Creamy Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is a luxurious yet easy weeknight dinner featuring tender chicken in a silky sauce, perfect for family meals or entertaining guests.
Ingredients
For the chicken and pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 0.5 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
For the sauce
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced (adjust to taste)
- 1 cup low-sodium chicken broth (divided into 1/2 cup + 1/2 cup in steps)
- 1.5 cups heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup freshly grated Pecorino Romano cheese (optional) adds sharpness
- 0.25 cup fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Optional garnishes
- fresh spinach, cherry tomatoes, extra Parmesan & parsley for garnish
Instructions
Preparation
- Pat chicken pieces dry and toss with smoked paprika, garlic powder, onion powder, black pepper, and salt. Finely dice the onion, mince the garlic, and chop parsley.
Cooking the pasta
- Bring a large pot of water to a rolling boil. Add 2 Tbsp coarse sea salt, then cook the 12 oz fettuccine to al dente following package directions. Before draining, reserve 1 to 1.5 cups of pasta water. Do not rinse the pasta.
Searing the chicken
- Heat 1 Tbsp olive oil in a large skillet over medium-high. Sear chicken in batches about 3–4 minutes per side until golden and cooked through. Internal temperature should reach 165°F (74°C). Transfer chicken to a plate and leave the browned fond in the pan.
Sautéing aromatics
- Reduce heat to medium. Add 2 Tbsp butter and 1 Tbsp olive oil to the skillet. Sauté the diced onion for 5–7 minutes until soft and translucent, scraping up browned bits from the pan.
Adding garlic
- Stir in minced garlic and optional red pepper flakes; cook 1–2 minutes until fragrant but not burned.
Deglazing
- Pour in 1/2 cup chicken broth and scrape the bottom of the pan to loosen browned bits. Simmer 2–3 minutes to concentrate flavor.
Making the cream base
- Stir in 1.5 cups heavy cream and the remaining 1/2 cup chicken broth. Bring the mixture to a gentle simmer, then lower the heat and cook 5–7 minutes until slightly thickened. Do not boil aggressively.
Finishing the sauce
- Remove the skillet from heat. Gradually stir in 1/2 cup grated Parmesan and the optional 1/4 cup Pecorino until melted and smooth. Taste and season with salt and freshly ground black pepper.
Combining pasta and chicken
- Return seared chicken and drained pasta to the skillet. Toss everything together to coat evenly in the sauce. If the sauce is too thick, add reserved pasta water 1 Tbsp at a time until you reach a silky consistency.
Adding herbs and optional veggies
- Stir in chopped parsley and any optional add-ins such as fresh spinach or halved cherry tomatoes just to warm.
Serving
- Serve immediately, garnished with extra Parmesan and parsley.
Notes
Great for meal prep; store components and toss when reheating. Freeze sauce and chicken separately for best results. Use freshly grated cheese for better texture.