Creamy, garlicky, and comforting — this chicken pasta is the kind of weeknight dinner you’ll want on repeat. Bite-sized seared chicken melts into a silky Parmesan-and-cream sauce that clings to fettuccine, and a quick toss with fresh parsley brightens every forkful. If you love rich pasta dinners that come together fast, you might also enjoy this butter chicken pasta recipe for another easy, flavorful weeknight option.
Why you’ll love this dish
This recipe balances indulgence with simplicity. It’s fast enough for a busy weeknight but elegant enough for a casual dinner with friends. The searing step gives the chicken color and flavor; deglazing with broth lifts those browned bits into the sauce; and a splash of reserved pasta water helps the sauce cling perfectly to the noodles.
“A family favorite—comforting, creamy, and ready in under an hour. The garlic-parmesan sauce is the real star.” — home cook review
Perfect occasions: weeknight dinners, date nights at home, or when you need a crowd-pleaser for a potluck.
Step-by-step overview
- Season and sear bite-sized chicken pieces until golden. Set aside.
- Cook fettuccine to al dente and reserve starchy pasta water.
- Sauté onion and garlic in butter and oil; deglaze with chicken broth.
- Add heavy cream and simmer until slightly thickened, then melt in cheeses off the heat.
- Toss the drained pasta and seared chicken into the sauce, loosening with pasta water as needed. Finish with parsley and optional add-ins.
This flow keeps the sauce silky and prevents the cheese from getting grainy by removing the pan from high heat before adding it.
What you’ll need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: fresh spinach, cherry tomatoes, extra Parmesan & parsley for garnish
Notes and swaps: use boneless thighs for more forgiving, juicier chicken. For a lighter version use half-and-half plus a tablespoon of cornstarch to thicken (sauce will be less rich). Substitute gluten-free pasta if needed.
Step-by-step instructions
- Prepare chicken: Pat chicken dry and cut into 1-inch pieces. Toss with smoked paprika, garlic powder, onion powder, black pepper, and salt until evenly coated.
- Chop aromatics: Finely dice the onion, mince the garlic, and chop the parsley.
- Cook pasta: Bring a large pot of water to a rolling boil. Add 2 Tbsp coarse sea salt, then cook 12 oz fettuccine until al dente according to package directions.
- Reserve pasta water: Before draining, scoop out and reserve 1 to 1.5 cups of the starchy pasta water. Do not rinse the pasta.
- Sear chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. In batches (don’t crowd), sear the seasoned chicken about 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and leave the browned bits in the pan.
- Sauté aromatics: Reduce heat to medium. Add 2 Tbsp unsalted butter and 1 Tbsp olive oil to the skillet. Add the diced onion and sauté 5–7 minutes until soft, scraping up browned bits from the bottom.
- Add garlic: Stir in the minced garlic and optional red pepper flakes; cook 1–2 minutes until fragrant.
- Deglaze: Pour in 1/2 cup chicken broth and scrape the pan to release flavorful fond. Simmer 2–3 minutes.
- Introduce cream: Stir in 1.5 cups heavy cream and another 1/2 cup chicken broth. Bring to a gentle simmer, reduce heat to low, and cook 5–7 minutes until the sauce slightly thickens.
- Stir in cheeses: Remove the pan from heat. Gradually whisk in 1/2 cup grated Parmesan and, if using, 1/4 cup Pecorino Romano until melted and smooth. Taste and season with salt and freshly ground black pepper.
- Combine and toss: Return the seared chicken and drained pasta to the skillet. Toss to coat everything evenly in the sauce.
- Adjust consistency: If the sauce is too thick, add reserved pasta water 1 Tbsp at a time until you reach the desired silkiness.
- Finish: Stir in chopped parsley and any optional add-ins like fresh spinach (cook until wilted) or halved cherry tomatoes. Serve immediately with extra Parmesan and parsley.
Tip: For a quicker shortcut on busy nights, you can swap the seared chicken for shredded rotisserie chicken and follow the same sauce steps — try a similar idea in that creamy rotisserie chicken broccoli pasta for inspiration.
Best ways to enjoy it
- Plate the pasta twirled in shallow bowls and top with a sprinkle of extra Parmesan, cracked black pepper, and parsley.
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Good side pairings: garlic bread or a warm baguette, roasted asparagus, or sautéed green beans.
- Wine pairing: a crisp Sauvignon Blanc or unoaked Chardonnay balances the creaminess.
Storage and reheating tips
- Refrigerator: Cool to room temperature within 2 hours, then store in an airtight container for 3–4 days.
- Freezing: You can freeze portions (sauce and pasta together) for up to 2 months, but texture will soften. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of cream, milk, or chicken broth to loosen the sauce (about 1–2 Tbsp per serving). Microwave gently in 30-second bursts, stirring between intervals.
- Safety: Always reheat to 165°F (74°C) and discard if left at room temperature for more than 2 hours.
Helpful cooking tips
- Don’t overcrowd the pan when searing chicken; crowded meat steams instead of browns.
- Reserve pasta water—its starch is the secret to a silky, emulsified sauce.
- Add cheese off the heat to keep it from separating or becoming grainy.
- Use freshly grated Parmesan (not pre-grated) for the best texture and flavor.
- If sauce breaks (looks oily or separated), whisk in a tablespoon of cold water or a splash of lemon juice off heat to bring it back together.
Creative twists
- Spicy: Add crushed red pepper or swap smoked paprika for cayenne for heat.
- Veg-forward: Stir in a few handfuls of baby spinach or roasted mushrooms at the end.
- Lighter: Use half-and-half and thicken with a small cornstarch slurry.
- Make it cheesy: Fold in a spoonful of mascarpone or cream cheese for extra richness.
- Swap the pasta: Try penne, rigatoni, or pappardelle for different textures; shorter shapes hold sauce well.
Common questions
Q: How long does this take to make from start to finish?
A: Active time is about 35–40 minutes (chopping, searing, cooking pasta, and finishing the sauce). Total time including brief resting and plating is around 45 minutes.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs stay juicier and tolerate slightly longer cooking. Cut into similar-sized pieces and sear until cooked through.
Q: How do I prevent the sauce from becoming grainy when adding cheese?
A: Remove the pan from high heat before adding cheese, and stir it in gradually. If needed, thin with a splash of warm pasta water or broth.
Q: Is this safe to freeze?
A: Yes, but texture changes are likely. Freeze in airtight containers up to 2 months and thaw overnight before reheating gently with added liquid.
Q: Can I make this gluten-free or dairy-free?
A: Use gluten-free pasta to make it gluten-free. For dairy-free, substitute a plant-based cream and dairy-free Parmesan alternative, but the flavor and texture will differ from the original.
Q: Can I prep parts ahead?
A: Yes—chop aromatics and grate cheese ahead of time. You can also cook and cool the chicken, then reheat briefly in the sauce.
Creamy Garlic Parmesan Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Dairy, Gluten Free (if using gluten-free pasta)
Description
This creamy, garlicky chicken pasta is the perfect weeknight dinner that’s both comforting and indulgent.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: fresh spinach, cherry tomatoes, extra Parmesan & parsley for garnish
Instructions
- Prepare chicken: Pat chicken dry and cut into 1-inch pieces. Toss with smoked paprika, garlic powder, onion powder, black pepper, and salt until evenly coated.
- Chop aromatics: Finely dice the onion, mince the garlic, and chop the parsley.
- Cook pasta: Bring a large pot of water to a rolling boil. Add 2 Tbsp coarse sea salt, then cook 12 oz fettuccine until al dente according to package directions.
- Reserve pasta water: Before draining, scoop out and reserve 1 to 1.5 cups of the starchy pasta water. Do not rinse the pasta.
- Sear chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. In batches (don’t crowd), sear the seasoned chicken about 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and leave the browned bits in the pan.
- Sauté aromatics: Reduce heat to medium. Add 2 Tbsp unsalted butter and 1 Tbsp olive oil to the skillet. Add the diced onion and sauté 5–7 minutes until soft, scraping up browned bits from the bottom.
- Add garlic: Stir in the minced garlic and optional red pepper flakes; cook 1–2 minutes until fragrant.
- Deglaze: Pour in 1/2 cup chicken broth and scrape the pan to release flavorful fond. Simmer 2–3 minutes.
- Introduce cream: Stir in 1.5 cups heavy cream and another 1/2 cup chicken broth. Bring to a gentle simmer, reduce heat to low, and cook 5–7 minutes until the sauce slightly thickens.
- Stir in cheeses: Remove the pan from heat. Gradually whisk in 1/2 cup grated Parmesan and, if using, 1/4 cup Pecorino Romano until melted and smooth. Taste and season with salt and freshly ground black pepper.
- Combine and toss: Return the seared chicken and drained pasta to the skillet. Toss to coat everything evenly in the sauce.
- Adjust consistency: If the sauce is too thick, add reserved pasta water 1 Tbsp at a time until you reach the desired silkiness.
- Finish: Stir in chopped parsley and any optional add-ins like fresh spinach (cook until wilted) or halved cherry tomatoes. Serve immediately with extra Parmesan and parsley.
Notes
For juicier chicken, use boneless thighs instead of breasts. For a lighter version, substitute half-and-half plus cornstarch. Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian