Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Step 2: Reserve ¼ cup of pasta water, then drain the pasta and set aside.
Step 3: In a bowl, season the cubed chicken with garlic powder, paprika, Italian seasoning, salt, and black pepper.
Step 4: Heat the olive oil in a large skillet over medium-high heat.
Step 5: Add the chicken pieces and cook for 6–8 minutes until golden brown and cooked through.
Step 6: Add the minced garlic and butter to the skillet and cook for 1 minute until fragrant.
Step 7: Sprinkle chopped parsley over the chicken and remove from heat.
Step 8: In another skillet or saucepan, melt the butter over medium heat for the pasta sauce.
Step 9: Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 10: Pour in the heavy cream and bring to a gentle simmer.
Step 11: Stir in the Parmesan cheese, salt, black pepper, and onion powder until the sauce becomes smooth and creamy.
Step 12: Add the cooked pasta and toss until fully coated in the sauce.
Step 13: Use reserved pasta water if needed to loosen the sauce.
Step 14: Serve the creamy pasta alongside the garlic Parmesan chicken.
Step 15: Garnish with extra parsley and Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to keep the sauce creamy.
Avoid overheating the chicken to prevent it from drying out.
This dish is best enjoyed fresh while the pasta sauce is smooth and velvety.
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