Description
This Creamy Garlic Chicken Pasta is a quick and delicious meal featuring tender chicken breast pieces cooked in a rich garlic cream sauce with Parmesan and fresh parsley, tossed with perfectly cooked pasta. Ready in just 25 minutes, it’s a comforting and satisfying dish ideal for weeknight dinners.
Ingredients
Scale
Ingredients
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- 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
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve some pasta water before draining the pasta.
- Cook Chicken: In a large pan, heat olive oil and butter over medium heat. Add the chicken pieces and cook for 5-6 minutes until fully cooked and browned.
- Sauté Shallot and Garlic: Add the finely diced shallot to the pan and cook for 1 minute until softened. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Seasoning and Deglaze: Stir in the Italian seasoning. Pour in the dry white wine to deglaze the pan, scraping up any browned bits, and cook for 1-2 minutes until the wine reduces slightly.
- Make the Cream Sauce: Pour in the heavy cream and simmer, stirring occasionally, until the sauce thickens slightly.
- Toss Pasta in Sauce: Add the cooked pasta to the sauce and toss to combine. Adjust the sauce consistency by adding reserved pasta water a little at a time if needed.
- Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Serve immediately while hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt.
- Use gluten-free pasta to make this recipe gluten-free.
- Dry white wine can be omitted or replaced with chicken broth for a non-alcoholic version.
- Make sure to reserve some pasta water before draining; it helps adjust sauce consistency and enhances flavor.
- This dish pairs well with a simple green salad or steamed vegetables.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
