Creamy Garlic Parmesan Pasta with Chicken
Creamy Garlic Parmesan Pasta with Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine or linguine
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 4
Make the sauce: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Whisk in the flour: Sprinkle the all-purpose flour over the garlic and butter. Whisk constantly for 1 minute to create a roux.
⏱️ 1 min
- 6
Add liquids: Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Stir in Parmesan: Remove the skillet from the heat. Stir in 1 cup of grated Parmesan cheese until melted and smooth. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 2 min
- 8
Combine and serve: Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Garnish with fresh chopped parsley and extra Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Pasta with Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine or linguine
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 4
Make the sauce: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Whisk in the flour: Sprinkle the all-purpose flour over the garlic and butter. Whisk constantly for 1 minute to create a roux.
⏱️ 1 min - 6
Add liquids: Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Stir in Parmesan: Remove the skillet from the heat. Stir in 1 cup of grated Parmesan cheese until melted and smooth. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 2 min - 8
Combine and serve: Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Garnish with fresh chopped parsley and extra Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min