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Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta combines tender diced chicken and al dente penne or fettuccine in a silky garlic Parmesan cream sauce. Tossed with a splash of reserved pasta water for a glossy coating, it’s a fast 30-minute Italian-style dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Chicken Pasta
  • 12 oz penne or fettuccine pasta Use penne or fettuccine.
  • 1.5 lb boneless, skinless chicken breasts, diced
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt, divided Divide for chicken and final seasoning.
  • 0.25 tsp black pepper, divided Divide for chicken and final seasoning.
  • 4 tbsp unsalted butter
  • 5 garlic cloves, minced Minced.
  • 1.5 cup heavy cream
  • 1 cup grated Parmesan Plus extra for serving.
  • 2 tbsp fresh parsley, chopped For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the penne or fettuccine in salted boiling water according to package directions. Before draining, reserve 1/2 cup pasta water.
Cook chicken
  1. Season the diced chicken with half the kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6–7 minutes, until golden and cooked through, then remove and set aside.
Build garlic Parmesan cream sauce
  1. Melt the butter in the same skillet and sauté the minced garlic for 30 seconds, until fragrant. Keep the heat at medium-high so the garlic turns aromatic without browning.
Simmer and melt Parmesan
  1. Pour in the heavy cream and bring it to a gentle simmer, then whisk in the grated Parmesan until smooth. Maintain a gentle simmer to prevent the sauce from separating.
Combine and finish
  1. Return the chicken and cooked pasta to the skillet and toss to coat. Thin with reserved pasta water if needed, then season with the remaining kosher salt and black pepper.
Serve
  1. Garnish with fresh parsley and extra Parmesan before serving. Serve hot for the creamiest sauce cling.

Notes

Pro tip: keep the cream at a gentle simmer and whisk Parmesan in off-and-on so it melts smoothly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk or reserved pasta water. Freezing isn’t recommended because the cream sauce can change texture. For a lighter version, use half-and-half instead of heavy cream (the sauce will be thinner but still creamy).