Garlic Parmesan Chicken Pasta (Printable Version)

Tender chicken slices tossed with fettuccine in a rich, creamy Parmesan garlic sauce - ready in 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Pasta

05 - 12 oz fettuccine or penne pasta

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 5 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ¼ teaspoon crushed red pepper flakes
13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
02 - While the pasta cooks, pat chicken breasts dry, season both sides with salt and pepper.
03 - Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 5-7 minutes per side, until golden and cooked through to internal temperature of 165°F. Remove from the pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add garlic and sauté 1-2 minutes, until fragrant.
05 - Sprinkle in flour, whisking constantly, and cook for 1 minute. Gradually whisk in milk and heavy cream. Bring to a simmer and cook, stirring, until slightly thickened, about 3-4 minutes.
06 - Add Parmesan cheese and red pepper flakes. Stir until cheese melts and sauce is smooth. If needed, add reserved pasta water a little at a time to reach desired consistency.
07 - Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly. Sprinkle with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day, if they last that long
02 -
  • The sauce thickens quickly off heat, so stop slightly thinner than your target consistency
  • Room temperature ingredients prevent the cheese from seizing into a grainy mess
03 -
  • Grate your own Parmesan, the pre-grated stuff simply will not melt properly
  • Use the smallest holes on your grater for the smoothest sauce possible

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