Description
This creamy Parmesan Chicken Pasta combines tender, pan-seared chicken breasts with a rich, garlicky Parmesan sauce and perfectly cooked linguine or spaghetti. Finished with a touch of butter and fresh parsley, this dish is an indulgent and comforting meal that’s quick to prepare and sure to impress.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon butter
Pasta & Garnish
- 8 ounces linguine or spaghetti
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Season the Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance the flavor before cooking.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 4-5 minutes per side until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Simmer Broth and Cream: Pour in the chicken broth, bringing it to a simmer while scraping up any browned bits from the bottom of the skillet for added flavor. Then add the heavy cream and gently simmer to combine.
- Add Parmesan and Red Pepper Flakes: Stir in the grated Parmesan cheese until melted and smooth. If desired, add crushed red pepper flakes for a mild kick.
- Cook Pasta: Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
- Combine Chicken and Pasta with Sauce: Slice the cooked chicken breasts and return them to the skillet with the sauce. Toss in the cooked pasta and stir until everything is evenly coated and thoroughly heated.
- Add Butter: Stir in the butter, allowing it to melt into the sauce to add richness and depth of flavor.
- Garnish and Serve: Finish the dish with a sprinkling of fresh chopped parsley for a burst of color and freshness before serving.
Notes
- You can substitute chicken thighs for chicken breasts if preferred, adjusting cooking time accordingly.
- If you want a lighter sauce, use half-and-half instead of heavy cream.
- Add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Crushed red pepper flakes are optional; omit if you prefer no heat.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated gently on the stovetop.
