There are few dishes that are as comforting as a creamy bowl of pasta. Whether you are enjoying a big bowl of macaroni and cheese or plate piled with ribbons of fettuccini alfredo, a bowl full of warm, creamy noodles just cures what ails you.
This parmesan garlic cream is a classic Italian sauce that comes together quick and requires only four simple ingredients. Toss some curly cavatappi or your favorite pasta is this luscious creaminess and be prepared to be surprised at just how perfect such a simple creation can taste.
Let’s get started…
Begin by finely mincing 5 cloves of garlic, finely shredding 2/3 cup of parmesan or parmigiano reggiano and gathering 1 1/2 cups of heavy cream, 1 tablespoon of butter, some salt, black pepper and crushed red pepper flakes, if you like a little bit of heat in your cream sauce.
As for the pasta, I love using a super curly pasta like this beautiful cavatappi. All of the swirls and crevasses hold onto the sauce really well, but really, any pasta will work nicely.
This amount of cream sauce is perfect for 10 ounces of pasta, which is about 4 servings.
Start by bringing a large pot of water to a rolling boil. While you are making the parmesan garlic cream sauce, cook the pasta according to the manufacturers instructions. Don’t forget to add a big pinch of salt to the water!
While the pasta is cooking, place a wide skillet over medium heat. Place 1 tablespoon of butter into the skillet and as soon as it has melted, add your finely minced garlic cloves. Cook, stirring constantly, for about 60 seconds or until the garlic smells fragrant.
Add 1 1/2 cups of heavy cream and bring the cream up to a simmer.
Once simmering, add a small pinch of salt, black pepper and some crushed red pepper flakes (optional) and whisk to combine.
As soon as the cream begins to thicken, sprinkle 2/3 cup of finely shredded parmesan or parmigiano reggiano over the cream and whisk to combine.
As soon as the pasta is cooked, use a large slotted spoon or spider to transfer it directly into the cream sauce and toss to combine. If the sauce is too thick, ladle a few tablespoons of the pasta water into the skillet and toss again.
Although the sauce is technically done and quite delicious at this point, I am a firm believer in the power of garnishing, so I shave with a little extra parmesan over the skillet and add a little parsley, if you have some on hand. Pretty food draws you in. We eat with our eyes first, right?
This bowl is every bit as comforting as it looks. It is creamy and garlicky with lots of melted parmesan and just a hint of heat in the background from a little pinch of crushed red pepper flakes and black pepper.
For a sauce that takes just as long as the pasta does to cook and only requires a few simple ingredients, the results are incredible and something that I would be proud to serve to family, friends… even my Italian grandmother. So, the next time you are looking for a simple, comforting pasta dish. Take this one for a spin… you’ll be glad that you did.
Parmesan Garlic Cream Pasta with Crispy Chicken
Ingredients
- 10 ounces of cavatappi (or similar dried pasta)
- 4 tablespoons of butter
- 5 cloves of garlic, finely minced
- 1 1/2 cups of heavy cream
- 2/3 cup of fresh parmesan or parmigiano reggiano, finely shredded
- a pinch of salt, black pepper and crushed red pepper flakes (optional)
- 2 boneless skinless chicken breasts
- a pinch of garlic powder, onion powder and dried parsley flakes
- 1 large egg
- 1/2 cup of panko breadcrumbs
- 1/2 cup of parmesan, grated
- additional parmesan or parmigiano reggiano (optional garnish)
- fresh parsley, finely chopped (optional garnish)
- baby arugula (optional pairing)
Instructions
- Cut both chicken breasts in half horizontally and season both sides with garlic powder, onion powder, salt and black pepper
- Whisk 1 egg in a shallow bowl and combine 1/2 cup of panko breadcrumbs and 1/2 cup of grated parmesan in a separate shallow bowl
- Dip each portion of chicken in the egg and then into the panko mixture, ensuring the entire surface is well coated and then set aside for now
- Add 3 tablespoons of butter into a large skillet over medium heat and once it has melted, place the chicken into the skillet
- Cook the chicken for 2-3 minutes on the first side and once the underside is golden brown and crispy, flip the chicken over and cook until both sides are crispy and the chicken it cooked through with an internal temperature of 165 degrees
- Bring a large pot of water to a boil and cook your pasta according to manufacturers instructions
- Once the chicken is cooked, transfer it to a paper towel lined plate and set aside for now
- Add the remaining 1 tablespoon of butter into the skillet you browned the chicken in
- As soon as the butter has melted, add the finely minced garlic and cook, stirring constantly, for about 60 seconds
- Add 1 1/2 cups of heavy cream and bring to a simmer
- Once the cream begins to thicken slightly, add a small pinch of salt, black pepper and crushed red pepper flakes (optional) and whisk to combine
- Sprinkle 2/3 cup of finely shredded parmesan or parmigiano reggiano over the cream and whisk to combine
- Reduce the heat to low
- As soon as the pasta is cooked, transfer it directly into the cream and toss to combine
- Add a few tablespoons of pasta water into the skillet to loosen the sauce, only if necessary
- Plate some pasta, the crispy chicken and some baby arugula up and garnish with finely shredded parmesan and finely chopped parsley
- Enjoy
