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–+ servings

Creamy Garlic Parmesan Chicken Pasta

Golden pan-seared chicken cutlets served over twirled fettuccine pasta smothered in a velvety garlic parmesan cream sauce with spinach and sun-dried tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Sear
  • 1.5 lbs halal boneless skinless chicken breasts, sliced into cutlets
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 1 tsp Italian herb seasoning
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
Pasta
  • 10 oz fettuccine or penne pasta (uncooked)
  • 0.5 cup starchy pasta cooking water (reserved before draining)
Velvety Garlic Parmesan Sauce
  • 1 tbsp unsalted butter
  • 6 cloves fresh garlic, finely minced
  • 0.5 cup oil-packed sun-dried tomatoes, drained and sliced
  • 0.5 cup low-sodium chicken bone broth
  • 1 cup heavy whipping cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2.5 cups fresh baby spinach leaves
  • 2 tbsp fresh basil ribbons, for garnish

Method
 

Instructions
  1. Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain pasta. Season chicken cutlets with salt, pepper, and Italian seasoning.
  2. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden and cooked to 165°F. Transfer to a cutting board and rest under foil.
  3. In the same skillet over medium heat, melt remaining 1 tbsp butter. Sauté minced garlic and sliced sun-dried tomatoes for 60 seconds until fragrant.
  4. Pour in chicken broth, scraping up browned fond from the pan. Add heavy cream and bring to a gentle simmer.
  5. Lower heat to low. Whisk in grated parmesan until melted and velvety. Stir in baby spinach until gently wilted (about 1 minute).
  6. Add fettuccine directly to the sauce, tossing with 2 to 3 tbsp reserved pasta water until glossy and clinging to noodles. Slice chicken cutlets, arrange over pasta, and garnish with parmesan and fresh basil.

Nutrition

Calories: 580kcalCarbohydrates: 44gProtein: 46gFat: 24gSaturated Fat: 12gCholesterol: 135mgSodium: 620mgPotassium: 650mgFiber: 3gSugar: 4gCalcium: 260mgIron: 3.4mg

Notes

Always grate parmesan fresh from a block for smooth melting. Whisking a splash of starchy pasta water into the sauce creates a luxurious restaurant-quality emulsion that never separates.

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