Creamy Garlic Parmesan Chicken (Print View)

Tender chicken in a rich garlic Parmesan cream sauce tossed with perfectly cooked pasta for a comforting weeknight dinner.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, thinly sliced

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - ½ cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - ⅓ cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining. Set the drained pasta aside.
02 - Season the sliced chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Reduce heat to medium-low. Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer. Gradually whisk in the Parmesan cheese, a handful at a time, until fully melted and the sauce is smooth. If the sauce is too thick, thin it with the reserved pasta water, adding 1 tablespoon at a time. Sprinkle in the Italian herbs if using.
05 - Add the cooked pasta and seared chicken back into the skillet. Toss everything together until evenly coated in the sauce. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

# Expert Hints:

01 -
  • The sauce clings to every single strand of pasta like a warm blanket, and you will catch yourself scraping the bottom of the pan for leftovers.
  • It comes together in about forty minutes, which means it is fast enough for a weeknight but impressive enough for company.
02 -
  • Do not let the sauce boil after adding the Parmesan or it will seize and turn grainy instead of smooth, so keep the heat at a gentle simmer.
  • Grating your own cheese from a block is non negotiable here because pre shredded Parmesan will leave you with a clumpy, oily mess.
03 -
  • Let the chicken rest for two minutes after searing before you slice or move it, because carrying it straight from pan to plate means losing all those juices onto the cutting board.
  • The secret to a sauce that never breaks is patience, so resist the urge to crank up the heat and let the Parmesan melt slowly over medium low.

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