Ultimate Creamy Garlic Parmesan Chicken Pasta
Make restaurant-quality Creamy Garlic Parmesan Chicken Pasta at home. This recipe delivers a rich, velvety sauce coating tender chicken and your favorite pasta, perfect for a satisfying weeknight dinner.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound pasta (fettuccine or penne recommended)
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
- Season the cut chicken pieces lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 1 minute.
- Lower the heat to medium-low. Stir in the heavy cream and Italian seasoning. Let the sauce gently simmer for 3 to 5 minutes until it begins to thicken slightly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the chicken and pasta are evenly coated in the creamy sauce.
- Serve immediately. Garnish each serving with extra Parmesan cheese and fresh parsley.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- If you want a slight kick, add 1/4 teaspoon of red pepper flakes when sautéing the garlic.
- Always use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 650
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 3
- Protein: 45
- Cholesterol: 150