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Creamy Garlic Chicken Pasta with Parmesan Sauce

Tender seasoned chicken and pasta are tossed in a rich, garlicky Parmesan cream sauce for an easy, comforting dinner. It’s creamy, savory, and satisfying while still being simple enough for a busy weeknight.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces fettuccine or penne pasta
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 5 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons chopped fresh parsley for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain.
  2. While the pasta cooks, season the chicken with Italian seasoning, paprika, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through to 165°F. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the butter to the same skillet, followed by the minced garlic. Cook for about 30–60 seconds, stirring frequently, until fragrant.
  5. Pour in the chicken broth and gently scrape up the flavorful browned bits from the bottom of the skillet.
  6. Stir in the heavy cream and optional red pepper flakes. Reduce the heat and let the sauce gently simmer for 2–3 minutes.
  7. Gradually stir in the Parmesan until melted and the sauce is smooth and creamy. Avoid bringing the sauce to a hard boil.
  8. Return the cooked chicken to the skillet, then add the drained pasta. Toss until everything is evenly coated. Add a splash of reserved pasta water if the sauce needs thinning.
  9. Taste and adjust the salt and pepper as needed. Sprinkle with fresh parsley and additional Parmesan before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat over low heat with a small splash of milk, cream, or chicken broth to restore the sauce.
  • For extra vegetables, stir in baby spinach near the end of cooking or sauté mushrooms with the chicken. Broccoli and sun-dried tomatoes are also great additions.
  • Freshly grated Parmesan is recommended because it melts more smoothly and gives the sauce a richer flavor.
  • For a little extra heat, increase the red pepper flakes or add a pinch of cayenne pepper.