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Creamy Chicken Pasta with Garlic Parmesan Sauce finished recipe

Creamy Chicken Pasta with Garlic Parmesan Sauce

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 cups pasta servings
Ingredients Method

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 to 6 thin cutlets
  • 1 teaspoon fine salt divided
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Creamy Pasta
  • 12 ounces dried penne or rigatoni
  • 1 tablespoon fine salt for the pasta water
  • 2 tablespoons unsalted butter
  • 4 garlic cloves finely minced
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup reserved pasta cooking water divided
  • 1 1/2 cups finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
Optional Garnishes
  • 2 tablespoons chopped fresh parsley optional
  • 1/4 cup additional finely grated Parmesan optional
  • Crushed red pepper flakes optional

Method
 

Method
  1. Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
  2. Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
  3. Add the penne or rigatoni and cook according to package directions until al dente, usually 10 to 12 minutes.
  4. Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
  5. While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat.
  6. Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side until golden brown.
  7. Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a clean plate.
  8. Let the chicken rest for 5 minutes while you prepare the creamy sauce.
  9. Reduce the skillet heat to medium-low: Add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
  10. Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 to 3 minutes, until slightly reduced.
  11. Pour in the heavy cream and add the remaining 1/4 teaspoon salt. Bring to a gentle simmer over medium-low heat and cook for 3 to 4 minutes.
  12. Reduce the heat to low: Add the 1 1/2 cups (135 g) Parmesan in three additions, whisking until smooth after each addition. Do not allow the sauce to boil.
  13. Whisk in 1/2 cup (120 ml) reserved pasta water. The sauce should be creamy and fluid enough to coat the pasta without looking watery.
  14. Add the drained pasta to the skillet and toss gently for 1 to 2 minutes until every piece is coated. Add more reserved pasta water, a few tablespoons at a time, if the sauce becomes too thick.
  15. Remove the skillet from the heat and stir in the lemon juice. Taste before adding any additional salt because Parmesan contributes plenty of seasoning.
  16. Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas.
  17. Arrange the sliced chicken over the creamy pasta or fold it gently into the skillet. Garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired.

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