Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning (optional)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
For the Parmesan Pasta:
- 8 oz (about 225 grams) pasta of your choice (penne, fettuccine, or rigatoni)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ to 1 cup freshly grated Parmesan cheese
- ¼ cup reserved pasta water (optional, for adjusting sauce consistency)
- Salt and pepper, to taste
Optional Garnish:
- Fresh chopped parsley
- Extra Parmesan for topping
Prep Tips Before Cooking:
- Chop your chicken first, keeping sizes consistent to ensure even cooking.
- Grate the cheese freshly—pre-shredded cheese won’t melt as smoothly.
- Mince all the garlic before you begin cooking to avoid any rush.
- Boil your pasta water before you cook the chicken to save time.
- Reserve some pasta water before draining—it’s key to fixing overly thick sauce.
Instructions
1. Boil the Pasta
- Fill a large pot with water and bring to a rolling boil.
- Add a generous pinch of salt and pour in the pasta.
- Cook until just al dente according to package directions.
- Reserve ¼ cup of the pasta water, then drain and set pasta aside.
2. Season and Sear the Chicken
- Place chicken pieces in a bowl and season with paprika, Italian seasoning, salt, and pepper.
- In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of the butter.
- Add the seasoned chicken in a single layer, making sure not to overcrowd the pan.
- Let them cook undisturbed for 2-3 minutes to develop a golden crust.
- Stir and continue cooking another 4–5 minutes until chicken is cooked through and browned.
3. Add Garlic Butter
- Add the minced garlic and remaining 1 tablespoon of butter to the chicken in the pan.
- Stir continuously for 1–2 minutes until garlic is fragrant.
- Remove the chicken and set aside on a plate.
4. Start the Creamy Sauce
- In the same skillet, melt 1 tablespoon butter over medium heat.
- Add the second batch of minced garlic and sauté until fragrant—about 30 seconds.
- Pour in the heavy cream and stir gently.
- Bring to a soft simmer (not a boil), stirring occasionally.
5. Melt in the Cheese
- Slowly add the grated Parmesan cheese while stirring continuously.
- Let the sauce simmer for 3–4 minutes until it thickens slightly.
- If it becomes too thick, stir in 1–2 tablespoons of reserved pasta water.
6. Combine with Pasta
- Add the cooked pasta to the skillet.
- Toss thoroughly to coat the pasta evenly in the sauce.
- Let it sit for a minute or two so the pasta absorbs the flavors.
7. Return the Chicken
- Add the garlic butter chicken back into the skillet.
- Mix well to combine all the flavors.
- Heat everything together for another minute or two.
8. Final Touches
- Taste and adjust with more salt or pepper if needed.
- Garnish with fresh chopped parsley and extra Parmesan, if desired.
- Serve warm and enjoy immediately.
Notes
- Use Fresh Ingredients: Freshly grated cheese and garlic will give the best flavor and texture. Avoid jarred garlic or shelf-stable Parmesan.
- Don’t Overcrowd the Pan: Sear chicken in a single layer to get a good golden crust. If your pan is small, cook the chicken in two batches.
- Low and Slow for Sauce: Keep the heat low when making the cream sauce. High heat can cause it to break or curdle.
- Control Sauce Thickness: If the sauce is too thick, add pasta water a tablespoon at a time. If too thin, simmer a little longer.
- Use a Nonstick or Stainless Skillet: Either works well, but stainless holds heat better for browning chicken.
- Make it Your Own: Feel free to add mushrooms, spinach, or even sun-dried tomatoes to the sauce for extra depth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes