Creamy garlic parmesan chicken pasta

Ingredients for Creamy Garlic Parmesan Chicken Pasta

I always keep these pantry staples on hand because this recipe moves fast once you get started. Using fresh garlic and freshly grated Parmesan makes a noticeable difference in the final flavor of the sauce.

For the Chicken:

• 1.5 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
• 1 tbsp olive oil (for searing)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp salt

For the Pasta:

• 12 oz fettuccine pasta (linguine or penne also work) – I recommend fettuccine for the best sauce cling
• 2 tbsp coarse sea salt (for pasta water)

For the Creamy Garlic Parmesan Sauce:

• 2 tbsp unsalted butter
• 1 tbsp olive oil (for sauteing)
• 1 medium yellow onion (finely diced)
• 6 to 8 cloves garlic (minced) – In my experience, leaning toward 8 cloves gives the sauce its best depth
• 1/2 cup low-sodium chicken broth (for deglazing)
• 1/2 cup low-sodium chicken broth (for sauce)
• 1 1/2 cups heavy cream – My preference is full-fat for the richest and silkiest results
• 1/2 cup freshly grated Parmesan cheese (plus more for serving) – Pro tip: skip the pre-shredded bag, it will not melt properly
• 1/4 cup freshly grated Pecorino Romano cheese (optional)
• 1/4 cup fresh parsley (chopped, plus extra for garnish)
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Optional Add-ins:

• Fresh spinach
• Cherry tomatoes (halved and sauteed)

Step-by-Step Instructions

I recommend prepping all your ingredients before you turn on the heat. This recipe moves quickly once the pan is hot and having everything ready makes the process smooth and enjoyable.

Step 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 every piece evenly and set aside.

Step 2: Finely dice the yellow onion, mince the garlic, and chop 1/4 cup of fresh parsley. Set everything aside before you begin cooking.

Step 3: Bring a large pot of water to a rolling boil. Add 2 tablespoons of coarse sea salt then cook the pasta to al dente, about 1 to 2 minutes less than the package directions. The pasta will finish cooking in the hot sauce.

Step 4: Before draining, scoop out 1 to 1 1/2 cups of starchy pasta water and set it aside. This liquid helps adjust the sauce consistency later. Drain the pasta but do not rinse it. Set aside.

Step 5: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Sear the seasoned chicken in batches for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Do not crowd the pan or the chicken will steam instead of sear. Transfer to a plate and leave all the browned bits in the pan.

Step 6: Reduce heat to medium. Add the butter and 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 5 to 7 minutes until soft and translucent, scraping up all those flavorful browned bits from the bottom as you go.

Step 7: Add the minced garlic and optional red pepper flakes. Stir constantly and cook for 1 to 2 minutes until fragrant. Keep a close eye here because burned garlic turns bitter very fast.

Step 8: Pour in 1/2 cup of chicken broth to deglaze the pan. Scrape up any remaining bits with a wooden spoon and let it simmer for 2 to 3 minutes until slightly reduced.

Step 9: Stir in the heavy cream and remaining 1/2 cup of 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.

Step 10: Remove the skillet from heat. This step matters. Adding cheese to a boiling sauce causes clumping. Gradually stir in the Parmesan and optional Pecorino Romano until fully melted and the sauce is smooth and velvety.

Step 11: Season the sauce with salt and freshly ground black pepper to taste.

Step 12: Return the seared chicken and drained pasta to the skillet. Toss everything together using tongs until every piece is evenly coated in the creamy garlic parmesan sauce.

Step 13: If the sauce feels too thick, add the reserved pasta water one tablespoon at a time while tossing until you reach the perfect consistency.

Step 14: Stir in the chopped fresh parsley. Add fresh spinach now if using and toss for 1 to 2 minutes until just wilted.

Step 15: Taste and adjust seasoning one final time. Serve immediately topped with extra Parmesan and a sprinkle of fresh parsley.

What to Serve with Creamy Garlic Parmesan Chicken Pasta

The best sides for creamy garlic parmesan chicken pasta balance the richness of the sauce with something light, crisp, or fresh. Here are my favorite pairings that work every time.

Garlic Bread: A warm crusty loaf is the perfect partner for this dish. It soaks up every drop of that velvety sauce and adds a satisfying crunch to every bite. If you love garlic-forward comfort food, you will also enjoy this One Pot Garlic Butter Sausage Orzo for another easy weeknight option.

Simple Green Salad: A crisp mixed green salad with a light lemon vinaigrette cuts right through the richness of the cream sauce and keeps the meal feeling balanced without any extra effort.

Roasted Broccoli: The slight char and earthy flavor of roasted broccoli add great texture contrast and sneak in extra vegetables. It is one of the easiest sides you can throw in the oven while the pasta finishes.

Creamy Potato Soup: On colder nights, starting the meal with a warm bowl of Easy Creamy Potato Soup before serving this pasta makes for a deeply satisfying and comforting dinner spread.

Caesar Salad: A classic Caesar brings bold anchovy-Parmesan flavor and a satisfying crunch that complements the garlic cream sauce beautifully without overpowering it.

If you enjoy creamy one-pan chicken dinners, you will also want to try this Creamy Crack Chicken Gnocchi for another weeknight recipe the family will love.

Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The pasta will absorb some of the sauce as it sits, which is completely normal. Freezing is not recommended for this recipe since cream-based sauces tend to separate when thawed and reheated.

To reheat, warm the pasta gently on the stovetop over low heat or in the microwave in 30-second intervals. I recommend adding a splash of chicken broth or a little milk while reheating to bring the sauce back to its original creamy consistency. Stir well between each interval to avoid hot spots.

Pro tip: This dish is best served fresh right out of the skillet. If you are meal prepping, store the pasta and sauce in separate containers when possible and combine just before serving for the best texture and consistency.

Frequently Asked Questions

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.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

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.