Creamy Italian Chicken Pasta
A delightful creamy pasta dish with tender chicken and rich flavors, perfect for any occasion.
Ingredients
For the Base
- 2 pieces chicken breasts (boneless, skinless)
- 8 ounces fettuccine or linguine pasta
For the Sauce
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons butter (unsalted)
- 3 cloves garlic (minced)
- 1 cup heavy cream Substitute with half-and-half for lighter sauce.
- 1 cup Parmesan cheese (grated) Can substitute with Pecorino Romano.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/4 teaspoon crushed red pepper flakes (optional)
To Serve
- 2 tablespoons fresh parsley or basil (chopped, for garnish)
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the fettuccine or linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
Preparing the Chicken
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes per side until fully cooked and golden brown. Remove from skillet and let rest before slicing.
Making the Sauce
- In the same skillet, reduce the heat to low and add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
- Slowly pour in the heavy cream, stirring continuously. Be careful not to let the cream boil.
Adding Cheese and Seasonings
- Stir in the grated Parmesan cheese, Italian seasoning, and optional crushed red pepper flakes. Mix until the cheese has melted and the sauce thickens slightly. Adjust consistency with reserved pasta water if necessary.
Combining Pasta and Chicken
- Add the cooked pasta and sliced chicken to the sauce. Toss gently to ensure even coating. Cook for an additional minute to warm everything through, adjusting seasoning as needed.
Notes
For added flavor, sprinkle extra Parmesan on top before serving. Keep the pasta slightly undercooked to hold its texture when mixed with the sauce.