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garlic parmesan chicken pasta recipe featured
Avatar photoLia Patel

Creamy Garlic Parmesan Chicken Pasta Recipe

A rich, velvety one-pot meal featuring seared chicken, al dente pasta, and a luxurious garlic Parmesan sauce — simple enough for weeknights but elegant enough for guests.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 8 oz (225g) fettuccine or linguine pasta
  • 4 tablespoons (56g) unsalted butter, divided
  • 5–6 large garlic cloves, minced
  • 1 cup (240ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • ¾ cup (75g) freshly grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian herbs
  • 2 cups fresh baby spinach (optional)
  • 2 tablespoons fresh parsley, chopped
  • FOR SERVING:
  • Extra Parmesan, cracked black pepper, lemon zest

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Method
 

  1. garlic parmesan chicken pasta recipe recipeCard1
  2. Season the chicken cubes with salt, pepper, and a pinch of Italian herbs. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5–6 minutes until golden brown and cooked through (165°F). Remove and set aside.
  3. Reduce heat to medium-low. Add remaining 2 tablespoons of butter and the minced garlic. Sauté for 1–2 minutes until fragrant but not browned.
  4. Pour in chicken broth and heavy cream. Bring to a simmer, then add uncooked pasta. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
  5. Return chicken to the skillet. Stir in Parmesan cheese and black pepper. Simmer for 2 minutes until sauce is creamy and well combined.
  6. Add spinach and stir until wilted, about 1–2 minutes. Remove from heat and garnish with fresh parsley.
  7. Serve immediately in bowls, topped with extra Parmesan, black pepper, and a hint of lemon zest if desired.

Nutrition

Calories: 380 | Carbohydrates: 32 | Protein: 28 | Fat: 18 | Fiber: 2 | Sugar: 3

Notes

STORAGE: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to restore creaminess. Freezing not recommended due to cream separation.
MAKE AHEAD: Prep ingredients (chop chicken, measure spices) up to 24 hours in advance. Store separately in the fridge.
SUBSTITUTIONS: Use gluten-free pasta or dairy-free alternatives as needed. Olive oil can replace butter for a dairy-free version.
PRO TIPS: Sear chicken in batches to avoid crowding. Use freshly grated Parmesan for best texture. Never boil the cream — keep heat low to prevent curdling.
SERVING SUGGESTIONS: Pair with a crisp green salad, garlic bread, or roasted vegetables. A chilled pinot grigio enhances the creamy, garlicky flavors.
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