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.
I first served this dish to my family on a chilly evening and it quickly became a requested favorite because of 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
- 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 67 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 34 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.
Save This recipe always brings my family together especially on weekend dinners when we share stories and enjoy comfort food
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 per serving
Save Follow these tips for the best creamy chicken pasta experience and enjoy a delightful homestyle meal
Recipe FAQs
- → How do I keep the chicken tender and juicy?
Pounding the chicken breasts to an even thickness ensures uniform cooking, while letting them rest after cooking preserves juiciness.
- → Can I adjust the spice level in the seasoning?
Yes, modify the amount of cayenne pepper to suit your preferred heat intensity without compromising the smoky Southern flavor.
- → What pasta types work best with this creamy sauce?
Fettuccine and penne are ideal as their shapes hold the silky Parmesan cream sauce well, providing a balanced bite.
- → How do I prevent the sauce from curdling?
Use freshly grated Parmesan and avoid boiling the sauce after adding cheese. Stir gently and keep the sauce at a low simmer.
- → Is it possible to lighten the sauce?
Substitute half-and-half for heavy cream or Greek yogurt for cream cheese to reduce richness while maintaining creaminess.