Preparing...
Chicken Garlic Parmesan Pasta
Why did the chicken join the pasta party? Because it heard it was going to be a gouda time!
Ingredients
- 8 ounces spaghetti
- 1 pound chicken breast, diced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cook spaghetti according to package instructions; drain and set aside.
In a large skillet, melt butter over medium heat. Add the diced chicken and cook until browned and cooked through.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in heavy cream, and bring to a simmer. Add Parmesan cheese and stir until melted and the sauce thickens.
Combine cooked spaghetti with the chicken and sauce in the skillet. Toss to coat well.
Season with salt and pepper to taste. Serve hot, garnished with parsley.
Kitchen Essentials
- Large skillet
- Cooking pot for pasta
- Wooden spoon or spatula
- Measuring cups and spoons
Chef's Notes
For extra flavor, marinate the chicken in Italian seasoning before cooking.
Use freshly grated Parmesan for a creamier sauce.
Troubleshooting
Variations
Healthy Swaps
Serving Suggestions
Serve with a side salad for a complete meal.
Pair with garlic bread and a glass of white wine.
Nutrition
Suitable Diets
Presentation Ideas
Storage & Conservation
Leftover Ideas
Mistakes to Avoid
Common Questions
Yes, though fresh chicken has a better texture and flavor.
Absolutely! It’s usually a hit with kids due to its creamy taste.
Add red pepper flakes to the sauce or use spicy Italian sausage instead of chicken.
Yes, but the texture may change slightly after thawing.
Yes! Asiago or Romano would also work well.
It should reach an internal temperature of 165°F (75°C).
You can substitute with half-and-half or a dairy-free cream.