Creamy Garlic Parmesan Chicken (Print)

Tender chicken and pasta tossed in a rich garlic-Parmesan cream sauce for a comforting weeknight dinner.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Pantry

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How To Make It:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and freshly ground black pepper on all sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
03 - Reduce the heat to medium in the same skillet. Add the butter and minced garlic, sautéing for about 1 minute until fragrant and lightly golden, being careful not to burn the garlic. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the Parmesan cheese until fully melted and the sauce is silky smooth.
04 - Add the drained pasta and seared chicken to the skillet, tossing well to coat everything evenly in the sauce. Slowly incorporate the reserved pasta water, a splash at a time, until the sauce reaches your preferred consistency. Season with salt, black pepper, and crushed red pepper flakes if desired. Sprinkle with chopped parsley, toss gently once more, and serve immediately with additional Parmesan and parsley for garnish.

# Expert Advice:

01 -
  • The sauce comes together in one skillet and clings to every single strand of pasta like it was born there.
  • It tastes like something you would order at a restaurant but costs a fraction and takes forty minutes start to finish.
  • Leftovers reheat beautifully the next day, if you manage to have any left over.
02 -
  • If the sauce looks broken or greasy, take the pan off the heat immediately and whisk in a splash of pasta water to pull it back together.
  • Grate your own Parmesan from a wedge because pre shredded cheese will leave you with a grainy texture that no amount of whisking can fix.
03 -
  • Save a little extra pasta water than you think you need because reheating leftovers the next day requires a splash to bring the sauce back to life.
  • Let the Parmesan come to room temperature before grating so it melts into the sauce faster and more evenly.

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