Irresistible Chicken Garlic Parmesan Pasta
This Chicken Garlic Parmesan Pasta is a comforting and satisfying dish perfect for a weeknight dinner. It features perfectly cooked pasta coated in a creamy, garlicky, and cheesy sauce, studded with juicy chicken. It's easy to make and sure to become a family favorite.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs or spatula
- Grater
- Garlic press (optional)
Ingredients
- 1 pound pasta fettuccine, spaghetti, or penne
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water
- ¼ cup chopped fresh parsley, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Before draining, reserve 1/2 cup of the pasta water.
- Drain the pasta and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Cook in batches if needed to avoid overcrowding.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
- Pour in the heavy cream and bring to a simmer.
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
- Add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Season with salt and pepper to taste.
- Add the cooked pasta and chicken to the skillet with the sauce.
- Toss to coat everything evenly.
- Stir in the fresh parsley.
- Serve immediately, garnished with extra Parmesan cheese and parsley, if desired.
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce. You can also add sautéed vegetables like broccoli, mushrooms, or spinach. To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or skillet, adding a splash of milk or cream if needed.