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Nothing beats a heaping bowl of parmesan chicken pasta with garlic when you're after something rich and cozy. It comes together fast, which is awesome on a hectic evening. My crew comes running the second the scent of sizzling butter and garlic hits the air, and I love having something comforting on the table in about thirty minutes flat.
The first time I whipped this up, it was basically a clean-out-the-cupboard situation. Now, it’s our go-to whenever we want a satisfying, feel-good meal.
Dreamy Ingredients
- Flat-leaf parsley: chopped gives a nice fresh bite and a pop of color
- Sea salt and black pepper: finish to taste flaky salt is awesome on top
- Aleppo or red pepper flakes: optional perk up the dish with light heat and fruitiness
- Italian blend seasoning: optional gives a boost of herbal flavor check for no extra salt
- Extra virgin olive oil: for sautéing brings the best aroma
- Freshly grated parmesan: melts easily go for real Parmigiano if you can
- Heavy cream: let it warm up for the smoothest sauce high fat makes it richer
- Garlic cloves: minced and fresh for max lovely smell skip those bottled jars
- Butter (unsalted): builds creaminess European style makes it taste even better
- Chicken breast: cube it up and go for air-chilled or organic for extra juiciness
- Penne or sturdy pasta: aim for a rough texture to hold onto the sauce
Step-by-Step Directions
- Finish Off and Serve:
- Double-check for salt and pepper, then sprinkle parsley all over. Dish it up while steamy and creamy for best taste and feel.
- Bring It Together:
- Stir pasta and cooked chicken right into that cheesy sauce. Mix well so every bit gets coated. If it feels too thick, add reserved pasta water by the spoonful until you love the texture. Let it meld together for a few minutes as you stir.
- Cook the Creamy Sauce:
- Use the same pan and melt the butter on medium. Toss in the garlic until it smells amazing, about a minute. Pour in the cream, lower the heat, and whisk until it’s hot (don’t boil it). Slowly add parmesan and whisk until everything’s smooth and coats a spoon.
- Finish the Chicken:
- Warm oil in a large skillet over medium-high. Spread chicken in one layer and let it brown for three to four minutes without touching. Flip and cook until just done, then pull it out and set aside so it stays juicy.
- Get Your Chicken and Flavors Ready:
- Cube the chicken, mince the garlic, and grate the cheese while the pasta cooks. Have all your spices and toppings prepped so everything's ready to go.
- Boil the Pasta:
- Fill up a big pot with salted water and bring to a boil. Toss in your pasta and cook just until it's got some bite, about ten minutes. Save half a cup of the water before you drain it—this water helps smooth out the sauce later.
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My absolute favorite move is adding plenty of fresh parmesan on top at the end for that nutty, salty kick. My kiddo always begs to add a shower of parsley and pretends it’s fairy sparkles—she gets such a kick out of that before dinner.
Leftover Storage
Put leftovers in a tight container and pop them in the fridge for up to three days. To reheat, just warm on the stove and add a little cream or milk to make the sauce creamy again. This can be frozen too—just know creamy sauces sometimes split a bit. Cooking the pasta a tad less helps leftovers stay sturdy.
Easy Ingredient Swaps
Boneless thighs make it even more tender, or use roasted chicken if that’s what you’ve got. Can’t find parmesan? Grana Padano or Pecorino Romano are close matches. For lighter sauce, try half-and-half or whole milk, though it won’t be as rich. Gluten-free or chickpea pasta works too—just pull it before it overcooks.
How to Serve It
Crispy bread is perfect for mopping up leftovers, or add a green salad to balance things out. Toss in some lemon juice or zest if you want to break up the richness. I sometimes throw in a handful of peas or baby spinach right at the end for more nutrition.
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A Bit of Backstory
This cheesy chicken and pasta combo has huge Italian American comfort food vibes. It’s got all the Italian flavors you love but makes sense for busy weeknights. Lots of folks have their own twist—my family sure does! Even if it’s not super old, it’s a total fan favorite for its creamy, fuss-free sauce.
Recipe FAQs
- → Which kinds of pasta are good for this?
Go for penne, but honestly, rigatoni or rotini are great too—they grab onto the sauce really well.
- → Can I swap in the bagged parmesan?
If you want that melty goodness, fresh parmesan’s the way to go. The packaged stuff just doesn’t melt quite right.
- → Want it less heavy?
Try swapping in half-and-half or light cream instead of heavy cream and use a bit less butter to keep it lighter.
- → Leftovers—what should I do with them?
Let the pasta cool off, then pop it in a container and stash in the fridge up to 3 days. Reheat slow so the sauce stays creamy.
- → How can I make it punchier?
Toss in some extra garlic, Italian herbs, fresh basil or parsley, or a pinch of chili flakes to perk things up.