Creamy Garlic Parmesan Chicken (Printable)

Tender chicken and fettuccine smothered in a velvety garlic-Parmesan cream sauce, ready in just 40 minutes.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), sliced into strips

→ Pasta

02 - 12 oz fettuccine or penne pasta

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
06 - 1/2 cup whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Pantry Staples

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, season the chicken strips generously with salt and freshly ground black pepper on both sides.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.
04 - Reduce the heat to medium in the same skillet. Add the butter and allow it to melt, then add the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant and just beginning to turn golden. Do not let it brown.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then gradually whisk in the freshly grated Parmesan cheese. Continue whisking until the cheese is fully melted and the sauce is smooth and velvety.
06 - Add the cooked pasta and seared chicken to the skillet, tossing everything together until evenly coated in the sauce. Add the reserved pasta water a splash at a time until the sauce reaches your preferred consistency. Season to taste with salt, black pepper, and crushed red pepper flakes if desired.
07 - Sprinkle with chopped fresh parsley, toss gently once more, and serve immediately. Garnish each plate with additional Parmesan and parsley as desired.

# Expert Suggestions:

01 -
  • The sauce comes together in one pan with ingredients you probably already have, making it a lifesaver on busy nights when takeout feels like the only option.
  • It reheats beautifully the next day, which means lunch at work will actually be something you look forward to.
02 -
  • The sauce will thicken considerably as it cools, so if you are not serving immediately, loosen it with a splash of milk or pasta water when you reheat.
  • Adding the Parmesan too quickly or over high heat can cause it to clump, so keep the heat gentle and whisk patiently.
03 -
  • Let the chicken rest for a few minutes after searing before adding it back to the pasta so it does not overcook and dry out.
  • The single biggest difference between a good cream sauce and a great one is patience: low heat, slow whisking, and never rushing the Parmesan.

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