Family-Favorite Garlic Parmesan Chicken Pasta
This creamy garlic parmesan chicken pasta combines tender chicken pieces with a rich, velvety sauce and perfectly cooked fettuccine for a restaurant-quality meal made simple. Ready in just 30 minutes!
Ingredients
- 12 oz fettuccine pasta
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp talian seasoning
- 1 tsp salt divided
- ½ tsp black pepper divided
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 4 large garlic cloves minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese divided
- 2 tbsp fresh parsley chopped
Instructions
- Cut chicken into 1-inch cubes and season with Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper.
- Cook fettuccine in salted water according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6-8 minutes. Remove to a plate.
- Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30-60 seconds until fragrant.
- Sprinkle flour over the garlic butter and whisk continuously for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until thickened.
- Reduce heat to low. Stir in 3/4 cup Parmesan cheese until melted. Season with remaining salt and pepper.
- Return chicken to the skillet. Add drained pasta and toss to coat in sauce. If needed, add reserved pasta water to thin sauce.
- Let simmer for 1-2 minutes until flavors meld. Add lemon juice if desired.
- Serve garnished with remaining Parmesan and chopped parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Gluten-free option: Use your favorite gluten-free pasta and substitute cornstarch for flour.
- Make ahead: Prepare the chicken and sauce up to a day ahead, then reheat and add freshly cooked pasta when ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
