Go Back
Delicious Chicken Garlic Parmesan Pasta dish served as a featured image.

Chicken Garlic Parmesan Pasta Irresistible

This Chicken Garlic Parmesan Pasta recipe creates a creamy, flavorful, and utterly irresistible dish perfect for a weeknight meal. The key is to emulsify the sauce using pasta water, sear the chicken for optimal tenderness, and use freshly grated Parmesan for a silky texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 pound pasta fettuccine, linguine, or penne
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes optional

Equipment

  • large pot
  • colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • cutting board
  • Garlic press (optional)
  • Cheese grater
  • Tongs or spatula

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Prepare the Chicken: While the pasta is cooking, season the chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until browned on all sides. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and shallot and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  4. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
  5. Create the Sauce: Add the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using).
  6. Combine and Finish: Return the chicken to the skillet and simmer in the sauce for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Add the cooked pasta to the skillet and toss to coat. Add pasta water, a little at a time, if needed to adjust the consistency of the sauce.
  7. Serve: Stir in the fresh parsley and basil. Serve immediately, garnished with extra Parmesan cheese.

Notes

For a richer flavor, use Parmigiano-Reggiano cheese. To prevent the sauce from separating, simmer gently and avoid boiling. Freshly grated Parmesan melts better than pre-shredded. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.