Creamy Garlic Chicken Pasta

 Serves 4 · 30 minutes

Ingredients

• 12 oz pasta (fettuccine or penne)
• 1 lb chicken breast, cut into bite-size pieces
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan
• 3 tbsp butter
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
2. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
4. Pour in chicken broth and simmer 2 minutes, scraping up any browned bits.
5. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and stir until the sauce is smooth and slightly thickened, about 3-4 minutes.
6. Return chicken to the skillet, then add the drained pasta. Toss to coat, adding reserved pasta water a splash at a time if the sauce needs loosening.
7. Season with additional salt and pepper to taste. Garnish with parsley and serve immediately.

Tip: For extra flavor, deglaze with a splash of white wine before adding the broth.

FAQ

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be thinner and less rich. Simmer it a bit longer to help it thicken, or add an extra tablespoon of butter for body.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, since it thickens as it chills.

Can I make this ahead of time?

It's best fresh, since cream sauces can separate on reheating. If prepping ahead, cook the chicken and sauce separately, then combine with freshly cooked pasta just before serving.