Creamy Garlic Parmesan Chicken Pasta (Print)

Tender chicken and fettuccine coated in a velvety garlic-Parmesan cream sauce, ready in just 40 minutes.

# What You’ll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Pantry Staples

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How To Make:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Reduce the skillet heat to medium. Add the butter and let it melt, then stir in the minced garlic. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and lightly golden.
04 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the Parmesan cheese. Continue whisking until the cheese has fully melted and the sauce is smooth and velvety.
05 - Add the cooked pasta and seared chicken to the skillet, tossing everything together so the sauce coats each strand or piece evenly. Splash in the reserved pasta water a little at a time until the sauce reaches your preferred consistency. Season with salt, black pepper, and crushed red pepper flakes if desired.
06 - Sprinkle with chopped fresh parsley and toss gently. Serve immediately in warmed bowls, garnished with additional Parmesan and parsley.

# Expert Tips:

01 -
  • The garlic Parmesan sauce comes together in one pan in under ten minutes, which means you get maximum flavor with barely any effort.
  • It reheats beautifully the next day, making it one of those rare creamy pastas that actually tastes as good leftover.
  • You probably have most of these ingredients sitting in your kitchen right now.
02 -
  • If you add the Parmesan to a boiling sauce it will clump and separate, so always keep the heat at a gentle simmer when melting cheese.
  • The sauce thickens considerably as it sits, so if you are not serving immediately, loosen it with a splash of milk or pasta water before reheating.
03 -
  • Dry the chicken strips thoroughly before seasoning because excess moisture is the enemy of a good golden sear.
  • Reserve more pasta water than you think you need because you can always add it but you cannot get it back once the pot is drained.

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