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Creamy Garlic Parmesan Chicken Pasta

This pasta dish features tender chicken and creamy garlic Parmesan sauce, combined with fettuccine or penne for a comforting meal that's easy to prepare, perfect for busy weeknights or special dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 585
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz fettuccine or penne pasta Any pasta of your choice can be used.
  • 1.5 lb boneless skinless chicken breast, cut into 1-inch pieces Ensure pieces are even in size for even cooking.
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp fine sea salt, plus more to taste
  • 0.25 tsp freshly ground black pepper
Sauce Components
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp unsalted butter, divided
  • 6 cloves garlic, minced Do not brown the garlic.
  • 2 cups heavy cream Can be substituted with half-and-half for a lighter sauce.
  • 1 cup low-sodium chicken broth Or vegetable broth for a different flavor.
  • 1.25 cups freshly grated Parmesan cheese, plus more for serving Add slowly to avoid clumping.
  • 0.25 tsp red pepper flakes (optional) Adjust according to heat preference.
  • 2 cups fresh baby spinach Can be substituted with kale or arugula.
Garnish
  • to taste fresh parsley, chopped For garnish before serving.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water.
  2. Season the chicken pieces with Italian seasoning, salt, and pepper.
Cooking
  1. Heat the olive oil and 2 tbsp butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes per side until golden brown and cooked through to 165°F. Then transfer the chicken to a plate.
  2. Reduce heat to medium and melt the remaining 2 tbsp butter in the same skillet. Add garlic and cook for 30 to 45 seconds, just until fragrant.
  3. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Add the heavy cream and bring to a gentle simmer.
  4. Let the sauce simmer for 4 to 5 minutes until it thickens slightly. Reduce heat to low and whisk in the Parmesan cheese until smooth and melted.
  5. Stir in the red pepper flakes (if using), then add the spinach and cook for 1 to 2 minutes, just until wilted.
Combining and Serving
  1. Return the chicken to the skillet along with the drained pasta. Toss everything together until well-coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches the desired texture.
  2. Taste and add more salt or pepper if needed. Finish with extra Parmesan and chopped parsley on top. Serve immediately.

Notes

This dish is perfect for leftovers. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of liquid if needed.