Save to Pinterest 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.
I first served this recipe to my family on a chilly evening and it quickly became a staple for its creamy texture and bold flavors.
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
- Prepare Chicken:
- Place chicken breasts between sheets of plastic wrap and pound to ¾ inch thickness for even cooking.
- Make Spice Mix:
- In a small bowl combine paprika garlic powder onion powder thyme cayenne salt and black pepper.
- Season Chicken:
- Season both sides of the chicken thoroughly with the spice mixture.
- Cook Chicken:
- 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.
- Cook Pasta:
- 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.
- Make Roux:
- 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.
- Add Liquids:
- Gradually whisk in heavy cream and milk. Add Worcestershire sauce. Simmer whisking until slightly thickened (about 3 4 minutes).
- Add Cheese:
- Remove pan from heat. Whisk in cream cheese until fully smooth. Add Parmesan cheese in batches stirring until melted and sauce is velvety.
- Finish Sauce:
- Stir in lemon juice. Season with additional salt and pepper to taste. Thin sauce with reserved pasta water as needed for desired consistency.
- Combine:
- Toss cooked pasta in the sauce to coat evenly. Arrange sliced chicken over pasta or mix in. Reheat gently if needed.
- Garnish and Serve:
- Top with bacon (if using) green onions parsley red pepper flakes and extra cracked black pepper. Serve hot with additional Parmesan if desired.
Save to Pinterest This dish always brings us together around the table especially during cool evenings where comfort food is a must.
Required Tools
Large skillet Large pot Medium saucepan Meat mallet Whisk Tongs Cheese grater Colander
Allergen Information
Contains Milk/Dairy (cream milk Parmesan cream cheese butter) Wheat/Gluten (pasta flour) Bacon may contain sulfites Individuals with allergies should double check all ingredient labels
Nutritional Information
Calories 545 Total Fat 30 g Carbohydrates 39 g Protein 33 g
Save to Pinterest Enjoy this classic Southern Italian inspired pasta as an effortless meal that satisfies every time.
Recipe Questions & Answers
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts pounded to even thickness cook evenly and remain tender when seared.
- → Can I use different pasta shapes?
Fettuccine or penne works well, but any pasta that holds sauce can be used based on preference.
- → How do I prevent the sauce from curdling?
Avoid boiling once cheese is added and stir gently to maintain smooth, creamy texture.
- → What can I add for extra flavor?
Optional crispy bacon, fresh parsley, green onions, and a sprinkle of red pepper flakes enhance taste and texture.
- → How should I adjust the sauce consistency?
Use reserved pasta water gradually to thin the sauce to your preferred creaminess.