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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with a silky garlic Parmesan cream sauce that clings to every strand. Golden sliced chicken, freshly grated Parmesan, and basil finish this creamy chicken pasta dinner fast.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Slice thin after resting.
  • 0.25 Salt Season to taste.
  • 0.25 pepper Season to taste.
  • 0.25 garlic powder Season to taste.
  • 0.25 Italian seasoning Season to taste.
  • 2 tbsp olive oil For searing the chicken.
Pasta & Sauce
  • 12 oz spaghetti or fettuccine Cook and reserve 1 cup pasta water.
  • 5 garlic Minced.
  • 3 tbsp butter Used to cook garlic and build the sauce.
  • 1 cup heavy cream Creates the creamy texture.
  • 0.5 cup chicken broth Adds savory depth.
  • 1 cup Parmesan cheese Freshly grated; reserve extra for serving.
  • 1 tsp Italian seasoning For sauce flavor.
  • 0.25 tsp red pepper flakes Adds gentle heat.
  • 1 cup pasta water Reserve from cooking the pasta; use as needed for consistency.
  • 1 Fresh basil Serve on top; additional for garnish.
  • 0.25 cup extra Parmesan For shaving/cascading over the finished pasta.

Equipment

  • 1 cast iron skillet

Method
 

Sear and slice the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat and cook for 5-6 minutes per side, until golden and cooked through to 165°F.
  2. Transfer chicken to a plate, rest briefly, then slice thin so it crowns the finished 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. Reduce the heat as needed to prevent browning.
  2. Pour in the heavy cream and chicken broth, then bring to a simmer. Simmer for 4-5 minutes, until slightly thickened.
  3. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes until smooth. Add reserved pasta water as needed for consistency, one splash at a time, until the sauce coats the pasta.
Combine and serve
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until every strand is glossy and coated.
  2. Divide pasta among plates, then top each serving with the sliced chicken. Garnish with fresh basil and extra Parmesan to finish.

Notes

For the smoothest sauce, keep the simmer gentle after adding cream—high heat can split dairy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of pasta water or chicken broth to loosen. Freezing isn’t recommended for creamy Parmesan sauces. For a lighter option, use half-and-half instead of heavy cream while simmering slightly longer to achieve a similar thickness.