Hey y’all! Oh man, am I PUMPED to share this one with you. If your dinner dreams are made of cozy, flavor-packed meals that don’t take a zillion years to make, then stop right here – you’ve found THE ONE. This Creamy Parmesan Chicken Pasta has been my family’s rock, our go-to, our “please make that again!” dish for ages. I can’t even tell you how many times I’ve tinkered with it – a pinch more of this, a little less of that – until it hit that “chef’s kiss” level of perfect. My first attempt at a creamy chicken pasta? Picture this: a lumpy, kinda sad situation. Yeah, not my proudest kitchen moment! But after loads of tasty (and a few interesting) experiments, this beauty was born! It’s just got that thing – perfectly creamy, wonderfully cheesy, super savory, and that tender chicken just sends it over the top. You’ve gotta trust me on this, this recipe is a keeper for sure!
What You’ll Need for This Dreamy Creamy Parmesan Chicken Pasta
Alright, let’s chat about the good stuff that goes into this Creamy Parmesan Chicken Pasta. These are my tried-and-true heroes for this dish, but hey, I’ll toss in some ideas if you need to swap things around!
- Chicken Breasts: Grab about 1.5 lbs of boneless, skinless chicken breasts. You know, the good stuff – it really does make a difference. Chop ’em into bite-sized pieces, like little 1-inch nuggets of joy. Wanna switch it up? Boneless, skinless chicken thighs are awesome too if you’re into darker meat.
- Pasta: You’ll need 1 lb of whatever pasta shape makes your heart happy. Fettuccine is my personal fave for this because it just loves holding onto that creamy sauce, but penne or rotini are fantastic choices too. Got different pasta on hand? Whole wheat works, and I’ve even used a good gluten-free pasta with great results.
- Olive Oil: Just 2 tablespoons for getting things sizzling. Your regular everyday kind is perfect.
- Garlic: Okay, the recipe says 4-5 cloves, minced. But let’s be real, garlic is measured with love, right? If you’re a garlic fiend like me, maybe an extra clove (or two!) magically appears.
- Chicken Broth: 1.5 cups of low-sodium chicken broth. This is like the secret handshake for our sauce base. Only got veggie broth? That’ll work in a pinch, but chicken broth just sings with the chicken, ya know?
- Heavy Cream: 1 cup. This is where the “creamy” in our Creamy Parmesan Chicken Pasta truly comes to life. It’s all about that luscious texture. Thinking lighter? You could try half-and-half, but it won’t be quite as rich and dreamy. I’d skip regular milk; it can make the sauce a bit thin.
- Parmesan Cheese: A whole cup, and please, please, please grate it yourself! That stuff in the green can or the pre-shredded bags has this powdery coating that can make your sauce a bit gritty. Freshly grated Parmesan melts into pure, silky bliss. It’s a game-changer.
- Butter: 2 tablespoons. For that little extra somethin’-somethin’ – a bit of richness and that smooth, velvety finish.
- Flour: 2 tablespoons of all-purpose flour. This little guy helps our sauce get nice and thick. No flour? A cornstarch slurry (about 1 tablespoon of cornstarch mixed with a bit of cold water) can step in.
- Italian Seasoning: 1 tablespoon. You know, that trusty blend of dried oregano, basil, thyme, and rosemary that smells like an Italian grandma’s kitchen.
- Salt and Black Pepper: To taste! And don’t be shy with that pepper grinder – freshly cracked makes all the difference.
- Fresh Parsley: About 2 tablespoons, chopped up, for making it look pretty at the end. Plus, that little burst of freshness is just lovely. Not a parsley fan? Fresh basil would be amazing too.
How Long’s This Gonna Take? (The Real Talk)
I know, I know, when your tummy’s rumbling, you wanna know the ETA on dinner! So here’s the scoop on how long this Creamy Parmesan Chicken Pasta adventure will take. I always like to have a mental map!
- Getting Your Ducks in a Row (Prep Time): Give yourself about 15-20 minutes. This is for chopping the chicken, mincing that glorious garlic, and getting all your ingredients lined up. I usually put on some tunes, maybe pour a glass of iced tea, and just enjoy the process.
- The Sizzle & Simmer (Cook Time): Plan for around 25-30 minutes. This is when your kitchen starts smelling insanely good.
- Grand Total Time: So, we’re looking at roughly 40-50 minutes from start to “dinner is SERVED!” Totally doable for a crazy weeknight, don’t you think? You’ll feel like a kitchen rockstar with this meal.
Let’s Cook! Your Step-by-Step Guide to Creamy Parmesan Chicken Pasta Nirvana!
Okay, got your apron on? Maybe a little smudge of flour on your nose already? Perfect. Let’s walk through making this incredible Creamy Parmesan Chicken Pasta together. You’ve SO got this.
Step 1: Pasta Time!
First up, get a big ol’ pot of water on the stove and salt it like the sea (well, almost!). Once it’s boiling like crazy, toss in your pasta. Cook it just like the package says, until it’s “al dente” – that’s fancy talk for “still has a little chew.” Mushy pasta is a crime against good food! Now, here’s a pro tip: right before you drain it, scoop out about a cup of that starchy pasta water. That stuff is like liquid gold; it can help make your sauce even more amazing if it gets too thick. Drain your pasta, maybe give it a tiny drizzle of olive oil so it doesn’t get all clumpy, and set it aside.
Step 2: Get That Chicken Golden!
Alright, for the chicken! Grab your biggest skillet (a Dutch oven is my secret weapon here, but any large one will do!) and get that tablespoon of olive oil shimmering over medium-high heat. Listen for that gentle sizzle when a drop of water hits it – that’s your cue! Take your chicken pieces – which you’ve already seasoned up beautifully with salt, pepper, and half that lovely Italian seasoning, right? – and lay them carefully in the hot pan. Don’t just dump ’em in! Give each piece its own little spot to get that gorgeous golden-brown sear. If you crowd ’em, they’ll just get steamy and kinda sad, and we want happy, browned chicken. Let them cook for a good 5-7 minutes, flipping them just once or twice, until they’re looking fabulous and cooked through. Then, scoop those tasty morsels onto a plate. And hey, I won’t tell if one or two “accidentally” disappear before they make it back into the sauce. Quality control, you know? The struggle is real!
Step 3: Building Flavor Town!
Okay, whatever you do, do not wipe out that skillet! See all those lovely browned bits stuck to the bottom from the chicken? That’s not mess, my friend, that’s concentrated flavor gold! Pure magic, I tell ya. Add your other tablespoon of olive oil and those 2 tablespoons of butter right into that same pan. Let the butter melt down over medium heat, swirling it around a bit. Now, in goes your minced garlic – get ready, because your kitchen is about to smell absolutely divine. Let that garlic sizzle and dance around for just a minute or two until it’s super fragrant. You’ll know it when you smell it! Just keep those eyes peeled; golden garlic is good, burnt garlic is a foodie felony we want to avoid at all costs.
Step 4: Making the Magic Creamy Sauce!
This is where the real enchantment happens! Sprinkle your flour right over that buttery, garlicky goodness. Grab a whisk and keep it moving constantly for about a minute. You’re basically making a super quick “roux” – that’s the fancy term for the paste that’s gonna make our sauce beautifully thick and not watery. Okay, ready? Now, slowly, and I mean s-l-o-w-l-y, start pouring in that chicken broth, whisking like your life depends on it (okay, maybe not that dramatic, but whisk vigorously!). This slow pour and constant whisking is key to keeping lumps from crashing your sauce party. Once all the broth is in, bring it up to a nice, gentle simmer. Let it bubble away happily for a couple of minutes; you’ll literally see it start to transform and thicken up. Perfect! Now, dial that heat way down to low – seriously, low is your friend here – and stir in that glorious heavy cream and the rest of your Italian seasoning. Just let it warm through nice and easy. We’re coddling it now; no crazy boiling once the cream joins the fun.
Step 5: Parm-fection!
It’s showtime for the real M.V.P. of our sauce: that beautiful Parmesan cheese! Start adding your freshly grated Parmesan to the skillet, a little at a time. Keep stirring or whisking gently as it melts. Watch it transform into this smooth, velvety, utterly divine river of deliciousness. It’s pretty mesmerizing, honestly. If your sauce is looking a tad too thick, like it’s more of a paste than a sauce (it happens!), don’t panic! That’s where our superhero pasta water comes in. Add just a tiny splash of it, stir, and see how it looks. Keep adding little bits until it’s the perfect, coat-the-back-of-a-spoon consistency that you love. Now, the most important part: taste it! Does it need another pinch of salt? A bit more oomph from some black pepper? Make it sing for your taste buds. This is your Creamy Parmesan Chicken Pasta masterpiece in the making!
Step 6: Bring It All Home!
Add your cooked chicken back into the skillet with that glorious sauce. Tip in your cooked pasta too. Now, gently toss everything together until every noodle and piece of chicken is lovingly coated in that amazing creamy Parmesan goodness. Let it all hang out together and simmer for just a minute or two, so all those yummy flavors can get to know each other. And that’s it! You are officially ready to devour your homemade Creamy Parmesan Chicken Pasta!
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How We Love to Serve Our Creamy Parmesan Chicken Pasta
Okay, so you’ve made this stunner of a Creamy Parmesan Chicken Pasta. High five! Now, how should you serve it? Honestly, a big ol’ bowl of it, just as it is, is pretty close to perfection in my book. But if you’re feeling a little fancy, or just want some ideas:
- A Pop of Green: A good sprinkle of fresh parsley (or basil, if that’s your jam!) right before serving makes it look so pretty and adds a nice little fresh zing. And hey, who’s gonna say no to a little extra Parmesan grated on top? Not me!
- Salad on the Side: A simple green salad with a zippy vinaigrette is a great friend to this pasta. It kind of balances out all that creamy richness. Just some mixed greens, maybe a few cherry tomatoes, a bit of cucumber – nothing too complicated.
- Bread for Soaking!: Oh my goodness, yes! You need some warm, crusty bread. For what, you ask? For mopping up every single last drop of that incredible sauce from your plate! Garlic bread would be epic, but even a simple crusty roll is your best friend here. My kids practically duel over the last sauce-soaked piece!
- Sneak in Some Veggies: Want to add more green things? Some steamed broccoli florets or a handful of fresh spinach stirred in right at the end would be totally delicious and add a nice little health kick. Roasted asparagus spears are also a fantastic pairing.
- A Little Bit of Spice: If you like things with a tiny bit of a kick, a pinch of red pepper flakes sprinkled over your bowl just before you dig in adds a lovely, subtle warmth.
Okay, I’m Officially OBSESSED With This Creamy Parmesan Chicken Pasta (And You Will Be Too!)
I’m not even kidding, you guys. This Creamy Parmesan Chicken Pasta is just one of those recipes that hits all the right notes. It’s like a warm hug in a bowl – so rich, so savory, and unbelievably satisfying. It tastes like something you’d get at a fancy restaurant, but you made it in your own kitchen, probably in your comfy pants! How awesome is that? Every single time I make this, the smell alone drifting through the house has everyone asking, “Is it ready yet?!” It’s a total winner for family dinners, and honestly, it’s impressive enough if you have friends over and want to knock their socks off without being stuck in the kitchen all night.
I am SO hoping you give this Creamy Parmesan Chicken Pasta a whirl! And when you do, please, please, come back and tell me all about it in the comments below! Did you love it? Did you put your own spin on it? I get so excited hearing about your kitchen adventures! Happy cooking, friends!
Creamy Parmesan Chicken Pasta
Indulge in the best Creamy Parmesan Chicken Pasta an easy delicious chicken dinner recipe rich comfort food perfect for weeknights Get the recipe
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 1 lb fettuccine pasta or your favorite
- 2 tablespoons olive oil divided
- 4-5 cloves garlic minced
- 1.5 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped for garnish
Instructions
Step 1: Pasta Time!
First up, get a big ol’ pot of water on the stove and salt it like the sea (well, almost!). Once it’s boiling like crazy, toss in your pasta. Cook it just like the package says, until it’s “al dente” – that’s fancy talk for “still has a little chew.” Mushy pasta is a crime against good food! Now, here’s a pro tip: right before you drain it, scoop out about a cup of that starchy pasta water. That stuff is like liquid gold; it can help make your sauce even more amazing if it gets too thick. Drain your pasta, maybe give it a tiny drizzle of olive oil so it doesn’t get all clumpy, and set it aside.
Step 2: Get That Chicken Golden!
Alright, for the chicken! Grab your biggest skillet (a Dutch oven is my secret weapon here, but any large one will do!) and get that tablespoon of olive oil shimmering over medium-high heat. Listen for that gentle sizzle when a drop of water hits it – that’s your cue! Take your chicken pieces – which you’ve already seasoned up beautifully with salt, pepper, and half that lovely Italian seasoning, right? – and lay them carefully in the hot pan. Don’t just dump ’em in! Give each piece its own little spot to get that gorgeous golden-brown sear. If you crowd ’em, they’ll just get steamy and kinda sad, and we want happy, browned chicken. Let them cook for a good 5-7 minutes, flipping them just once or twice, until they’re looking fabulous and cooked through. Then, scoop those tasty morsels onto a plate. And hey, I won’t tell if one or two “accidentally” disappear before they make it back into the sauce. Quality control, you know? The struggle is real!
Step 3: Building Flavor Town!
Okay, whatever you do, do not wipe out that skillet! See all those lovely browned bits stuck to the bottom from the chicken? That’s not mess, my friend, that’s concentrated flavor gold! Pure magic, I tell ya. Add your other tablespoon of olive oil and those 2 tablespoons of butter right into that same pan. Let the butter melt down over medium heat, swirling it around a bit. Now, in goes your minced garlic – get ready, because your kitchen is about to smell absolutely divine. Let that garlic sizzle and dance around for just a minute or two until it’s super fragrant. You’ll know it when you smell it! Just keep those eyes peeled; golden garlic is good, burnt garlic is a foodie felony we want to avoid at all costs.
Step 4: Making the Magic Creamy Sauce!
This is where the real enchantment happens! Sprinkle your flour right over that buttery, garlicky goodness. Grab a whisk and keep it moving constantly for about a minute. You’re basically making a super quick “roux” – that’s the fancy term for the paste that’s gonna make our sauce beautifully thick and not watery. Okay, ready? Now, slowly, and I mean s-l-o-w-l-y, start pouring in that chicken broth, whisking like your life depends on it (okay, maybe not that dramatic, but whisk vigorously!). This slow pour and constant whisking is key to keeping lumps from crashing your sauce party. Once all the broth is in, bring it up to a nice, gentle simmer. Let it bubble away happily for a couple of minutes; you’ll literally see it start to transform and thicken up. Perfect! Now, dial that heat way down to low – seriously, low is your friend here – and stir in that glorious heavy cream and the rest of your Italian seasoning. Just let it warm through nice and easy. We’re coddling it now; no crazy boiling once the cream joins the fun.
Step 5: Parm-fection!
It’s showtime for the real M.V.P. of our sauce: that beautiful Parmesan cheese! Start adding your freshly grated Parmesan to the skillet, a little at a time. Keep stirring or whisking gently as it melts. Watch it transform into this smooth, velvety, utterly divine river of deliciousness. It’s pretty mesmerizing, honestly. If your sauce is looking a tad too thick, like it’s more of a paste than a sauce (it happens!), don’t panic! That’s where our superhero pasta water comes in. Add just a tiny splash of it, stir, and see how it looks. Keep adding little bits until it’s the perfect, coat-the-back-of-a-spoon consistency that you love. Now, the most important part: taste it! Does it need another pinch of salt? A bit more oomph from some black pepper? Make it sing for your taste buds. This is your Creamy Parmesan Chicken Pasta masterpiece in the making!
Step 6: Bring It All Home!
Add your cooked chicken back into the skillet with that glorious sauce. Tip in your cooked pasta too. Now, gently toss everything together until every noodle and piece of chicken is lovingly coated in that amazing creamy Parmesan goodness. Let it all hang out together and simmer for just a minute or two, so all those yummy flavors can get to know each other. And that’s it! You are officially ready to devour your homemade Creamy Parmesan Chicken Pasta!
Notes
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Nutrition Information:
Yield: 6 servingsAmount Per Serving:Calories: Approximately 680 calories
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