An easy recipe for creamy garlic parmesan chicken pasta ready in 30 minutes.
Author:Mary
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
12 ounces pasta (fettuccine or penne recommended)
2 tablespoons butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Instructions
Season chicken pieces with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Cook pasta according to package directions. Reserve about 1 cup of the pasta water before draining.
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Do not let it brown.
Pour in heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
Reduce heat to low. Stir in Parmesan cheese until the sauce is smooth.
Add the cooked chicken and drained pasta to the skillet. Toss to coat everything evenly in the sauce.
If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Stir in fresh parsley. Serve immediately.
Notes
For extra flavor, sear the chicken in batches to ensure proper browning.
Use freshly grated Parmesan cheese for the best melting quality and flavor.
Do not boil the sauce once the cream and cheese are added; keep the heat low to prevent separation.
If you prefer a tangier flavor, add a splash of white wine before the broth and let it reduce slightly.
Cut chicken into uniform pieces for even cooking time.
Use a deep skillet or Dutch oven to easily toss the pasta and sauce together.