Description
A rich Italian pasta dish with tender chicken bathed in a garlic-infused cream sauce, blended with real Parmesan and butter. Serve for a luxurious yet effortless family meal.
Ingredients
Chicken breasts (4, 6 oz each) (substitute thighs for extra juiciness)
Heavy cream (2 cups) (use half-and-half for lighter texture)
Garlic (6 cloves, minced) (1/2 tsp garlic powder as shortcut)
Unsalted butter (2 tbsp) (substitute olive oil for richness)
Parmesan (1/2 cup, grated) (freshly grated for best texture)
Large eggs (2) (optional for silky emulsification)
Large eggs (2) (optional for silky emulsification)
Pasta (12 oz, penne or fettuccine) (use gluten-free alternative as needed)
Instructions
Pat chicken dry, season with salt and pepper. Chop garlic, measure liquids.
Boil salted water. Add pasta and cook 2 minutes less than package instructions.
Heat 1 tbsp butter in skillet over medium-high. Add chicken, sear 3-4 minutes per side until golden.
Add remaining 1 tbsp butter, 3 garlic cloves. Sauté 1-2 minutes. Deglaze with 1/4 cup stock.
Pour in cream, lower heat. Whisk in 1/2 cup Parmesan until smooth. Remove from heat.
Mix cooked pasta into pan. Toss with sauce until coated. Plate with Parmesan garnish.
Notes
Use room-temperature cream to avoid curdling
Replace Parmesan with Pecorino Romano for sharpness
Serve gluten-free pasta alternative
Add fresh parsley or basil for garnish
Make ahead and reheat gently on stove
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 1400mg
- Fat: 42g
- Saturated Fat: 25g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 240mg