Pasta with Chicken to Marry
A quick and creamy garlic and parmesan delight perfect for busy weeknights, satisfying even the pickiest eaters.
Ingredients
Pasta Ingredients
- 8 oz pasta (fettuccine or penne)
Chicken Ingredients
- 1 lb boneless chicken breast, diced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
Sauce Ingredients
- 1 cup heavy cream
- 1 cup grated parmesan cheese Use freshly grated for best results.
- to taste Salt and pepper
- for garnish Fresh parsley Adds color and freshness.
Instructions
Cooking the Pasta
- Start by boiling a large pot of salted water. Toss in your pasta and cook according to package instructions until al dente. Drain and set aside, but save a cup of that pasta water.
Sautéing the Chicken
- In a large skillet, heat olive oil over medium heat. Add the diced chicken along with salt and pepper to taste. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
Adding Garlic and Cream
- Toss in the minced garlic and sauté for about 1 minute until fragrant. Then, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated parmesan until it melts into a creamy sauce. If the sauce is too thick, add a bit of reserved pasta water.
Mixing It All Together
- Add the drained pasta to the skillet, tossing it in the creamy sauce to coat. Adjust seasoning with salt and pepper as needed.
Garnish and Serve
- Finish with a sprinkle of fresh parsley for color and freshness. Serve hot and enjoy.
Notes
For quicker preparation, use pre-cooked or rotisserie chicken. Add spinach or broccoli for extra veggies. Always use freshly grated parmesan for the best texture.