Creamy Garlic Parmesan Chicken Fettuccine in 15 Minutes Tips, FAQ & printable recipe

Tips for success

To save time, you can cook the pasta while the chicken sears. Start the water before you begin, and by the time the sauce is ready, the pasta will be done.

Reserve a cup of pasta water before draining—it's a lifesaver for adjusting sauce consistency. If you like a little heat, add a pinch of red pepper flakes with the garlic.

For a richer flavor, use a mix of parmesan and pecorino romano. The pecorino adds a salty, tangy note that complements the cream beautifully.

You can also add a splash of white wine to the pan after sautéing the garlic, letting it reduce before adding the cream—this adds another layer of complexity.

Variations

• Add Vegetables: Toss in a cup of cherry tomatoes or baby spinach during the last minute of cooking. The tomatoes burst and add sweetness, while the spinach wilts into the sauce for extra color and nutrients.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle kick. Or stir in a tablespoon of sriracha at the end for a creamy, spicy twist.
• Use Shrimp: Swap the chicken for 1 pound of peeled shrimp. Sear them for 2-3 minutes per side until pink and cooked through, then proceed with the sauce. Adjust cooking time accordingly.
• Gluten-Free Option: Use gluten-free fettuccine and ensure your parmesan is gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to restore the sauce's creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a skillet over medium-low heat, stirring frequently, until heated through. Add a splash of milk or chicken broth to bring back the sauce's silkiness.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; when reheating, add a splash of milk or chicken broth to loosen it.

Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.

This dish is best made fresh, but you can prep the ingredients ahead of time. Cut the chicken and season it, mince the garlic, and grate the cheese up to a day in advance.

Store them separately in the refrigerator. When you're ready to cook, everything will be ready to go, cutting your active time down even further.

Serving ideas

Serve the fettuccine immediately, garnished with extra parmesan and fresh parsley. A side of garlic bread or a simple green salad with lemon vinaigrette would round out the meal nicely. For a touch of brightness, add a squeeze of lemon juice over the top just before serving.

This dish pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which cuts through the richness of the cream. If you prefer red, a light Chianti works too. For a non-alcoholic option, sparkling water with a slice of lemon is refreshing.

Frequently asked questions

Recipe card

Creamy Garlic Parmesan Chicken Fettuccine in 15 Minutes

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 8 oz fettuccine pasta
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

55 g

Fat

36 g

Fiber

3 g

Sugar

4 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.