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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with a silky garlic-Parmesan cream sauce and golden chicken. Spaghetti strands are tossed until glossy, then finished with shaved Parmesan and fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • 2 tbsp olive oil
Pasta and sauce
  • 12 oz spaghetti or fettuccine cooked; reserve 1 cup pasta water
  • 5 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 and extra Parmesan for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook and slice 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 chicken for 5-6 minutes per side until golden and cooked through to 165°F.
  2. Transfer chicken to a plate, rest briefly, then slice thin for topping.
Make the garlic Parmesan cream sauce
  1. In the same skillet, cook minced garlic in butter over medium heat for 1 minute until fragrant. Pour in heavy cream and chicken broth.
  2. Simmer for 4-5 minutes until slightly thickened. Stir until smooth after adding Parmesan cheese, Italian seasoning, and red pepper flakes.
  3. Add reserved pasta water a splash at a time until the sauce reaches a silky, clingy consistency.
Toss and serve
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until every strand is coated. Divide pasta among plates.
  2. Top with the sliced chicken. Garnish with fresh basil and extra Parmesan.

Notes

For the smoothest sauce, add Parmesan off-heat or reduce heat to low so it melts without graininess, then simmer just to thicken. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of chicken broth or reserved pasta water. Freezing isn’t recommended because the cream may separate when thawed. For a dairy-light option, swap heavy cream for evaporated milk (same amount) and use a slightly smaller Parmesan portion to avoid a grainy finish.