Creamy Garlic Parmesan Chicken Pasta (Printable)

Juicy chicken and al dente pasta smothered in a velvety garlic Parmesan cream sauce.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, thinly sliced

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - ½ cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - ⅓ cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon dried Italian herbs (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped (for garnish)

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the thinly sliced chicken breasts generously with salt and freshly ground black pepper on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices in a single layer and cook for 4–5 minutes per side until deeply golden and cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
04 - In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 2 minutes until softened and translucent. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
05 - Reduce the heat to medium-low. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer—do not boil. Gradually whisk in the freshly grated Parmesan cheese, allowing it to melt smoothly into the sauce. If the sauce seems too thick, loosen it by stirring in reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. Sprinkle in the dried Italian herbs if using.
06 - Add the cooked pasta and seared chicken back into the skillet. Toss everything together until every strand or piece is evenly coated in the creamy sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
07 - Divide among warmed plates or bowls immediately. Finish with a sprinkle of chopped fresh parsley and an extra dusting of Parmesan if desired. Serve alongside crusty bread and a crisp green salad.

# Expert Suggestions:

01 -
  • The sauce comes together in one skillet with zero fancy technique, just patience and good cheese.
  • It reheats beautifully the next day, making it the rare cream pasta that survives lunchtime.
02 -
  • If the sauce looks broken or greasy, remove the pan from heat immediately and whisk in a splash of cold pasta water to bring it back together.
  • Grating Parmesan off the block instead of using pre shredded cheese is the single biggest difference between a smooth sauce and a clumpy mess.
03 -
  • Dont move the chicken around while it sears, as letting it sit undisturbed is what creates that flavorful golden crust.
  • Keep the heat at medium when melting the Parmesan because high heat causes the proteins to seize and the sauce to become grainy.

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