Stop ordering
Creamy garlic parmesan chicken pasta ready in 30 minutes. Tender chicken, silky sauce, simple ingredients. Family favorite!
When you're tired of takeout, this garlic parmesan chicken pasta is the answer. It's creamy, savory, and comes together in about 30 minutes. You'll skip the delivery app tonight.
The sauce gets its richness from heavy cream and parmesan, with plenty of garlic. The chicken stays juicy because you sear it first, then let it simmer in the sauce. It's comfort food you can make any weeknight.
You probably have most of the ingredients already. Pasta, chicken, cream, parmesan, garlic. If not, a quick trip to the store covers it.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or linguine
Any long pasta works. Gluten-free? Use your favorite GF pasta.
1 lb (450g) boneless, skinless chicken breasts, sliced thin
Thin slices cook fast and stay tender. You can use thighs too.
2 tbsp olive oil
For searing. Avocado oil works as well.
4 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 tsp garlic powder.
1 cup (240ml) heavy cream
Heavy cream gives the silky texture. Half-and-half works but sauce will be thinner.
1 cup (100g) grated parmesan cheese
Freshly grated melts better than pre-shredded. Buy a block and grate it.
1/2 cup (120ml) chicken broth
Adds flavor and thins the sauce slightly. Vegetable broth works too.
1/2 tsp salt
Adjust to your taste. Parmesan is salty, so start with less.
1/4 tsp black pepper
Freshly ground is best.
2 tbsp chopped fresh parsley
For garnish. Dried parsley works if that's what you have.
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside. Reserve about 1 cup of pasta water.
2. Sear the chicken
Season the chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
3. Cook the garlic
Reduce heat to medium. Add the minced garlic to the same skillet. Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn it.
4. Make the sauce
Pour in the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer.
5. Add the parmesan
Gradually whisk in the grated parmesan cheese. Keep stirring until the sauce is smooth and the cheese is melted. Simmer for 2-3 minutes, until slightly thickened.
6. Combine everything
Add the cooked pasta and the chicken back to the skillet. Toss everything together until the pasta is coated with the sauce. If it's too thick, splash in some reserved pasta water.
7. Serve
Garnish with fresh parsley and extra parmesan if you like. Serve hot.
How to Store Stop ordering
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
Tips & Tricks
- Don't overcook the chicken. It's done when it reaches 165°F (74°C) or is no longer pink in the center. Overcooking makes it tough.
- Grate your own parmesan. Pre-shredded cheese has anti-caking agents that prevent smooth melting, giving you a grainy sauce.
- If the sauce gets too thick, add a splash of pasta water. The starch helps the sauce cling to the noodles.
Frequently Asked Questions
Q: Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. Use 1 cup half-and-half and skip the chicken broth, or add a little cornstarch slurry to thicken.
Q: Can I make this ahead of time?
You can make the sauce and chicken ahead, but the pasta is best fresh. Store the sauce and chicken separately, then reheat and toss with freshly cooked pasta.
Q: How do I know when the chicken is cooked through?
The internal temperature should be 165°F (74°C). If you don't have a thermometer, cut into the thickest piece – it should be white with no pink.
Q: What if my sauce is too thick?
Add a splash of reserved pasta water or milk to thin it out. Stir well over low heat.
Give this garlic parmesan chicken pasta a try tonight. It's quick, easy, and way better than takeout. ¡Buen provecho, Carlos!
Stop ordering Recipe – Easy and Ready in Minutes
Creamy garlic parmesan chicken pasta ready in 30 minutes. Tender chicken, silky sauce, simple ingredients. Family favorite!
🧂 Ingredients
- 12 oz (340g) fettuccine or linguine
- 1 lb (450g) boneless, skinless chicken breasts, sliced thin
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated parmesan cheese
- 1/2 cup (120ml) chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside. Reserve about 1 cup of pasta water.
- 2Sear the chicken — Season the chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
- 3Cook the garlic — Reduce heat to medium. Add the minced garlic to the same skillet. Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn it.
- 4Make the sauce — Pour in the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- 5Add the parmesan — Gradually whisk in the grated parmesan cheese. Keep stirring until the sauce is smooth and the cheese is melted. Simmer for 2-3 minutes, until slightly thickened.
- 6Combine everything — Add the cooked pasta and the chicken back to the skillet. Toss everything together until the pasta is coated with the sauce. If it's too thick, splash in some reserved pasta water.
- 7Serve — Garnish with fresh parsley and extra parmesan if you like. Serve hot.
