Creamy Garlic Parmesan Chicken Pasta
Description:
This Creamy Garlic Parmesan Chicken Pasta is rich, indulgent, and incredibly satisfying. Tender chicken breast is pan-seared and simmered in a luscious garlic-Parmesan cream sauce, then tossed with pasta for the ultimate comfort food. Perfect for weeknight dinners or special occasions!
Time:
Pre Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Chicken:
2 large boneless skinless chicken breasts (about 1 lb)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
1 tbsp olive oil
For the Pasta:
8 oz fettuccine or penne pasta
Water + salt for boiling
For the Garlic Parmesan Sauce:
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp all-purpose flour
1½ cups heavy cream (or half-and-half for a lighter version)
¾ cup chicken broth
1 cup grated Parmesan cheese
Salt and pepper to taste
1 tsp Italian seasoning (optional)
Chopped parsley or basil (for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken:
Slice chicken breasts in half horizontally to make cutlets.
Season both sides with salt, pepper, and garlic powder.
In a large skillet, heat olive oil and 1 tbsp olive oil over medium-high heat.
Add chicken and sear for 4–5 minutes per side until golden brown and fully cooked (internal temp: 165°F).
Remove from pan, let rest, then slice thinly
3. Make the Sauce:
In the same pan, reduce heat to medium. Add 2 tbsp butter and minced garlic. Sauté for 1–2 minutes until fragrant.
Sprinkle in flour and whisk continuously for 1 minute to form a roux.
Gradually pour in the chicken broth and heavy cream while whisking.
Simmer 3–4 minutes until thickened.
Stir in Parmesan cheese, Italian seasoning, and salt/pepper to taste.
Continue to simmer until the sauce coats the back of a spoon.
4. Combine:
Add cooked pasta to the sauce and toss to coat.
Add sliced chicken on top or stir it in.
Garnish with chopped parsley or basil and extra Parmesan.
Nutritional Information (Per Serving — 4 total):
Note: Values vary slightly depending on brands and ingredients used.
Calories: ~680 kcal
Protein: 40g
Carbohydrates: 45g
Fat: 38g
Saturated Fat: 20g
Cholesterol: 160mg
Fiber: 2g
Sodium: 700mg
Sugars: 2g
Q&A
Q1: Can I use pre-cooked chicken or rotisserie chicken?
A: Yes! Just slice and warm the chicken before adding it to the sauce and pasta.
Q2: What pasta works best?
A: Fettuccine, penne, or linguine work great. Short pasta holds sauce well; long pasta gives a more classic feel.
Q3: Can I make this lighter?
A: Substitute half-and-half or evaporated milk for heavy cream. Use less cheese or a lighter cheese alternative.
Q4: Is it freezer-friendly?
A: It’s best fresh. The cream sauce can separate when frozen. For meal prep, store in the fridge up to 3 days.
Q5: Can I add veggies?
A: Yes! Add spinach, mushrooms, or sun-dried tomatoes to the sauce for added nutrition and flavor.
Q6: Is there a gluten-free option?
A: Use gluten-free pasta and swap flour for a gluten-free thickener like cornstarch.
Q7: Can I make it in one pot?
A: Yes. Cook pasta first, remove it, then make the chicken and sauce in the same pot. Add
the pasta back in at the end.