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Creamy Garlic Parmesan Chicken and Pasta

Seared chicken and pasta tossed in a rich garlic Parmesan cream sauce — a restaurant-quality weeknight dinner ready in 30 minutes and made in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 10 oz pasta fettuccine, penne, or bow tie; cooked al dente
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth or reserved pasta water
  • 1 cup Parmesan cheese freshly grated from block — do not use pre-shredded
  • 0.5 tsp dried Italian seasoning
  • 1 salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish
  • 0.25 tsp red pepper flakes optional, for serving

Equipment

  • large pot
  • large skillet
  • whisk
  • Box grater

Method
 

  1. Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1/2 cup pasta water before draining. Set drained pasta aside.
  2. Season chicken pieces with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Cook chicken in a single layer for 5 to 7 minutes, turning occasionally, until golden and cooked through. Remove from skillet and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
  4. Pour in heavy cream and chicken broth. Stir to combine, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
  5. Reduce heat to low. Add Italian seasoning, then whisk in the freshly grated Parmesan in two additions, letting the first batch fully incorporate before adding the second. Season with salt and pepper to taste.
  6. Add the cooked pasta and seared chicken to the skillet. Toss together over low heat for 1 to 2 minutes until everything is coated in the sauce. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  7. Serve immediately garnished with fresh parsley and red pepper flakes if desired.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with 2 tablespoons of milk, cream, or chicken broth per serving, stirring gently until the sauce loosens and becomes creamy. Or microwave at medium power in 60-second intervals with added liquid. Substitutions: Swap chicken for large shrimp (cook 2 to 3 minutes per side). Use half-and-half for a lighter sauce — reduce for an extra 2 to 3 minutes and add cheese over very low heat. Stir in fresh baby spinach before adding pasta for added vegetables. Tips: Always grate Parmesan fresh from a block — pre-shredded varieties do not melt cleanly into cream sauces. Add Parmesan off or at the lowest heat to prevent the sauce from turning grainy.