Description
A creamy and comforting Parmesan Chicken Pasta recipe featuring tender pan-seared chicken breasts tossed with linguine in a rich Parmesan cream sauce, enhanced with garlic and a touch of crushed red pepper for optional heat. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley for garnish
Pasta
- 8 ounces linguine or spaghetti
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt and pepper to taste to enhance their flavor before cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Prepare the sauce base: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet to add depth of flavor. Then add the heavy cream and bring the mixture to a gentle simmer.
- Add Parmesan and spice: Stir in the grated Parmesan cheese until it melts completely and the sauce becomes creamy. Add crushed red pepper flakes if using for a slight kick.
- Cook the pasta: Prepare the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
- Combine chicken and pasta: Slice the cooked chicken breasts and add them back into the skillet with the creamy sauce. Toss in the cooked pasta and mix everything thoroughly until heated through and well combined.
- Finish the sauce: Add the tablespoon of butter to the sauce and stir until it melts, adding extra richness and a silky texture.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish for a fresh, vibrant finishing touch. Serve immediately while hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Use freshly grated Parmesan cheese for best flavor and creaminess.
- Ensure chicken is cooked through by checking for an internal temperature of 165°F (74°C).
- Optional crushed red pepper flakes add a subtle heat; omit for a milder dish.
- Leftover dish can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
