Quick Creamy Garlic Parmesan Chicken Pasta Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly grated parmesan and real butter. The quality of the cheese makes a noticeable difference in the sauce's creaminess.

When searing the chicken, do not move it too soon; let it develop a golden crust before flipping. This adds depth to the dish.

If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust the seasoning with salt and pepper before serving.

For a touch of brightness, a squeeze of lemon juice can be added at the end, though it is not in the original recipe.

Variations

• Mushroom Parmesan: Add 8 oz sliced mushrooms to the skillet after searing the chicken, and sauté until golden. Proceed with the sauce as directed. The mushrooms add an earthy flavor that complements the creamy parmesan.
• Spicy Arrabbiata Twist: Stir in 1/2 tsp red pepper flakes with the garlic for a spicy kick. For extra heat, add a dash of cayenne to the chicken seasoning. Serve with a sprinkle of extra red pepper flakes on top.
• Lemon Herb Chicken: Add the zest of one lemon and 1 tsp dried thyme to the sauce along with the parmesan. Finish with a squeeze of lemon juice and extra parsley for a bright, herby flavor.
• Sun-Dried Tomato: Stir in 1/2 cup chopped sun-dried tomatoes (drained of oil) with the garlic. The tomatoes add a sweet-tangy note that pairs well with the creamy sauce. Garnish with fresh basil instead of parsley.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of cream or milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of cream or pasta water to loosen the sauce. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or cream when reheating to restore its creamy texture.

The chicken can be pounded and seasoned up to a day ahead. The sauce can also be made in advance and stored in the fridge for up to 2 days. Cook the pasta fresh just before serving for the best texture.

Serving ideas

Serve this pasta immediately after cooking, while the sauce is hot and glossy. Garnish with extra parmesan and fresh parsley, if desired.

A side of crusty bread or a simple green salad rounds out the meal. This dish is hearty enough to stand alone but pairs beautifully with a glass of white wine.

For a family-style dinner, bring the skillet to the table and let everyone serve themselves.

The creamy sauce is best enjoyed fresh, so plan to eat right away. If you have leftovers, they make a great lunch the next day—just reheat gently.

Frequently asked questions

Recipe card

Quick Creamy Garlic Parmesan Chicken Pasta

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• 12 oz fettuccine pasta
• 2 tbsp fresh parsley, chopped

Instructions

1. Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Rub the seasoning all over both sides of the chicken.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
4. Gradually whisk in the grated parmesan cheese, stirring until the sauce is smooth and thickens slightly. It should coat the back of a spoon.
5. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
6. Add the drained fettuccine directly to the skillet with the cream sauce. Toss well to coat every noodle, adding a splash of pasta water if the sauce is too thick.
7. Slice the cooked chicken into strips and place on top of the pasta. Toss everything together so the chicken is coated with the sauce.
8. Sprinkle with fresh cracked black pepper and chopped parsley. Serve immediately, passing extra parmesan at the table if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

38 g

Carbohydrates

50 g

Fat

48 g

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