Description
A creamy and flavorful Parmesan Chicken Pasta featuring tender pan-cooked chicken breasts in a rich garlic Parmesan cream sauce tossed with linguine or spaghetti, perfect for a comforting weeknight dinner.
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 evenly with salt and pepper to ensure they are well flavored before cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Make the sauce: Pour in chicken broth and bring it to a simmer, scraping the bottom of the skillet to loosen any browned bits. Add heavy cream and continue to gently simmer the mixture.
- Add Parmesan and seasoning: Stir in grated Parmesan cheese until melted and fully incorporated into the sauce. Optionally, add crushed red pepper flakes for a subtle heat.
- Cook the pasta: Prepare linguine or spaghetti according to package instructions. Drain the pasta and set aside.
- Combine chicken and pasta: Slice the cooked chicken breasts and return them to the skillet with the sauce. Add the cooked pasta and toss everything together over low heat until well combined and heated through.
- Add butter for richness: Stir in the butter and allow it to melt into the sauce to enhance its flavor and creaminess.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish just before serving for a fresh and colorful touch.
Notes
- For a spicy kick, add extra crushed red pepper flakes to taste.
- You can substitute linguine or spaghetti with any pasta shape of your choice.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
