The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Indulge in the ultimate comfort food with this Creamy Garlic Parmesan Chicken Pasta—a rich, flavorful dish that’s perfect for busy weeknights or cozy weekends. Made with tender chicken, a velvety garlic parmesan sauce, and perfectly cooked pasta, this crowd-pleaser will quickly become a weekly favorite. Ideal for families and anyone craving a hearty, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (sliced thinly)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 4 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine or pasta of choice
- Fresh parsley (chopped, for garnish)
- Optional: crushed red pepper flakes for heat
Instructions
- Cook Pasta: Boil pasta according to package instructions. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sauté until golden brown and cooked through (about 5–7 minutes). Remove from skillet and set aside.
- Make Roux: In the same skillet, melt butter and add garlic. Cook for 1 minute until fragrant. Stir in flour and cook for 1–2 minutes until lightly golden.
- Make Sauce: Slowly whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened (about 3–5 minutes).
- Add Cheese: Stir in Parmesan cheese and mix until smooth and creamy. Season with additional salt and pepper if needed.
- Combine: Return chicken to the skillet. Add cooked pasta and toss everything to coat evenly in the sauce.
- Serve: Garnish with chopped parsley and optional red pepper flakes. Serve warm.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- For a lighter version, use half-and-half instead of heavy cream.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Best served fresh but can be stored in the fridge for up to 3 days.
