Ingredients:

  • oz Dried Pasta (Fettuccine, Penne, or Linguine)
  • lbs Boneless, skinless Chicken Breasts, cut into 1-inch pieces
  • Tbsp All-purpose Flour
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste
  • Tbsp Olive Oil
  • Tbsp Unsalted Butter (for searing)
  • Tbsp Unsalted Butter (for sauce)
  • cloves Fresh Garlic, minced finely
  • cup Low Sodium Chicken Broth
  • cups Heavy Cream
  • cup Freshly Grated Parmesan Cheese (packed)
  • Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Set aside.
  2. Season chicken pieces lightly with salt and pepper, then lightly dredge in flour. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add the 2 Tbsp of butter to the pan. Once melted, add the minced garlic. Sauté for about 60 seconds until fragrant, ensuring it does not burn.
  4. Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan. Bring to a simmer for 2 minutes to reduce slightly.
  5. Pour in the heavy cream and bring the mixture back to a gentle simmer. Taste and season lightly with salt and pepper.
  6. Reduce heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, ensuring it melts smoothly into the sauce without clumping.
  7. If the sauce is too thick, slowly whisk in the reserved starchy pasta water, one splash at a time, until the sauce coats the back of a spoon perfectly.
  8. Return the cooked chicken and the drained pasta to the skillet. Toss everything gently to coat evenly. Stir in the remaining 1 Tbsp of cold butter for extra gloss.
  9. Garnish generously with fresh parsley and serve the Creamy Garlic Parmesan Chicken Pasta immediately.