Prepare to fall head over heels for this ridiculously creamy chicken pasta that’s about to become your go-to comfort food. Perfectly seasoned chicken, al dente pasta, and a luxurious cream sauce come together in a dish that’ll have everyone begging for seconds. Plus, it’s surprisingly simple to whip up even on your busiest days!
Why This Recipe Works
- The combination of heavy cream and Parmesan cheese creates an incredibly rich and velvety sauce that clings beautifully to every strand of pasta without being overly heavy or greasy.
- Using both fresh garlic and garlic powder provides layers of garlic flavor that permeate the entire dish, giving it that authentic Italian restaurant quality taste you crave.
- Searing the chicken breasts until golden brown before slicing locks in juices and creates delicious browned bits in the pan that add incredible depth to the final sauce.
- Cooking the pasta just shy of al dente ensures it finishes cooking in the sauce, allowing it to absorb all those amazing flavors while maintaining the perfect texture.
- The addition of fresh parsley at the end brightens up the rich dish and adds a pop of color that makes it as beautiful to look at as it is delicious to eat.
Ingredients
- 1 pound boneless, skinless chicken breasts, patted dry and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 pound fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Tongs or slotted spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Grater for Parmesan cheese
- Wooden spoon or spatula
Instructions
Prepare and Season the Chicken
Start by patting your chicken breasts completely dry with paper towels – this is crucial for getting that beautiful golden sear instead of steaming. Cut into uniform 1-inch cubes so everything cooks evenly. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning until every piece is nicely coated. Let it sit for about 10 minutes while you gather your other ingredients; this brief marinating time allows the flavors to penetrate the chicken. Meanwhile, bring a large pot of salted water to a rolling boil for your pasta – you want it nice and salty like seawater! Pro tip: Always pat proteins dry before seasoning to ensure proper browning and avoid steaming.
Cook the Pasta to Perfection
Add your fettuccine to the boiling salted water and cook according to package directions, but subtract exactly 2 minutes from the recommended cooking time. We’re going for al dente here, which means the pasta should still have a slight bite to it since it will continue cooking in the sauce later. Stir occasionally to prevent sticking, especially in the first couple of minutes. When the timer goes off, reserve 1 cup of the starchy pasta water before draining – this liquid gold will help emulsify our sauce later. Drain the pasta but do not rinse it; we want all that starch to help the sauce cling to every noodle. Set aside while you work on the chicken and sauce components.
Sear the Chicken to Golden Brown
Heat a large skillet or Dutch oven over medium-high heat and add the remaining tablespoon of olive oil. When the oil shimmers and easily slides around the pan, add your seasoned chicken in a single layer without overcrowding – you might need to work in batches for the best results. Cook undisturbed for 3-4 minutes until a beautiful golden brown crust forms on the bottom, then flip and cook another 3-4 minutes until cooked through. The chicken should reach an internal temperature of 165°F when checked with an instant-read thermometer. Remove the chicken from the pan and set aside on a clean plate. Don’t wipe out the pan – those browned bits are flavor bombs waiting to happen!
Create the Luxurious Cream Sauce
Reduce the heat to medium and add the butter to the same pan, scraping up all those delicious browned bits from the chicken. Once the butter melts, add the minced garlic and cook for exactly 60 seconds until fragrant but not browned – burnt garlic will make your sauce bitter. Pour in the chicken broth and use your wooden spoon to deglaze the pan, making sure to incorporate all those flavorful bits. Let it simmer for 2 minutes to reduce slightly, then add the heavy cream, remaining salt, pepper, and red pepper flakes if using. Bring to a gentle simmer (small bubbles around the edges) and cook for 3-4 minutes until the sauce slightly thickens. Pro tip: Always add dairy to a warm but not boiling liquid to prevent curdling.
Combine Everything and Finish the Dish
Reduce the heat to low and gradually whisk in the grated Parmesan cheese until completely melted and smooth – adding it slowly prevents clumping. Add the cooked pasta and reserved chicken back to the pan, tossing everything together until beautifully coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency – the starch will help create a silky, restaurant-quality sauce. Cook for another 2-3 minutes, stirring constantly, until everything is heated through and the pasta has absorbed some of the sauce. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan and a sprinkle of parsley for that picture-perfect finish!
Tips and Tricks
For the absolute best results with this creamy chicken pasta, here are some pro tips that will take your dish from good to extraordinary. First, always use freshly grated Parmesan cheese rather than the pre-shredded stuff in bags. The pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into your sauce, potentially leaving you with a grainy texture. Invest in a wedge of good quality Parmigiano-Reggiano or at least a block of Parmesan and grate it yourself – the flavor difference is remarkable and it melts into the sauce like a dream. Second, temperature control is everything when working with dairy-based sauces. Never let your cream sauce come to a full boil once the dairy is added, as this can cause it to break or curdle. Maintain a gentle simmer where you see small bubbles around the edges but not a rolling boil. If your sauce does happen to break, you can sometimes save it by removing it from heat and whisking in a tablespoon of cold butter or a splash of cold cream. Third, don’t skip reserving that pasta water! The starchy liquid is like magic sauce glue – it helps emulsify the fats and liquids, creates a silky texture, and helps the sauce cling to the pasta. Add it gradually until you reach your desired consistency. Fourth, consider brining your chicken before cooking for incredibly juicy results. Soak the chicken in a solution of 4 cups water and 1/4 cup salt for 30 minutes before patting dry and seasoning. This helps the chicken retain moisture during cooking. Finally, if you’re making this ahead, undercook your pasta even more (about 3 minutes less than package directions) as it will continue to absorb liquid when stored and reheated.
Recipe Variations
- For a mushroom lover’s version, sauté 8 ounces of sliced cremini mushrooms with the garlic until golden brown before adding the broth. The earthy mushrooms complement the creamy sauce beautifully and add wonderful texture. You could even use a mix of wild mushrooms for a more gourmet touch.
- Transform it into a spinach and sun-dried tomato pasta by stirring in 2 cups of fresh spinach during the last minute of cooking until wilted, and adding 1/2 cup of chopped sun-dried tomatoes (oil-packed, drained) with the chicken. The vibrant colors and flavors make this variation particularly appealing.
- Create a bacon explosion version by cooking 6 slices of chopped bacon until crispy, using the bacon fat instead of olive oil to cook the chicken, and sprinkling the crumbled bacon on top before serving. Because everything is better with bacon, right?
- For a lighter option, substitute half the heavy cream with whole milk and add 2 tablespoons of flour when cooking the garlic to create a roux-based sauce. You’ll still get creaminess but with fewer calories.
- Make it extra decadent by stirring in 4 ounces of cream cheese along with the Parmesan for an ultra-rich and tangy sauce that clings to every nook and cranny of the pasta.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and many people prefer them for their richer flavor and juicier texture. Use boneless, skinless thighs and cut them into 1-inch pieces just like the breasts. Thighs may require an extra minute or two of cooking time since they have slightly more fat content, but always check for an internal temperature of 165°F. The darker meat stands up beautifully to the rich cream sauce and adds even more depth of flavor to the final dish.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled, so when reheating, do it gently over low heat on the stove with a splash of milk or cream to bring it back to the right consistency. Microwave reheating can cause the sauce to separate, so stove-top is highly recommended. Stir frequently and avoid boiling to maintain the creamy texture. You may need to add a little extra Parmesan and seasoning after reheating to refresh the flavors.
Can I make this dish ahead of time?
You can prepare components ahead of time to make assembly quicker. Cook the chicken and store it separately, make the sauce base (without the Parmesan), and undercook the pasta by about 3 minutes. Store everything separately in the refrigerator for up to 24 hours. When ready to serve, gently reheat the sauce, add the Parmesan, then stir in the pasta and chicken until heated through. The finished dish doesn’t freeze well due to the dairy sauce which can separate upon thawing.
What can I use instead of heavy cream?
If you’re looking for alternatives to heavy cream, you have several options depending on your dietary needs. For a slightly lighter version, half-and-half works reasonably well though the sauce won’t be quite as rich. For a dairy-free option, canned coconut cream provides wonderful richness and a subtle coconut flavor that actually complements the other ingredients nicely. Another option is making a roux with butter and flour, then using whole milk – this creates a different type of cream sauce but still delivers satisfying results.
Why did my sauce turn out grainy?
A grainy sauce typically happens for one of two reasons: using pre-shredded Parmesan cheese which contains anti-caking agents, or adding the cheese when the sauce is too hot. Always use freshly grated Parmesan and add it off the heat or over very low temperature, whisking constantly until fully incorporated. If your sauce does become grainy, you can sometimes rescue it by blending with an immersion blender or transferring to a regular blender briefly until smooth.
Summary
This creamy chicken pasta delivers restaurant-quality results with surprisingly simple techniques. Juicy seasoned chicken, al dente pasta, and a luxuriously smooth Parmesan cream sauce come together in under 30 minutes for the ultimate comfort food experience that will have everyone coming back for more.
