Creamy Garlic Parmesan Chicken Pasta
A rich, velvety garlic parmesan sauce coats tender chicken and pasta in this comforting dish. With just a few key techniques, you’ll master the perfect balance of creaminess and flavor.
Ingredients
For the Chicken
- 1.5 lbs chicken thighs boneless, skin removed
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter for searing
For the Sauce
- 10 cloves garlic minced
- 1/2 cup white wine or chicken broth
- 2 cups heavy cream
- 1.5 cups Parmigiano-Reggiano freshly grated
- 1 tsp lemon zest optional
For the Pasta
- 12 oz pappardelle or preferred pasta
- 1 cup pasta water reserved
Instructions
- Season chicken thighs with salt and black pepper. Let sit for at least 15 minutes or dry brine overnight for best results.
- Heat butter in a large skillet over medium-high heat. Sear chicken for 4 minutes on each side until golden brown. Remove and set aside.
- Reduce heat to medium-low. Add minced garlic and cook for 45 seconds until fragrant but not browned.
- Deglaze the pan by adding white wine (or chicken broth), scraping up any browned bits. Let simmer for 1-2 minutes.
- Slowly whisk in heavy cream, ensuring it doesn’t overheat. Let simmer gently for 3-4 minutes.
- Stir in parmesan gradually, stirring constantly until melted and smooth. Remove from heat.
- Meanwhile, cook pasta in salted boiling water, draining 2 minutes before fully done. Reserve 1 cup of pasta water.
- Slice chicken and return to the sauce. Add drained pasta and toss everything together.
- Add pasta water as needed to create a silky sauce. Finish with lemon zest if using. Serve immediately.