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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with a silky garlic-Parmesan cream sauce coats every strand of spaghetti, finished with golden sliced chicken on top. Simmered garlic butter cream and a splash of reserved pasta water create a glossy, restaurant-style texture in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts Slice thin after resting.
  • 0.25 Salt To taste.
  • 0.25 pepper To taste.
  • 0.25 tsp garlic powder To taste.
  • 1 tsp Italian seasoning To taste.
Pasta and sauce base
  • 2 tbsp olive oil For cooking chicken.
  • 12 oz spaghetti or fettuccine Cooked; reserve 1 cup pasta water.
  • 5 cloves garlic, minced Freshly minced.
  • 3 tbsp butter For garlic butter sauce.
  • 1 cup heavy cream For creamy sauce.
  • 0.5 cup chicken broth For thinning and flavor.
  • 1 cup Parmesan cheese, freshly grated Use freshly grated for smooth melting.
  • 1 tsp Italian seasoning For seasoning the sauce.
  • 0.25 tsp red pepper flakes Optional heat.
  • 1 Fresh basil and extra Parmesan for serving For garnish.

Equipment

  • 1 sheet pan

Method
 

Cook chicken
  1. Heat olive oil in a large skillet over medium-high heat, season the chicken with salt, pepper, garlic powder, and Italian seasoning, then cook until golden and cooked through, 5-6 minutes per side to 165°F. Rest the chicken briefly, then slice thin.
Make garlic Parmesan cream sauce
  1. In the same skillet, cook the minced garlic in butter over medium heat for 1 minute. Pour in the heavy cream and chicken broth, then simmer 4-5 minutes until slightly thickened.
Finish sauce and coat pasta
  1. Stir in Parmesan, Italian seasoning, and red pepper flakes until smooth. Add reserved pasta water a splash at a time until the sauce is silky and coats the back of a spoon.
  2. Toss the cooked pasta in the garlic Parmesan sauce until evenly coated and glossy.
Serve
  1. Divide pasta among plates and top each with the sliced chicken. Garnish with fresh basil and extra Parmesan so it falls across the surface of the dish.

Notes

For the creamiest sauce, reserve exactly 1 cup of pasta water and add it gradually while tossing until the coating looks glossy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. Dietary swap: use gluten-free spaghetti and check that any labeled pasta water additions stay gluten-free.