Creamy Garlic Herb Chicken Pasta
Creamy Garlic Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Season the chicken pieces evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried Italian herbs. Set aside.
⏱️ 3 min
- 2
Bring a large pot of salted water (1 tablespoon salt) to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
⏱️ 12 min
- 3
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the 2 tablespoons all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the 1 1/2 cups chicken broth until smooth, then slowly whisk in the 1 cup heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Stir in the 1/2 cup grated Parmesan cheese until melted and smooth.
⏱️ 7 min
- 6
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine. Toss everything together to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 2 min
- 7
Stir in the 1/4 cup fresh chopped parsley. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Season the chicken pieces evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried Italian herbs. Set aside.
⏱️ 3 min - 2
Bring a large pot of salted water (1 tablespoon salt) to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
⏱️ 12 min - 3
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the 2 tablespoons all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 3 min - 5
Gradually whisk in the 1 1/2 cups chicken broth until smooth, then slowly whisk in the 1 cup heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Stir in the 1/2 cup grated Parmesan cheese until melted and smooth.
⏱️ 7 min - 6
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine. Toss everything together to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 2 min - 7
Stir in the 1/4 cup fresh chopped parsley. Serve immediately and enjoy!
⏱️ 1 min