Creamy Garlic Parmesan Chicken Pasta (Printable)

Juicy chicken and pasta coated in a rich garlic Parmesan cream sauce, ready in just 40 minutes.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, thinly sliced

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - ½ cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - ⅓ cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon dried Italian herbs (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped (for garnish)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook fettuccine or penne according to package directions until al dente. Reserve ½ cup of pasta water before draining. Set the drained pasta aside.
02 - Season the thinly sliced chicken breasts generously with salt and freshly ground black pepper on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices in a single layer and cook for 4 to 5 minutes per side until deeply golden and cooked through. Transfer the chicken to a plate and keep warm.
04 - Reduce the heat to medium. Melt the butter in the same skillet. Add the finely chopped onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and velvety. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached. Sprinkle in the dried Italian herbs if using.
06 - Add the drained pasta and seared chicken back into the skillet. Toss everything together until the pasta and chicken are evenly coated in the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Divide among serving plates immediately. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce clings to every single strand of pasta like it was made for it, because honestly it was.
  • It uses ingredients you probably already have sitting in your kitchen right now, no specialty shopping required.
  • Cleanup is minimal since everything comes together in one skillet, which means more time eating and less time scrubbing.
02 -
  • If your sauce breaks or looks greasy, you probably had the heat too high when adding the cheese, keep it at a gentle simmer next time.
  • The sauce will thicken considerably as it sits, so serve it right away or have that reserved pasta water ready to loosen things up.
03 -
  • Grate your Parmesan from a wedge right before adding it, because pre grated cheese contains cellulose that prevents smooth melting.
  • Let the chicken rest for two minutes after searing before slicing or adding it back, so the juices redistribute instead of running out onto your cutting board.

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