Creamy Garlic Parmesan Chicken Fettuccine in 15 Minutes Step-by-step instructions

Before you start

Before you start, set a large pot of salted water to boil for the fettuccine. While the water heats, cut the chicken breast into 1-inch cubes and season with garlic powder, paprika, salt, and pepper.

Mince the garlic and grate the parmesan cheese if you're using a block. Have all your ingredients measured and ready—this dish moves quickly, and having everything prepped will make the process seamless.

Instructions

Sear and Sauce

1. 1Sear the Chicken
   Heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet in a single layer and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
   Look for Chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; cook in batches if needed to get a nice sear.

At the end of this phase, the chicken should be golden brown and cooked through, and the sauce should be smooth and slightly thickened.

The aroma of garlic and parmesan should fill the kitchen. The sauce should coat the back of a spoon without being too thick.

Combine and Finish

2. 2Make the Sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese and whisk until the sauce is smooth and slightly thickened.
   Look for The sauce coats the back of a spoon and is silky smooth.
   Tip Keep the heat moderate to prevent the cream from curdling.

The pasta should be evenly coated with the sauce, and the chicken should be heated through. The dish should look glossy and inviting, with flecks of parsley adding color. Taste and adjust seasoning if needed before serving.

Finishing and Serving

3. 3Combine and Serve
   Add the cooked fettuccine to the skillet with the sauce. Toss to coat the pasta evenly. Return the seared chicken to the skillet and toss everything together. Garnish with fresh parsley and serve immediately.
   Look for Pasta is well coated and the chicken is heated through.
   Tip If the sauce is too thick, add a splash of pasta water to loosen it.

Take a moment to check the color, texture and aroma before you move on to the next step. Take your time with each step, and the result will be worth every minute spent in the kitchen.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry and tough. Keep an eye on it and remove it from the pan as soon as it's cooked through. Another is adding the parmesan too quickly or over high heat, which can cause it to clump.

Add it gradually and stir constantly over low heat. Finally, don't skip the pasta water—a splash can rescue a sauce that's too thick, adding starch and silkiness.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown on the outside with no pink in the center. The sauce is ready when it coats the back of a spoon and is thick enough to cling to the pasta.

The fettuccine should be al dente—tender but still firm to the bite. When you toss the pasta with the sauce, it should be glossy and well-coated.

• Poultry: 165°F (74°C) in the thickest part