Creamy Garlic Parmesan Chicken Fettuccine

$- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 4 cloves garlic, finely minced - 1 tablespoon extra virgin olive oil The chicken breasts are the star here. They add protein and flavor. The fettuccine pasta gives a nice texture. The garlic adds a punch of flavor that I love. I use extra virgin olive oil for its rich taste and health benefits. - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - Sea salt and freshly cracked black pepper, to taste Heavy cream makes the sauce rich and satisfying. The Parmesan cheese adds that classic cheesy flavor. I always use fresh cheese for the best taste. Don’t forget to season well with sea salt and pepper. This step is key for balance. - 1 teaspoon red pepper flakes (optional for heat) - Chopped fresh parsley, for garnish If you like heat, add red pepper flakes. They give the dish a nice kick. Fresh parsley adds color and freshness to the plate. You can skip it, but I think it makes a difference. {{ingredient_image_2}} Start by boiling a large pot of salted water. The salt adds flavor to the pasta. Once the water boils, add 8 oz of fettuccine pasta. Cook it according to the package instructions until it is al dente. This means it should still have a slight bite. After cooking, save 1/2 cup of the pasta water, then drain the pasta and set it aside. While the pasta cooks, take 2 boneless, skinless chicken breasts. Generously season both sides with sea salt and freshly cracked black pepper. This adds great flavor to the chicken. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once hot, add the chicken breasts. Cook them for about 6-7 minutes on each side. The chicken should be golden brown and no longer pink inside. Remove it from the skillet and let it rest for a few minutes. Then, slice the chicken into thin strips. In the same skillet, lower the heat to low. Add 4 cloves of finely minced garlic and red pepper flakes if you like some heat. Sauté the garlic for about 1 minute, stirring often. Be careful not to let it burn. Gradually pour in 1 cup of heavy cream while stirring. Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, add 1 cup of freshly grated Parmesan cheese. Stir until the cheese melts and the sauce is creamy. If it's too thick, slowly add some reserved pasta water until you reach your desired creaminess. Now it's time to mix everything together. Add the cooked fettuccine to the skillet, tossing gently to coat it with the creamy sauce. Next, add the sliced chicken. Mix everything well until heated through and evenly combined. To serve, plate the fettuccine and chicken beautifully. A sprinkle of chopped fresh parsley adds a nice touch. It brings color and extra flavor to the dish. Enjoy your Garlic Parmesan Chicken and Pasta! To cook chicken just right, start with good seasoning. Use sea salt and black pepper to coat both sides. This simple step adds flavor. For the best cooking technique, use medium heat in your skillet. Add olive oil before the chicken. Cook each side for 6-7 minutes. The chicken should turn golden brown. To check for doneness, cut into the thickest part. The meat should be white and juices clear. If it’s still pink, cook it a bit longer. To make the sauce suit your taste, start with the garlic. Sauté it until fragrant but not brown. If you want more heat, add red pepper flakes. Adjust the amount based on your spice level. For a creamier sauce, add heavy cream slowly. Stir well as you pour. If the sauce thickens too much, add some reserved pasta water. This helps keep it smooth. Meal prep makes this dish easier. Cook the pasta and chicken in advance. Store them separately in the fridge. This way, you can combine them later for a quick meal. When you reheat, use low heat. Add a splash of heavy cream or pasta water. This keeps the sauce creamy and fresh. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh garlic and high-quality Parmesan cheese. Freshly grated cheese melts better and enhances the creaminess of the sauce. Don't Overcook the Chicken: To maintain juiciness, cook the chicken until just done. A meat thermometer should read 165°F (75°C) for perfectly cooked chicken. Adjust the Sauce Consistency: If the sauce is too thick, add a little of the reserved pasta water gradually until you achieve your desired creaminess without watering it down. Add Extra Flavor: Consider adding a splash of white wine to the garlic before adding the cream. It adds depth to the sauce and complements the garlic beautifully. {{image_4}} You can switch up the protein in this dish for fun. Try using shrimp instead of chicken. Shrimp cooks quickly and adds a nice flavor. You can also use tofu for a vegetarian option. Tofu absorbs the sauce well and makes it creamy. If you want to use a different type of chicken, go for thighs. They are juicier and add great taste. Adding vegetables boosts flavor and nutrition. Fresh spinach is a great choice. It wilts nicely in the sauce. You can also add broccoli or bell peppers for crunch. Toss in some cherry tomatoes for a pop of color and taste. Don't forget fresh herbs like basil or parsley. They add a fresh aroma and brighten the dish. You have choices when it comes to pasta. Gluten-free pasta works well if you need a lighter option. Whole wheat pasta is another healthy choice. It has more fiber and a nutty flavor. You can also try different shapes like penne or rotini. These shapes hold the sauce nicely and make each bite enjoyable. To keep your Garlic Parmesan Chicken and Pasta fresh, use airtight containers. Glass or plastic containers with tight lids work well. This dish lasts about three to four days in the fridge. Make sure to let it cool before sealing the container. If you want to freeze leftovers, divide them into single servings. Use freezer-safe bags or containers. Remove as much air as possible before sealing. This dish can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it in a skillet over low heat for best results. Scaling the recipe is easy. Just double each ingredient amount. Store any extra in the fridge or freezer. This way, you can enjoy a quick meal later. It’s perfect for busy days or unexpected guests. Yes, you can use pre-cooked chicken. It saves time and is easy to use. Just chop or shred it into bite-sized pieces. Heat it in the pan for a few minutes. This way, it warms up and absorbs the sauce flavors. You can also use leftover chicken from another meal. To add spice, you can include red pepper flakes. Start with one teaspoon, and adjust to your taste. You can also try adding sliced jalapeños or a dash of hot sauce. If you want more heat, use a spicier cheese like pepper jack. Yes, you can use lighter cream options. Half-and-half is a good choice if you want less fat. You can also use whole milk, but the sauce may be less creamy. For a dairy-free option, try coconut milk or a plant-based cream. These can change the flavor a bit, but they work well. If you need a substitute for Parmesan, try Pecorino Romano. It's salty and has a similar taste. Grana Padano is also a great choice and is milder. For a dairy-free option, use nutritional yeast. It adds a cheesy flavor without the dairy. This blog post covered the key steps to make a delicious creamy chicken fettuccine. We discussed the main ingredients like chicken, fettuccine, and the creamy sauce. You learned cooking tips, how to enhance flavors, and even variations for different diets. Don't forget about storage tips for leftovers and making meals ahead. Enjoy experimenting with this tasty dish. Cooking can be fun, and you'll impress yourself and others with your skills!$

Creamy Garlic Parmesan Chicken Fettuccine

A delicious and creamy pasta dish featuring tender chicken and a rich garlic Parmesan sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz fettuccine pasta
1 tablespoon extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon red pepper flakes (optional for heat)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
to taste sea salt and freshly cracked black pepper
for garnish chopped fresh parsley

Instructions

Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once cooked, reserve 1/2 cup of the pasta water, then drain the fettuccine and set it aside.
While the pasta is cooking, generously season both sides of the chicken breasts with sea salt and freshly cracked black pepper.
In a large skillet, heat the olive oil over medium heat. Carefully add the seasoned chicken breasts to the skillet, cooking for 6-7 minutes on each side until they are golden brown and no longer pink in the center. Once fully cooked, remove the chicken from the skillet and set aside to rest for a few minutes before slicing it into thin strips.
In the same skillet, reduce the heat to low. Add the minced garlic and red pepper flakes (if using) to the pan. Sauté for about 1 minute, stirring frequently to prevent the garlic from burning.
Gradually pour in the heavy cream while stirring, increasing the heat slightly to bring the mixture to a gentle simmer. Once simmering, add in the grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes creamy. If the sauce is too thick for your liking, slowly add some of the reserved pasta water until you reach your desired creaminess.
Add the cooked fettuccine to the skillet, tossing it gently to ensure it is thoroughly coated with the creamy sauce. Next, incorporate the sliced chicken, mixing everything until well combined and heated through.
Taste the dish and adjust the seasoning as needed, adding more salt and pepper to suit your palate.
Immediately plate the fettuccine and chicken, garnishing each serving with a sprinkle of freshly chopped parsley for a vibrant touch and added flavor.

Notes

For added heat, include red pepper flakes.

Keyword chicken, creamy, garlic, Parmesan, pasta