Creamy Garlic Parmesan Chicken Pasta (Printable version)
Tender chicken pieces and pasta coated in a rich, creamy garlic-Parmesan sauce
# Ingredient List:
→ 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 the pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - While the pasta cooks, season the chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Melt the butter, then add the minced garlic. Sauté for 1–2 minutes until fragrant.
05 - Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
06 - Gradually whisk in the milk and heavy cream until smooth and slightly thickened, about 3–4 minutes.
07 - Stir in the grated Parmesan cheese and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
08 - Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water as needed to reach a silky consistency. Remove from heat. Garnish with chopped parsley and extra Parmesan before serving.
# Expert Suggestions:
01 -
- Everything comes together in one pan in under 45 minutes, so its perfect for those weeknights when comfort food feels nonnegotiable
- The sauce strikes that elusive balance between rich enough to feel indulgent and light enough to go back for seconds
02 -
- That reserved pasta water is liquid gold, it contains starch that helps the sauce cling to every strand of pasta
- Grate your own Parmesan because the stuff in the tub will never melt into that smooth, restaurant-quality consistency
03 -
- Room temperature milk and cream prevent the sauce from breaking when you add them to the hot roux
- Keep the heat at medium once you start making the sauce, high heat will cause the dairy to separate