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Creamy Parmesan Chicken Pasta features tender chicken and perfectly cooked pasta coated in a rich, cheesy sauce.

ULTIMATE CREAMY CHICKEN PASTA

Indulge in the ultimate comfort food with this creamy parmesan chicken pasta. This easy-to-make dish features tender chicken, perfectly cooked pasta, and a rich, decadent parmesan sauce that will have everyone asking for seconds. Perfect for a weeknight meal or a special occasion, this recipe is sure to become a new family favorite.
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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, penne, or rotini
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish optional
  • Red pepper flakes for a touch of heat optional
  • 1/4 cup reserved pasta water

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Garlic press (optional)
  • Cheese grater
  • Wooden spoon or spatula

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 about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  4. Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat to low. Stir in the Parmesan cheese until it's melted and the sauce is smooth and creamy.
  5. Add the cooked chicken to the sauce and stir to combine.
  6. Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired. A sprinkle of red pepper flakes adds a nice touch of heat!

Notes

For an even richer flavor, consider using a combination of Parmesan and Pecorino Romano cheese. Don't overcook the pasta; al dente is best. Reserve pasta water, as its starchiness helps the sauce cling to the pasta. To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently, adding a splash of milk or cream to restore the sauce's creaminess.