The Ultimate Speedy Garlic Parmesan Chicken Pasta Recipe

Instructions:

1. Cook the pasta in a large pot of salted water according to package directions until perfectly al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain pasta and set aside.
2. Slice chicken breasts horizontally to create thin cutlets. Season well with salt and pepper, then lightly dredge in the flour, shaking off any excess.
3. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter foams, carefully place the chicken in the pan. Sear for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken, set aside on a plate, and tent loosely with foil.
4. Reduce the heat to medium. Add the minced garlic to the same pan. Sauté for about 60 seconds until fragrant—do not let the garlic burn.
5. Pour in the white wine (or broth substitute if omitting wine). Bring to a simmer and use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pan. Let this reduce by half (about 2 minutes).
6. Whisk in the chicken broth and heavy cream. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3-4 minutes.
7. Remove the pan from the heat. Stir in the grated Parmesan until smooth and fully melted. If the sauce is too thick, whisk in the reserved pasta water, a splash at a time, until you reach your desired consistency. Taste and adjust seasoning.
8. Slice the rested chicken. Add the cooked pasta and sliced chicken back into the skillet. Toss gently to coat everything evenly in the sauce. Stir in most of the fresh parsley. Serve immediately, topped with extra Parmesan and the remaining parsley.