Chicken Recipe Chicken Recipe
This Chicken Recipe Chicken Recipe brings together tender chicken, pasta, and a luscious creamy garlic parmesan sauce for a quick dinner that feels fancy yet is oh-so-easy.
Ingredients
- 2 tablespoons olive oil extra-virgin for best flavor
- 1 pound boneless skinless chicken breasts cut into 1-inch strips
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning or a mix of oregano, basil, thyme
- 1 cup low-sodium chicken broth homemade if you have it on hand
- 1 cup heavy cream or half-and-half for a lighter touch
- 3/4 cup freshly grated parmesan cheese avoid pre-shredded to prevent graininess
- 8 ounces pasta fettuccine, penne, or your favorite shape
- 2 tablespoons chopped fresh parsley flat-leaf for bright color
- Pinch of red pepper flakes optional, for a subtle kick
Instructions
- Heat olive oil in a large skillet over medium-high heat. Pat chicken dry, season with salt, pepper, and Italian seasoning, and sear until golden brown—about 3 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add garlic to the skillet and stir for 30 seconds, until fragrant. Watch closely; garlic burns fast.
- Pour in chicken broth, scraping up browned bits—those add serious flavor. Stir in heavy cream and bring to a gentle simmer.
- Lower heat, whisk in parmesan one handful at a time until the sauce is smooth. You’re aiming for a creamy, glossy texture. Season with salt and pepper.
- While the sauce simmers, cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- Return chicken to the skillet, add drained pasta and a splash of reserved pasta water. Toss until each noodle is bathed in creamy sauce.
- Sprinkle chopped parsley and red pepper flakes on top. Serve straight from the skillet for casual family-style dining.
Notes
• I learned the hard way that pre-grated parmesan can clump—freshly grated keeps your sauce silky.
• If your sauce is too thin, whisk in a teaspoon of cornstarch mixed with water.
• For an extra garlic punch, roast garlic cloves on the side and mash into the sauce.
• Leftovers develop even deeper flavor, so don’t be shy about making extra.
• If your sauce is too thin, whisk in a teaspoon of cornstarch mixed with water.
• For an extra garlic punch, roast garlic cloves on the side and mash into the sauce.
• Leftovers develop even deeper flavor, so don’t be shy about making extra.
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