Description
A rich and flavorful creamy garlic chicken pasta, featuring tender chicken breast cooked in a luscious garlic cream sauce with Parmesan and fresh parsley, tossed with perfectly cooked pasta. Ready in just 25 minutes, this comforting dish combines Italian-inspired seasonings and a hint of white wine for an elegant yet easy weeknight meal.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) pasta
Protein and Aromatics
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
Sauce
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1/2 tablespoon Italian seasoning
- 1/3 cup (75 ml) dry white wine
- 1 cup (200 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve some pasta water before draining to adjust the sauce consistency later if needed.
- Cook the chicken: In a large pan over medium heat, heat the olive oil and butter until melted and hot. Add the chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.
- Sauté shallot and garlic: Add the finely diced shallot to the pan and cook for 1 minute until softened. Then add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Deglaze and season: Stir in the Italian seasoning, then pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow it to cook for 1-2 minutes until the wine reduces slightly.
- Make the creamy sauce: Pour in the heavy cream and stir continuously over medium heat until the sauce thickens slightly, coating the back of a spoon.
- Toss pasta in sauce: Add the cooked pasta to the pan and toss well to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish and serve: Stir in grated Parmesan cheese and chopped fresh parsley. Season the pasta generously with salt and freshly ground black pepper to taste. Serve immediately while hot and creamy.
Notes
- Reserve pasta water to adjust sauce thickness as needed.
- White wine can be substituted with chicken broth if preferred.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Cook chicken thoroughly to an internal temperature of 165°F (75°C).
- Fresh parsley adds a bright finish but can be omitted if unavailable.