Description
This Creamy Garlic Parmesan Pasta with Pan-Seared Chicken is a rich and indulgent dish combining perfectly cooked fettuccine tossed in a velvety garlic parmesan sauce, topped with juicy, seasoned chicken breasts pan-seared to golden perfection. A comforting and elegant meal ready in under 40 minutes, ideal for a satisfying family dinner or special occasion.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
Pasta
- 8 oz fettuccine or pasta of choice
- Salt, for the pasta water
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or your preferred pasta and cook according to package instructions until al dente, usually about 8 to 10 minutes. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and dried thyme or Italian seasoning. Place the chicken in the skillet and cook for 5 to 7 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and allow it to rest for a few minutes before slicing into strips.
- Make the Creamy Garlic Parmesan Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, salt, freshly ground black pepper, and red pepper flakes if using. Continue stirring and cooking for 3 to 4 minutes until the sauce thickens.
- Combine the Pasta and Sauce: Add the cooked pasta into the skillet with the sauce. Toss well to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to thin it to your desired consistency.
- Assemble the Dish: Divide the creamy garlic Parmesan pasta onto serving plates. Top each plate with slices of the pan-seared chicken breast. Garnish with freshly chopped parsley and additional grated Parmesan cheese if desired.
- Serve: Serve immediately while hot and enjoy this rich, flavorful, and comforting Creamy Garlic Parmesan Pasta with Pan-Seared Chicken.
Notes
- For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
- If you prefer a spicier kick, increase the red pepper flakes to ½ teaspoon.
- Reserve some pasta water to adjust sauce consistency as it helps blend and thicken the sauce perfectly.
- Resting the chicken before slicing keeps it juicy and tender.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting in the sauce.
