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Garlic Parmesan Chicken Pasta

This creamy Garlic Parmesan Chicken Pasta is a comfort food favorite, combining tender chicken, al dente pasta, and a rich garlic parmesan sauce. It's a quick and satisfying dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 colander
  • 1 measuring spoons
  • 1 measuring cups
  • 1 tongs
  • 1 wooden spoon

Ingredients
  

  • 8 oz fettuccine or pasta of choice
  • 1 lb boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream Can substitute half and half for a lighter dish.
  • 1 cup grated Parmesan cheese
  • to taste n/a salt
  • to taste n/a pepper
  • ½ cup chopped fresh parsley Optional, for garnish.

Instructions
 

  • In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain the pasta in a colander and set aside.
  • While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
  • In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1-2 minutes until fragrant but not browned. Pour in the heavy cream, stirring well to combine, and bring the mixture to a simmer.
  • Gradually whisk in the grated Parmesan cheese until melted and smooth. Season the sauce with additional salt and pepper to taste.
  • Add the cooked fettuccine and sliced chicken back into the skillet. Toss everything together until the pasta is fully coated with the garlic parmesan sauce.
  • Plate the dish and garnish with chopped parsley, if desired.

Notes

Feel free to add vegetables like spinach or broccoli for extra flavor and nutrition.
If you prefer a lighter dish, you can substitute half and half for the heavy cream.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.