Creamy Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is a rich, comforting dinner made with tender seasoned chicken, pasta, plenty of garlic, and a smooth Parmesan cream sauce. It comes together in one skillet after the pasta cooks and is perfect for a cozy family meal.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta
- 12 ounces penne, fettuccine, or linguine
- Salt, for the pasta water
For the Creamy Garlic Parmesan Sauce
- 3 tablespoons butter
- 5–6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.
- Season the chicken: Pat the chicken dry with paper towels. If using chicken breasts, slice them horizontally into thinner pieces so they cook evenly. Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C).
- Rest and slice: Transfer the cooked chicken to a plate and let it rest for about 5 minutes. Slice it into bite-sized pieces or strips.
- Start the sauce: Reduce the skillet heat to medium. Add the butter and let it melt. Add the minced garlic and cook for about 30–60 seconds, stirring constantly. Don’t let the garlic become dark brown, as it can turn bitter.
- Make the roux: Sprinkle the flour over the butter and garlic. Whisk continuously for about 1 minute to cook the flour.
- Add the liquids: Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream, Italian seasoning, and black pepper. Bring the mixture to a gentle simmer.
- Add Parmesan: Cook the sauce for about 3–5 minutes, stirring frequently, until it begins to thicken. Lower the heat and gradually stir in the Parmesan cheese until melted and smooth.
- Adjust the consistency: Add a little reserved pasta water if the sauce is thicker than you like. Add it gradually, stirring after each addition.
- Combine everything: Add the cooked pasta and sliced chicken to the skillet. Toss gently until the pasta is completely coated in the creamy garlic Parmesan sauce.
- Finish: Taste and adjust the salt and pepper if needed. Sprinkle with fresh parsley and a little extra Parmesan before serving.
Helpful Tips
- Freshly grated Parmesan melts more smoothly than pre-shredded Parmesan.
- Keep the sauce at a gentle heat after adding the cheese to help prevent it from becoming grainy.
- If the sauce thickens while sitting, stir in a splash of warm pasta water or milk before serving.
- For extra vegetables, add spinach, broccoli, mushrooms, or sun-dried tomatoes.
- Serve immediately while the sauce is warm and creamy.
