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This pasta with creamy parmesan garlic chicken feels super cozy and is a lifesaver when time is tight. Anytime butter and garlic hit the pan, my crew gets hungry fast. The best part? You can pull this off in about thirty minutes—even if your evening’s crazy busy.
The first time this meal happened, it was a pantry scramble. Now it’s in our regular line-up any time we need a delicious comfort fix
Tasty Ingredients
- Fresh parsley: chopped up, adds a pop of green and fresh smell, flat-leaf has a stronger flavor than curly
- Salt and pepper: taste as you go and tweak at the end, finishing with flaky sea salt is amazing
- Red pepper flakes: want a little heat? Toss some in, Aleppo is nice for a mild, slightly sweet touch
- Italian seasoning: totally optional, but brings a herbal punch—grab a no-salt mix if you can
- Olive oil: you’ll need some for the pan, extra virgin gets you the best flavor
- Parmesan cheese: grate it fresh so it melts into the sauce nicer—Parmesan Reggiano if you feel fancy
- Heavy cream: let it sit out till it’s not cold so the sauce comes out smooth; high fat makes it extra rich
- Fresh garlic: mince up some firm cloves, it smells way better than the pre-chopped stuff
- Unsalted butter: start with this for creamy richness, European kinds are punchier
- Chicken breast: cube up your chicken, organic or air-chilled gives the best juiciness
- Penne pasta: grab the sturdy shapes—rougher noodles grab more sauce
Easy Step-by-Step
- Finish With Fresh Parsley:
- Give it one last taste, then finish with a handful of parsley and extra salt or pepper. Scoop it onto plates while everything’s still creamy and hot.
- Mix Everything Together:
- Toss the noodles and cooked chicken into your creamy garlicky pan sauce. Stir well, splash in a little pasta water if it feels stiff, and keep mixing for a couple of minutes so the flavors blend.
- Make That Sauce:
- Grab the same pan (don’t rinse it). Drop in your butter. Let it melt on medium, toss in the minced garlic for about a minute till you can really smell it. Pour in the cream, turn the heat down low, and whisk gently. Slowly add parmesan until super creamy and thick—it should coat a spoon smoothly.
- Cook the Chicken:
- Heat up olive oil on medium-high. Spread out chicken cubes in the pan. Don’t touch for a few minutes so they brown, then flip and cook through. Once done, transfer to a plate so they stay juicy.
- Get the Chicken and Prep Items Ready:
- Slice the chicken into similar-sized pieces. Grate your parmesan. Chop garlic. Line up your seasonings, pasta, and extras close by for faster cooking.
- Boil the Pasta:
- Fill a pot, salt it a lot, then toss in the pasta. Boil till barely done (al dente), usually around ten minutes. Remember to scoop out a bit of that pasta water before draining—it’ll help your sauce later.
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No dinner trick beats shredding on fresh parmesan at the end for big flavor. My kid claims she’s adding fairy sparkles when she sprinkles parsley on her bowl.
How To Store
Keep leftovers sealed up in the fridge up to three days. Warm gently on the stove, pouring in a little milk or cream to loosen it up. You can freeze it, but creamy sauces sometimes break. Slightly undercooking pasta keeps leftovers from getting mushy.
Swap Options
Boneless chicken thighs make things even juicier, or just toss in leftover cooked chicken. If you’re short on parmesan, swap for Grana Padano or Pecorino Romano. Lighten up with whole milk or half-and-half, but the sauce won’t be as thick. Gluten-free or bean pastas work too—keep an eye so they don’t overcook.
Great Pairings
Try a chunk of crusty bread for soaking up sauce. A super simple salad is awesome on the side. A bit of lemon zest or a squeeze of juice makes it brighter if you don’t want it so rich. Sometimes I dump in some baby spinach or peas in the last minute for a veggie boost.
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A Little Backstory
This luscious parmesan chicken pasta is an Italian-American favorite that totally nails weeknight comfort. It’s a newer spin that’s all about creamy sauce and easy appeal. Every family’s got a version—mine changes a little every time.
Frequently Asked Questions
- → Which pasta shape should I use?
Penne works great, but rigatoni or rotini grab that creamy sauce too. Pick any medium shape you like.
- → Can I just grab grated parmesan?
Freshly grated parmesan tastes better and melts better, but the pre-grated kind is fine if you’re in a rush.
- → How do I make it a bit lighter?
Swap heavy cream for half-and-half or light cream. Cut down a little butter if you want it lighter, too.
- → How do I keep leftovers fresh?
Let it cool, pop it in a sealed container, and keep in the fridge for up to three days. Warm up slowly so the sauce stays creamy.
- → What else can I toss in for flavor?
Add in more garlic, Italian blend, some fresh herbs, or a bit of red pepper for a small kick.