Creamy Garlic Chicken Pappardelle

Tender chicken and wide pappardelle pasta tossed in a rich, creamy garlic-Parmesan sauce. It’s comforting, flavorful, and perfect for an easy restaurant-style dinner at home.

Ingredients

For the chicken:

• 1½ lbs (680 g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the pasta:

• 12 oz (340 g) pappardelle pasta
• 1 tablespoon salt, for pasta water

For the creamy garlic sauce:

• 3 tablespoons butter
• 6 cloves garlic, finely minced
• 1 small shallot, finely diced
• 1 cup heavy cream
• ¾ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 4 oz (115 g) cream cheese, softened
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• ½ teaspoon red pepper flakes, optional
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh lemon juice

Optional:

• Extra Parmesan for serving
• Fresh parsley
• Lemon wedges
• ½ cup baby spinach
• ½ cup sliced mushrooms

Directions

1. Prepare the chicken:
   Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets so they cook evenly.
2. Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.
3. Cook the chicken:
   Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Add the chicken and cook for about 4–6 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. Transfer the chicken to a plate and loosely cover with foil. Let it rest while preparing the pasta and sauce.
6. Cook the pappardelle:
   Bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions until al dente.
7. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
8. Build the garlic sauce:
   Using the same skillet, reduce the heat to medium. Add 3 tablespoons butter.
9. Add the diced shallot and cook for 2–3 minutes until softened.
10. Add the minced garlic and cook for about 30–60 seconds. Do not let the garlic become dark brown, as it can turn bitter.
11. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release the flavorful browned bits.
12. Simmer for 2–3 minutes to slightly reduce the broth.
13. Add the heavy cream and softened cream cheese. Stir continuously until the cream cheese melts and the sauce becomes smooth.
14. Reduce the heat to low. Gradually add the grated Parmesan, stirring until melted and incorporated.
15. Season with Italian seasoning, black pepper, salt, and red pepper flakes if using.
16. Add the pasta:
    Add the drained pappardelle directly to the skillet. Toss gently until every strand is coated in the creamy garlic sauce.
17. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches a silky, creamy consistency.
18. Finish the sauce:
    Stir in fresh lemon juice and chopped parsley. Taste and adjust the salt and pepper.
19. Slice the chicken:
    Cut the rested chicken into thin slices or bite-sized pieces.
20. Add the chicken to the pasta or arrange it over the top before serving.
21. Garnish with fresh parsley and extra Parmesan. Serve immediately with lemon wedges if desired.

Tips for the best creamy pappardelle

• Freshly grated Parmesan melts much more smoothly than pre-shredded Parmesan.
• Keep the sauce on low heat after adding Parmesan to prevent it from becoming grainy.
• Reserve pasta water because its starch helps loosen and emulsify the sauce.
• Don’t overcook the pappardelle; slightly firm pasta holds up better in the creamy sauce.
• Chicken thighs can be substituted for chicken breasts for a juicier result.
• Add spinach during the final 2 minutes of cooking for extra vegetables.
• Sautéed mushrooms are excellent with the garlic-Parmesan sauce.
• For more garlic flavor, add one extra clove, but avoid burning the garlic.

Nut information

• The basic recipe contains no peanuts or tree nuts.
• Parmesan, cream cheese, pappardelle, chicken broth, and seasoning products can have allergen or cross-contact warnings, so check package labels.
• Some specialty pasta products may be manufactured in facilities that process nuts.
• For a nut-free preparation, select ingredients specifically labeled according to your allergy requirements.
• Omit any optional toppings containing nuts.

Nutrition estimate

Per serving, based on 6 servings:

• Calories: approximately 720
• Protein: 43 g
• Carbohydrates: 63 g
• Fat: 35 g
• Saturated fat: 19 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: approximately 850 mg

Q/S

Prep time: 15 minutes
Cooking time: 30 minutes
Total time: About 45 minutes
Servings: 6
Difficulty: Easy to moderate

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or chicken broth. Stir frequently until warmed through. Avoid high heat, which can cause the creamy sauce to separate.