Creamy Garlic Parmesan Chicken (Printable)

Juicy chicken and al dente pasta smothered in a velvety garlic-Parmesan cream sauce. Comfort food at its finest.

# What You 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 freshly grated Parmesan cheese (about 3.5 oz)
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

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

→ Pantry

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

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and freshly ground black pepper on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and cover loosely with foil.
04 - Reduce the heat to medium in the same skillet. Add the butter and minced garlic, sautéing for about 1 minute until fragrant and lightly softened, being careful not to brown the garlic.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring to a gentle simmer, then gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and velvety.
06 - Add the cooked pasta and seared chicken to the skillet, tossing everything together to coat evenly. Incorporate the reserved pasta water a few tablespoons at a time until the sauce reaches your preferred consistency. Season with salt, black pepper, and crushed red pepper flakes if desired.
07 - Sprinkle with chopped parsley, toss gently one final time, and serve immediately. Garnish each portion with additional Parmesan cheese and fresh parsley.

# Expert Tips:

01 -
  • The sauce comes together in one pan and coats every strand of pasta like a velvet blanket you did not know you needed.
  • It uses ingredients you probably already have, which means no emergency grocery store runs at six oclock.
02 -
  • If you add the Parmesan too quickly or over high heat, the sauce will clump and separate instead of turning smooth.
  • That reserved pasta water is not optional, because the starch in it is what binds the sauce to the pasta and prevents it from turning oily.
03 -
  • Let the chicken rest for a few minutes after searing so the juices redistribute instead of running out when you slice it.
  • Grate the Parmesan as finely as you can manage, because finer shreds melt into the sauce faster and more evenly.

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