Go Back
Garlic Parmesan Chicken and Pasta
Redondo

Garlic Parmesan Chicken and Pasta

This creamy Garlic Parmesan Chicken and Pasta is a weeknight comfort meal made with juicy pan-seared chicken, a velvety parmesan sauce, and pasta that clings to every bite. It’s simple, satisfying, and always hits the spot.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 525

Ingredients
  

  • 2 pieces boneless skinless chicken breasts
  • 4 cloves garlic, minced
  • 3 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan
  • 8 oz fettuccine or pasta of choice
  • 1 cup reserved pasta water
  • to taste salt and black pepper

Equipment

  • skillet for pan-searing chicken and building the sauce
  • pot for boiling pasta

Method
 

  1. Slice chicken breasts into thin cutlets. Season both sides with salt and pepper.
  2. Heat 1 tbsp butter and olive oil in a large skillet. Cook chicken 3–4 minutes per side until golden. Remove from pan.
  3. Cook pasta in salted water. Reserve 1 cup of pasta water before draining.
  4. In the same skillet, melt remaining butter. Add garlic and sauté until fragrant.
  5. Reduce heat. Stir in cream. Off heat, add parmesan slowly, stirring constantly until smooth.
  6. Add cooked pasta and reserved pasta water. Toss to coat evenly. Return sliced chicken to the pan.

Notes

This dish is best served fresh, but can be revived with a splash of pasta water if reheated. Use freshly grated parmesan for the creamiest sauce.