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Creamy Garlic Parmesan Chicken Pasta served in a bowl with fresh parsley garnish.

Lighter Creamy Garlic Parmesan Chicken Pasta

This recipe delivers the classic, deeply satisfying flavors of creamy garlic Parmesan pasta while remaining surprisingly light, ready in under 40 minutes. It features tender chicken and a velvety sauce achieved through the crucial technique of emulsifying with starchy pasta water, making it perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Chicken Breasts, sliced thinly or pounded slightly
  • 1 pound Fettuccine, Linguine, or Penne pasta
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 6-8 cloves Garlic, minced
  • 1 cup Low-Sodium Chicken Broth
  • 1 cup Heavy Cream or Half-and-Half
  • 1 cup Freshly Grated Parmesan Cheese, plus more for serving
  • 1 teaspoon Dried Italian Seasoning
  • Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 1/4 cup Fresh Parsley, chopped for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Large pot (for boiling pasta)
  • Colander
  • Wooden spoon or spatula
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
  2. Sear the Chicken: Season the sliced chicken generously with salt, pepper, and a pinch of Italian seasoning. Heat the butter and olive oil in a large, deep skillet over medium-high heat.
  3. Build the Fond: Sear the chicken pieces until golden brown and cooked through (about 3-4 minutes per side). Remove the chicken from the pan and set it aside, leaving the browned bits (fond) in the pan.
  4. Sauté and Deglaze: Reduce the heat to medium-low. Add the minced garlic to the pan and sauté for about 60 seconds until fragrant. Do not let the garlic burn. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  5. Create the Creamy Base: Reduce the heat to low and pour in the heavy cream or half-and-half. Stir well and allow the sauce to come to a gentle simmer.
  6. Emulsify and Finish: Remove the pan from the heat immediately. Gradually whisk in the freshly grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
  7. Combine and Serve: Return the cooked chicken and the drained pasta to the pan. Toss everything gently to ensure the pasta and chicken are completely coated in the sauce. Let it sit for 1-2 minutes off the heat. Taste and adjust seasoning with more salt and pepper as needed. Serve immediately, garnished with fresh parsley.

Notes

Always use freshly grated Parmesan cheese, as pre-grated varieties contain anti-caking agents that can make the sauce gritty. To prevent the sauce from separating or becoming gritty, ensure the pan is removed from the heat before adding the cheese. For a lighter flavor, finish the dish with the zest of half a lemon. If the sauce is too thin, stir in a tablespoon of cream cheese or a cornstarch slurry to thicken it quickly. Consider adding 1/4 teaspoon of red pepper flakes when sautéing the garlic for a subtle kick.