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- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this dish, I love using boneless, skinless chicken breasts. They cook fast and stay juicy. Fettuccine pasta works great because it holds onto the sauce well. I add a tablespoon of olive oil to keep the chicken from sticking. Minced garlic adds a rich flavor. If you like a little heat, try red pepper flakes. The creamy sauce comes from heavy cream and grated Parmesan cheese. These ingredients make the dish rich and cheesy. I always season with salt and pepper. Fresh parsley is a must for garnish. It adds color and a nice fresh flavor. Each ingredient plays a key role in making this Garlic Parmesan Chicken and Pasta a favorite family meal. {{ingredient_image_1}} To cook fettuccine pasta, boil a large pot of water. Add a pinch of salt for flavor. Cook the pasta according to the package instructions until it's al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta but save 1/2 cup of the pasta water. This starchy water helps the sauce stick later. Start by seasoning the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side. Look for a golden brown color and make sure they are cooked through. After cooking, let the chicken rest for a few minutes. This makes it juicy. Slice the chicken into strips before adding it to the pasta. In the same skillet, lower the heat. Add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes if you like heat. Sauté for about 1 minute. Be careful not to burn the garlic; it should smell great! Next, pour in 1 cup of heavy cream and stir. Bring it to a gentle simmer. Add in 1 cup of grated Parmesan cheese. Stir until it melts into a creamy sauce. If it feels too thick, add a little of that reserved pasta water. Now, it's time to combine everything! Add the cooked fettuccine to the skillet with the sauce. Toss it well to coat each noodle. Finally, stir in the sliced chicken. Mix everything until it’s combined. Taste it, and if needed, add more salt and pepper. Serve hot, and sprinkle with chopped fresh parsley for a bright finish. Enjoy your meal! To make your dish shine, avoid overcooked garlic. Cooking garlic too long makes it bitter. Sauté it just until it turns golden and fragrant. This takes about one minute on low heat. If you see it browning, remove it right away. For the best sauce consistency, start with heavy cream. When you mix in the Parmesan cheese, stir until it melts. If the sauce feels too thick, add a little reserved pasta water. This will help reach your desired creaminess without losing flavor. Meal prepping chicken and pasta can save you time. Cook your chicken breasts ahead of time and store them in the fridge. You can also boil the pasta a day in advance. Just make sure to toss it with a little olive oil to keep it from sticking. For quick cooking methods, use a pressure cooker or an Instant Pot. These tools can cook chicken fast. You can have your meal ready in under 30 minutes, making busy weeknights manageable. For this recipe, use a large skillet. A non-stick skillet works best for easy cleanup. You will also need a pot for boiling the pasta. A good knife and cutting board are must-haves for slicing the chicken. Consider getting a garlic press. It makes mincing garlic easy and fast. A measuring cup for the cream and cheese is also helpful. These tools will streamline your preparation and help you create a delicious meal. Pro Tips Use Fresh Garlic: Freshly minced garlic provides a more vibrant flavor compared to pre-minced options, enhancing the overall taste of your dish. Adjust Creaminess: If the sauce is too thick, gradually add reserved pasta water until you achieve your desired consistency without compromising flavor. Perfectly Cooked Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety and tenderness, and let it rest before slicing. Garnish for Flavor: Fresh parsley not only adds a pop of color but also a fresh taste that can elevate the dish, so don't skip this step! {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu is a great choice for a vegetarian meal. Both options work well with garlic and cream. For the heavy cream, you can use half-and-half or cashew cream. These alternatives still give a rich texture. If you want less cheese, try using nutritional yeast. It adds a cheesy taste without dairy. Add vegetables to boost nutrition and flavor. Spinach or broccoli are perfect choices. They cook quickly and add color to your dish. You can sauté them with the garlic for a tasty mix. If you like heat, adjust the spice level. Use different peppers like jalapeños or red pepper flakes. This change makes the dish pop and suits your taste. Serve garlic Parmesan chicken over rice or zucchini noodles for a twist. Rice adds a nice base, while zucchini noodles keep it light. Both options pair well with the creamy sauce. You can choose family-style servings or individual plates. Family-style is fun for shared meals. Individual plates can make dinner feel special. Choose what fits your dining style! To store leftovers of garlic Parmesan chicken and pasta, follow these steps: - Cool down: Let the dish cool to room temperature. - Use airtight containers: Place the chicken and pasta in airtight containers. - Refrigerate: Store in the fridge for up to 3 days. This will help keep it fresh. If you want to keep it longer, consider freezing it. In the freezer, it can last up to 3 months. Just remember to label your container with the date. When reheating garlic Parmesan chicken and pasta, keep these tips in mind: - Stovetop method: Place the dish in a skillet over low heat. - Add liquid: Pour in a splash of heavy cream or pasta water. This keeps the sauce creamy. Stir gently until heated through. You can also use the microwave: - Microwave method: Place in a microwave-safe dish. Cover it to prevent drying out. Heat in short intervals, stirring in between. By refreshing the sauce with a bit of liquid, you help restore its smooth texture. Enjoy your meal again! Yes, you can make this dish ahead. Cook the chicken and pasta first. Store them separately in the fridge. This keeps the pasta from getting mushy. You can also prepare the sauce ahead of time. Just reheat it gently when you are ready to serve. To save time, chop the garlic and measure the cheese in advance. This way, your busy week becomes easier. You can easily make this dish gluten-free. Just swap the fettuccine for gluten-free pasta. There are many good brands available now. Look for ones made from rice or chickpeas. These options are tasty and cook well. Always check the package for cooking times, as they may differ from regular pasta. Absolutely! Adding veggies makes your meal healthier. You can toss in spinach, broccoli, or bell peppers. Sauté the veggies with garlic before adding the cream. This way, they stay crisp and colorful. You can also add peas or cherry tomatoes for a sweet bite. Choose your favorites to make it your own. If you need a cheese swap, try these options. Nutritional yeast gives a cheesy flavor without dairy. For a non-dairy option, use cashew cheese. It blends well into the sauce. You can also use pecorino Romano or Grana Padano as substitutes. These cheeses have a similar taste and texture. This blog post covers how to make Garlic Parmesan Chicken and Pasta, step by step. We reviewed key ingredients, cooking methods, and tips for a great meal. You learned about variations, storage, and reheating. In the end, you can make a delicious dish while saving time. Don't hesitate to try your own twists. Cooking should be fun and tasty. Enjoy your kitchen adventure!

Garlic Parmesan Chicken and Pasta

A creamy and flavorful chicken and pasta dish with garlic and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 oz fettuccine pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by cooking the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
  • While the pasta is cooking, season the chicken breasts with salt and pepper.
  • In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • In the same skillet, reduce the heat to low and add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, being careful not to burn the garlic.
  • Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Add in the grated Parmesan cheese, stirring until it melts and creates a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
  • Add the cooked fettuccine to the skillet and toss to coat it evenly with the sauce. Finally, stir in the sliced chicken and mix well to combine all the elements.
  • Taste and adjust seasoning with more salt and pepper if desired.
  • Serve immediately, garnished with chopped fresh parsley for a pop of color.

Notes

Garnish with fresh parsley for added flavor and color.
Keyword chicken, garlic, parmesan, pasta