomatoes (for variation)
Instructions
- Prep Your Chicken & Pasta:: First things first, get your chicken cut into bite-sized pieces. Season it well with salt and pepper. While you’re doing that, get a big pot of water boiling for your pasta. Don’t forget to salt that water generously; it’s your only chance to flavor the pasta from the inside out. This is where I often forget and then wonder why my pasta tastes bland. Cook your pasta according to package directions until it’s al dente, then drain and set aside, reserving about a cup of that starchy pasta water. Trust me on this, you’ll want it!
- Sear the Chicken:: In a large skillet or Dutch oven, heat a tablespoon of olive oil and a pat of butter over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer, making sure not to overcrowd the pan. Let it get a beautiful golden-brown crust on one side before flipping. We’re going for flavor here, not just cooked through. I once tried to rush this step, and the chicken just steamed instead of searing, which was a total bummer. Cook until it’s just cooked through, then remove the chicken from the pan and set it aside.
- Build the Flavor Base:: Reduce the heat to medium. Add a little more butter to the pan if needed, then toss in your diced onion. Sauté until it’s softened and translucent, about 3-4 minutes. You’ll start to smell that sweet, savory aroma filling your kitchen—that’s the good stuff! Next, add your minced garlic and cook for another minute, until it’s fragrant. Be careful not to burn the garlic; it can turn bitter so fast, and honestly, that’s a mistake I’ve made more times than I care to admit. Keep it moving!
- Whip Up the Creamy Sauce:: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan—that’s called deglazing, and it’s where all the hidden flavor lives! Let it simmer for a couple of minutes, then slowly stir in the heavy cream. Bring it to a gentle simmer, letting it thicken slightly. This is where the magic happens for your chicken pasta with creamy sauce. You’ll see it transform into this beautiful, luxurious liquid. If it seems too thick, now’s when you can add a splash of that reserved pasta water to loosen it up. I didn’t expect that trick to work so well, but it does!
- Combine & Stir:: Once your sauce is simmering and looking lovely, stir in the freshly grated Parmesan cheese until it’s completely melted and smooth. Season with salt and pepper to taste. This is where you really get to make it yours! Now, add the cooked chicken back into the skillet. Then, toss in your drained pasta. Gently stir everything together, making sure every strand of pasta and every piece of chicken is coated in that glorious, smooth, creamy sauce. It’s a bit messy, but so worth it!
- Serve It Up:: Give it a final taste; adjust seasonings if needed. I always find myself adding a little more fresh black pepper at this stage. Divide your chicken pasta with creamy sauce among plates, and for a final flourish, sprinkle with some fresh chopped parsley. The aroma is incredible, and the sight of that creamy goodness, well, it’s just pure happiness on a plate. It should look rich and inviting, smelling of garlic and savory cream. Enjoy, hon!