Description
A rich, comforting pasta dish with juicy seared chicken and a velvety cream sauce, perfect for busy weeknights or cozy family dinners.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 8 oz (225 g) penne or fettuccine pasta
- 2 tablespoons olive oil (or butter)
- 3 garlic cloves, minced
- 1 small onion or shallot, diced (optional)
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- ½ cup (50 g) freshly grated Parmesan cheese
- ½ cup (120 ml) chicken broth or white wine for deglazing
- 1 cup of fresh spinach or mushrooms (optional)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Optional: sun-dried tomatoes, red pepper flakes, lemon zest
Instructions
-
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup of pasta water before draining.
-
While pasta cooks, season chicken with salt, pepper, and optional garlic powder or Italian seasoning.
-
Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through (internal temperature 165°F). Remove and rest.
-
In the same skillet, sauté onion or shallot until softened, then add garlic until fragrant. Deglaze with chicken broth or wine, scraping up browned bits.
-
Lower the heat and pour in heavy cream. Stir gently and let simmer for 2–3 minutes. Gradually add Parmesan, stirring until smooth.
-
Slice chicken and return to the skillet with the drained pasta. Toss everything together, adding reserved pasta water a splash at a time to loosen the sauce if needed.
-
Taste and adjust seasoning. Garnish with parsley or basil and optional red pepper flakes or lemon zest. Serve hot.
Notes
- For a lighter version, use half-and-half or milk thickened by a roux instead of heavy cream.
- Gluten-free pasta and dairy-free cream work well for dietary needs.
- Reserve pasta water—it helps emulsify and thicken the sauce without extra cream.
- Add vegetables like spinach, mushrooms, or sun-dried tomatoes for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop / Skillet
- Cuisine: American (with Italian influence)