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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with silky garlic-Parmesan cream sauce coats every strand. Golden sliced chicken sits on top, and a splash of reserved pasta water keeps the sauce glossy and clingy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts Cut into thin-cutlets or similar thickness for even browning.
Chicken seasoning
  • Salt Season to taste.
  • pepper Season to taste.
  • garlic powder Season to taste.
  • Italian seasoning Season to taste.
Pasta and finishing
  • 2 tbsp olive oil Used to sear the chicken.
  • 12 oz spaghetti or fettuccine Cooked; reserve 1 cup pasta water.
  • 5 garlic Minced.
  • 3 tbsp butter For the garlic-butter base.
  • 1 cup heavy cream Creates the creamy sauce.
  • 0.5 cup chicken broth Helps loosen sauce to a glossy consistency.
  • 1 cup Parmesan cheese, freshly grated Use finely grated for smooth melting.
  • 1 tsp Italian seasoning Adds herb flavor to sauce.
  • 0.25 tsp red pepper flakes For a mild kick.
  • Fresh basil and extra Parmesan for serving Basil for freshness; Parmesan for garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook 5-6 minutes per side until golden and cooked through to 165°F; rest, then slice thin.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook the minced garlic in butter over medium heat for 1 minute. Pour in the heavy cream and chicken broth, then simmer 4-5 minutes until slightly thickened.
Finish the sauce and toss pasta
  1. Stir in the freshly grated Parmesan, Italian seasoning, and red pepper flakes until smooth. Add reserved pasta water as needed to reach a silky, clingy consistency.
  2. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until evenly coated.
Serve
  1. Divide the pasta among plates and top with the sliced chicken. Garnish with fresh basil and extra Parmesan before serving.

Notes

Pro tip: reserve the 1 cup pasta water and add it gradually—this is what turns the sauce into a glossy coating instead of a thick paste. Refrigerate leftovers up to 3 days; reheat gently with a splash of water or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. Dietary swap: use half-and-half for a lighter sauce (it may be slightly less thick).