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Delicious Chicken Garlic Parmesan Pasta is the featured image of this recipe article.

Easy Chicken Garlic Parmesan Pasta

This Chicken Garlic Parmesan Pasta recipe is a quick and easy weeknight meal that delivers creamy, cheesy goodness. Perfectly cooked chicken and al dente pasta are combined in a rich garlic parmesan sauce for a comforting and flavorful dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1 lb pasta fettuccine, spaghetti, or your favorite shape
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt to taste
  • Pepper to taste
  • 1 cup pasta water, reserved

Equipment

  • Large pot
  • Large Skillet
  • Colander
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Whisk or Spoon
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  3. While the chicken is cooking, bring a large pot of salted water to a boil.
  4. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  5. Drain the pasta and set aside.
  6. In the same skillet you cooked the chicken, melt the butter over medium heat.
  7. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  8. Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  9. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
  10. Season with salt and pepper to taste.
  11. Add the cooked chicken and pasta to the skillet with the sauce. Toss to coat everything evenly.
  12. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  13. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

Don't overcook the chicken; aim for an internal temperature of 165°F (74°C). Grate your own Parmesan for the creamiest results. Salt your pasta water generously. Use pasta water to adjust the sauce consistency. For a thicker sauce, simmer longer; for a thinner sauce, add more pasta water. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Variations: Add sautéed mushrooms, spinach, sun-dried tomatoes, or asparagus. Add a pinch of red pepper flakes for heat. Try different cheeses like Asiago or Pecorino Romano. Add a tablespoon of cream cheese or mascarpone for extra creaminess. A squeeze of fresh lemon juice adds a bright, zesty flavor.