This Classic Chicken Pasta is a comforting, simple dish that brings together tender chicken, creamy sauce, and perfectly cooked pasta. It’s a quick and satisfying meal that feels like a warm hug on a plate, perfect for any day of the week.
Chicken breast provides lean protein and, when cooked right, remains juicy and tender. Fettuccine pasta is the perfect choice here, as its flat shape holds onto the creamy sauce beautifully. Olive oil helps to sear the chicken, giving it a lovely golden brown crust. Heavy cream is the base of our sauce, lending richness and a velvety texture. Parmesan cheese adds a savory, umami punch, melting smoothly into the sauce. Garlic infuses the dish with a fragrant aroma that pairs wonderfully with the creamy sauce. Unsalted butter adds richness and helps to sauté the garlic without burning it. Finally, fresh parsley adds a pop of color and a fresh, herbaceous note to finish the dish.
This dish pairs beautifully with a crisp green salad and a glass of white wine. A side of garlic bread can also complement the creamy pasta nicely, soaking up any extra sauce left on the plate.
Start by bringing a large pot of salted water to a boil. Once you have a rolling boil, toss in your fettuccine and cook until it reaches that perfect al dente texture, about 8 to 10 minutes. Drain the pasta, but keep a little bit of that pasta water just in case you need to loosen the sauce later.
While the pasta is cooking, let’s focus on the chicken. Season your chicken breast generously with salt and pepper. Heat the olive oil in a pan over medium heat. Once the oil is shimmering, lay the chicken in the pan. You’re aiming for a nice golden brown crust on both sides, which should take about 6 to 7 minutes per side. Once cooked through, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
In the same pan, don’t wipe it out — those brown bits are flavor! Add the butter and let it melt. Toss in the garlic and sauté until fragrant, about 30 seconds to a minute. You don’t want it to burn, just to release that lovely aroma.
Pour in the heavy cream, stirring as it comes to a gentle simmer. Once it’s bubbling softly, add the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. If it gets too thick, add a splash of that reserved pasta water.
Return the sliced chicken to the pan, along with the cooked fettuccine. Toss everything together to ensure the pasta and chicken are well coated in the sauce. A final sprinkle of fresh parsley over the top, and you’re ready to serve.
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