Save Tender, Southern-spiced chicken crowns rich, silky parmesan cream sauce tossed with pasta for a true comfort classic with Italian flair ready in just 30 minutes.
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Ingredients
- Chicken: 1½ lbs boneless skinless chicken breasts (pounded to ¾ inch thickness) 2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme ½ tsp cayenne pepper (adjust to taste) 1 tsp salt ½ tsp black pepper 3 tbsp olive oil
- Pasta: 12 oz fettuccine or penne pasta
- Sauce: 4 tbsp butter 4 cloves garlic minced ¼ cup all purpose flour 2 cups heavy cream 1 cup whole milk 1½ cups freshly grated Parmesan cheese 4 oz cream cheese softened 2 tbsp fresh lemon juice 1 tsp Worcestershire sauce
- Garnish: 2 strips bacon cooked and crumbled (optional) 2 green onions sliced ¼ cup fresh parsley chopped Red pepper flakes (to taste) Fresh cracked black pepper (to taste)
Instructions
- Step 1:
- Place chicken breasts between sheets of plastic wrap and pound to ¾ inch thickness for even cooking.
- Step 2:
- In a small bowl combine paprika garlic powder onion powder thyme cayenne salt and black pepper.
- Step 3:
- Season both sides of the chicken thoroughly with the spice mixture.
- Step 4:
- Heat olive oil in a large skillet over medium high heat. Cook chicken for 6 7 minutes per side until golden brown and cooked through. Transfer to a plate let rest 5 minutes then slice into strips. Reserve skillet drippings.
- Step 5:
- Meanwhile bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water then drain.
- Step 6:
- In a medium saucepan over medium heat melt butter. Add minced garlic sauté 1 minute. Whisk in flour and cook 2 minutes stirring constantly to form a light roux.
- Step 7:
- Gradually whisk in heavy cream and milk. Add Worcestershire sauce. Simmer whisking until slightly thickened (about 3 4 minutes).
- Step 8:
- Remove pan from heat. Whisk in cream cheese until fully smooth. Add Parmesan cheese in batches stirring until melted and sauce is velvety.
- Step 9:
- Stir in lemon juice. Season with additional salt and pepper to taste. Thin sauce with reserved pasta water as needed for desired consistency.
- Step 10:
- Toss cooked pasta in the sauce to coat evenly.
- Step 11:
- Arrange sliced chicken over pasta or mix in. Reheat gently if needed.
- Step 12:
- Top with bacon (if using) green onions parsley red pepper flakes and extra cracked black pepper. Serve hot with additional Parmesan if desired.
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Save Recipe Guide
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts pounded to a uniform thickness ensure even cooking and tenderness.
- → Can I substitute the pasta used here?
Yes, fettuccine or penne pasta work well, but feel free to use your preferred pasta shape.
- → How do I prevent the sauce from curdling?
Use freshly grated Parmesan and avoid boiling the sauce after adding the cheese to maintain a smooth texture.
- → What can I use to adjust the sauce consistency?
Reserved pasta water is perfect to thin the sauce to the desired creaminess without losing flavor.
- → Are there suggestions for a lighter version?
Replace heavy cream with half-and-half or swap cream cheese with Greek yogurt for a lighter sauce.
- → How should I rest the chicken before slicing?
Allow chicken to rest for about 5 minutes after cooking to retain juices and enhance flavor.