Description
A quick and creamy chicken pasta recipe perfect for a delicious weeknight dinner, featuring tender chicken breasts sautéed with garlic in a luscious Parmesan cream sauce, tossed with your favorite pasta and garnished with fresh parsley.
Ingredients
Scale
For the Pasta:
- 2 chicken breasts, cooked and sliced
- 8 oz pasta (your choice of type)
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
For Garnish:
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions. Once done, drain the pasta thoroughly and set aside to prepare the sauce.
- Sauté the Garlic and Chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until the garlic is fragrant but not browned. Add the sliced cooked chicken breasts and cook for an additional 3 to 4 minutes until the chicken is warmed through.
- Make the Creamy Sauce: Stir in heavy cream and chicken broth into the skillet. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes to thicken slightly, stirring occasionally to prevent sticking.
- Add Parmesan and Season: Mix in the grated Parmesan cheese, salt, and pepper to taste. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine with Pasta: Add the cooked pasta into the skillet with the creamy sauce. Toss well to ensure every strand of pasta is evenly coated with the sauce.
- Serve: Transfer the creamy chicken pasta to serving plates. Garnish with freshly chopped parsley to add color and fresh flavor. Serve immediately while hot and enjoy your meal!
Notes
- Use any pasta shape you prefer, such as penne, fettuccine, or spaghetti.
- For added flavor, consider adding a pinch of red pepper flakes during the garlic sauté.
- This dish can be made ahead by preparing the sauce separately and combining just before serving.
- If you want a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
