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Garlic Parmesan Chicken Pasta

Posted on February 9, 2026 by Admin

Oh, yes—Garlic Parmesan Chicken Pasta is creamy, garlicky, and cheesy heaven! 🧄🧀🍝 Here’s a step-by-step recipe that’s simple but tastes restaurant-level.


Ingredients (serves 4)

For the chicken:

  • 2 large chicken breasts (or 3–4 thighs), boneless and skinless
  • 1 tsp garlic powder
  • Salt & black pepper, to taste
  • 1–2 tbsp olive oil

For the pasta:

  • 8 oz (225 g) pasta (fettuccine, penne, or spaghetti)
  • Salt, for pasta water

For the garlic Parmesan sauce:

  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ tsp Italian seasoning
  • Salt & black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente.
  3. Reserve ½ cup pasta water and drain the rest. Set aside.

2. Cook the chicken

  1. Season chicken with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Cook chicken 5–7 minutes per side until golden and cooked through (internal temp 165°F / 75°C).
  4. Remove chicken, let rest 5 minutes, then slice into strips.

3. Make the garlic Parmesan sauce

  1. In the same skillet, melt butter over medium heat.
  2. Add minced garlic and sauté 30–60 seconds until fragrant.
  3. Pour in heavy cream, stir, and bring to a gentle simmer.
  4. Gradually whisk in Parmesan cheese until smooth.
  5. Season with Italian seasoning, salt, and pepper.
  6. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

4. Combine

  1. Add cooked pasta to the sauce and toss until coated.
  2. Fold in sliced chicken.
  3. Garnish with chopped parsley and extra Parmesan.

💡 Tips for next-level flavor:

  • Use freshly grated Parmesan—it melts better and has more flavor.
  • Add a pinch of red pepper flakes for a subtle kick.
  • A squeeze of lemon juice brightens the richness.

If you want, I can also give you a one-pan version where you cook the chicken and pasta together in the sauce, cutting cleanup to almost zero while keeping it creamy.

Do you want me to do that?

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