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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with a silky garlic-Parmesan cream sauce coats every strand of spaghetti, finished with golden sliced chicken on top. This easy pasta dinner uses a quick simmer and reserved pasta water for a smooth, glossy consistency.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 920
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
Pasta and Sauce
  • 2 tbsp olive oil
  • 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 cup pasta water reserved; as needed for consistency
  • 0.25 fresh basil for serving
  • 0.25 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 the chicken for 5-6 minutes per side until golden and cooked through to 165°F.
  2. Remove the chicken to 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 until fragrant. Pour in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
  2. Stir in the freshly grated Parmesan, 1 teaspoon Italian seasoning, and red pepper flakes until smooth. Add reserved pasta water as needed to adjust the sauce consistency.
Toss, plate, and garnish
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until evenly coated. Divide among plates and top with the sliced chicken.
  2. Garnish with fresh basil and extra Parmesan for serving.

Notes

For the silkiest sauce, simmer just until slightly thickened, then add pasta water a splash at a time while tossing until every strand looks glossy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth or cream to loosen the sauce—freeze is not recommended due to cream separation. For a lighter option, swap half the heavy cream with evaporated milk (or use reduced-fat cream) while keeping the Parmesan amount the same.