Description

Creamy Garlic Parmesan Chicken Pasta is a rich and comforting dish that combines tender chicken with a velvety garlic parmesan sauce tossed over pasta. This recipe is simple yet elegant, perfect for a cozy weeknight dinner or to impress guests. The creamy sauce, infused with garlic and parmesan, clings to every piece of pasta, making each bite indulgent and flavorful.

Ingredients

Scale

2 large chicken breasts (boneless, skinless, sliced into strips)
12 oz (340 g) pasta (fettuccine, rigatoni, or penne)
3 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated parmesan cheese
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Optional Add-ins:

½ teaspoon crushed red pepper flakes (for heat)
1 cup baby spinach or broccoli florets (for extra greens)
½ cup sautéed mushrooms
¼ cup white wine (to deglaze pan)

Instructions

Step 1 – Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Step 2 – Cook Chicken
Heat olive oil in a skillet over medium heat. Season chicken strips with salt and pepper. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.

Step 3 – Make Sauce
In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in parmesan until the sauce thickens. Adjust seasoning with salt and pepper.

Step 4 – Combine
Return chicken to the skillet. Add cooked pasta and toss until evenly coated. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.

Step 5 – Serve
Garnish with fresh parsley and extra parmesan if desired. Serve immediately.

Notes

Use freshly grated parmesan for the best flavor and smooth sauce.
Avoid boiling the cream—keep it at a gentle simmer to prevent curdling.
Don’t skip reserving pasta water; it’s key to adjusting sauce consistency.
For lighter version: swap heavy cream with half-and-half or use Greek yogurt.
Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of milk or cream.