Garlic Parmesan Chicken Pasta (Printable)
Tender chicken slices and pasta tossed in a velvety garlic Parmesan cream sauce.
# 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 (optional)
13 - 2 tablespoons chopped fresh parsley
# How-To Steps:
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 (if using). 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 -
- That moment when the cheese melts into the cream and suddenly you have restaurant-quality sauce in your own kitchen
- One pan, one pot, and dinner is on the table in under an hour with barely any cleanup
02 -
- Save some pasta water before draining—those starchy salts are your secret weapon for fixing a too-thick sauce
- Grate your own parmesan because the pre-grated stuff simply will not melt into a smooth sauce
03 -
- Room temperature cream incorporates more smoothly into hot sauce than cold dairy straight from the fridge
- Let the chicken rest for the full five minutes—cutting into it immediately lets all those juices run out onto the cutting board