Garlic Parmesan Chicken Pasta Recipe
This Garlic Parmesan Chicken Pasta is a creamy, comforting dish perfect for a quick weeknight dinner. Tender bite-sized chicken pieces are seared to perfection and simmered in a rich garlic-infused parmesan cream sauce, then tossed with al dente fettuccini for a deliciously satisfying meal. Fresh parsley adds a burst of color and freshness to this easy-to-make pasta dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta
- 8 ounces fettuccini (or linguine or spaghetti)
Chicken & Sauce
- 2 tablespoons olive oil
- 12 ounces boneless skinless chicken breasts, cut into bite-sized pieces (about 2 breasts)
- 2 tablespoons butter
- 4 large garlic cloves, minced
- 1 cup heavy cream
- 3 ounces grated parmesan cheese (plus extra for serving)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente, about 8-10 minutes or according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering. Add the bite-sized chicken pieces, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until the chicken is cooked through and slightly golden, about 4 to 5 minutes. Remove the chicken from the skillet, place on a plate, and cover to keep warm.
- Build the Creamy Sauce: In the same skillet, add butter and let it melt until sizzling. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the grated parmesan cheese and continue stirring until the cheese is fully melted and the sauce is creamy. Return the cooked chicken to the skillet and stir to coat it in the sauce.
- Combine and Serve: Add the drained pasta to the skillet with the chicken and sauce. Toss everything together over medium heat until well combined and heated through. If the sauce is too thick, gradually add reserved pasta water one tablespoon at a time until the desired consistency is reached. Taste and adjust seasoning with more salt and pepper if necessary. Transfer the pasta to a serving dish, sprinkle with additional parmesan cheese and chopped fresh parsley if desired, and serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency for a silkier texture.
- Use freshly grated parmesan cheese rather than pre-grated for better flavor and melting.
- For a lighter option, substitute heavy cream with half-and-half or whole milk but sauce will be less thick and creamy.
- Garlic should be cooked just until fragrant to avoid bitterness.
- Can substitute chicken breasts with chicken thighs for a juicier texture.
- Serve with a side of steamed vegetables or a fresh green salad to balance the richness.