Creamy Garlic Chicken Pasta
Tender chicken breast, aromatic garlic, and a luscious creamy sauce are combined in this comforting Italian-American pasta dish, perfect for weeknight dinners or family gatherings.
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Servings: 4 servings
Calories: 550kcal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb (450g) medium pasta (such as penne or fettuccine)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese (or substitute with vegan Parmesan)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente; drain and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping the browned bits (fond) from the pan with a wooden spoon. Let it simmer for 2-3 minutes.
- Stir in the heavy cream, Dijon mustard, Italian seasoning, and half of the grated Parmesan. Cook for another 2-3 minutes until the sauce is reduced and thickened.
- Return the cooked chicken to the skillet, add the cooked pasta, and toss gently to coat everything with the sauce.
- Adjust seasoning with additional salt and pepper. Garnish with the remaining grated Parmesan and fresh herbs before serving.
Notes
Ensure your chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
For a lighter version, substitute heavy cream with full-fat coconut milk or a homemade plant-based cream.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and can be used over other pasta or vegetables.
For a lighter version, substitute heavy cream with full-fat coconut milk or a homemade plant-based cream.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and can be used over other pasta or vegetables.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 50g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 600mg | Fiber: 3g | Sugar: 3g