Description
This Creamy Garlic Chicken Pasta is a delightful dish combining tender chicken breast pieces with a rich and velvety garlic cream sauce, perfectly tossed with pasta. Infused with Italian seasoning, Parmesan cheese, and fresh parsley, this recipe offers a comforting and flavorful meal ideal for quick weeknight dinners.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) pasta
Protein
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
Vegetables & Herbs
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- A handful of fresh parsley, chopped
Liquids & Fats
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1/3 cup (75 ml) dry white wine
- 1 cup (200 ml) heavy cream
Seasonings & Cheese
- 1/2 tablespoon Italian seasoning
- 1/2 cup (50 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta: Prepare the pasta according to the package directions. Ensure to reserve some pasta water when draining as it will be used later to adjust the sauce consistency.
- Cook chicken: Heat olive oil and butter in a large pan over medium heat. Add the chicken pieces and cook for 5-6 minutes until fully cooked through and slightly golden.
- Sauté shallot and garlic: Add the finely diced shallot to the pan and cook for about 1 minute until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add seasoning and deglaze: Stir in the Italian seasoning, then pour in the dry white wine to deglaze the pan, scraping up any browned bits. Allow it to cook for 1-2 minutes to reduce slightly.
- Make cream sauce and combine: Pour in the heavy cream and cook until the sauce thickens enough to coat the back of a spoon. Add the cooked pasta to the pan and toss to coat in the sauce. Use the reserved pasta water to adjust the sauce thickness as needed.
- Finish with cheese and parsley: Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Serve immediately for best flavor and texture.
Notes
- Reserving pasta water is key to adjusting the sauce consistency to your liking.
- Use freshly grated Parmesan for the best flavor and melting quality.
- For a lighter dish, substitute heavy cream with half-and-half or a lighter cream option, but sauce may be less thick.
- Dry white wine contributes a subtle acidity; if preferred, replace with chicken broth for an alcohol-free version.
- Chicken breasts can be replaced with thighs if you prefer a juicier meat, adjusting cooking time slightly.
