If you’re craving comfort food with a flavorful twist, garlic parmesan chicken pasta is the dish you need to try. Creamy, cheesy, and packed with savory garlic and tender chicken, this pasta is a crowd-pleaser that’s surprisingly easy to make. Get ready to discover the perfect weeknight dinner that tastes like it came straight from your favorite restaurant!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 35 minutes |
| Serving Size: | 1 plate |
Ingredients
- 8 ounces fettuccine or penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast sliced into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- ½ teaspoon Italian seasoning
- Fresh parsley chopped for garnish
Equipment
- Large pot for boiling pasta
- Large skillet
- Measuring spoons
- Measuring cups
- Tongs
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside. If you want to time everything efficiently, start this just before step 2.
- Sauté the chicken: In a large skillet, heat olive oil over medium heat. Add the sliced chicken in a single layer. Sprinkle with salt and black pepper. Cook for 6 to 8 minutes, flipping as needed, until golden and fully cooked. Remove the chicken and set it on a plate.
- Create the garlic base: Lower the heat to medium-low. In the same skillet, melt the butter, then add the minced garlic. Stir constantly for about 1 to 2 minutes until garlic is fragrant but not browned. This is when your kitchen will start smelling incredible.
- Add the cream: Pour in the heavy cream. Slowly stir it into the garlic butter mixture and let it simmer for 3 to 4 minutes. The heat should be just high enough to see tiny bubbles form.
- Melt in the cheese: Add parmesan cheese and Italian seasoning. Stir gently until the cheese is melted and the sauce becomes silky and thick enough to coat the back of a spoon.
- Combine everything: Return the cooked chicken to the skillet. Add the drained pasta, then toss gently with tongs or a wooden spoon so everything is evenly coated in the garlic parmesan sauce.
- Simmer and taste: Let the dish cook together for another 2 to 3 minutes over low heat to meld the flavors. Taste and adjust salt or pepper if needed.
- Serve warm: Remove from heat and plate it up. Garnish with chopped fresh parsley for a burst of color and herby freshness.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen chicken?
Yes, but be sure to fully thaw it and pat it dry before slicing to ensure it sears properly. You can also use pre-cooked chicken if you are short on time.
What other cheeses can I use?
Parmesan is classic, but you can mix in romano, asiago, or fontina for extra depth. Just ensure they melt well to keep the sauce smooth.
Can I add vegetables?
Absolutely. Great additions include spinach, mushrooms, peas, or even roasted cherry tomatoes. Add them in with the chicken or sauté separately before mixing into the sauce.
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Garlic Parmesan Chicken Pasta
Ingredients
- 8 ounces fettuccine or penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast sliced into strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- ½ teaspoon Italian seasoning
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced chicken, season with salt and black pepper, and cook for 6 to 8 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium-low and add the butter and minced garlic. Sauté for 1 to 2 minutes until the garlic is fragrant but not browned.
- Pour in the heavy cream and stir to combine. Simmer for 3 to 4 minutes until the mixture thickens slightly.
- Add the parmesan cheese and Italian seasoning. Stir constantly until the cheese melts and the sauce is creamy.
- Return the cooked chicken to the skillet. Add the drained pasta and toss gently to coat everything in the garlic parmesan sauce.
- Cook for another 2 to 3 minutes, stirring, to blend flavors. Taste and adjust seasoning if needed.
- Remove from heat and garnish with chopped fresh parsley before serving.
