Creamy Garlic Parmesan Chicken Pasta (Printable)
Tender chicken and pasta in a rich garlic-Parmesan cream sauce
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 oz fettuccine or penne pasta
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 5 cloves garlic, minced
09 - 2 tablespoons all-purpose flour
10 - 1 2/3 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving
# How to Make It:
01 - Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Season chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
04 - Reduce heat to medium. Melt butter in the skillet, add minced garlic, and sauté for 1–2 minutes until fragrant.
05 - Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
06 - Gradually whisk in milk and heavy cream until smooth. Cook for 3–4 minutes until slightly thickened.
07 - Stir in grated Parmesan cheese and nutmeg (if using). Continue until cheese melts and sauce becomes creamy. Season with salt and pepper to taste.
08 - Return chicken to skillet, add drained pasta, and toss together. Add reserved pasta water as needed for silky consistency. Garnish with parsley and extra Parmesan.
# Expert Tips:
01 -
- The sauce comes together in under ten minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- If your sauce looks too thick, add more pasta water a tablespoon at a time until it loosens up
- Remove the pan from heat before adding the cheese to prevent separating
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge
- Freshly grated Parmesan melts better and has a more complex flavor than pre grated versions