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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta made with spaghetti coated in a silky garlic-Parmesan cream sauce and topped with golden sliced chicken. Creamy garlic pasta comes together in one skillet with a quick simmer and a pasta-water finish for silky strands.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 0.25 Italian seasoning to taste
  • 2 tbsp olive oil
Pasta and sauce
  • 12 oz spaghetti or fettuccine cooked; reserve 1 cup pasta water
  • 1 cup pasta water reserved
  • 5 cloves garlic minced
  • 3 tbsp butter
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 1 fresh basil for serving
  • 1 extra Parmesan for serving

Equipment

  • 1 large skillet

Method
 

Cook 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, add chicken, and cook 5-6 minutes per side until golden and cooked through to 165°F.
  2. Rest the chicken briefly, then slice it thin so it’s ready to fan over the pasta.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook minced garlic in butter over medium heat for 1 minute until fragrant, stirring so it doesn’t brown.
  2. Pour in heavy cream and chicken broth, then simmer 4-5 minutes until slightly thickened with visible gloss.
  3. Stir in Parmesan, 1 teaspoon Italian seasoning, and red pepper flakes until the sauce is smooth and fully melted.
  4. Add reserved pasta water as needed, stirring until the sauce clings to a spoon and looks silky.
Toss and serve
  1. Toss the cooked spaghetti (or fettuccine) in the garlic Parmesan sauce until every strand is coated and glistening.
  2. Divide pasta among plates and top each serving with the sliced chicken so the golden pieces sit centered on top.
  3. Garnish with fresh basil and extra Parmesan, finishing with a generous shower across the surface.

Notes

Pro tip: save and use pasta water in small splashes—start with about 1/4 cup and stir until the sauce turns glossy and coats the noodles. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream can separate. For a lighter option, swap heavy cream for half-and-half and reduce simmer time slightly to prevent thinning.