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A white bowl of Creamy Garlic Parmesan Chicken Pasta, topped with fresh parsley and grated parmesan cheese.

Simply Perfect Creamy Garlic Parmesan Chicken Pasta

Tender, golden-brown chicken and perfectly cooked pasta are enveloped in a luxuriously creamy sauce packed with savory garlic and nutty Parmesan. This dish delivers a restaurant-quality meal in about 30 minutes, turning basic pantry staples into an elegant and comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for garnish
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup reserved starchy pasta water
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Colander
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
  2. While the pasta cooks, pat the chicken breasts dry and season generously on both sides with salt, pepper, and Italian seasoning. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Transfer to a cutting board, let rest for a few minutes, then slice or dice.
  3. Reduce the skillet heat to medium. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to let it burn.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about a minute to reduce slightly.
  5. Slowly pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken.
  6. Reduce the heat to low. Gradually stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and glossy. Taste and adjust seasoning with more salt and pepper if needed.
  7. Add the drained pasta and sliced chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  8. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.

Notes

For the best results, use a block of Parmesan cheese and grate it yourself; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Always save the starchy pasta water, as it's the key to creating a silky sauce that clings perfectly to the pasta. When adding the cheese, ensure the heat is low to prevent the sauce from breaking or becoming oily. For variations, add 1/2 teaspoon of red pepper flakes with the garlic for a spicy kick, wilt in a few handfuls of spinach at the end, or finish with a squeeze of fresh lemon juice to brighten the flavors.