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

Before you start

Before starting, cut the chicken breast into bite-size cubes and pat them dry with paper towels.

Mince the garlic, chop the parsley, and grate the parmesan if using a block. Measure out the olive oil, spices, cream, and other ingredients so everything is within reach.

Bring a large pot of salted water to a boil for the pasta. Have a plate ready for the cooked chicken. The entire dish moves quickly, so being organized makes the 15-minute timeline effortless.

Instructions

Sear and boil

1. 1Sear the chicken
   Heat the olive oil in a large skillet over medium-high heat. Season the chicken cubes with garlic powder, paprika, salt, and black pepper. Add the chicken to the skillet in a single layer and cook without stirring for 2–3 minutes until golden brown on one side. Flip the pieces and continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 4–5 minutes total. Transfer the chicken to a plate and set aside.
   Look for The chicken is golden brown on all sides and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—cook in batches if needed to get a good sear.
2. 2Start the pasta
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Reserve some pasta water—it helps loosen the sauce if it gets too thick.

The chicken cubes are golden brown on all sides and cooked through, with a savory aroma filling the kitchen. The pasta is boiling in salted water, and the pot is ready for the next step. The chicken rests on a plate while the sauce comes together.

Creamy sauce and toss

3. 3Make the cream sauce
   In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the cream begins to thicken slightly. Reduce the heat to low and gradually whisk in the grated parmesan cheese until the sauce is smooth and creamy.
   Look for The sauce coats the back of a spoon and is smooth without lumps.
   Tip Keep the heat low when adding the parmesan to prevent it from clumping.
4. 4Combine pasta and sauce
   Add the drained fettuccine to the skillet with the cream sauce. Toss gently with tongs or a wooden spoon until the pasta is fully coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
   Look for Every strand of pasta is glossy and coated in the creamy sauce.
   Tip Toss gently to avoid breaking the pasta strands.

The sauce is smooth, pale golden, and gently bubbling. The garlic's fragrance mingles with the parmesan's nuttiness. The pasta is added and tossed until every strand is coated in the creamy sauce, which clings beautifully without being runny.

Finish and serve

5. 5Add the chicken back
   Return the seared chicken to the skillet and toss everything together so the chicken is evenly distributed and warmed through. Cook for 1–2 minutes over low heat until the chicken is hot.
   Look for The chicken is heated through and the sauce clings to both pasta and chicken.
   Tip Stir gently to keep the chicken pieces intact.
6. 6Finish and serve
   Sprinkle the chopped fresh parsley over the pasta. Add a few cracks of fresh black pepper if desired. Serve immediately, with extra grated parmesan on the side.
   Look for The parsley adds a fresh green contrast to the creamy golden sauce.
   Tip Serve right away—the sauce thickens as it cools.

The chicken is back in the skillet, warmed through and evenly distributed. The parsley adds fresh green flecks, and the dish looks glossy and inviting. A final crack of pepper and it's ready to serve.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a thermometer to check for 165°F (74°C) and remove it from the pan promptly. Another issue is a grainy sauce, which happens when the heat is too high when adding the parmesan.

Keep the heat low and stir constantly. Skipping the pasta water can leave the sauce too thick; always reserve a cup before draining. Finally, don't overcrowd the skillet when searing the chicken, or it will steam instead of brown.

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 should be thick enough to coat the back of a spoon, and the pasta should be al dente—tender but with a slight bite.

When you toss the pasta with the sauce, it should look glossy and cling to the noodles. Taste and adjust seasoning with salt and pepper before serving.

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