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Creamy garlic parmesan chicken pasta served in a skillet topped with fresh parsley and grated Parmesan cheese

Creamy Garlic Parmesan Chicken Pasta

Tender golden seared chicken tossed with al dente fettuccine in a rich velvety garlic parmesan cream sauce. An easy one-skillet dinner ready in about 85 minutes.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil for searing chicken
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.5 tsp salt for chicken seasoning
  • 12 oz fettuccine pasta linguine or penne also work
  • 2 tbsp coarse sea salt for pasta water
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil for sauteing aromatics
  • 1 medium yellow onion finely diced
  • 6-8 cloves garlic minced
  • 0.5 cup low-sodium chicken broth for deglazing
  • 0.5 cup low-sodium chicken broth for sauce
  • 1.5 cups heavy cream full-fat recommended
  • 0.5 cup freshly grated Parmesan cheese plus more for serving, do not use pre-shredded
  • 0.25 cup freshly grated Pecorino Romano cheese optional
  • 0.25 cup fresh parsley chopped, plus extra for garnish
  • 0.25 tsp red pepper flakes optional
  • salt and freshly ground black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Large pot for pasta
  • Tongs
  • Heat-proof mug or ladle
  • Wooden spoon

Method
 

  1. Pat chicken dry with paper towels then cut into 1-inch pieces. Season with smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss to coat evenly and set aside.
  2. Finely dice the yellow onion, mince the garlic, and chop 1/4 cup of fresh parsley. Set everything aside before you begin cooking.
  3. Bring a large pot of water to a rolling boil. Add 2 tablespoons of coarse sea salt then cook pasta to al dente, about 1 to 2 minutes less than the package directions.
  4. Before draining, scoop out 1 to 1 1/2 cups of starchy pasta water and set aside. Drain the pasta but do not rinse it.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Sear chicken in batches for 3 to 4 minutes per side until golden brown and cooked through to 165 degrees F. Transfer to a plate and leave the browned bits in the pan.
  6. Reduce heat to medium. Add butter and 1 tablespoon of olive oil to the same skillet. Saute the diced onion for 5 to 7 minutes until soft and translucent, scraping up the browned bits from the bottom of the pan.
  7. Add minced garlic and optional red pepper flakes. Stir constantly and cook for 1 to 2 minutes until fragrant. Do not let the garlic burn.
  8. Pour in 1/2 cup of chicken broth to deglaze the pan. Scrape up any remaining bits with a wooden spoon and simmer for 2 to 3 minutes until slightly reduced.
  9. Stir in 1 1/2 cups heavy cream and remaining 1/2 cup chicken broth. Bring to a gentle simmer then reduce heat to low. Cook for 5 to 7 minutes stirring occasionally until the sauce thickens slightly and coats the back of a spoon.
  10. Remove the skillet from heat. Gradually stir in the Parmesan and optional Pecorino Romano until fully melted and the sauce is smooth. Removing from heat prevents the cheese from clumping.
  11. Season the sauce with salt and freshly ground black pepper to taste.
  12. Return the seared chicken and drained pasta to the skillet. Toss with tongs until everything is evenly coated in the creamy garlic parmesan sauce.
  13. If the sauce is too thick, add reserved pasta water one tablespoon at a time while tossing until desired consistency is reached.
  14. Stir in the chopped fresh parsley and any optional add-ins like fresh spinach. Toss for 1 to 2 minutes until wilted.
  15. Taste and adjust final seasoning. Serve immediately topped with extra Parmesan and fresh parsley.

Notes

Always use freshly grated Parmesan for best melting results. Sear chicken in batches to achieve a proper golden crust. Reserve pasta water before draining as it is key to the perfect sauce consistency. Remove skillet from heat before adding cheese to prevent clumping. For a lighter version substitute half-and-half for the heavy cream.