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Creamy garlic parmesan chicken pasta dish served on a plate

Creamy Garlic Parmesan Chicken Pasta

A comforting and indulgent creamy garlic parmesan chicken pasta that's easy to prepare and perfect for weekly meals.
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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
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta (fettuccine or penne)
  • 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 1 cup heavy cream (for a lighter version, use half-and-half)
  • 1 cup parmesan cheese, grated (try using Pecorino Romano for a sharper flavor)
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • ¼ cup parsley, fresh, chopped for garnish
  • Salt & Pepper to taste

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
  2. In a large skillet, heat olive oil over medium heat. Season chicken pieces with salt and pepper. Cook for 5-7 minutes until golden brown and cooked through, then remove the chicken and set aside.
Making the Sauce
  1. In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth, and scrape the bottom of the pan to release any delicious brown bits.
  2. Lower the heat and pour in the heavy cream, stirring well. Gradually add the parmesan cheese, whisking until melted and smooth.
Combining and Serving
  1. Return the chicken to the skillet and mix in the drained pasta. If the sauce is too thick, add the reserved pasta water until the desired consistency is reached.
  2. Remove from heat and toss in fresh parsley before serving.

Notes

For a tangy twist, substitute lemon juice for some of the heavy cream. Consider adding spinach or kale for nutrition. For gluten-free, use chickpea or rice pasta. Best eaten fresh but can be stored in an airtight container for up to 3 days in the refrigerator.