Creamy Garlic Parmesan Chicken Pasta

Delicious garlic chicken cooked with a creamy pasta the whole family will enjoy.

Creamy garlic parmesan chicken is the kind of dinner that checks every box. Tender seasoned chicken, pasta, plenty of garlic, and a rich Parmesan cream sauce that coats every bite. It feels indulgent but comes together in about 40 minutes, making it just as good for a weeknight dinner as it is for a cozy weekend meal.

TIPS & SUBSTITUTIONS

Grate your own Parmesan

Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce a better texture.

Save the pasta water

The starchy water is perfect for loosening a sauce that becomes too thick without watering down the flavor.

Keep the heat low

Once the Parmesan goes into the sauce, use low heat. High heat can cause the cheese to separate or become grainy.

Switch up the protein

Try shrimp, Italian sausage, or leftover rotisserie instead.

Brighten the sauce

A small squeeze of fresh lemon juice just before serving helps balance the richness.

FAQ

• Can I use chicken thighs instead of chicken breasts?

  Yes. Boneless, skinless chicken thighs work very well and tend to stay especially juicy. Cooking time may vary, so cook the chicken until it reachs an internal temperature of 165°F.

• Can I use milk instead of heavy cream?

  You can, although the sauce won’t be quite as rich or thick. Whole milk or half-and-half will give you better results than lower-fat milk.

• How do I store leftovers?

  Stored cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.

Ingredients

For the chicken

• 1 ½ pounds boneless, skinless
  chicken breast

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• ½ tsp kosher salt

• ½ tsp black pepper

• 1 tbsp olive oil

For the pasta

• 12 ounces fettuccine, linguine,
  or penne

• salt, for the pasta water

For the sauce

• 3 tbsp unsalted butter

• 5 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 ½ cups chicken broth

• 1 ½ cups heavy cream

• 1 ¼ cups freshly grated
  Parmesan cheese

• ½ tsp Italian seasoning

• ½ cup black pepper

• ¼ tsp red pepper flakes, optional

• ½ cups reserved pasta water, as needed

• 2 tbsp chopped fresh
  parsley, optional

Instructions

1. Cook the pasta

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente.

   Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set aside.

2. Season the chicken

   Pat the chicken breasts dry with paper towels. If they are particularly thick, slice them horizontally into thinner cutlets or gently pound them t an even thickness.

   Season both sides with Italian seasoning, garlic powder, salt, and black pepper.

3. Cook the chicken

   Heat the olive oil ina large skillet over medium-high heat.

   Add the chicken and cook for about 4-6 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F.

   Transfer the chicken to a cutting board and let it rest while you prepare the sauce.

   Slice just before serving.

4. Make the parmesan sauce

   Reduce the heat to medium. Add the butter to the same skillet.

   Once melted, add the minced garlic and cook for about 30-60 seconds, stirring constantly, until fragrant. Don’t let the garlic brown.

   Sprinkle in the flour and whisk continuously for about 1 minute.

   Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream, Italian seasoning, black pepper, and red pepper flakes, if using.

   Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it begins to thicken.

5. Add the parmesan

   Reduce the heat to low.

   Gradually stir in the freshly grated parmesan until completely melted and the sauce is smooth and creamy.

   Avoid boiling the sauce after adding the cheese, which can cause it to become grainy.

6. Toss everything together

   Add the cooked pasta to the skillet and toss until completely coated in the sauce.

   If the sauce is thicker than you’d like, add reserved pasta water a tablespoon or two at a time until it reaches your preferred consistency.

7. Serve

   Divide the creamy pasta among bowls and top with the sliced chicken.

   Finish with additional parmesan, freshly cracked black pepper, and chopped parsley.

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NUTRITION FACTS

Calories 720kcal
Protein 45g
Carbs 52g
Fat 37g
Fiber 2g
Sugar 4g

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