Garlic Parmesan Chicken Pasta
Garlic Parmesan Chicken Pasta is exactly as amazing as it sounds! Linguine is all dressed up with tender, juicy chicken breasts and the best creamy, garlicky sauce. Of course, there’s plenty of parmesan cheese in the mix to really send it over the top! This is as good as comfort food gets.
Garlic Parmesan Chicken Pasta
When the recipe features garlic and parmesan, you just know it’s gonna be good. And when you combine those ingredients with chicken and pasta? Chef’s kiss! This hearty pasta dinner features a creamy sauce that really makes every bite better than the last. The best part of all? It’s all SO easy to toss together in no time!
I can always count on this garlic parmesan chicken and pasta to make my picky eaters happy, which in turn, makes me happy. It’s loaded with protein from the chicken and it pairs perfectly with green peas for some added nutrients. Plus, the flavors are neutral enough (while still being absolutely mouthwatering) that it won’t scare any little ones away.
The chicken is pan seared to golden brown perfection and made delicious with just a little bit of salt, pepper and garlic powder. Holding it all together is a creamy pasta sauce that features garlic, Italian seasoning, parmesan cheese and more. I also like to add a squeeze of fresh lemon juice to add a pop of vibrant, fresh flavor that makes it more spring and summer ready!
How to Make Garlic Parmesan Chicken and Pasta
Make the best garlic parmesan pasta with chicken in just a few simple steps! For more detailed instructions, scroll down to the recipe card.
- Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the linguine (or whatever your favorite pasta is) and cook until al dente. Reserve 1 cup of pasta water – we’re going to use it in our sauce!
- Prepare the chicken. Pat the chicken dry with a paper towel. In a little bowl, whisk together the salt, pepper and garlic powder. Sprinkle this mixture all over both sides of the chicken.
- Cook the chicken. Heat the olive oil and butter in a skillet over medium-high heat. Arrange the seasoned chicken in the skillet and cook until golden brown, then slip and cook until golden brown on the other side as well. If you’re nervous about it not being fully cooked, use a meat thermometer! Once it reads 165°F you’re good to go. Transfer to a plate once it’s cooked.
- Make the sauce. Reduce the heat to medium-low. Add more butter to the skillet. Once it’s melted, stir in the garlic and Italian seasoning and cook for about 30 seconds. Reduce the heat again to low and whisk in the chicken stock, lemon juice and heavy cream. Bring to a simmer and stir in the cheese, garlic powder, onion powder, salt and pepper.
- Toss it all together! Add the cooked pasta to the pan and toss to coat. Use the pasta water if you need to thin out the sauce a little bit. Let everything warm through, then add the sliced chicken on top. Sprinkle with fresh parsley and even more parmesan!
Storing and Reheating
In an airtight container in the fridge, any leftover chicken and pasta you have will stay fresh for about 2-3 days.
When it comes to reheating, be very careful! It’s too easy to scald a cream sauce. Reheat the pasta and chicken for just 30 seconds at a time until warmed back up in the microwave. Stir each time it stops to evenly distribute the heat.
Variations to Try
- Pasta – You can use spaghetti, bowties, or really any other shape of pasta you like best! They’ll all work well in this easy recipe. Linguine is my favorite.
- Chicken – While I prefer chicken breasts, you can certainly use chicken thighs instead. Just note that the cooking time will vary.
Check out more of my favorite chicken pasta recipes!
- Buffalo Chicken Pasta
- Chicken Bacon Ranch Pasta
- Spicy Chicken Rigatoni
- Baked Chicken Florentine Pasta
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Get the Recipe: Garlic Parmesan Chicken Pasta Recipe
Ingredients
- 16 ounces linguine
- 3 boneless skinless chicken breasts
- 1 tablespoon kosher salt
- 1/2 tablespoon pepper
- 1/2 tablespoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoon butter, divided
- 5 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 2 cups chicken stock
- 1 1/2 tablespoon lemon juice
- 1 1/2 cup heavy cream
- 1 cup grated parmesan cheese
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Chopped Fresh parsley
Equipment
- 1 skillet
Instructions
- Bring a large pot of liberally salted water to a boil over high heat. Add the pasta and cook until just al dente, approximately 6-8 minutes. Reserve 1 cup of the pasta water. Drain the pasta and keep warm.
- Pat the chicken breast dry with a paper towel and arrange on a plate.
- Whisk together the salt, pepper and garlic powder. Season both sides of the chicken with the mixture and set aside.
- Het the olive oil and 1 tablespoon butter in a large skillet over medium high heat.
- Arrange the chicken in the skillet and cook until golden brown, approximately 5-7 minutes.
- Flip the chicken over and sear on the opposite side. Continue to cook until the chicken is golden and registers 160˚F on an instant read thermometer.
- Transfer the chicken to a platter and keep warm.
- Turn the heat to medium low and add the remaining 2 tablespoons butter to the pan.
- Once melted, stir in the garlic, Italian seasoning and cook for 30 seconds.
- Turn the heat to low and whisk in the chicken stock.
- Stir in the lemon and heavy cream. Bring to a simmer and stir in the cheese, garlic powder and onion powder.
- Season the sauce with salt and pepper, to taste.
- Add the pasta to the sauce and toss to coat. If the sauce seems a bit thin, add the pasta water 1/4 cup at a time until the desired consistency. Continue cooking for 2-3 minutes.
- Slice the chicken across the grain and top the pasta with the chicken.
- Sprinkle with more parmesan cheese and fresh chopped parsley, if desired.
2 Comments on “Garlic Parmesan Chicken Pasta”
Can you use a lower fat alternative to heavy cream ?
Hi Marsha! I’ve used half and half but the sauce is a little looser. It’s still amazing so you can probably also use a low fat milk but again the sauce would be not as thick. But still really good!