Luscious Garlic Parmesan Chicken

• Chicken breasts or thighs: give you juicy meat that soaks up the sauce Best to get good quality from your butcher
• Spiral pasta like fusilli or cavatappi: those twists pick up loads of sauce Go for real durum wheat stuff if you want it perfectly chewy
• Butter: brings everything together with a velvety bite You’ll know it’s good if it smells fresh and looks rich
• Olive oil: for browning and stopping sticking Grab a cold-pressed one if you want big flavor
• Fresh garlic: ups the flavor Go with cloves you chop yourself for the best punch
• Chicken stock: gives depth and rounds out the dish A low-salt, clear stock works best
• Heavy cream: makes a lush, rich sauce Go with fresh cream for the smoothest texture
• Freshly grated parmesan: brings a bold cheesy vibe Always grate it right before cooking for top taste
• Salt and cracked black pepper: makes everything pop
• Chopped parsley: adds a hit of color and freshness Chop it up and toss on just before serving

Step-by-step guide

Slice up and season chicken:

Pat chicken dry and scatter over salt plus pepper. That helps get crispy bits and keeps it juicy once it’s seared

Brown the chicken:

Heat olive oil and a knob of butter in a big pan on medium-high. Toss in your chicken, cook each side for five or six minutes till it’s golden. Inside should reach 165°F. Take it out and let it chill for a minute

Sauté garlic:

Add leftover butter to the pan and turn the heat down. Stir in your chopped garlic, let it cook for half a minute until you can smell it and it’s just turning golden. This step lays down all the flavor for your sauce

Make the sauce:

Pour in chicken stock to scrape up anything stuck to the pan. Add the cream and let it gently bubble for three or four minutes. Slowly mix in the parmesan, stirring so it melts and thickens. Hit it with salt and pepper to taste

Boil pasta:

While your sauce simmers, cook spiral pasta in salted water until just firm. Usually eight to ten minutes depending on type. Scoop out some pasta water then drain the noodles

Combine everything:

Cut up chicken, slide it back in the pan, then add pasta. Stir till everything’s coated in sauce. Use a splash of pasta water if you want it more silky

Finish and serve:

Scatter fresh parsley over the top and eat right away. Ladle on extra sauce and a bunch of those fresh herbs for each serving

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Good to know

Chicken packs in protein and parmesan adds loads of calcium. You can freeze it, then heat it up later and it’ll still taste great

Parmesan steals the show in this one

The nutty parmesan flavor makes the sauce absolutely amazing and gets everyone at the table smiling. When it’s a Sunday family meal, it’s extra special because everybody helps out

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Storing leftovers

Pop any extras in an airtight box and keep in the fridge for up to two days. Want to save it longer? Freeze in meal-sized portions. When reheating, use a splash of stock or water in a pan on medium. That way the sauce stays creamy and nothing dries out

Ingredient swaps

Chicken thighs or turkey work as a swap for chicken breast. You can skip the meat and go for veggie broth if you want it vegetarian. Grana Padano or pecorino also bring the cheesy kick if you don’t have parmesan

Serving ideas

Some crispy baguette or ciabatta goes great next to it. Like things colorful? Add a green salad. Sautéed green beans are awesome with it too

A bit of history

Saucy pasta with chicken's a staple in modern Italian-American kitchens. That punchy garlic and parmesan combo is a favorite everywhere, bringing comforting vibes to dinner tables all over

Recipe FAQs

→ How do you make sure the chicken stays juicy?

Sear it in a hot pan quickly, then let it rest. That keeps the inside soft and moist.

→ Can I swap out the pasta for another kind?

Try rotini, cavatappi, or fusilli since those shapes grab extra sauce. Penne works too.

→ What's the trick to a silky garlic parmesan sauce?

Sauté fresh garlic briefly, pour in cream and broth slowly, stir in parmesan, and let it bubble until thick and smooth.

→ Any ideas to jazz it up?

Add a sprinkle of lemon zest or chili flakes for a kick. Toss in spinach if you like.

→ Can you prep this ahead of time?

Cook the pasta and sauce separately if you want to get a head start. Just mix right before serving so it stays creamy.