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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta made with a silky garlic-Parmesan cream sauce that clings to spaghetti, topped with golden sliced chicken. This easy pasta dinner uses a quick simmer to thicken the sauce and reserved pasta water to get a smooth, glossy finish.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts Slice thin after resting.
Seasoning
  • 0.5 salt Season to taste.
  • 0.25 pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 1 tsp Italian seasoning Season to taste; use additional listed amount if needed.
Pasta
  • 12 oz spaghetti or fettuccine Cook and reserve 1 cup pasta water.
Olive oil
  • 2 tbsp olive oil For searing the chicken.
Garlic
  • 5 garlic Minced.
Butter and dairy base
  • 3 tbsp butter Cook the garlic and enrich the sauce.
  • 1 cup heavy cream Simmer until slightly thickened.
  • 0.5 cup chicken broth Used to loosen and simmer the sauce.
Cheese and seasonings
  • 1 cup Parmesan cheese Freshly grated; stir in until smooth.
  • 1 tsp Italian seasoning For the finished sauce.
  • 0.25 tsp red pepper flakes Add for gentle heat.
Finishing
  • 1 cup pasta water Reserve from pasta; add as needed for consistency.
  • 1 fresh basil Plus extra for serving.
  • 0.5 cup extra Parmesan cheese Shaved or grated for serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook and rest the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then rest and slice thin.
Make the garlic Parmesan cream sauce
  1. In the same skillet, melt the butter and cook the minced garlic over medium heat for 1 minute until fragrant. Pour in the heavy cream and chicken broth and simmer for 4-5 minutes until slightly thickened with a gentle bubbling look.
Finish the sauce and coat the pasta
  1. Stir in the freshly grated Parmesan, Italian seasoning, and red pepper flakes until the sauce turns smooth and glossy. Add reserved pasta water as needed, a splash at a time, until the sauce easily coats pasta strands.
Assemble and serve
  1. Toss the cooked spaghetti or fettuccine directly in the garlic Parmesan sauce until every strand is coated and shining. Divide among plates and top each portion with sliced chicken.
Garnish
  1. Scatter fresh basil over the top and finish with extra Parmesan. Serve right away so the sauce stays silky and the Parmesan looks freshly shaved.

Notes

For the smoothest cream sauce, reserve pasta water and add it gradually until the sauce drapes from a spoon; this keeps the Parmesan from tightening. Store leftovers in the fridge up to 3 days; reheat gently with a splash of milk or pasta water to loosen. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, swap heavy cream for half-and-half and reduce simmer time by 1 minute, then adjust with pasta water for the right thickness.