Go Back

Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with silky garlic-Parmesan cream sauce coats spaghetti (or fettuccine) for a weeknight-friendly easy pasta dinner. Golden sliced chicken crowns the bowl, finished with basil and shaved Parmesan for a glossy, strand-coating texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into thin cutlets for more even browning.
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning Use to season chicken to taste.
Pasta & sauce base
  • 2 tbsp olive oil
  • 12 oz spaghetti or fettuccine, cooked (reserve 1 cup pasta water) Use the reserved pasta water to adjust sauce consistency.
  • 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
  • Fresh basil and extra Parmesan for serving Fresh basil for garnish; extra Parmesan for finishing.

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken 5-6 minutes per side until golden and cooked through to 165°F.
  2. Remove the chicken to a plate and let it rest briefly, then slice thin.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook the minced garlic in butter over medium heat for 1 minute. Pour in the heavy cream and chicken broth.
  2. Simmer the mixture for 4-5 minutes, stirring, until slightly thickened. Keep heat at a steady simmer, not a hard boil, to maintain a silky texture.
  3. Stir in Parmesan, Italian seasoning, and red pepper flakes until smooth. Add reserved pasta water as needed to reach a sauce that coats the pasta.
Toss and finish
  1. Add the cooked spaghetti (or fettuccine) to the garlic Parmesan sauce and toss until every strand is coated. Use extra pasta water only if the sauce looks too thick.
  2. Divide the pasta among plates and top with the sliced chicken. Spoon any remaining sauce over the top so it clings to the pasta.
  3. Garnish with fresh basil and extra Parmesan before serving for a bright, fragrant finish.

Notes

Pro tip: slice the chicken thin right after resting so it warms fast when added to the hot pasta. Store leftovers covered in the refrigerator up to 3 days; reheat gently with a splash of water or cream to loosen the sauce. Freezing isn’t recommended because cream sauces can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick but still creamy).