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Whenever I want to treat my family but not spend all day in the kitchen, I whip up this Garlic Parmesan Chicken Pasta. The tender chicken, rich and cheesy sauce, and perfect noodles make everyone ready for dinner the moment it hits the table.
Hearty Comfort Bowl
What I love about this dish is how you get those bold flavors you'd expect at a fancy spot using ingredients you already have. Each piece of chicken and pasta grabs onto that creamy sauce, and it’s just so hard to stop eating. This one works for busy weeknights or hanging out with friends—never lets me down.
Here’s Your Shopping List
- Fresh Basil: Chopped basil at the end keeps it tasting bright.
- Salt and Pepper: Gives all the other flavors a little boost.
- Parmesan Cheese: Go for block Parm and grate it yourself for the best melt.
- Pasta: I often use penne, but any pasta bite works.
- Chicken Breast: Dice it small for quicker cooking.
- Heavy Cream: Gives you that smooth, rich texture.
- Garlic: A couple of cloves really bring everything together.
- Butter: Makes your sauce rich and glossy.
Jump In and Cook
- Mix It Up:
- Stir pasta back into your skillet, toss everything around, top with basil, and serve while still hot and creamy.
- Sauce Time:
- Drop your heat, pour in cream, dump in your cheese, and let it get nice and thick.
- Brown That Chicken:
- Melt some butter, stir in garlic, then cook chicken till it has a golden spicy crust.
- Pasta First:
- Salt a pot of water like the sea, cook pasta till it’s firm but tender, and drain.
My Top Pointers
- Go Fresh: Fresh basil and real Parm are worth the extra effort.
- No Overcooking: Stop cooking the chicken before it gets chewy.
- Make It Green: Add spinach or broccoli for a veggie bump.
- Brighten It: A bit of lemon at the finish wakes up all the flavors.
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Have Fun With It
- Mix It Up: Use whatever pasta shape makes you happy.
- Work Ahead: Cook your chicken and make sauce early, then just toss with hot pasta at dinnertime.
- Leftover Magic: Pops in the fridge for about three days—reheat gently with more cream if it looks dry.
- Change It Up: Mushrooms, bell peppers, or any veggie you love can join this dish.
Common Questions
- → Is it okay to swap out the type of pasta?
You bet. Try shapes like fettuccine, rotini, or penne—anything that grabs the sauce works great.
- → How do I keep the sauce smooth?
Turn the heat down low for the cream and cheese. If you rush and crank it up, the sauce might split.
- → Can I get a jumpstart and make this earlier?
Sure, prep the chicken and sauce before, then cook the noodles right before mealtime. Mix everything just before serving for the best bite.
- → My sauce is really thick—now what?
Just stir in some reserved pasta water or a splash of warm cream slowly till it loosens up. Hold onto a cup of pasta water from the pot.
- → Is store-bought grated Parmesan okay?
Fresh grated gives a smoother melt and fuller flavor, but the bagged kind still gets the job done if that's what you've got.