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Garlic Parmesan Chicken Pasta featured image shows a creamy and delicious pasta dish with chicken and a sprinkle of parsley.
Lady Maria

Easy Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is a quick and easy recipe delivering restaurant-quality flavor with minimal effort. Perfect for busy weeknights, it combines creamy, cheesy sauce and tender chicken for a guaranteed crowd-pleaser. Customize it to your liking by swapping pasta, adding vegetables, or adjusting seasonings.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, fettuccine, or spaghetti
  • 1.5 pounds boneless, skinless chicken breasts
  • 4-6 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Pepper, to taste
  • Fresh parsley, for garnish optional
  • Red pepper flakes, for garnish optional

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • knife
  • Cutting board
  • tongs
  • Spatula

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the skillet and set aside to rest for a few minutes. Then, slice or dice the chicken into bite-sized pieces.
  5. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant, being careful not to burn it.
  6. Pour in the chicken broth and heavy cream, and bring to a simmer. Reduce the heat to low and let the sauce simmer for about 5 minutes, or until slightly thickened.
  7. Stir in the freshly grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
  8. Add the cooked pasta and the sliced or diced chicken to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated in the creamy garlic Parmesan sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
  9. Serve immediately, garnished with fresh parsley, red pepper flakes, and extra Parmesan cheese, if desired.

Notes

Don't overcook the pasta. Use freshly grated Parmesan cheese. Don't burn the garlic. Season generously with salt and pepper. Reserve pasta water. Serve immediately. To store leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a splash of milk or chicken broth to loosen up the sauce. To prepare ahead: Cook the pasta al dente, drain it, and toss it with olive oil. Cook the chicken, slice or dice it. The sauce can be made ahead of time. Add veggies like spinach, broccoli, or mushrooms. Use half-and-half instead of heavy cream for a lighter sauce.