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Garlic Parmesan Chicken Pasta is beautifully displayed as a featured image, showcasing a creamy and delicious meal.

Garlic Parmesan Chicken Pasta

This creamy and flavorful Garlic Parmesan Chicken Pasta is an easy-to-make dish that's perfect for a weeknight meal. The secret to its success lies in using reserved pasta water to create a smooth and emulsified sauce, and searing the chicken for maximum flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta fettuccine, linguine, or penne
  • 4 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Juice of 1/2 lemon
  • Pinch of red pepper flakes optional

Equipment

  • large pot
  • skillet
  • colander
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board

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 1/2 cup of pasta water before draining.
  2. Prepare the chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Make the sauce: Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
  4. Create the emulsion: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
  5. Combine and finish: Add the cooked pasta and chicken to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the remaining 2 tablespoons of butter, lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded. Don't overcook the garlic, as it can become bitter. Adjust the amount of pasta water to achieve your desired sauce consistency. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a vegetarian option, omit the chicken and add sautéed vegetables like mushrooms or spinach.