Chicken Garlic Parmesan Pasta
A creamy, garlicky weeknight dinner featuring tender chicken pan-seared and tossed with pasta in a rich Parmesan cream sauce.
Ingredients
For the Base
- 8 oz pasta (like fettuccine or penne) Use whole-wheat or legume-based pasta for more fiber and protein.
For the Chicken
- 2 boneless, skinless breasts boneless, skinless chicken breasts Thin-cut chicken cutlets cook faster; pound thicker breasts to even thickness.
- Salt and pepper to taste
- 2 tablespoons olive oil Swap for avocado oil if preferred.
For the Sauce
- 4 cloves garlic, minced Reduce to 2 cloves for a milder flavor.
- 1 cup heavy cream For a lighter sauce, use half-and-half or a milk/flour mix.
- 1 cup grated Parmesan cheese Freshly grated melts best.
To Serve
- Chopped parsley For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat olive oil over medium heat until shimmering.
- Season chicken breasts generously with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side.
- Remove chicken from skillet, slice, and set aside.
Making the Sauce
- Lower heat to medium-low and add minced garlic to the same skillet, sautéing until fragrant, about 30–60 seconds.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
Combining Pasta and Chicken
- Toss the cooked pasta in the skillet until well coated in sauce, then add sliced chicken on top.
- Garnish with chopped parsley before serving.
Notes
Pound chicken to ensure even cooking. Use fresh Parmesan for the best texture and flavor.