Description
A creamy, comforting meal combining tender chicken, al dente pasta, and a rich Parmesan-based sauce, perfected for busy weeknights in under half an hour.
Ingredients
12 oz (340g) pasta (fusilli or fettuccine)
2 cups shredded cooked chicken
3 tbsp unsalted butter
3 cloves minced garlic
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup reserved pasta water
Instructions
Boil the Pasta: Fill a large pot with salted water (1 tbsp salt per quart). Bring to a boil, then add pasta. Cook 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
Prepare the Chicken: In a large skillet, melt 2 tbsp butter over medium heat. Add garlic, sauté 1 minute until fragrant. Add shredded chicken and cook 3-4 minutes until heated through.
Make the Sauce: Add heavy cream and Parmesan to the skillet. Stir until smooth, then reduce heat to low. Add reserved pasta water as needed to adjust consistency.
Combine: Toss cooked pasta into the skillet with sauce, using tongs to coat evenly. Add remaining 1 tbsp butter, stirring until creamy and smooth. Adjust seasoning with salt and pepper.
Notes
Use frozen or rotisserie chicken for time-saving.
Substitute dairy-free butter and coconut milk for a vegan version.
Add pasta water gradually to achieve desired sauce consistency.
Nutrition estimates assume regular Parmesan and heavy cream.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg