Rich Italian Chicken Pasta in Creamy Sauce
Creamy, juicy, and deeply comforting, this Rich Italian Chicken Pasta in Creamy Sauce is the kind of meal that turns ordinary weeknights into cozy dinner highlights.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts Sliced into 1/2-inch strips
- 8 oz Pasta (penne or fettuccine) Uncooked
- 2 tbsp Olive oil
- 1 small Onion Chopped finely
- 3 cloves Garlic Minced
- 1 cup Heavy cream Room temperature
- 1/2 cup Grated Parmesan cheese Freshly grated if possible
- 1 tsp Dried basil
- Salt and pepper To taste
- Fresh parsley For garnish, chopped
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water in case you need to thin the sauce.
- Season the chicken: Pat the chicken breasts dry and slice into 1/2-inch strips. Season both sides with salt, pepper, and dried basil.
- Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken in a single layer and cook without moving too much until browned, about 3–4 minutes per side, until cooked through (internal temperature 165°F / 74°C) and nicely caramelized. Remove the chicken from the skillet and set aside on a plate.
- Sauté aromatics: In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 2 minutes until it begins to soften. Add minced garlic and cook for another 30–60 seconds, stirring constantly so the garlic doesn’t burn.
- Build the sauce: Pour in heavy cream and stir to combine with the onions and garlic. Bring the mixture to a gentle simmer, stirring occasionally.
- Add cheese: Gradually stir in grated Parmesan cheese until melted and smooth. Taste the sauce and season with salt and pepper as needed. If the sauce becomes too thick, stir in small amounts of reserved pasta water until you reach your desired consistency.
- Combine pasta and chicken: Return the cooked pasta and browned chicken to the skillet. Toss gently to coat everything in the creamy sauce and heat through for 1–2 minutes so the flavors marry.
- Finish and serve: Remove from heat, garnish with chopped fresh parsley, and serve warm. For a little extra zing, freshly cracked black pepper on top is wonderful.
Notes
Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese has anti-caking agents that can affect texture. Don’t overcook the chicken: slice thin and sear hot for quick cooking and better browning.