Description
A comforting and rich creamy garlic Parmesan chicken pasta that’s perfect for weeknight meals.
Ingredients
- 12 oz (340 g) pasta (penne, fettuccine, or your favorite)
- 1 lb (450 g) boneless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 1/2 cups grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach (optional, for color and nutrition)
- Fresh parsley, chopped, for garnish
- Lemon zest (optional) for brightness
Instructions
- Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and just cooked through, about 4–6 minutes. Remove from the pan and set aside.
- Reduce heat to medium, add butter to the same skillet. Sauté the chopped onion for 2–3 minutes until translucent, then add minced garlic and cook until fragrant (about 30–45 seconds).
- Pour in chicken broth, scrape any browned bits from the pan, then stir in the heavy cream. Let it simmer gently for 3–4 minutes so it thickens slightly.
- Lower heat, stir in grated Parmesan a little at a time until melted and silky. Add reserved pasta water as needed to loosen the sauce.
- Return the chicken to the skillet, stir in the cooked pasta and baby spinach until wilted and everything is evenly coated. Season with lemon zest, red pepper flakes, salt, and pepper to taste.
- Garnish with chopped parsley and an extra sprinkle of Parmesan before serving.
Notes
Don’t overcook the chicken and remember to reserve pasta water to help loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian