Ingredients

2 boneless skinless chicken breasts or thighs

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tbsp olive oil

2 tbsp butter

12 ounces pasta (fettuccine, spaghetti, or penne)

1 tsp salt (for boiling water)

4 cloves garlic, minced

2 cups heavy cream (or half-and-half for a lighter option)

½ cup freshly grated Parmesan cheese

½ tsp salt (adjust to taste)

½ tsp black pepper

1 tbsp butter

2 tbsp fresh parsley, chopped (optional)

Additional grated Parmesan (optional)

A pinch of red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

Step 2: Season both sides of the chicken with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat and add olive oil and 2 tablespoons of butter. Place the chicken in the skillet and cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature 165°F or 74°C). Remove the chicken and let it rest for 5 minutes before slicing into thin strips.

Step 3: Reduce the skillet heat to medium and add 1 tablespoon of butter. Sauté the minced garlic for about 1 minute until fragrant, stirring frequently to prevent burning. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste. If the sauce is too thick, stir in reserved pasta water a little at a time to reach desired consistency.

Step 4: Add the cooked pasta to the skillet with the sauce and toss to coat evenly. Layer the sliced chicken on top of the pasta.

Step 5: Garnish with chopped parsley, additional Parmesan cheese, or a pinch of red pepper flakes for some heat. Serve immediately while hot and creamy.

Tips & Variations

For a lighter dish, substitute heavy cream with half-and-half or whole milk, but expect a slightly thinner sauce.

Use chicken thighs instead of breasts for juicier, more flavorful meat.

Add sautéed mushrooms or spinach to the sauce for extra vegetables and depth.

If you prefer a bit of tang, squeeze a little lemon juice into the sauce before adding the pasta.

To keep the chicken juicy, avoid overcooking and let it rest before slicing.

FAQs

Can I use a different type of cheese?

While Parmesan is traditional and gives the best flavor, you can substitute with Pecorino Romano or Asiago cheese for a different but still delicious taste.

Is it necessary to reserve pasta water?

Yes, reserved pasta water contains starch that helps loosen and bind the sauce to the pasta, creating a silky texture. It’s especially helpful if the sauce gets too thick.