Garlic Parmesan Chicken Pasta
A quick and creamy garlic parmesan chicken pasta recipe, perfect for summer dinners. This one-pot dish is packed with flavor, protein-rich, and ready in just 30 minutes!
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Measuring cups
- Grater
Ingredients
- 2 large boneless chicken breasts diced
- 10 oz pasta penne or fettuccine
- 4 cloves garlic minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- 1 cup reserved pasta water
- Optional 1 cup baby spinach
- Optional ½ cup sun-dried tomatoes
- Optional 1 tsp chili flakes
Instructions
- Bring a pot of salted water to boil and cook pasta until al dente. Reserve 1 cup of pasta water. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through (5–7 minutes). Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and stir gently. Simmer for 2–3 minutes, then whisk in parmesan cheese until melted and creamy.
- Add the cooked pasta and chicken back into the pan. Toss to coat in the sauce. Use pasta water to loosen the sauce as needed.
- Stir in optional add-ins like spinach or sun-dried tomatoes. Serve hot, garnished with fresh parmesan and basil.
Notes
For a lighter version, substitute half the cream with Greek yogurt.
Use freshly grated parmesan for best texture and flavor.
Gluten-free pasta works great for dietary needs.