Description
A cozy and rich pasta dish featuring creamy garlic and Parmesan, ideal for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces of pasta (fettuccine, penne, or your favorite type)
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1 cup of freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Once done, reserve about 1/2 cup of pasta water, then drain the rest and set aside.
- Sear the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
- Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, pour in the chicken broth and bring to a simmer.
- Add cream and cheese: Lower the heat and stir in the heavy cream. Gradually add the Parmesan cheese, stirring until smooth. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
- Combine everything: Slice the chicken, then add it back into the skillet along with the cooked pasta. Toss everything together until well coated with the creamy sauce.
- Serve and garnish: Plate the pasta and sprinkle with chopped parsley for a fresh touch. Serve warm and enjoy the deliciousness!
Notes
Ensure the chicken is cooked to an internal temperature of 165°F for juicy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian