From Mila's kitchen
Creamy garlic Parmesan chicken pasta is a 30-minute stovetop dinner with sliced chicken, cooked pasta, and a garlic cream sauce finished with Parmesan. Cook the chicken first, build the sauce in the same skillet, then return the chicken only after the pasta is coated.
Recipe
Creamy Garlic Parmesan Chicken Pasta
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 oz fettuccine or penne pasta, cooked and drained
- 1 tbsp butter (optional for richness)
- Chopped parsley, for garnish
Instructions
- Season sliced chicken with salt, pepper, and garlic powder.
- In a large skillet, heat olive oil over medium heat. Cook chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Stir and simmer 4–5 minutes until slightly thickened.
- Stir in Parmesan cheese and butter (if using). Let sauce simmer until creamy.
- Add cooked pasta and toss to coat in sauce.
- Return chicken to skillet and stir everything together. Simmer 2 more minutes.
- Serve hot, garnished with parsley and extra Parmesan if desired.
Recipe Notes
- • For extra veggies, add spinach or sun-dried tomatoes in step 6.
- • Swap pasta for zucchini noodles for a lower-carb version.
- • Leftovers reheat beautifully with a splash of broth or cream.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 620
- Sugar
- 2g
- Sodium
- 680mg
- Fat
- 38g
- Saturated Fat
- 20g
- Unsaturated Fat
- 15g
- Trans Fat
- 0g
- Carbohydrates
- 35g
- Fiber
- 2g
- Protein
- 38g
- Cholesterol
- 145mg
Method at a glance
Why this recipe works
- Browning the sliced chicken before making the sauce leaves savory flavor in the skillet without forcing the chicken to simmer through the entire sauce step.
- Adding Parmesan after the cream and broth have reduced slightly gives the cheese a warm, fluid base in which to melt.
Recipe-specific success guide
- Keep the sauce at a gentle simmer once the cream is added. Vigorous boiling can reduce it too quickly and makes the Parmesan more likely to turn grainy.
- The sauce should lightly coat a spoon before the pasta goes in. It will tighten further as the cooked pasta absorbs moisture.
- Confirm the thickest chicken piece reaches 165°F before serving.
Troubleshooting
The sauce is too thick
Stir in chicken broth or cream a tablespoon at a time over low heat. Stop as soon as the sauce coats the pasta again.
The sauce looks grainy
Move the skillet off the heat and stir gently. High heat or adding the cheese to a rapidly boiling sauce is the likely cause.
Storage and reheating
Refrigerate promptly in a covered container and use within 3 to 4 days. Reheat gently with a small splash of broth or cream; the pasta will have absorbed some sauce while chilled.
What to serve with it
A crisp green vegetable or lightly dressed salad balances the rich cream sauce.
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