Rich Creamy Chicken Pasta
A luxurious and quick 25-minute creamy chicken pasta recipe featuring tender chicken breast, garlic, and parmesan cheese tossed in a rich velvet sauce.
Equipment
- Large Skillet
- Large Pot
- Chef's Knife
Ingredients
- 8 oz Penne pasta or similar short noodle
- 2 large Chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 tsp Italian seasoning
- 1 pinch Salt and black pepper to taste
- 1 tbsp Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken to the skillet in a single layer. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken from pan and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, scraping up browned bits.
- Stir in parmesan cheese until melted and smooth. If sauce is too thick, add a splash of reserved pasta water.
- Add cooked pasta and chicken back into the skillet. Toss well to coat everything in the sauce. Simmer for 1 minute to heat through.
- Remove from heat. Garnish with fresh parsley and extra parmesan cheese before serving.
Notes
Reserve pasta water to adjust sauce consistency. Use freshly grated parmesan for the smoothest melt.