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Delicious Garlic Parmesan Chicken Pasta served as a featured image for a recipe.

Irresistible Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is a creamy and flavorful dish perfect for a weeknight meal. It features tender chicken, perfectly cooked pasta, and a rich garlic parmesan sauce made with reserved pasta water for a silky texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta fettuccine, spaghetti, or penne
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes optional
  • Olive oil for cooking
  • Garlic powder optional, for marinade
  • Italian herbs optional, for marinade

Equipment

  • large pot
  • skillet
  • colander
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Tongs or spatula
  • Large bowl (optional, for marinating)
  • Garlic press (optional)

Method
 

  1. Season the chicken pieces with salt, pepper, and any other desired seasonings (like garlic powder or Italian herbs).
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  3. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Bring a large pot of salted water to a boil.
  5. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and cook for about 1-2 minutes, until fragrant but not browned.
  8. Pour in the heavy cream (or half-and-half) and bring to a simmer.
  9. Stir in the Parmesan cheese until it’s melted and the sauce is smooth.
  10. Season with salt, pepper, and red pepper flakes (if using).
  11. Add the cooked pasta to the skillet with the sauce. Toss to coat.
  12. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  13. Add the cooked chicken back to the skillet and toss everything together until heated through.
  14. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

Notes

For a richer flavor, marinate the chicken for at least 30 minutes before cooking. You can use half-and-half or milk instead of heavy cream for a lighter dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.