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Creamy Chicken Garlic Parmesan Pasta is pictured as the featured image for a delicious and easy dinner recipe.

Creamy Chicken Garlic Parmesan Pasta

This Creamy Chicken Garlic Parmesan Pasta recipe delivers a comforting and flavorful dish perfect for weeknight dinners. Tender chicken and perfectly cooked pasta are coated in a luscious, creamy garlic parmesan sauce, creating a restaurant-quality meal in the comfort of your own home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 lb pasta fettuccine, spaghetti, penne
  • 6 quarts water
  • 2 tablespoons salt
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup chopped fresh parsley, for garnish

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. Bring 6 quarts of water to a rolling boil in a large pot.
  2. Add 2 tablespoons of salt to the boiling water.
  3. Add the pasta and cook according to package directions until al dente.
  4. Reserve about 1 cup of the pasta water before draining.
  5. Drain the pasta and set aside.
  6. In a large skillet, heat the olive oil over medium-high heat.
  7. Season the chicken pieces with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  8. Add the chicken to the hot skillet and cook until cooked through and lightly browned, about 5-7 minutes. Work in batches if necessary.
  9. Remove the chicken from the skillet and set aside.
  10. In the same skillet, melt the butter over medium heat.
  11. Add the minced garlic and cook until fragrant, about 30 seconds.
  12. Whisk in the flour and cook for 1 minute, stirring constantly.
  13. Slowly whisk in the milk and chicken broth until smooth.
  14. Bring the sauce to a simmer, stirring occasionally, until it starts to thicken, about 3-5 minutes.
  15. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
  16. Stir in the heavy cream and red pepper flakes (if using).
  17. Season the sauce with salt and pepper to taste.
  18. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  19. Add the cooked pasta and chicken to the sauce.
  20. Toss to coat everything evenly.
  21. Garnish with fresh parsley and extra Parmesan cheese.
  22. Serve immediately and enjoy.

Notes

Prevent sticky pasta by using plenty of water and salt. Adjust sauce thickness with pasta water or broth. Cook chicken to 165°F (74°C). For variations, add red pepper flakes, vegetables like broccoli or spinach, or different cheeses like Asiago. For a lighter version, use skim milk and reduce heavy cream or use Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk or broth.