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Creamy Garlic Parmesan Chicken Pasta

A close-up of a bowl of Chicken Garlic Parmesan Pasta, featuring spaghetti, grilled chicken pieces, and grated parmesan cheese.

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A quick and easy skillet chicken pasta with a rich, creamy garlic parmesan sauce, perfect for a weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces pasta (fettuccine, linguine, or penne work well)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add minced garlic and red pepper flakes (if using) to the same skillet. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  5. Reduce heat to low and stir in grated Parmesan cheese until the sauce is smooth and slightly thickened.
  6. Return the cooked chicken to the skillet. Add the drained pasta to the skillet.
  7. Toss everything together until the pasta and chicken are well coated in the sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  8. Season with salt and pepper to taste.
  9. Stir in fresh parsley.
  10. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

  • For a richer sauce, you can add a tablespoon of butter along with the Parmesan cheese.
  • Serve with a side salad or garlic bread for a complete meal.
  • This dish pairs well with a crisp white wine.

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