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Ultimate Garlic Parmesan Chicken Pasta - Creamy 30-Minute Weeknight Dinner

This creamy garlic parmesan chicken pasta delivers restaurant-quality flavor in just 30 minutes, featuring tender pasta and chicken in a rich, cheesy sauce. It's the ultimate one-pan comfort food that feels indulgent but comes together with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz fettuccine or linguine pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the pasta according to package directions in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, season chicken pieces with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream and Italian seasoning, stirring to combine.
  5. Gradually whisk in parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
  6. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until well coated in the creamy garlic sauce.
  7. Garnish with fresh parsley and additional parmesan cheese. Serve immediately for the best texture and flavor.

Notes

Use starchy pasta water for perfect sauce consistency. Don't overcook garlic to avoid bitterness. Fettuccine or linguine work best to hold the creamy sauce. Cut chicken into uniform pieces for even cooking.