Description

Hey friends, Beau here from Feastical! This is the recipe I get asked for more than any other—and for good reason. It’s everything we love about a cozy Italian restaurant dinner: tender, golden chicken, perfectly cooked pasta, and a luxuriously creamy garlic-Parmesan sauce that clings to every bite. The best part? It’s simple, weeknight-friendly, and made with ingredients you probably already have. Let’s cook something that feels like a warm hug.

Ingredients

1 lb (450 g) boneless, skinless chicken breast, sliced thin
(Swap: chicken thighs for extra juiciness)
Salt & black pepper, to taste
1 tsp Italian seasoning
(or ½ tsp oregano + ½ tsp basil)
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, finely minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
12 oz pasta (fettuccine, penne, rigatoni, or shells)
½ cup reserved pasta water
Optional: fresh parsley or spinach, for garnish

Instructions

Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook pasta until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Sear the Chicken
Pat chicken dry and season with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 3–4 minutes per side until golden and cooked through.
Remove to a plate.
Build the Sauce
Reduce heat to medium. Add butter to the same pan.
Stir in garlic and cook 1–2 minutes until fragrant (don’t brown).
Make It Creamy
Pour in heavy cream, scraping up any browned bits from the pan.
Bring to a gentle simmer, then lower heat.
Whisk in Parmesan gradually, letting it melt smoothly.
Bring It All Together
Add pasta and chicken back to the skillet.
Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats everything beautifully.
Finish & Serve
Taste and adjust seasoning.
Garnish with parsley or spinach and extra Parmesan if desired.

Notes

Grate your own Parmesan – pre-shredded cheese can make sauces grainy.
Low heat for cheese – keeps the sauce smooth and glossy.
Pasta water is key – it helps the sauce cling like a dream.
Don’t rush the garlic – burnt garlic turns bitter fast.