Garlic Parmesan Chicken Pasta
Description
Garlic Parmesan Chicken Pasta is a creamy, comforting, and savory dish that combines tender chicken breast, aromatic garlic, rich cream, parmesan cheese, and perfectly cooked pasta. It’s a quick yet indulgent dinner that’s ideal for a cozy night in or a crowd-pleasing meal. The garlic adds depth, the parmesan brings nuttiness and saltiness, and the cream sauce ties it all together.
Ingredients (Serves 4)
For the Chicken:
2 medium boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika (optional, for color)
For the Sauce:
3 tbsp unsalted butter
4 garlic cloves, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp Italian seasoning (optional)
¼ tsp crushed red pepper flakes (optional, for a bit of heat)
For the Pasta:
12 oz (340g) pasta (penne, fettuccine, or your choice)
Salt for pasta water
Garnish:
Fresh chopped parsley
Extra grated Parmesan
Time Required
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken:
Slice chicken breasts into bite-sized strips or small cubes.
Season with salt, pepper, garlic powder, and paprika.
In a large skillet over medium-high heat, add olive oil.
Sear chicken pieces until golden and cooked through (about 5–7 minutes).
Remove chicken and set aside.
3. Make the Garlic Parmesan Sauce:
In the same skillet, reduce heat to medium and add butter.
Once melted, add minced garlic and sauté for 30–60 seconds until fragrant (don’t brown).
Pour in the heavy cream, stirring constantly.
Add salt, pepper, Italian seasoning, and red pepper flakes.
Bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
If too thick, add some reserved pasta water to loosen.
4. Combine:
Add cooked chicken back into the sauce.
Add cooked pasta and toss everything together to coat evenly
Let it simmer for 1–2 minutes for flavors to marry.
5. Serve:
Plate the pasta and garnish with parsley and extra parmesan.
Serve hot with garlic bread or a side salad.
Nutritional Information (per serving)
Nutrient Amount
Calories ~680 kcal
Protein ~35g
Carbohydrates ~50g
Fat ~38g
Saturated Fat ~20g
Fiber ~2g
Sugars ~3g
Sodium ~650mg
Cholesterol ~130mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
FAQ
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be less rich. For better results, use whole milk and add 1 tbsp flour or cornstarch to help thicken it.
Q: What kind of pasta works best?
A: Penne, fettuccine, rotini, or rigatoni work well. Avoid very thin pasta like angel hair, as it may get mushy.
Q: Can I use pre-cooked chicken?
A: Yes! Rotisserie or leftover grilled chicken works great. Just add it when combining with the sauce.
Q: Can I make it ahead of time?
A: Yes, but the sauce may thicken. Store in an airtight container and reheat gently on the stove with a splash of cream or milk.
Q: Is it freezer-friendly?
A: It’s best enjoyed fresh, but you can freeze it. Let it cool completely, store in freezer-safe containers, and reheat with added liquid for smoothness.
Q: How can I make it healthier?
A: Use half-and-half instead of cream, reduce cheese, and opt for whole wheat pasta or add steamed vegetables like broccoli or spinach.