...
Go Back
–+ servings
garlic parmesan chicken pasta

Garlic Parmesan Chicken Pasta

No ratings yet
This garlic parmesan chicken pasta is creamy, flavorful, and ready in just 30 minutes. After two years of testing and plenty of grainy sauce disasters, I learned the secret: medium heat, don't burn the garlic, and add cheese gradually. The result? Restaurant-quality pasta with tender chicken and silky sauce that my husband requests twice a week and my mother-in-law finally approved after calling my first attempt 'interesting.'
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner
Cuisine: American, ita
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 ounces fettuccine or penne pasta
  • 1½ pounds chicken breast cut into bite-sized pieces
  • 3 tablespoons butter divided
  • 4 cloves garlic minced
  • 1½ cups heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • Fresh parsley chopped for garnish
  • Extra parmesan for serving

Equipment

  • 1 Large pot For boiling pasta in salted water
  • 1 Large skillet or sauté pan For cooking chicken and making creamy sauce
  • 1 Tongs or spatula For flipping chicken and tossing pasta
  • 1 Cheese grater For freshly grating parmesan cheese
  • 1 Measuring cups For accurate ingredient portions
  • 1 Instant-read thermometer Optional but recommended for perfect chicken

Method
 

  1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Before draining, scoop out and reserve 1 cup of pasta water. Drain pasta and set aside. While pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning on all sides.
  2. Heat 2 tablespoons butter in a large skillet over medium heat. Add seasoned chicken in a single layer without crowding. Cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and set aside.
  3. Add remaining 1 tablespoon butter to the same skillet over medium heat. Add minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not brown. Pour in heavy cream and bring to a gentle simmer. Add grated parmesan cheese gradually, a handful at a time, stirring constantly after each addition until melted and smooth. Season sauce with Italian seasoning, salt, and pepper. Let simmer 2-3 minutes until slightly thickened.
  4. Add drained pasta to the sauce and toss until every piece is coated. Add cooked chicken back to the pan along with any juices from the plate. If sauce is too thick, add reserved pasta water a little at a time until desired consistency. Toss everything together over low heat for 1-2 minutes. Taste and adjust seasoning. Garnish with fresh parsley and extra parmesan before serving.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 52gProtein: 38gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 850IUVitamin C: 4mgCalcium: 380mgIron: 2.8mg

Notes

The secret to perfect garlic parmesan chicken pasta is controlling heat and adding cheese gradually. I spent two years making grainy, broken sauces before learning this. Cook garlic on medium heat for only sixty seconds - high heat burns it and ruins everything. Add parmesan a handful at a time while stirring constantly, or it clumps. Don't overcook chicken past 165°F or it gets rubbery. Save pasta water before draining - the starch helps sauce cling. Use real parmesan cheese, not the green can. My mother-in-law called my first attempt "interesting interpretation" - polite speak for terrible. Now she asks me to make this every visit.

Tried this recipe?

Let us know how it was!