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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with silky garlic Parmesan cream sauce and golden sliced chicken over every strand. This easy weeknight chicken pasta coats spaghetti with a smooth, glossy finish using reserved pasta water.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into thin cutlets or even thickness so it cooks in the stated time.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Italian seasoning To taste.
  • 2 tbsp olive oil
Pasta and sauce
  • 12 oz spaghetti or fettuccine Cooked; reserve 1 cup pasta water.
  • 5 garlic Minced (about 5 cloves).
  • 3 tbsp butter
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 1 cup pasta water Reserved from cooking the pasta.
  • fresh basil For serving.
  • extra Parmesan For serving.

Equipment

  • 1 Cast iron skillet

Method
 

Cook and slice the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat, then cook the chicken 5-6 minutes per side until golden and cooked through to 165°F.
  2. Rest the chicken for a few minutes, then slice thin so it’s ready for topping the pasta.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook minced garlic in butter over medium heat for 1 minute, just until fragrant. Avoid browning so the sauce stays smooth.
  2. Pour in heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened and lightly glossy.
  3. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes until smooth. Add reserved pasta water as needed to loosen the sauce to a silky coating consistency.
Toss and serve
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until every strand is coated. Add a splash more pasta water only if it looks dry.
  2. Divide the pasta among plates and top with the sliced chicken. Garnish with fresh basil and extra Parmesan for a finished look.

Notes

Pro tip: when adding Parmesan, keep the heat at a steady simmer (not boiling) and stir until fully smooth to prevent graininess. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or cream. Freezing is not recommended for the best creamy texture. For a lighter option, swap heavy cream for half-and-half and add an extra spoon of pasta water to maintain the creamy cling.