It is 6pm. You are tired. Dinner needs to happen fast. This Creamy Garlic Parmesan Pasta is your new secret weapon for busy weeknights.
This dish delivers a restaurant-quality meal in your own kitchen. It is warm, comforting, and ready in just 35 minutes. Your family will think you spent hours at the stove.
Why You Will Love This Recipe
This recipe is a total winner for busy families. It uses simple pantry staples you likely already have. The rich, velvety sauce clings perfectly to every single noodle.
It is the perfect winter comfort food for a chilly evening. Even your pickiest eaters will ask for second helpings. You only need one skillet for the chicken and sauce!
Simple Cooking Steps
Making this meal is incredibly easy and doable for beginners. You simply boil your pasta while the chicken sears to golden perfection. The sauce comes together in the same pan for maximum flavor.
Do not worry if you are new to making sauces. The heavy cream and cheese create a foolproof emulsion. You will feel like a pro chef in no time!
Ingredients You Will Need
Most of these items are simple kitchen staples you already know and love.
- 1 lb penne or fettuccine pasta
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 0.5 cup reserved pasta cooking water
- 2 tablespoons fresh Italian parsley, chopped
Step-by-Step Directions
- Bring a large pot of water to a rolling boil and season heavily with salt. Cook pasta according to manufacturer instructions until al dente. Reserve 0.5 cup of the starchy cooking water, then drain the pasta.
- While pasta cooks, season the cubed chicken with salt, black pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and the internal temperature reaches 165°F (74°C), approximately 6-8 minutes. Remove chicken from the pan and set aside.
- Reduce skillet heat to medium. Add the minced garlic to the remaining oil and sauté for 60 seconds until fragrant, ensuring the garlic does not burn.
- Pour the heavy cream into the skillet, scraping the bottom of the pan to deglaze the browned bits (fond). Bring to a light simmer for 2-3 minutes.
- Gradually whisk in the grated Parmesan cheese until fully melted and the sauce has thickened.
- Return the cooked chicken to the skillet and add the cooked pasta. Toss vigorously to coat.
- If the sauce is too thick, gradually add the reserved pasta water 1 tablespoon at a time until the desired consistency is achieved.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. It looks beautiful with an extra sprinkle of freshly grated cheese on top. A side of crusty garlic bread is perfect for soaking up the sauce.
Add a simple green salad for a balanced meal. Set the table and enjoy a cozy night in with your family. This is pure comfort in a bowl.
Storage and Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, add a small splash of milk or water. Warm it gently on the stove over low heat. This prevents the creamy sauce from separating or becoming oily.
Tips for Best Results
- Do not skip the reserved pasta water for a silky sauce.
- Use freshly grated Parmesan cheese for the smoothest melting.
- Avoid burning the garlic to keep the flavor sweet and mild.
- Cut your chicken into even pieces so they cook at the same rate.
- For a winter twist, serve in warmed pasta bowls.
- Add a pinch of red pepper flakes for a tiny bit of heat.
- Sear the chicken in batches if your pan is too small.
Ways to Switch It Up
- Swap the chicken for succulent sautéed shrimp.
- Stir in two cups of fresh spinach at the very end.
- Use gluten-free pasta to make this dish allergy-friendly.
- In summer, swap the oregano for fresh basil leaves.
Common Questions
Can I use pre-shredded cheese?
I recommend grating your own cheese for this recipe. Pre-shredded cheese often has coatings that prevent it from melting smoothly. Fresh cheese makes the sauce much creamier.
How do I know when the chicken is done?
The chicken should be golden brown on the outside. It is done when the internal temperature reaches 165°F. This usually takes about 6 to 8 minutes.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Chicken Garlic Parmesan Pasta
Ingredients
- 1 lb penne or fettuccine pasta
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic , finely minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 0.5 cup reserved pasta cooking water
- 2 tablespoons fresh Italian parsley, chopped
Instructions
- Bring a large pot of water to a rolling boil and season heavily with salt. Cook pasta according to manufacturer instructions until al dente. Reserve 0.5 cup of the starchy cooking water, then drain the pasta.
- While pasta cooks, season the cubed chicken with salt, black pepper, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and the internal temperature reaches 165°F (74°C), approximately 6-8 minutes. Remove chicken from the pan and set aside.
- Reduce skillet heat to medium. Add the minced garlic to the remaining oil and sauté for 60 seconds until fragrant, ensuring the garlic does not burn.
- Pour the heavy cream into the skillet, scraping the bottom of the pan to deglaze the browned bits (fond). Bring to a light simmer for 2-3 minutes.
- Gradually whisk in the grated Parmesan cheese until fully melted and the sauce has thickened.
- Return the cooked chicken to the skillet and add the cooked pasta. Toss vigorously to coat.
- If the sauce is too thick, gradually add the reserved pasta water 1 tablespoon at a time until the desired consistency is achieved.
- Garnish with fresh parsley and serve immediately.
