Description
This creamy garlic Parmesan chicken pasta is the ultimate comfort food, featuring tender chicken in a rich, velvety sauce that’s perfect for satisfying cravings any night of the week.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6-8 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken dry and cut it into 1-inch pieces. Season with smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss well to coat.
- Finely dice the yellow onion and mince the garlic cloves. Chop fresh parsley for garnishing later.
- Bring a large pot of water to a rolling boil. Add coarse sea salt and cook the fettuccine to al dente, following package directions.
- Reserve 1 to 1.5 cups of starchy pasta water, then drain the rest of the pasta. Do not rinse it.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side until golden brown. Transfer the chicken to a plate.
- Reduce the heat to medium. Add unsalted butter and olive oil to the skillet, sautéing the diced onion for 5-7 minutes until soft while scraping up browned bits.
- Add minced garlic and optional red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Deglaze the pan with chicken broth, scraping up the remaining browned bits. Let it simmer for 2-3 minutes.
- Stir in the heavy cream and additional chicken broth, bringing it to a gentle simmer. Reduce the heat to low and cook for 5-7 minutes until slightly thickened.
- Remove from heat and gradually stir in Parmesan and optional Pecorino Romano until melted and smooth.
- Season the sauce with salt and freshly ground black pepper to taste, adjusting as needed.
- Return the seared chicken and drained pasta to the skillet, tossing to coat everything evenly.
- If the sauce is too thick for your liking, add the reserved pasta water, 1 Tbsp at a time, until reaching your desired consistency.
- Stir in chopped fresh parsley and any optional add-ins, such as fresh spinach, cooking until wilted.
- Adjust final seasoning if needed and serve immediately with optional extra cheese and parsley for garnish.
Notes
For a more flavorful outcome, use freshly grated cheese instead of pre-grated. Consider adding fresh spinach or cherry tomatoes for added color and nutrition.
