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

Before you start

Before you start, cut the chicken breast into bite-sized cubes and season them with garlic powder, paprika, salt, and pepper. Mince the garlic and grate the parmesan cheese. Chop the parsley.

Fill a large pot with water and bring it to a boil — you'll cook the pasta later. Have the heavy cream measured and ready. The entire dish moves quickly, so having everything prepped and within reach makes the process smooth and stress-free.

Instructions

Sear the Chicken

1. 1Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Season the cubed chicken breast with garlic powder, paprika, salt, and black pepper. Add the chicken to the skillet in a single layer and cook without moving for 3-4 minutes until golden brown on the bottom. Flip and cook for another 3-4 minutes until the chicken is cooked through, reaching an internal temperature of 165°F (74°C). 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 Don't overcrowd the pan — cook in batches if needed for a proper sear.

The chicken cubes should be golden brown on all sides, with a slight crust. The kitchen will smell of paprika and garlic. The chicken should be cooked through — no pink remains.

If you're using a thermometer, it should read 165°F (74°C). Transfer the chicken to a plate and keep it warm while you make the sauce. The skillet should have browned bits stuck to the bottom — those are flavor.

Make the Cream Sauce

2. 2Make the Cream Sauce
   Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 30 seconds until fragrant. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and let it bubble for 2-3 minutes until it thickens slightly. Stir in the grated parmesan cheese and whisk until the sauce is smooth and glossy.
   Look for The sauce coats the back of a spoon and is thick enough to leave a trail when stirred.
   Tip Simmer gently — high heat can cause the cream to curdle.

The sauce should be smooth and slightly thickened, with the parmesan fully melted. It should look glossy and have a pale golden color. When you stir it, it should leave a trail on the bottom of the pan. The garlic should be fragrant but not browned. The sauce should coat a spoon lightly. If it seems too thin, let it simmer for another minute. If too thick, add a splash of pasta water.

Combine and Finish

3. 3Combine and Finish
   Cook the fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain the pasta and add it directly to the skillet with the cream sauce. Toss the pasta in the sauce until well coated. Add the seared chicken back to the skillet and toss to combine. Season with extra salt and pepper to taste. Sprinkle with fresh parsley and serve immediately.
   Look for The pasta is glossy with sauce and the chicken is evenly distributed.
   Tip Reserve a cup of pasta water to loosen the sauce if it becomes too thick.

The pasta should be evenly coated with the sauce, and the chicken pieces should be distributed throughout. The dish should look glossy and inviting, with flecks of parsley adding color. The sauce should cling to the pasta rather than pooling at the bottom. Taste a strand of pasta — it should be al dente and well-seasoned. The final dish should smell creamy, garlicky, and cheesy.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry and tough. Use a meat thermometer to ensure it reaches exactly 165°F (74°C) and then remove it from the pan immediately. Another issue is curdling the cream sauce by boiling it too aggressively.

Always keep the heat at a gentle simmer. Finally, don't overcook the pasta — it will continue to cook slightly when tossed with the hot sauce. Aim for al dente and you'll get the perfect texture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) — it should be golden brown on the outside and no longer pink in the center. The sauce is ready when it coats the back of a spoon and has thickened slightly.

The pasta should be al dente, tender but still with a slight bite. When you toss the pasta in the sauce, it should look glossy and evenly coated. Taste and adjust seasoning with salt and pepper before serving.

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