Ingredients
Scale
- 8 ounces of your favorite pasta (such as fettuccine or penne)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
If you’re out of chicken broth, a homemade version or vegetable broth works just as well. And for a dairy-free option, coconut cream can be a great substitute for heavy cream, adding a subtle sweetness to the dish.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it—burned garlic is a quick way to ruin a dish!
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Reduce heat to low and stir in the Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, tossing it to coat in the sauce.
- Add the cooked pasta to the skillet and toss to combine with the chicken and sauce, ensuring every piece is well-coated.
- Finish with freshly chopped parsley for a pop of color and freshness, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Garlic Chicken Pasta, recipe, cooking, food
