Creamy Garlic Parmesan Chicken Pasta (Printable Version)
Tender chicken in a rich garlic-Parmesan cream sauce over perfectly cooked pasta.
# What You'll Need:
→ 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
# Directions:
01 - Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - While pasta cooks, season chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Sauté for 1–2 minutes until fragrant.
05 - Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
06 - Gradually whisk in milk and heavy cream until smooth and slightly thickened, about 3–4 minutes.
07 - Stir in grated Parmesan cheese and nutmeg (if using). Continue stirring until cheese is melted and sauce is creamy. Season with salt and pepper to taste.
08 - Return cooked chicken to the skillet, then add 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 Hints:
01 -
- The sauce clings to every single strand of pasta like a warm embrace
- It comes together in under 45 minutes but tastes like it simmered all day
02 -
- The pasta water trick is what transforms a good sauce into an extraordinary one
- Don't rush the roux step or your sauce will taste like raw flour
03 -
- Grate your own Parmesan right before adding it to the sauce
- Room temperature ingredients prevent the sauce from breaking