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Creamy Garlic Parmesan Chicken Pasta is a delicious and comforting meal shown in this featured image.

Creamy Garlic Parmesan Chicken Pasta

This Creamy Garlic Parmesan Chicken Pasta recipe delivers a rich and flavorful dish with perfectly cooked pasta and tender chicken coated in a luscious, emulsified sauce. The secret lies in understanding the science of creating a stable emulsion and handling the Parmesan cheese and garlic with care to avoid graininess or overpowering flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta fettuccine, spaghetti, or penne
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, finely grated
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 tablespoon olive oil

Equipment

  • large pot
  • colander
  • large skillet
  • whisk
  • mixing bowl
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until cooked through and lightly browned, about 5-7 minutes. Set aside.
  3. Cook the Pasta: Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
  4. Make the Sauce: While the pasta is cooking, melt the butter in the same skillet over medium heat.
  5. Add the minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute, being careful not to burn the garlic.
  6. Create the Emulsion: Reduce the heat to low. Pour in the heavy cream and bring to a simmer, stirring constantly.
  7. Gradually add the Parmesan cheese, whisking continuously until melted and smooth.
  8. Incorporate Pasta Water: Slowly add the reserved pasta water, a little at a time, whisking until the sauce reaches your desired consistency.
  9. Combine and Serve: Add the cooked chicken and pasta to the sauce. Toss gently to coat.
  10. Season with salt and pepper to taste.
  11. Garnish and Enjoy: Garnish with fresh parsley and serve immediately.

Notes

Maintain a low heat when melting the Parmesan cheese into the cream to prevent graininess. Pasta water is your secret weapon; reserve pasta water and add it gradually to emulsify the sauce, creating a creamy texture. Sauté minced garlic in butter over medium heat just until fragrant, avoiding burning. The sauce is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to loosen the sauce. For a richer flavor, consider adding a splash of white wine to the sauce along with the heavy cream.