Take your chicken up a notch with this Creamy Garlic Parmesan Chicken Pasta. Whether it's penne pasta or fettuccini, this delicious dish will become your favorite dish on your dinner menu.
This chicken with creamy garlic sauce comes together in 30 minutes from stovetop to dinner table for busy weeknights. Just like my recipe for Crispy Prosciutto Pasta.
If you like chicken, try my recipe for Easy Italian chicken Cutlets, Creamy Tuscan Chicken, Chicken Marsala without Cream or my One Skillet Chicken Cacciatore.
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The best part about this easy chicken pasta recipe is the juicy chicken. Made with simple ingredients that are available at your local grocery store.
Here's Why You'll Love this Dish
There are so many reasons why you'll love this creamy chicken topped pasta dish, but here are just a few to consider:
- versatile in that you can use chicken thighs instead of chicken breast
- cheesy sauce flavor that's adult approved and kid friendly
- quick and easy pasta dinner recipe you can have on the table in no time
- restaurant quality meal that can be prepared at home with simple ingredients
- comfort food at it's best that your entire family will love
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How Many Chicken Breasts is 2 Pounds?
You can expect there to be 2 to 3 boneless, skinless chicken breasts in a pound. However, this can vary depending on the size and weight of individual breasts.
Two pounds of chicken breast is roughly 4 to 6 chicken breasts depending on the individual size of the breast.
Ingredients Needed
Ingredients needed to make this garlic parmesan chicken pasta include: chicken, flour, olive oil, butter, dry white wine, heavy cream, chicken broth, chicken bouillon cube, parmesan cheese, onion powder, basil, pasta, black pepper and salt.
For exact measurement details and full ingredient list, see recipe card...
Good to Know
If your sauce isn't thick enough, make a slurry of 1 tbsp of cornstarch to 2 tbsp of water and add it to your cream sauce at the very end.
Alternatively, if your sauce is to thick, add reserved pasta water to thin it out.
How to Make Garlic Parmesan Chicken Pasta
It's not necessary to pound your chicken breast with a mallet. Get your chicken ready and pat dry the chicken breast with paper towel.
Season chicken with salt and pepper.
Place flour in a shallow bowl and dredge the chicken with flour.
Sauté garlic cloves in olive oil and 2tbsp of butter on medium-high heat in a large skillet until fragrant.
Cook chicken until golden brown on both sides. Remove the chicken and deglaze the pan with white wine scraping all the little bits of chicken from the bottom of the pan.
Return the chicken to the pan. Add remaining butter to the skillet, chicken broth, chicken bouillon cube and onion powder. and simmer on low heat for 20 to 30 minutes until the chicken is tender and cooked.
Remove the tender chicken once again from the skillet and add heavy cream and parmesan cheese to the skillet. Stir to combine. The cream may separate a little. Return the chicken to the skillet and simmer on low heat for 2-3 minutes.
While the chicken is cooking, bring a large pot of salted water to boil and cook your pasta al dente. Remember to reserve some pasta water in case the sauce is too thick.
Using a spaghetti scoop, transfer the pasta to the skillet with the garlic parmesan cream. Mix the pasta with the sauce until the pasta is coated with the cream sauce. Return the cooked chicken to the pot and sprinkle chopped basil on top.
Storage:
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat in the microwave or over the stove top.
Freezing leftovers isn't recommended as the cream will split once thawed and not look appealing to the eye.
Top Tips
Remove any burnt garlic from your skillet before you start with your sauce mixture.
When deglazing your pan, place the lid on your skillet, if your heat is on medium-high to avoid hot liquid bursting out of the pan. Then use low heat to finish deglazing your pan with white wine.
Break up your bouillon cube so it dissolves faster.
Once you've added your heavy cream and parmesan cheese, turn the heat down to low and simmer for 2-3 minutes.
Don't cook your pasta all the way through, you'll al dente pasta to add to your parmesan garlic sauce.
Substitutions and Variations
This garlic parmesan chicken pasta recipe is a great weeknight dinner your whole family will love, here are some substitutions you can make if you are missing an ingredient or want to change it up.
- Lemon juice - instead of using white wine, use lemon juice
- Whole Milk - substitute whole milk in place of the heavy cream and at the end of cooking add a slurry of 1 tbsp cornstarch to 2 tbsp water to make a creamy sauce
- Chicken thighs - use chicken thighs to give this dish more flavor
- Red Pepper Flakes - add some heat with a little bit of red paper flakes or hot pepper oil
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
More Creamy Chicken Dishes
Looking for other recipes like this? Try these:
Recipe Details
Easy Creamy Garlic Parmesan Chicken Pasta Recipe
https://easyhomemaderecipes.caIngredients
- 1 lb chicken breast 2-3 large boneless skinless chicken breasts
- ½ cup flour
- salt and pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic
- 4 oz butter divided into 2 oz each
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup chicken broth or more
- 1 chicken bouillon cube
- ½ cup parmesan cheese
- 1 tsp onion powder
- 3 basil leaves chopped
- 14 oz fettuccini or your preferred pasta
Instructions
- Pat dry the chicken breast with paper towel and season with salt and pepper.salt and pepper, 1 lb chicken breast
- Place flour in a shallow bowl and dredge the chicken with flour.½ cup flour
- Saute garlic cloves in olive oil and 2tbsp of butter on medium heat in a skillet until fragrant.2 tbsp olive oil, 2 cloves garlic, 4 oz butter
- Cook chicken until golden on both sides. Remove the chicken and deglaze the pan with white wine scraping all the little bits of chicken from the bottom of the pan.½ cup dry white wine
- Return the chicken to the pan. Add remaining butter to the skillet, chicken broth, chicken bouillon cube and onion powder. and simmer on low heat for 20 to 30 minutes until the chicken is tender and cooked.½ cup chicken broth, 1 chicken bouillon cube, 1 tsp onion powder
- While the chicken is cooking, bring a large pot of salted water to boil and cook your pasta al dente. Remember to reserve some pasta water in case the sauce is too thick.14 oz fettuccini
- Remove the chicken once again from the skillet and add heavy cream and parmesan cheese to the skillet. Stir to combine. The cream may separate a little. Return the chicken to the skillet and simmer on low heat.1 cup heavy cream, ½ cup parmesan cheese
- Remove the chicken and place in a plate.
- Using a spaghetti scoop, transfer the pasta to the skillet with the garlic parmesan cream. Mix the pasta with the sauce until the pasta is coated with the cream sauce. Return the chicken to the pot and sprinkle chopped basil on top.3 basil leaves
Notes
Top Tips
Remove any burnt garlic from your skillet before you start with your sauce mixture. When deglazing your pan, place the lid on your skillet, if your heat is on medium-high to avoid hot liquid bursting out of the pan. Then use low heat to finish deglazing your pan with white wine. Break up your bouillon cube so it dissolves faster. Once you've added your heavy cream and parmesan cheese, turn the heat down to low and simmer for 2-3 minutes. Don't cook your pasta all the way through, you'll al dente pasta to add to your parmesan garlic sauce.Good to Know
If your sauce isn't thick enough, make a slurry of 1 tbsp of cornstarch to 2 tbsp of water and add it to your cream sauce at the very end. Alternatively, if your sauce is to thick, add reserved pasta water to thin it out.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Jess says
so incredibly yummy, I want to make (and eat) this every day!!!!!
AmyG says
So glad you liked it. It's a family favorite in our home too!