Creamy Garlic Chicken Pasta (Printable)

Seared chicken and pasta in a silky garlic-Parmesan cream sauce, ready in 35 minutes.

# What You’ll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Pasta

02 - 12 ounces fettuccine or linguine

→ Vegetables & Aromatics

03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy

06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese

→ Pantry

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1/2 cup low-sodium chicken broth
11 - 1/2 teaspoon dried Italian herbs (optional)
12 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine or linguine according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
02 - While the pasta is cooking, butterfly both chicken breasts and season generously with salt, freshly ground pepper, and Italian herbs if desired.
03 - In a large skillet over medium-high heat, warm olive oil. Add the prepared chicken and sear until golden and cooked through, about 5 to 6 minutes per side. Remove chicken from the skillet, tent with foil, and let rest.
04 - Reduce heat to medium. In the same skillet, melt the unsalted butter and sauté the finely chopped onion for 2 to 3 minutes, until softened. Stir in minced garlic and cook until fragrant, about 1 minute.
05 - Deglaze the skillet with chicken broth, scraping up any caramelized bits. Pour in heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. Season to taste with additional salt and pepper.
06 - Slice rested chicken breasts thinly. Return sliced chicken to the skillet along with cooked pasta. Toss thoroughly, adding reserved pasta water gradually until the desired sauce consistency is achieved.
07 - Stir in chopped parsley. Plate immediately, garnishing each portion with extra parsley and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • This recipe creates a velvety sauce that feels far fancier than the effort required—your weeknights will thank you.
  • It’s endlessly adaptable, impressing guests just as easily as it rescues a hungry, tired evening.
02 -
  • If you rush the garlic or sauté at too high heat, it can turn bitter and overwhelm the sauce—I learned that after one too many impatient evenings.
  • Grating the Parmesan fresh was a total game-changer; it melts seamlessly and helps the sauce cling to the pasta just right.
03 -
  • Let the chicken rest before slicing so the juices stay inside—and your plate stays juicy, not dry.
  • Finishing the pasta in the sauce transforms it from good to absolutely unforgettable; it’s the step that ties everything together.

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