Description
Grilled Chicken with Creamy Garlic Pasta
A luxurious, creamy pasta dish paired with tender grilled chicken and a zesty touch of lemon.
Ingredients:
For the Grilled Chicken
2 boneless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and black pepper to taste
For the Garlic Cream Sauce
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp black pepper
Salt to taste
For the Pasta
8 oz (225 g) fettuccine
Fresh parsley for garnish
Lemon wedges for serving
Instructions:
Prepare the Chicken:
Rub the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a grill pan over medium-high heat and cook the chicken for 4-5 minutes per side or until fully cooked. Let rest, then slice into strips.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain.
Make the Creamy Garlic Sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens. Season with salt and black pepper.
Combine the Pasta:
Toss the cooked fettuccine in the garlic cream sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Assemble and Serve:
Plate the creamy pasta and top with sliced grilled chicken. Garnish with fresh parsley and serve with lemon wedges for a zesty kick.
Enjoy:
Indulge in this savory and creamy masterpiece that’s sure to impress!
Let me know if you’d like to make any adjustments!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, season and grill the chicken as instructed, ensuring it rests for 5 minutes before slicing to retain juices. While the chicken rests, start your pasta water. As the pasta cooks, begin the sauce. The key is timing: aim to have the sauce just thickened as the pasta reaches al dente. Immediately toss the drained pasta in the sauce, using the reserved starchy water to achieve a silky consistency that clings to the noodles. Finally, slice the rested chicken and assemble.
Serving Suggestions
This rich dish pairs beautifully with simple, fresh elements. Serve alongside a crisp arugula salad with a lemon vinaigrette to cut through the creaminess. For vegetables, grilled asparagus or steamed broccoli are excellent choices. To elevate presentation, garnish with extra Parmesan shavings, red pepper flakes, and a final drizzle of high-quality olive oil.
How-to Summary
In brief: Season and grill chicken until cooked through. Cook fettuccine al dente, reserving pasta water. Create a sauce by sautéing garlic in butter, then simmering with cream and Parmesan until thickened. Toss pasta with sauce, adjusting consistency with pasta water. Top pasta with sliced chicken, garnish, and serve with lemon.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. Adjust grilling time as they may cook faster and remain juicier.
How can I make this sauce less heavy?
Substitute half the heavy cream with whole milk or half-and-half. The sauce will be lighter but still creamy.
My sauce broke or became grainy. What happened?
This often occurs if the heat is too high, causing the cream to separate, or if the Parmesan is added all at once. Keep heat at a gentle simmer and add cheese gradually while stirring.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to revive the sauce.
What pasta shapes work best?
Long, ribbon-like pasta (fettuccine, tagliatelle) or shapes that hold sauce well (rigatoni, farfalle) are ideal.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer; target 165°F (74°C) internally.
- Skipping Pasta Water: The starchy water is crucial for binding the sauce to the pasta and adjusting thickness.
- Burning the Garlic: Sauté minced garlic only for 30-60 seconds until fragrant. Burnt garlic turns bitter.
- Adding Cheese to Boiling Sauce: Very high heat can cause cheese to clump. Remove the skillet from heat or reduce to low before stirring in Parmesan.
Conclusion
This Grilled Chicken with Creamy Garlic Pasta is a restaurant-quality meal achievable in your own kitchen. By mastering the timing, respecting the simple techniques, and avoiding common pitfalls, you create a harmonious dish where tender, smoky chicken meets a luxuriously smooth and flavorful sauce. It’s a dependable recipe that promises a deeply satisfying and impressive dining experience any night of the week.