Creamy Garlic Herb Chicken Pasta
This Creamy Garlic Herb Chicken Pasta is SO EASY! Tender chicken and fragrant herbs tossed in a luscious cream sauce over fettuccine.
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Chef’s knife and cutting board
- Colander
Ingredients
- 8 oz fettuccine pasta perfect wide noodle to hold the creamy sauce
- 1 lb chicken breast diced, tender protein to make the meal hearty
- 2 tbsp olive oil for sautéing and adding richness
- 4 cloves garlic minced, brings bold, aromatic flavor
- 1 cup heavy cream creates the luscious, silky sauce
- 1 cup chicken broth adds depth and a subtle savory note
- 1 cup grated Parmesan cheese gives the sauce a sharp, nutty finish
- 1 tsp dried basil for a sweet herbal undertone
- 1 tsp dried oregano adds a slightly earthy, peppery flavor
- Salt and pepper to taste, essential for seasoning
- Fresh parsley chopped, for garnish, brightens the dish with a fresh, green touch
Instructions
Cooking Creamy Garlic Herb Chicken Pasta: The Process
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant and golden, about 1-2 minutes, being careful not to burn it. Pour in the chicken broth and heavy cream, stirring to combine.
- Sprinkle in the dried basil and oregano. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly. Gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
- Return the cooked chicken to the skillet, then add the drained fettuccine. Toss everything together to coat the pasta evenly with the creamy sauce. Season with additional salt and pepper if needed.
- Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve immediately and enjoy!
Notes
- To thicken a thin sauce, simmer a few more minutes or add extra Parmesan cheese.
- If the sauce is too thick, loosen it with reserved pasta water or additional chicken broth.
- Cut chicken into even pieces and avoid overcooking to keep it juicy and tender.
- Lower heat when cooking garlic to prevent burning and bitterness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding cream or broth to restore texture.