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

Before you start

Before starting, make sure all your ingredients are prepped and within reach. Cut the chicken breast into uniform cubes so they cook evenly. Mince the garlic cloves and chop the fresh parsley. Grate the parmesan cheese if using a block.

Measure out the heavy cream and spices. Bring a large pot of salted water to a boil for the pasta. Have a large skillet ready. This mise en place approach ensures the 15-minute timeline is realistic and keeps the cooking process smooth.

Instructions

Sear and Sauté

1. 1Sear the Chicken
   Cut the chicken breast into bite-sized cubes. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes in a single layer. Sprinkle with garlic powder, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
   Look for The chicken should be golden brown on the outside and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan to get a good sear.
2. 2Start the Sauce
   In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
   Look for The garlic should be fragrant but not browned.
   Tip Stir constantly to prevent the garlic from burning.

At the end of this phase, the chicken should be golden brown on all sides and cooked through, with an internal temperature of 165°F (74°C). The skillet should have browned bits stuck to the bottom, which will flavor the sauce.

The garlic should be fragrant but not browned. The kitchen will smell of savory spices and sizzling chicken. The chicken is set aside, and the pan is ready for the sauce.

Build the Sauce and Cook Pasta

3. 3Make the Cream Sauce
   Pour the heavy cream into the skillet. Bring to a gentle simmer, stirring occasionally. Gradually add the grated parmesan cheese, stirring until the sauce is smooth and thickened, about 2-3 minutes.
   Look for The sauce should coat the back of a spoon.
   Tip Add the parmesan slowly to avoid clumping.
4. 4Cook the Pasta
   Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve some pasta water to thin the sauce if needed.

The sauce should be smooth and thickened, coating the back of a spoon. The parmesan should be fully melted, and the sauce should have a pale golden color. The pasta should be al dente, cooked according to package instructions. The pot of water is drained, and the pasta is ready to be added. The sauce bubbles gently, and the aroma of garlic and cream fills the kitchen.

Combine and Finish

5. 5Combine Pasta and Sauce
   Add the drained fettuccine directly to the skillet with the cream sauce. Toss well to coat every noodle with the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
   Look for The noodles should be glossy and evenly coated.
   Tip Use tongs for easy tossing.
6. 6Add the Chicken Back
   Return the seared chicken to the skillet. Gently fold the chicken into the pasta and sauce until everything is well combined and heated through.
   Look for The chicken should be hot and well distributed.
   Tip Be gentle to keep the chicken pieces intact.
7. 7Finish and Serve
   Remove the skillet from the heat. Sprinkle with fresh cracked black pepper and chopped parsley. Serve immediately, with extra parmesan on the side if desired.
   Look for The dish should look glossy and vibrant.
   Tip Garnish just before serving for the freshest look.

The pasta and chicken are fully coated in the glossy sauce. The dish looks vibrant with flecks of parsley and cracked pepper. The noodles are evenly coated, and the chicken is heated through. The skillet is sizzling slightly, and the dish is ready to be served. The final presentation is restaurant-worthy, with a rich, creamy texture and a savory aroma.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Keep an eye on the heat and cook just until done. Another is burning the garlic; it should be fragrant, not browned, so keep the heat moderate and stir constantly.

Adding the parmesan too quickly can cause clumping, so add it gradually. Finally, don't overcook the pasta—al dente is key because it will continue to cook slightly in the sauce. If the sauce becomes too thick, loosen it with reserved pasta water.

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. The sauce is ready when it coats the back of a spoon and is thick enough to cling to the pasta.

The pasta should be al dente—tender but still firm to the bite. When you toss the pasta in the sauce, it should look glossy and well-coated. Taste and adjust seasoning with salt and pepper. The dish is best served immediately while hot and creamy.

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