A rich and creamy pasta dish featuring tender chicken, garlic, and cherry tomatoes, topped with freshly grated Parmesan cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 ½ lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
½ tsp paprika
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
12 oz spaghetti or linguine
1 tbsp salt (for pasta water)
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
½ tsp salt, or to taste
1 cup cherry tomatoes, halved
¼ cup reserved pasta water, as needed
2 tbsp fresh parsley, chopped (for garnish)
2 tbsp grated Parmesan cheese (for garnish)
A pinch of red pepper flakes (optional, for garnish)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.
Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
Sauté the Garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Avoid browning the garlic.
Make the Cream Sauce: Pour in the chicken broth and heavy cream. Stir well, then add Italian seasoning, black pepper, and salt. Simmer gently for 2–3 minutes.
Add the Parmesan: Gradually stir in the freshly grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Avoid boiling the sauce to prevent separation.
Add the Tomatoes: Stir in the halved cherry tomatoes and cook for 2–3 minutes until slightly softened.
Combine the Pasta: Add the cooked pasta to the skillet and toss until evenly coated with the creamy garlic Parmesan sauce. Add a little reserved pasta water if the sauce is too thick.
Slice the Chicken: Slice the rested chicken breasts into thick strips.
Assemble and Serve: Arrange the creamy pasta on serving plates and top with sliced chicken. Garnish with fresh parsley, additional Parmesan cheese, and red pepper flakes if desired.
Notes
Use freshly grated Parmesan for a smoother, creamier sauce.
Avoid overheating the cream sauce to prevent the cheese from becoming grainy.
Do not overcook the chicken; use a meat thermometer to check for 165°F.
Reserve pasta water to adjust the sauce consistency.
Add the cherry tomatoes near the end to keep their shape and freshness.
For extra flavor, add a handful of fresh spinach to the sauce.