If you are looking for a dish that combines indulgent creaminess with savory, perfectly cooked chicken, then this Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe is a must-try. It’s a celebration of flavors and textures, where tender pasta is enveloped in a luscious garlic and Parmesan sauce, all topped with juicy pan-seared chicken that’s seasoned just right. Every bite feels like a warm hug straight from the heart of Italian-American comfort food, yet it’s surprisingly quick and easy to prepare for any weeknight or special occasion.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients that come together to create something truly memorable. Each one plays a vital role in building richness, flavor, and a perfect balance of textures.
- 12 oz pasta (fettuccine, linguine, or penne): Choose your favorite shape; these noodles hold the creamy sauce beautifully.
- 2 tablespoons olive oil: Provides a flavorful base for pan-searing the chicken with a lovely golden crust.
- 1 pound boneless, skinless chicken breasts: The protein star, patted dry for a perfect sear.
- Salt and pepper to taste: Essential for seasoning both chicken and sauce to perfection.
- 1 teaspoon Italian seasoning: Adds a fragrant herbaceous note to the chicken.
- 2 tablespoons butter: Creates richness and helps cook the garlic gently.
- 4 cloves garlic, minced: Infuses the sauce with that irresistible aromatic punch.
- 1 tablespoon all-purpose flour: Thickens the sauce, giving it that silky texture.
- 1 cup chicken broth: Adds depth and a subtle savory background flavor.
- 1 cup heavy cream: Brings the luscious creaminess that defines this pasta.
- 3/4 cup grated Parmesan cheese: The star cheese that melts into the sauce for savory tanginess.
- 1/4 teaspoon crushed red pepper flakes (optional): A gentle hint of heat to balance the richness.
- Fresh parsley, chopped (for garnish): Brings a fresh burst of color and brightness to the dish.
How to Make Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe
Step 1: Cook the Pasta
Start by boiling salted water and cooking your chosen pasta until al dente. This ensures a perfect bite that’ll stand up beautifully to the creamy sauce. Remember to reserve half a cup of pasta water before draining because this little trick helps in adjusting the sauce’s consistency later.
Step 2: Season and Sear the Chicken
While the pasta is cooking, season your chicken breasts generously with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and pan-sear the chicken for about 5 to 7 minutes on each side, until golden brown and cooked through (aim for an internal temperature of 165°F). Once done, set the chicken aside to rest and then slice into thin pieces.
Step 3: Prepare the Creamy Garlic Sauce
Using the same skillet, melt butter over medium heat and sauté minced garlic for just a minute until it releases its fragrance. Sprinkle in the flour and whisk together, cooking for another minute. This forms the base roux that thickens the sauce smoothly without lumps.
Step 4: Build the Sauce
Next, slowly pour in the chicken broth and heavy cream while whisking continuously to avoid any clumps. Let this mixture simmer for 3 to 4 minutes until it thickens nicely. Stir in the grated Parmesan cheese until completely melted and smooth. Now’s the time to add crushed red pepper flakes if you like a touch of heat that cuts through the richness.
Step 5: Combine Pasta and Sauce
Drain your pasta and toss it gently into the creamy sauce. Add reserved pasta water a little at a time to loosen the sauce if it feels too thick. Mixing pasta in the sauce allows it to soak up that garlicky, cheesy goodness—pure comfort food magic!
Step 6: Finish with Chicken and Garnish
Top the sauced pasta with your sliced pan-seared chicken and sprinkle everything generously with fresh chopped parsley. This final touch not only brightens the dish visually but brings a fresh pop of flavor that elevates every forkful.
How to Serve Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe
Garnishes
Adding fresh parsley is a must; it cuts through the creaminess with its gentle herbal notes and flashes a lively green that makes the plate inviting. If you want to get adventurous, a sprinkle of extra Parmesan or freshly cracked black pepper can take it even further.
Side Dishes
This dish pairs beautifully with something crisp to balance texture—a simple green salad with vinaigrette or roasted vegetables like asparagus or broccoli work beautifully. Garlic bread is another classic companion, perfect for scooping up any leftover sauce.
Creative Ways to Present
Serve this pasta in warmed bowls for comfort, or if hosting, plate it with careful nests of pasta topped with the sliced chicken in a fan pattern. Drizzle some extra sauce over the top and add a sprig of parsley for a restaurant-quality look that will impress your guests effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for next-day lunches or quick dinners.
Freezing
While this dish is best enjoyed fresh, you can freeze the cooked pasta and sauce separately without the chicken for up to 2 months. Thaw overnight in the fridge and reheat gently to maintain the creamy texture. Adding freshly cooked chicken after reheating can restore the dish’s original magic.
Reheating
To warm leftovers, reheat on low heat in a skillet or microwave, stirring in a splash of milk or broth to loosen the sauce if it has thickened too much. Avoid overheating to keep the sauce smooth and the chicken tender.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! This Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe works wonderfully with fettuccine, linguine, penne, or even farfalle. Just pick your favorite or whatever you have on hand.
Is there a lighter alternative to heavy cream in the sauce?
Yes, you can substitute half-and-half for heavy cream to reduce fat content, though the sauce might be slightly less rich. Adding a bit more Parmesan can help maintain depth of flavor.
What can I use instead of chicken in this recipe?
If you want to mix things up, sautéed shrimp or mushrooms are excellent alternatives. They soak up the creamy sauce beautifully and still deliver a satisfying main course.
How do I prevent the sauce from becoming too thick or too thin?
Reserve pasta water for this very purpose. Adding it a little at a time while mixing lets you adjust to the perfect creamy consistency. If the sauce gets too thick, just add a splash of broth or milk to loosen it.
Can I prepare parts of this recipe ahead of time?
Yes! You can cook the pasta and make the sauce a few hours before serving and keep them separate. Reheat gently, then combine with freshly pan-seared chicken right before serving for the best results.
Final Thoughts
This Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe is a true crowd-pleaser that feels special without demanding hours in the kitchen. It’s a comforting, flavorful dish that brings together creamy, garlicky sauce and perfectly cooked chicken in a way that feels like a little celebration every time you eat it. I can’t wait for you to make it your own and enjoy every delicious forkful!
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Creamy Garlic Parmesan Pasta with Pan-Seared Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Creamy Garlic Parmesan Pasta with Pan-Seared Chicken is a rich and flavorful Italian-American main course combining tender chicken breasts seared to golden perfection with a luscious garlic-infused Parmesan cream sauce tossed with al dente pasta. This satisfying and easy-to-make dish is perfect for a comforting dinner served with a garnish of fresh parsley and optional crushed red pepper flakes for a subtle kick.
Ingredients
Pasta and Chicken
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, patted dry
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Season Chicken: While the pasta cooks, season the chicken breasts evenly with salt, pepper, and Italian seasoning to flavor the meat thoroughly.
- Pan-Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–7 minutes on each side, until they develop a golden-brown crust and reach an internal temperature of 165°F, indicating they are cooked through. Remove chicken from the skillet and let it rest before slicing thinly.
- Prepare Sauce Base: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make Roux and Sauce: Sprinkle the flour over the melted butter and garlic, stirring constantly for 1 minute to cook the raw flour taste out and create a roux. Gradually whisk in the chicken broth and heavy cream, continuing to whisk until the sauce thickens, approximately 3–4 minutes.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese until melted into a smooth sauce. Optionally add crushed red pepper flakes for a mild heat and stir well.
- Combine Pasta and Sauce: Toss the cooked pasta in the sauce, adding reserved pasta water as needed to adjust the consistency to a creamy coating.
- Serve: Place sliced chicken atop the sauced pasta, garnish with chopped fresh parsley, and serve immediately for a delicious, hearty meal.
Notes
- You can substitute the chicken with shrimp or sautéed mushrooms for variety.
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with garlic bread or a green salad for a complete meal.
