Can I use pre-shredded parmesan instead of grating it fresh?

Oh honey, I wish I could say yes, but that powdery stuff in the green can just doesn't melt right. The anti-caking agents in pre-shredded cheese make the sauce grainy instead of velvety. Trust me - taking two minutes to grate a block of real parmigiano reggiano makes ALL the difference. Your taste buds will thank you!

How can I make this pasta spicier?

Love some heat? Me too! The recipe includes just 1/4 tsp of red pepper flakes to start, but you've got options: Double (or triple!) those flakes when sautéing the garlic Add a pinch of cayenne to the cream sauce Garnish with spicy chili crisp or Calabrian chilis My husband likes it nuclear-hot, so I often serve extra flakes at the table for custom spice levels.

Can I freeze leftovers for later?

*Sigh* I hate to be the bearer of bad news, but cream-based sauces and freezing just don't play nice together. The sauce tends to separate and get watery when thawed. If you absolutely must freeze it (we've all been there), stir in an extra tablespoon of flour when reheating to help rebind everything. But honestly? This dish is so quick to make fresh, I'd just whip up a new batch!

Decadent Garlic Parmesan Chicken Pasta in Just 25 Minutes

Name: Decadent Garlic Parmesan Chicken Pasta in Just 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 8 oz pasta (penne or fettuccine); 2 chicken breasts, sliced; 3 cloves garlic, minced; 1/2 cup grated parmesan cheese; 1/2 cup heavy cream; 2 tbsp butter; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped

Description

A creamy, flavorful pasta dish with tender chicken, garlic, and parmesan cheese.

Ingredients

8 oz pasta (penne or fettuccine)
2 chicken breasts, sliced
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 cup heavy cream
2 tbsp butter
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped

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Instructions

Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add chicken and cook until no longer pink (5-6 minutes).
Add butter and minced garlic to the pan. Sauté for 1 minute until fragrant.
Pour in heavy cream and stir. Simmer for 2-3 minutes.
Add cooked pasta, parmesan cheese, salt, black pepper, and red pepper flakes. Toss to coat.
Garnish with fresh parsley and serve immediately.

Notes

Use freshly grated parmesan for best flavor.
Adjust red pepper flakes to control spiciness.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American