Description
Creamy Garlic Chicken Pasta Easy Dinner delivers cozy flavors fast. A simple, satisfying meal with tender chicken and garlicky sauce, perfect for busy evenings.
Ingredients
Scale
- For the Pasta & Protein:
- 12 oz fettuccine or linguine
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- Sauce Essentials:
- 6 cloves garlic, minced (or more, honestly!)
- 1/2 yellow onion, finely diced
- 1 cup chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Freshness & Finishing:
- 1/4 cup fresh parsley, chopped
- Lemon zest (optional, for brightness)
- Optional Extras:
- Handful of fresh spinach
- Sautéed mushrooms
Instructions
- Prepping for Creamy Garlic Chicken Pasta:: First things first, get your pasta water on! A big pot of heavily salted water, like the ocean, is what you’re aiming for. This is where I always forget to salt the water, honestly, and then my pasta tastes bland. While that’s heating up, cube your chicken breasts into bite-sized pieces, about 1-inch. Season them generously with salt and pepper. You want that flavor to really get into the chicken before it hits the pan. Chop your garlic and onion too, so everything is ready to go. Mis en place, right?
- Searing the Chicken for Your Creamy Garlic Chicken Pasta:: Heat a large skillet or Dutch oven over medium-high heat. A splash of olive oil and a pat of butter, let it shimmer. Toss in your seasoned chicken pieces. Don’t overcrowd the pan, or the chicken will steam instead of sear. You want a lovely golden-brown crust! This usually takes about 5-7 minutes. Once it’s cooked through, remove the chicken and set it aside. Don’t worry if there are little browned bits in the pan—that’s flavor, my friend!
- Building the Flavor Base:: Lower the heat to medium. Add a little more butter if needed, then toss in your diced onion. Sauté until it’s softened and translucent, about 3-4 minutes. Now for the star: add your minced garlic and red pepper flakes. Stir constantly for about 1 minute until fragrant. Watch it closely here; burnt garlic is a sad, bitter thing, and I’ve been there! The smell? Oh, it’s heavenly, filling the kitchen with promises of deliciousness!
- Crafting the Creamy Garlic Chicken Pasta Sauce:: Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it’s a game-changer! Let it simmer for a couple of minutes to reduce slightly. Then, slowly pour in the heavy cream. Stir it all together and bring it to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the back of a spoon. Taste it here, add more salt or pepper if it needs a little something.
- Combining Everything:: By now, your pasta should be al dente. Drain it, reserving about a cup of that starchy pasta water (you might need it later!). Add the cooked pasta and the seared chicken back into the skillet with the creamy sauce. Toss everything together until the pasta and chicken are beautifully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where it all comes together!
- Finishing Your Creamy Garlic Chicken Pasta:: Stir in your freshly grated Parmesan cheese until it’s fully melted and incorporated, making the sauce even more luscious. Give it another taste. Is it perfect? Probably! Garnish generously with fresh chopped parsley. The aroma of the parsley with the garlic and cream is just… *chef’s kiss*. Serve it up immediately, straight from the pan, because this dish is best enjoyed fresh and warm. The final result should look rich, smell incredible, and taste like pure comfort.