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Lady Maria

Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta recipe delivers a creamy, flavorful, and healthy-ish dish. The secret lies in creating a perfect emulsion of butter, Parmesan, pasta water, and chicken broth for a luxurious sauce that clings beautifully to the pasta and tender chicken.
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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 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta fettuccine, spaghetti, or penne
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Optional: Red pepper flakes for a little heat
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Equipment

  • Large Pot
  • large skillet
  • tongs
  • Colander
  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • grater

Method
 

  1. Cook the pasta according to package directions, reserving about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, season the chicken with salt, pepper, garlic powder, and onion powder.
  3. Heat 2 tablespoons 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 2 tablespoons of olive oil and the butter to the skillet. Reduce heat to medium and add the minced garlic. Cook for about 1 minute, until fragrant but not browned.
  5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Stir in the heavy cream (or half-and-half) and Parmesan cheese. Reduce heat to low and simmer for 2-3 minutes, until the cheese is melted and the sauce has thickened slightly.
  7. Add the cooked pasta and chicken to the skillet. Toss to coat everything in the sauce, adding pasta water as needed to reach your 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.

Notes

For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded. Be careful not to brown the garlic, as it will become bitter. Reserve pasta water, as it is essential for a creamy sauce. If the sauce becomes too thick, add more pasta water to thin it out. A squeeze of lemon juice at the end can brighten the flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.