Garlic Parmesan Chicken Pasta (Print version)

Creamy parmesan garlic sauce with tender chicken over pasta

# Ingredient List:

→ Proteins

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Pasta

05 - 12 oz fettuccine or penne pasta

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 5 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ¼ teaspoon crushed red pepper flakes
13 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup of the cooking liquid.
02 - Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side until golden and cooked through to 165°F. Rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle in flour while whisking constantly and cook for 1 minute to remove raw flour taste.
04 - Gradually whisk in milk and heavy cream. Bring to a simmer and cook, stirring continuously, for 3-4 minutes until slightly thickened. Add Parmesan cheese and red pepper flakes, stirring until smooth. Adjust consistency with reserved pasta water if needed.
05 - Add cooked pasta and sliced chicken to the sauce. Toss until evenly coated. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for the most coveted office lunch
02 -
  • The sauce thickens quickly off the heat, so err on the side of slightly thinner
  • Room temperature milk prevents the sauce from breaking when you add it to the hot roux
03 -
  • Grate the Parmesan from a wedge rather than using pre shredded for the smoothest sauce
  • Let the chicken rest at least 5 minutes so the juices redistribute

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