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Garlic Parmesan Chicken Pasta Recipe

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★★★★★

4.4 from 89 reviews

This Garlic Parmesan Chicken Pasta is a creamy, comforting dish featuring tender seared chicken breasts smothered in a rich garlic Parmesan cream sauce, served over perfectly cooked al dente pasta. Ideal for an easy weeknight dinner, this recipe combines simple ingredients into a flavorful and satisfying meal.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts (about 1 lb)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 tablespoon oil

Garlic Parmesan Cream Sauce

  • 2 tablespoons butter
  • 3–4 cloves garlic, minced
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons flour
  • 1½ cups heavy cream
  • 1 cup low sodium chicken broth
  • ¼ cup shredded Parmesan cheese

Pasta and Garnish

  • ¾ lb pasta (any kind, uncooked; about 340 grams)
  • Fresh chopped parsley for garnish
  • Cracked black pepper for garnish

Instructions

  1. Prepare the chicken: Place the chicken breasts on a cutting board, cover them with plastic wrap, then use a heavy rolling pin or small pan to slightly flatten them for even cooking.
  2. Season the chicken: Mix together salt, black pepper, garlic powder, and paprika, then sprinkle this seasoning evenly over both sides of the chicken breasts.
  3. Sear the chicken: Heat a large skillet over medium-high heat and add the oil. Once hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove the chicken from the pan and cover to keep warm.
  4. Make the garlic Parmesan cream sauce: In the same skillet, add butter, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper. Cook for about 1 minute until fragrant. Stir in the flour and cook until no white flour remains, creating a roux.
  5. Add liquids and simmer: Slowly whisk in the heavy cream and chicken broth until the mixture is smooth. Return the chicken to the pan, cover with a lid partially ajar to let steam escape, reduce heat to medium-low, and simmer for 8-10 minutes or until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F (74°C).
  6. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
  7. Finish the sauce and slice the chicken: Remove the chicken from the pan once cooked through and slice it. Stir the shredded Parmesan cheese into the cream sauce until melted and combined.
  8. Serve: Plate the cooked pasta, top it with sliced chicken, and generously spoon over the garlic Parmesan cream sauce. Garnish with fresh chopped parsley and cracked black pepper to taste.

Notes

  • Use any pasta you prefer; fettuccine, penne, or rotini work great.
  • Flattening the chicken ensures even cooking and helps the seasoning adhere better.
  • Make sure the chicken reaches an internal temperature of 165°F for food safety.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid breaking the sauce.

Keywords: Garlic Parmesan Chicken Pasta, creamy chicken pasta, easy chicken pasta recipe, weeknight dinner, chicken pasta skillet

Find it online: https://epicrecipebox.com/garlic-parmesan-chicken-pasta-recipe/