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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with silky cream sauce and golden sliced chicken. Spaghetti (or fettuccine) is tossed until glossy, then topped with Parmesan shavings and fresh basil.
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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: 890
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 Salt
  • 0.25 pepper
  • 1 garlic powder
  • 1 Italian seasoning
Pasta and sauce
  • 2 tbsp olive oil
  • 12 oz spaghetti or fettuccine, cooked Reserve 1 cup pasta water.
  • 5 garlic, minced
  • 3 tbsp butter
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.25 fresh basil For serving.
  • 0.25 extra Parmesan For serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning, then cook in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and cooked through to 165°F.
  2. Rest the chicken briefly, then slice it thin so it’s ready to top the pasta.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook the minced garlic in butter over medium heat for 1 minute until fragrant.
  2. Pour in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened, stirring occasionally.
  3. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes until the sauce is smooth.
  4. Add the reserved pasta water a splash at a time as needed to make the sauce silky and cling to the pasta.
Toss and serve
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until every strand is coated.
  2. Divide the pasta among plates and top each serving with sliced chicken.
  3. Garnish with fresh basil and extra Parmesan right before serving.

Notes

Pro tip: simmer the sauce just until slightly thickened, then loosen with reserved pasta water so it coats the spaghetti evenly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water to revive the creaminess. Freezing isn’t recommended because the cream can break when thawed. For a lighter option, use half-and-half instead of heavy cream for a less rich sauce.