Garlic Parmesan Chicken Pasta
This Garlic Parmesan Chicken Pasta is a quick, creamy, and flavor-packed dish that’s perfect for busy weeknights! Juicy, seasoned chicken is pan-seared to perfection and tossed with a velvety garlic Parmesan sauce and al dente pasta. With just a handful of simple ingredients, you can create a restaurant-quality meal in 30 minutes. Want to add some variety? Swap the chicken for shrimp or toss in some roasted veggies for an extra twist!
Ingredients
- 2 boneless, skinless chicken breasts (cut into thin strips)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 2 tablespoons olive oil
For the Pasta:
- 8 ounces (225g) fettuccine or penne pasta
- 4 cup water (for boiling)
- 1 teaspoon salt (for pasta water)
For the Garlic Parmesan Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk (or substitute with more cream for extra richness)
- 1 cup (100g) freshly grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning (optional, for added flavor)
- ¼ teaspoon red pepper flakes (optional, for a slight kic
- ¼ cup (60ml) reserved pasta water (if needed to adjust sauce consistency)
For Garnishing:
- Fresh parsley (chopped)
- Extra Parmesan cheese
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil.Add pasta and cook according to package instructions until al dente.Reserve ¼ cup pasta water, then drain and set aside.
- Prepare the Chicken:Season the chicken strips with salt, pepper, garlic powder, onion powder, and smoked paprika.Heat olive oil in a large skillet over medium-high heat.Cook chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
- Make the Garlic Parmesan Sauce:In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.Pour in the heavy cream and milk, stirring continuously.Add Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes. Stir until the cheese melts and the sauce thickens slightly.
- Combine Everything:Add the cooked pasta to the sauce, tossing to coat evenly.If the sauce is too thick, add a little reserved pasta water to loosen it up.Slice the cooked chicken and place it on top of the pasta.
- Garnish & Serve:Sprinkle fresh parsley and extra Parmesan cheese over the dish.Serve warm and enjoy!
Notes
- Protein Swap: Replace chicken with shrimp, tofu, or mushrooms for a different variation.
- Make It Lighter: Use half-and-half instead of heavy cream for a lighter sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.
- Make Ahead: Cook the chicken and pasta ahead of time and store separately. When ready to eat, heat the sauce and combine.
