8 Secrets to Restaurant-Quality Garlic Parmesan Chicken Pasta
This creamy garlic parmesan chicken pasta brings restaurant-quality Italian comfort food to your home kitchen in just 30 minutes. Tender, seasoned chicken breasts are pan-seared to golden perfection, then sliced and served over al dente pasta coated in a luxurious sauce made with butter, garlic, heavy cream, and real parmesan cheese. The result is a rich, satisfying dinner that tastes like it came from an upscale Italian restaurant but uses simple ingredients you likely already have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4 servings
- Category: Main Course, Pasta, Dinner
- Method: Pan-Seared, Stovetop
- Cuisine: Italian-American
- Diet: Kosher
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
Pasta:
- 12 oz pasta (penne, fettuccine, or linguine)
- 1 tablespoon salt for pasta water
- 1 cup reserved pasta cooking water
Sauce:
- 4 tablespoons butter
- 6-8 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
Instructions
- Pound chicken breasts to even ¾-inch thickness. Pat dry and season both sides with salt, pepper, Italian seasoning, garlic powder, and paprika.
- Bring large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining. Don’t rinse pasta.
- Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F. Transfer to cutting board, tent with foil, and rest 5 minutes.
- In same skillet over medium heat, melt butter and scrape up browned bits. Add garlic and sauté 1-2 minutes until fragrant.
- Add heavy cream, bring to gentle simmer, and cook 3-4 minutes until slightly reduced.
- Reduce heat to low. Gradually add parmesan cheese, stirring constantly until melted and smooth. Season with salt, pepper, basil, and red pepper flakes.
- Add drained pasta to sauce and toss to coat. Add reserved pasta water as needed to reach desired consistency.
- Slice chicken into strips. Add to pasta or arrange on top. Garnish with fresh parsley and serve immediately.
Notes
- Use freshly grated parmesan from a block—pre-shredded won’t melt smoothly
- Pound chicken to even thickness for uniform cooking
- Don’t rinse pasta—the starch helps sauce adhere
- Reserve pasta water before draining—it’s essential for adjusting sauce
- Add cheese on low heat while stirring to prevent separation
- Sauce thickens as it sits; add pasta water or cream when reheating
- Chicken thighs can substitute for breasts
- Add vegetables like spinach, mushrooms, or sun-dried tomatoes for variation
- Leftovers keep refrigerated 3-4 days
- For gluten-free, use GF pasta
Find it online: https://recipya.com/garlic-parmesan-chicken-pasta-8-easy-steps/