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Creamy garlic parmesan chicken pasta is shown in a close-up, showcasing the easy dinner recipe's rich sauce and perfectly cooked pasta.

Creamy Garlic Parmesan Chicken Pasta

This Creamy Garlic Parmesan Chicken Pasta recipe delivers restaurant-quality flavor with minimal effort. The key is to use freshly grated Parmesan, reserve pasta water to create a luscious sauce, and cook the chicken in batches for optimal browning. A quick and easy weeknight meal that's sure to impress.
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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 pound pasta fettuccine, linguine, or spaghetti
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes optional

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Tongs
  • Measuring cups and spoons
  • Grater
  • Cutting board
  • Knife

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta is cooking, season the chicken with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of olive oil and butter to the skillet. Once the butter is melted, add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
  6. Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
  7. Add the cooked pasta and chicken to the skillet. Toss to coat, adding pasta water as needed to reach desired consistency.
  8. Stir in the parsley and red pepper flakes (if using). Season with salt and pepper to taste.
  9. Serve immediately, garnished with extra Parmesan cheese and parsley.

Notes

For the best flavor, use freshly grated Parmesan cheese. Pre-shredded cheese contains cellulose, which prevents it from melting smoothly. Don't overcrowd the pan when cooking the chicken; cook it in batches to ensure proper browning. The pasta water is crucial for creating a creamy sauce, so don't forget to reserve it! Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop, adding a splash of milk or cream if needed to loosen the sauce. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.