Creamy Garlic Parmesan Chicken Pasta
Creamy garlic parmesan chicken pasta is the kind of dinner that feels indulgent without being complicated. Golden pan-seared chicken is sliced over fettuccine coated in a smooth garlic Parmesan sauce.
The sauce comes together in the same skillet used for the chicken, so all those browned bits become part of the flavor.
Why You’ll Love This Recipe
- Creamy without an overly heavy sauce
- Juicy, beautifully browned chicken
- Simple ingredients
- Ready in about 40 minutes
Ingredient Notes
Chicken breast: Searing the breasts whole and slicing them after resting keeps the chicken juicy and gives the finished dish a nicer presentation.
Fettuccine: Its wide shape works especially well with creamy sauces. Tagliatelle is a great substitute.
18% cream: Rich enough for a silky sauce without being as heavy as whipping cream.
Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
Pasta water: Save some before draining. It loosens the sauce and helps it cling to the pasta.
How to Make Creamy Garlic Parmesan Chicken Pasta
Season the Chicken: Pat the chicken dry and season both sides with paprika, garlic powder, salt and pepper.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until golden and the centre reaches 165°F / 74°C. Transfer to a plate and let it rest while you prepare the pasta and sauce.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Before draining, reserve about ½ cup of pasta water.
Start the Sauce: Reduce the skillet to medium-low heat and add the butter. Add the garlic and cook for about 30 seconds, just until fragrant — don’t let it brown.
Make the Parmesan Sauce: Pour in the cream and bring to a gentle simmer. Cook for 2–3 minutes, then reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Avoid boiling the sauce after adding the cheese so it stays creamy.
Finish the Pasta: Add the drained pasta to the skillet and toss until evenly coated. Add reserved pasta water a little at a time until the sauce is silky and coats the noodles without becoming too thick.
Serve: Slice the rested chicken across the grain and arrange it over the pasta. Finish with parsley, extra Parmesan and freshly ground black pepper if desired.
Tips
- If the chicken breasts are very thick, slice them horizontally into thinner cutlets so they cook more evenly.
- Grate the Parmesan finely so it melts easily.
- Keep the heat low once the Parmesan goes into the sauce.
- The sauce will thicken as it sits, so keep a little pasta water nearby until serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a small splash of milk or cream to loosen the sauce.
Creamy Garlic Parmesan Chicken Pasta
Course: Main DishesDifficulty: Easy4
servings15
minutes25
minutes710
kcal40
minutesJuicy pan-seared chicken served over fettuccine tossed in a silky garlic Parmesan cream sauce.
Ingredients
For the chicken
2 boneless skinless chicken breasts, about 500–550 g total
1 tbsp olive oil
3/4 tsp paprika
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
For the pasta and sauce
300 g fettuccine or tagliatelle
2 tbsp unsalted butter
3 garlic cloves, finely minced
1 cup / 250 mL 18% cream
3/4 cup freshly grated Parmesan cheese
1/2 cup reserved pasta water, as needed
1/4 tsp black pepper
Salt, to taste
For serving
2 tbsp chopped fresh parsley
Extra grated Parmesan, optional
Freshly ground black pepper, optional
Directions
- Season the Chicken: Pat the chicken dry and season both sides with paprika, garlic powder, salt and pepper.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, depending on thickness, until golden and the centre reaches 165°F / 74°C. Transfer to a plate and let it rest before slicing.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve about 1/2 cup of pasta water before draining.
- Start the Sauce: Reduce the skillet to medium-low heat and add the butter. Add the garlic and cook for about 30 seconds, just until fragrant, without letting it brown.
- Make the Parmesan Sauce: Pour in the cream and bring to a gentle simmer for 2–3 minutes. Reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Do not boil the sauce after adding the cheese.
- Finish the Pasta: Add the drained pasta to the skillet and toss until evenly coated. Add reserved pasta water a little at a time until the sauce is silky and coats the noodles without becoming too thick.
- Serve: Slice the rested chicken across the grain and arrange it over the creamy pasta. Finish with parsley, extra Parmesan and freshly ground black pepper if desired.
