Description

A rich and flavorful creamy garlic chicken pasta recipe that combines tender chicken breast with a luscious Parmesan cream sauce, perfectly tossed with pasta and fresh parsley for a comforting and satisfying meal ready in just 25 minutes.

Ingredients

10.5 oz (300 g) pasta
1 tablespoon olive oil
1 tablespoon (20 g) unsalted butter
1 lb (450 g) chicken breast, cut into 1-inch pieces
1 medium shallot, finely diced
4 garlic cloves, minced
1/2 tablespoon Italian seasoning
1/3 cup (75 ml) dry white wine
1 cup (200 ml) heavy cream
1/2 cup (50 g) grated Parmesan
A handful of fresh parsley, chopped
Salt and freshly ground black pepper to taste

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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 some pasta water before draining and set pasta aside.
Cook chicken: Heat olive oil and butter in a large pan over medium heat. Add the chicken pieces and cook for 5-6 minutes until fully cooked through and lightly browned.
Sauté shallot and garlic: Add the finely diced shallot to the pan and cook for 1 minute until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze and season: Stir in the Italian seasoning, then pour in the dry white wine to deglaze the pan. Allow it to cook for 1-2 minutes to reduce slightly and meld flavors.
Add cream and thicken sauce: Pour in the heavy cream and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Toss pasta in sauce: Add the cooked pasta to the pan and toss well to combine with the sauce. If the sauce is too thick, adjust the consistency by gradually adding reserved pasta water.
Finish with cheese and parsley: Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
Serve: Serve the creamy garlic chicken pasta immediately while hot and enjoy.

Notes

You can substitute chicken breast with chicken thighs for a juicier texture.
If you prefer a non-alcoholic version, replace the white wine with chicken broth or additional pasta water.
Use gluten-free pasta to make this dish gluten-free.
Make sure to reserve pasta water as its starch helps to create a smooth sauce consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.