A real 30-minute weeknight pasta — seared chicken in a silky garlic-parmesan sauce.
Creamy Garlic Chicken Pasta
A real 30-minute weeknight pasta — seared chicken in a silky garlic-parmesan sauce.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken 4-5 minutes per side until golden and cooked through. Transfer to a plate and slice.
- Lower the heat to medium, add the garlic to the same skillet and saute for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
- Whisk in the parmesan until the sauce is smooth, thinning with reserved pasta water as needed.
- Add the drained pasta and sliced chicken back to the skillet and toss to coat in the sauce.
- Top with parsley and extra parmesan before serving.
Notes
No special equipment needed. Swap heavy cream for half-and-half for a lighter sauce, simmering a minute longer to thicken.
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