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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with spaghetti coated in a silky garlic-Parmesan cream sauce and golden sliced chicken on top. This creamy garlic pasta uses a quick simmer and pasta water to keep every strand glossy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pasta
  • 1.5 lb boneless skinless chicken breasts Cut into thin cutlets for even cooking.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Italian seasoning To taste for chicken seasoning and also used in sauce.
  • 2 tbsp olive oil
  • 12 oz spaghetti or fettuccine Cooked; reserve 1 cup pasta water.
Creamy garlic Parmesan sauce
  • 5 cloves garlic Minced.
  • 3 tbsp butter
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 1 cup pasta water From the cooked pasta.
To serve
  • Fresh basil For serving.
  • extra Parmesan For shaving over the top.

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-6 minutes per side until golden and cooked through to 165°F, and rest before slicing thin.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook the minced garlic in butter over medium heat for 1 minute until fragrant, then pour in the heavy cream and chicken broth. Simmer for 4-5 minutes until slightly thickened, stirring as needed.
  2. Stir in Parmesan, 1 teaspoon Italian seasoning, and red pepper flakes until the sauce is smooth, then add pasta water as needed to reach a silky consistency.
Coat and serve
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until fully coated and glossy. Divide among plates and top with sliced chicken.
  2. Garnish with fresh basil and extra Parmesan so it cascades across the pasta right before eating.

Notes

Pro tip: Reserve the pasta water and add it gradually—its starch helps the cream sauce cling to the spaghetti without turning grainy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended for the best texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).