Garlic Parmesan Creamy Chicken Pasta
Seared chicken and pasta tossed in a velvety garlic Parmesan cream cheese sauce.
Equipment
- Large skillet
- Large pot
- Whisk
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into bite size pieces
- 3 cloves garlic minced
- 1 cup heavy cream
- 4 oz cream cheese softened
- 8 oz penne or fettuccine dried
- 1 cup shredded Parmesan cheese freshly shredded
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp dried Italian seasoning
- 1 cup spinach optional
Instructions
Cooking
- Sear. Season the chicken, cook it in the butter and oil until golden and 165 F, then set aside.
- Garlic. Cook the garlic in the same skillet briefly without browning.
- Cream. Add the cream and warm it, then stir in the cream cheese until melted.
- Parmesan. Whisk in the Parmesan and Italian seasoning, thinning with pasta water if needed.
- Toss. Add the chicken, drained pasta, and spinach if using and toss to coat.
Notes
Substitutions: Oregano replaces Italian seasoning and thighs replace breasts.
Tips: Keep the sauce at a gentle simmer.
Storage: Refrigerate for up to 3 days and reheat with milk. Do not freeze.
Nutrition does not include the optional spinach.