Creamy Garlic Parmesan Chicken (Printable)

Tender chicken and pasta in a silky garlic-Parmesan cream sauce, ready in 40 minutes for a comforting weeknight meal.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup (about 3.5 oz) freshly grated Parmesan cheese
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Pantry Staples

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
02 - While the pasta cooks, season the chicken strips generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
03 - Reduce the skillet heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until fragrant and lightly golden. Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer — do not let it boil.
04 - Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, allowing each addition to melt smoothly before adding more. Continue whisking until the sauce is velvety and lump-free.
05 - Add the drained pasta and seared chicken back into the skillet, tossing everything together so the sauce coats each strand or piece evenly. Splash in the reserved pasta water, a tablespoon at a time, until the sauce reaches your preferred consistency. Season with salt, black pepper, and crushed red pepper flakes if desired.
06 - Sprinkle with chopped fresh parsley and toss gently. Serve immediately in warmed bowls, garnished with additional Parmesan and parsley.

# Expert Advice:

01 -
  • The sauce comes together in one pan and coats every single strand of pasta like velvet, with zero fuss.
  • It feels fancy enough for guests but honestly takes less than an hour on a weeknight.
02 -
  • Adding the Parmesan off the heat or too quickly causes clumping, so keep the pan on low and add it gradually while whisking constantly.
  • The sauce thickens as it sits, so serve it right away or have that pasta water ready to loosen it up if you need to reheat.
03 -
  • Let the chicken rest for at least five minutes before slicing so the juices redistribute and every piece stays tender.
  • Always grate your Parmesan from a block right before adding it, because pre grated versions contain cellulose that prevents smooth melting.

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