Garlic Parmesan Chicken Pasta Recipe
This Garlic Parmesan Chicken Pasta Recipe combines juicy pan-seared chicken, tender pasta, fresh garlic, and a rich, creamy Parmesan sauce for an easy restaurant-quality dinner. Ready in about 35 minutes, it's the perfect comfort food for busy weeknights or family meals.
Servings 4
Calories 710kcal
Equipment
- Large Pasta Pot
- 12-Inch Stainless Steel Skillet
- Colander
- Chef's Knife
- Wooden Cutting Board
- Cheese Grater
- Measuring cups
- Measuring spoons
- Kitchen Tongs
- Instant-Read Meat Thermometer
Ingredients
- 2 boneless skinless chicken breasts
- 12 ounces fettuccine or penne
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 garlic cloves minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: 2 cups baby spinach or broccoli florets
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Season the chicken with salt, black pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until it reaches 165°F (74°C). Remove and let it rest for 5 minutes before slicing.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer.
- Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked pasta and toss until evenly coated. If needed, stir in a little reserved pasta water to loosen the sauce.
- Slice the chicken and place it over the pasta.
- Garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Do not overcook the garlic, or it may become bitter.
- Reserve pasta water to help create a silky, creamy sauce.
- Cook the chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator for up to 4 days.