Description
This creamy, garlicky chicken pasta is the perfect weeknight dinner that’s both comforting and indulgent.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: fresh spinach, cherry tomatoes, extra Parmesan & parsley for garnish
Instructions
- Prepare chicken: Pat chicken dry and cut into 1-inch pieces. Toss with smoked paprika, garlic powder, onion powder, black pepper, and salt until evenly coated.
- Chop aromatics: Finely dice the onion, mince the garlic, and chop the parsley.
- Cook pasta: Bring a large pot of water to a rolling boil. Add 2 Tbsp coarse sea salt, then cook 12 oz fettuccine until al dente according to package directions.
- Reserve pasta water: Before draining, scoop out and reserve 1 to 1.5 cups of the starchy pasta water. Do not rinse the pasta.
- Sear chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. In batches (don’t crowd), sear the seasoned chicken about 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and leave the browned bits in the pan.
- Sauté aromatics: Reduce heat to medium. Add 2 Tbsp unsalted butter and 1 Tbsp olive oil to the skillet. Add the diced onion and sauté 5–7 minutes until soft, scraping up browned bits from the bottom.
- Add garlic: Stir in the minced garlic and optional red pepper flakes; cook 1–2 minutes until fragrant.
- Deglaze: Pour in 1/2 cup chicken broth and scrape the pan to release flavorful fond. Simmer 2–3 minutes.
- Introduce cream: Stir in 1.5 cups heavy cream and another 1/2 cup chicken broth. Bring to a gentle simmer, reduce heat to low, and cook 5–7 minutes until the sauce slightly thickens.
- Stir in cheeses: Remove the pan from heat. Gradually whisk in 1/2 cup grated Parmesan and, if using, 1/4 cup Pecorino Romano until melted and smooth. Taste and season with salt and freshly ground black pepper.
- Combine and toss: Return the seared chicken and drained pasta to the skillet. Toss to coat everything evenly in the sauce.
- Adjust consistency: If the sauce is too thick, add reserved pasta water 1 Tbsp at a time until you reach the desired silkiness.
- Finish: Stir in chopped parsley and any optional add-ins like fresh spinach (cook until wilted) or halved cherry tomatoes. Serve immediately with extra Parmesan and parsley.
Notes
For juicier chicken, use boneless thighs instead of breasts. For a lighter version, substitute half-and-half plus cornstarch. Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian