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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta with a silky, creamy garlic-Parmesan sauce that clings to every strand of spaghetti. Golden sliced chicken crowns the bowl, finished with fresh basil and shaved Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
salt
  • 1 salt to taste
black pepper
  • 1 pepper to taste
garlic powder
  • 1 garlic powder to taste
Italian seasoning
  • 1 Italian seasoning to taste
olive oil
  • 2 tbsp olive oil
spaghetti or fettuccine
  • 12 oz spaghetti or fettuccine, cooked reserve 1 cup pasta water
garlic
  • 5 clove garlic, minced
butter
  • 3 tbsp butter
heavy cream
  • 1 cup heavy cream
chicken broth
  • 0.5 cup chicken broth
Parmesan cheese
  • 1 cup Parmesan cheese, freshly grated
Italian seasoning (for sauce)
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.25 tsp red pepper flakes
fresh basil
  • 1 fresh basil for serving
extra Parmesan
  • 1 extra Parmesan for serving
pasta water
  • 1 cup pasta water reserved

Equipment

  • 1 large skillet

Method
 

Cook the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Add olive oil to a large skillet and cook over medium-high heat until golden and cooked through to 165°F, about 5-6 minutes per side.
  2. Remove the chicken to a plate, rest briefly, and slice thin so it’s ready to top the pasta.
Make the garlic Parmesan sauce
  1. In the same skillet, cook minced garlic in butter over medium heat for 1 minute, stirring until fragrant and lightly golden.
  2. Pour in the heavy cream and chicken broth, then simmer over medium heat for 4-5 minutes until slightly thickened with a glossy look.
  3. Stir in Parmesan cheese, 1 teaspoon Italian seasoning, and red pepper flakes until smooth and fully melted.
  4. Add reserved pasta water as needed to loosen the sauce to a silky consistency that coats the pasta.
Toss and serve
  1. Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until every strand is coated and glistening.
  2. Divide the pasta among plates, then top each serving with the sliced chicken arranged over the top.
  3. Garnish with fresh basil and extra Parmesan so it cascades across the surface just before serving.

Notes

For the smoothest cream sauce, keep it at a gentle simmer while melting the Parmesan, and stir until glossy before tossing. Refrigerate leftovers in a sealed container for up to 3 days; rewarm with a splash of pasta water or broth to loosen. Freezing is not recommended because the cream can separate when thawed. Dairy swap: use a cup-for-cup lactose-free heavy cream if you need lower lactose while keeping the same technique.