Description
This Creamy Garlic Parmesan Pasta with Pan-Seared Chicken is a rich and indulgent dish perfect for a comforting meal. Tender pan-seared chicken breasts are seasoned and cooked to perfection, then served atop fettuccine coated in a luscious garlic Parmesan cream sauce. Ready in just 30 minutes, this recipe combines simple ingredients to create a restaurant-quality dinner that’s satisfying and flavorful.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
Pasta
- 8 oz fettuccine or pasta of choice
- Salt, for the pasta water
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or preferred pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving half a cup of the pasta water, then set the pasta aside.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and dried thyme or Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Make the Creamy Garlic Parmesan Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to let it burn. Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese, salt, pepper, and red pepper flakes if using. Continue cooking for 3-4 minutes, stirring constantly until the sauce thickens.
- Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly, adding the reserved pasta water a little at a time if the sauce needs thinning.
- Assemble the Dish: Divide the creamy pasta onto plates. Place the sliced pan-seared chicken on top. Garnish with freshly chopped parsley and additional grated Parmesan cheese if desired.
- Serve: Serve immediately to enjoy the rich flavors and creamy texture of this comforting pasta dish.
Notes
- You can substitute fettuccine with any pasta shape you prefer, such as linguine or penne.
- If you prefer less heat, omit the red pepper flakes.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Make sure not to overcook the garlic to avoid bitterness in the sauce.
- Reserve pasta water is useful to adjust consistency of the sauce without diluting the flavor.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream sauce.
