Garlic Parmesan Chicken Pasta (Print View)
Tender chicken and al dente pasta coated in a rich, creamy Parmesan garlic sauce that's ready in under an hour.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Pasta
05 - 12 oz fettuccine or penne pasta
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 5 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ¼ teaspoon crushed red pepper flakes
13 - 2 tablespoons chopped fresh parsley
# Step-by-Step Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
02 - While the pasta cooks, pat chicken breasts dry, season both sides with salt and pepper.
03 - Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 5–7 minutes per side, until golden and cooked through (internal temperature 165°F). Remove from the pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes, until fragrant.
05 - Sprinkle in flour, whisking constantly, and cook for 1 minute. Gradually whisk in milk and heavy cream. Bring to a simmer and cook, stirring, until slightly thickened, about 3–4 minutes.
06 - Add Parmesan cheese and red pepper flakes. Stir until cheese melts and sauce is smooth. If needed, add reserved pasta water a little at a time to reach desired consistency.
07 - Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly. Sprinkle with fresh parsley and serve immediately.
# Expert Suggestions:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon
- Everything cooks in one pan (minus the pasta), making cleanup surprisingly manageable
02 -
- Adding the pasta water a little at a time if your sauce seems too thick is the secret to restaurant-style consistency
- Grating your own Parmesan makes a huge difference pre-grated cheese often has anti-caking agents that prevent smooth melting
03 -
- Always use freshly grated Parmesan cheese the pre-grated stuff just doesn't melt into the sauce properly
- Don't rush the garlic step burnt garlic will ruin the entire sauce with bitterness