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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with a silky cream sauce coats every strand of spaghetti while golden chicken sits on top. This easy pasta dinner uses butter-garlic simmering, Parmesan melting, and a splash of reserved pasta water for a glossy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into cutlets or even thickness for even browning.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Italian seasoning To taste.
  • 2 tbsp olive oil For searing the chicken.
Garlic Parmesan Cream Sauce
  • 12 oz spaghetti or fettuccine Cooked; reserve 1 cup pasta water.
  • 5 garlic Minced.
  • 3 tbsp butter For garlic sauté and sauce body.
  • 1 cup heavy cream Creates the silky sauce.
  • 0.5 cup chicken broth Helps simmer and loosen sauce.
  • 1 cup Parmesan cheese Freshly grated for best melt.
  • 1 tsp Italian seasoning For sauce flavor.
  • 0.25 tsp red pepper flakes For gentle heat.
  • 1 cup pasta water Reserved from boiling the pasta; add as needed for consistency.
Serving
  • Fresh basil Chopped or torn for topping.
  • extra Parmesan for serving Shaved or grated, to finish bowls.

Equipment

  • 1 large skillet

Method
 

Cook and slice the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until golden and cooked through to 165°F.
  2. Remove the chicken to a rest area for a few minutes, then slice thin so it’s ready to layer on top of the pasta.
Make the garlic Parmesan cream sauce
  1. In the same skillet, reduce to medium heat and cook the minced garlic in butter for 1 minute, just until fragrant. Avoid browning so the sauce stays smooth.
  2. Pour in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened and glossy.
  3. Stir in Parmesan, Italian seasoning, and red pepper flakes until smooth, then add reserved pasta water as needed to reach a silky, cling-to-the-noodles consistency.
Toss and serve
  1. Add the cooked spaghetti or fettuccine to the sauce and toss until every strand is coated. Stir in more pasta water if the sauce looks too thick.
  2. Divide the pasta among plates and top each with sliced chicken, arranging it so it’s visible over the sauce.
  3. Garnish with fresh basil and extra Parmesan, letting the Parmesan fall in a light cascade over the top.

Notes

For best melt, use freshly grated Parmesan and simmer only until the sauce looks slightly thickened, then loosen with pasta water as you toss. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water or cream. Freezing isn’t recommended because the cream sauce can break after thawing. For a lighter option, substitute half-and-half for heavy cream and use a little extra pasta water to keep the sauce creamy.