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Creamy Garlic Parmesan Chicken Pasta

A quick and creamy chicken pasta made with tender chicken, garlic, Parmesan cheese, and a rich homemade sauce. Perfect for an easy 30-minute weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 12 oz penne or fettuccine pasta
  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic minced
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water as needed
  • 2 tablespoons chopped fresh parsley optional
  • Red pepper flakes optional for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
  2. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the butter and minced garlic to the same skillet and cook for about 30 seconds, stirring constantly, until fragrant.
  5. Pour in the heavy cream and stir. Let it gently simmer for 2–3 minutes, then reduce the heat to low.
  6. Gradually stir in the Parmesan cheese until melted and the sauce is smooth.
  7. Add the cooked pasta and chicken back to the skillet. Toss until everything is evenly coated in the creamy sauce. Add reserved pasta water a little at a time if the sauce needs thinning.
  8. Taste and adjust the seasoning if needed. Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm.

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese. If the sauce becomes too thick, add reserved pasta water one tablespoon at a time. Store leftovers in an airtight container in the refrigerator for up to 3 days.