Print

Easy Creamy Garlic Parmesan Chicken Pasta

creamy garlic parmesan chicken pasta - featured image
Print Recipe

This creamy garlic parmesan chicken pasta is the ultimate comfort food—rich, silky, and packed with flavor. Ready in about 30 minutes, it’s perfect for busy weeknights or when you need a hug in a bowl.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound total), sliced in half horizontally to make thinner cutlets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 12 ounces fettuccine or penne pasta
  • Salt for the pasta water
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth, preferably low-sodium
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Start the pasta water. Fill a large pot with water, add a generous tablespoon of salt, and bring it to a boil.
  2. Prep the chicken. Pat chicken breasts dry with paper towels. Slice each breast in half horizontally to make four thin cutlets. Season both sides with salt, pepper, garlic powder, and paprika.
  3. Sear the chicken. Heat a large skillet over medium-high heat and add olive oil and 2 tablespoons of butter. Once melted and sizzling, add chicken cutlets in a single layer. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  4. Cook the pasta. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside (do not rinse).
  5. Start the sauce. In the same skillet used for chicken (do not wipe out), reduce heat to medium and add remaining 4 tablespoons of butter. Once melted, add minced garlic and cook for about 1 minute until fragrant, stirring constantly.
  6. Make the roux. Sprinkle flour over garlic and butter, whisking constantly for about 1 minute.
  7. Add the liquids. Slowly pour in chicken broth while whisking continuously. Add heavy cream and whisk. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  8. Add the cheese. Reduce heat to low and gradually sprinkle in grated parmesan, stirring constantly until melted and smooth. Adjust consistency with reserved pasta water as needed.
  9. Bring it all together. Slice cooked chicken into strips or bite-sized pieces. Add drained pasta and sliced chicken to the skillet with sauce. Toss gently, adding pasta water a little at a time until sauce coats the pasta nicely. Season with salt, pepper, and red pepper flakes if using.
  10. Serve immediately. Divide among bowls, garnish with fresh parsley.

Notes

Reserve more pasta water than you think you need—it’s the secret to perfect sauce consistency. Grate your own parmesan cheese for a smooth sauce. Don’t rush the chicken sear; let it develop a golden crust. Keep heat low when adding garlic to prevent burning. Let the sauce rest for a minute off the heat before serving.

Nutrition

Keywords: creamy garlic parmesan chicken pasta, easy chicken pasta, weeknight dinner, comfort food, creamy pasta

Find it online: https://gleamgulp.com/easy-creamy-garlic-parmesan-chicken-pasta/