Garlic Parmesan Chicken Pasta (Printable)
Creamy pasta with tender chicken and rich Parmesan garlic sauce
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Pasta
05 - 12 oz fettuccine or penne pasta
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 5 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ¼ teaspoon crushed red pepper flakes
13 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - While pasta cooks, pat chicken breasts dry and season both sides with salt and pepper.
03 - Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–7 minutes per side until golden and cooked through (internal temperature 165°F). Remove, let rest 5 minutes, then slice thinly.
04 - In the same skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
05 - Sprinkle in flour, whisking constantly, and cook for 1 minute to remove raw flour taste.
06 - Gradually whisk in milk and heavy cream. Bring to a simmer and cook, stirring constantly, until slightly thickened, about 3–4 minutes.
07 - Add Parmesan cheese and red pepper flakes. Stir until cheese melts and sauce is smooth. Add reserved pasta water as needed to reach desired consistency.
08 - Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly. Sprinkle with fresh parsley and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything cooks in one pan, so you spend less time cleaning and more time eating
- The creamy garlic sauce coats every strand of pasta perfectly, making each bite feel indulgent
02 -
- Don't rush the garlic step, burnt garlic tastes bitter and ruins the whole sauce
- That reserved pasta water is liquid gold for adjusting sauce consistency at the end
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- Room temperature cream incorporates more smoothly into the sauce without risking separation
- Low and slow is better than high heat when thickening the sauce, patience prevents grainy textures