Creamy Garlic Parmesan Chicken Pasta (Print Page)

Juicy chicken and pasta coated in a velvety garlic Parmesan cream sauce — pure comfort on a plate.

# What You 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)

# Directions:

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 ½ cup of the starchy 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. Heat olive oil in a large skillet over medium-high heat until the oil shimmers. Add the chicken in a single layer and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, reduce the heat to medium and melt the butter. Add the finely chopped onion and sauté for about 2 minutes until softened and translucent. Add the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
04 - Lower the heat to medium-low. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer without boiling. Gradually whisk in the freshly grated Parmesan cheese, allowing each addition to melt smoothly before adding more. If the sauce is too thick, thin it with the reserved pasta water, adding 1 tablespoon at a time until the desired consistency is reached. Sprinkle in the dried Italian herbs if using.
05 - Add the cooked pasta and seared chicken back into the skillet with the sauce. Toss everything together over low heat until the pasta and chicken are evenly coated and heated through. Adjust seasoning with additional salt and pepper to taste.
06 - Divide among serving plates immediately. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve hot.

# Expert Tips:

01 -
  • The sauce comes together in the same pan you cook the chicken in, so every bit of flavor gets locked right in.
  • It tastes like something from a restaurant but honestly takes less effort than ordering takeout.
02 -
  • If the sauce breaks or looks oily, take the pan off the heat immediately and whisk in a splash of pasta water to bring it back together.
  • Grating your own Parmesan from a wedge instead of using the green can makes a massive difference in how smooth the sauce turns out.
03 -
  • Let the chicken rest for at least five minutes after searing before slicing so the juices redistribute and every bite stays tender.
  • Always add the cheese off the heat or over very low heat because high heat causes Parmesan to clump and turn stringy instead of melting smoothly.

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