Introduction

Oh, how I love a good pasta dish! There’s something so comforting and nostalgic about a big bowl of creamy pasta, especially when it’s loaded with tender chicken and bursting with garlic and Parmesan flavor. This Creamy Garlic Parmesan Chicken Pasta recipe takes me right back to cozy evenings and happy gatherings. The best part? It’s ridiculously easy and quick, meaning you can whip up this restaurant-worthy meal on even the busiest weeknights. Get ready to impress yourself (and anyone lucky enough to share it with you)!

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at about 30 minutes. Perfect for when hunger strikes!
Easy: Seriously, this recipe is so forgiving and straightforward. No fancy techniques required!
Giftable: If you’re looking for a thoughtful homemade gift for a new parent, a sick friend, or a busy neighbor, this pasta is a winner. Pack it up in a nice container, and you’ve got a crowd-pleasing treat.
Crowd-pleasing: Who doesn’t love creamy, garlicky pasta with chicken? This dish is a guaranteed hit with kids and adults alike.

Ingredients

Let’s gather our goodies! You probably have most of these in your pantry right now. This is what makes this recipe so wonderfully accessible.

8 oz fettuccine pasta: Your favorite long pasta works beautifully here.
2 boneless, skinless chicken breasts: Cut into bite-sized pieces so they cook quickly and evenly.
Salt and pepper to taste: The essential flavor builders!
2 tablespoons olive oil: Our cooking fat of choice.
4 cloves garlic, minced: The star of our creamy sauce. Don’t be shy with the garlic!
1/4 cup white wine (optional): Adds a lovely depth of flavor, but totally fine to skip if you prefer.
1 cup cherry tomatoes, halved: These little bursts of sweetness are a delightful addition.
1/2 cup chicken broth: Helps create that luscious sauce base.
1/2 cup heavy cream: For that irresistible creamy texture.
1/2 cup grated Parmesan cheese: The savory, salty magic! Use the good stuff for the best flavor.
1/4 cup fresh parsley, chopped: For a pop of freshness and color.
1/4 teaspoon red pepper flakes (optional): If you like a little warmth, these are your friend.
Lemon wedges for garnish: A squeeze of fresh lemon juice at the end brightens everything up beautifully.

How to Make It

Alright, let’s get cooking! Put on some music, maybe pour yourself a glass of that optional white wine, and let’s create some magic in the kitchen.

Get Your Pasta Ready: First things first, let’s get that fettuccine going. Cook it according to the package directions until it’s perfectly al dente. Before you drain it, make sure to scoop out about 1/2 cup of that starchy pasta water. This is liquid gold for adjusting your sauce later! Drain the rest of the pasta and set it aside.
Prep Your Chicken: While your pasta is doing its thing, let’s get the chicken ready. Pat your chicken pieces dry and give them a generous seasoning of salt and pepper. This step is super important for flavor!
Brown That Chicken: Heat up your olive oil in a nice big skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken. You want to cook it until it’s beautifully browned on all sides and cooked all the way through. This usually takes about 5-7 minutes. Once it’s done, remove the chicken from the skillet and set it aside on a plate. We’ll bring it back later!
Garlic Goodness: Lower the heat slightly if needed, and add your minced garlic to the same skillet. Sauté it for just about 1 minute until it’s wonderfully fragrant. Be careful not to burn it!
Deglaze (if using wine): If you decided to use that splash of white wine, now’s the time to pour it in. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet. Let it simmer for 1-2 minutes until it’s slightly reduced. This adds so much flavor!
Tomatoes Join the Party: Toss in your halved cherry tomatoes. Let them cook for about 2-3 minutes until they start to soften and release their juices.
Sauce Time! Pour in your chicken broth and the heavy cream. Bring this mixture to a gentle simmer. Watch as it starts to transform into a luscious sauce!
Parmesan Power: Stir in your grated Parmesan cheese. Keep stirring until it’s completely melted and the sauce is smooth and creamy. Oh, it’s going to smell amazing!
Chicken Returns: Add your cooked chicken back into the skillet with the sauce. Give it a good stir to make sure every piece is coated in that glorious creamy sauce.
Pasta Meets Sauce: Now, add your cooked fettuccine directly into the skillet with the chicken and sauce. Toss everything together gently until the pasta and chicken are beautifully coated. If your sauce looks a little too thick for your liking, now is the perfect time to add a splash of that reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Finishing Touches: Stir in your chopped fresh parsley and the red pepper flakes (if you’re using them). This adds that final burst of freshness and a hint of warmth.
Serve and Enjoy! Ladle this deliciousness into bowls immediately. Garnish with those bright lemon wedges. A little squeeze of lemon at the end really makes all the flavors pop!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Don’t be afraid to play around.

Protein Swaps: Cooked shrimp or even pan-seared salmon would be divine here. For a vegetarian option, try using white beans or pan-fried halloumi.
Veggies Galore: Feel free to add in sautéed mushrooms, steamed broccoli florets, spinach (add it in step 7 and let it wilt), or even some sun-dried tomatoes for an extra flavor punch.
Spice it Up: If you love heat, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.
Herb Heaven: Instead of or in addition to parsley, try fresh basil, chives, or even a sprinkle of dried oregano.
Creamy Alternatives: For a slightly lighter sauce, you can try using half-and-half instead of heavy cream, though it won’t be quite as rich.

Tips for Success

A few little pointers to ensure your pasta turns out perfectly every single time!

Don’t Overcook the Pasta: Remember you’ll be tossing it in the hot sauce, so aim for al dente. It will finish cooking in the skillet.
Season Generously: Salt and pepper are your friends! Make sure to season the chicken well before cooking and taste your sauce before serving.
Don’t Crowd the Pan: When cooking the chicken, make sure you give it enough space in the skillet so it browns nicely rather than steaming. Cook in batches if necessary.
Prep Ahead: You can chop your chicken and mince your garlic a day in advance and store them in airtight containers in the refrigerator. This makes weeknight cooking even faster!
Pasta Water is Key: I can’t stress this enough! That reserved pasta water is your secret weapon for achieving the perfect sauce consistency.

How to Store It

Leftovers are a beautiful thing, especially with this pasta! Let it cool completely before storing.

Refrigeration: Store any remaining Creamy Garlic Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: When you’re ready to enjoy it again, gently reheat it in a skillet over low heat, adding a splash of milk or chicken broth if it seems a little dry. You can also reheat it in the microwave. The sauce might separate a bit upon reheating, but a gentle stir usually brings it back together.

FAQs

Can I make this dairy-free?

It’s a bit trickier to achieve the exact same creamy texture without dairy, but you could try using a good quality full-fat coconut milk or a cashew cream for the sauce. You’d also need a dairy-free Parmesan substitute.

What kind of white wine is best?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. Avoid sweet wines, as they can make the sauce taste off.

Can I use boneless, skinless chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully flavorful and forgiving. Just trim any excess fat and cut them into bite-sized pieces, and they should cook in a similar amount of time.

Is it okay to skip the white wine?

Yes, definitely! The wine adds a subtle layer of flavor, but the dish will still be delicious without it. Just proceed to the chicken broth and cream after sautéing the garlic.

Creamy Garlic Parmesan Chicken Pasta

A ridiculously easy and quick creamy pasta dish loaded with tender chicken and bursting with garlic and Parmesan flavor, perfect for weeknights.

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Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Skillet large
Pot for pasta

Ingredients

Main ingredients

8 oz fettuccine pasta Your favorite long pasta works beautifully here.
2 boneless, skinless chicken breasts Cut into bite-sized pieces so they cook quickly and evenly.
to taste salt and pepper The essential flavor builders!
2 tablespoons olive oil Our cooking fat of choice.
4 cloves garlic minced. The star of our creamy sauce. Don't be shy with the garlic!
0.25 cup white wine optional. Adds a lovely depth of flavor, but totally fine to skip if you prefer.
1 cup cherry tomatoes halved. These little bursts of sweetness are a delightful addition.
0.5 cup chicken broth Helps create that luscious sauce base.
0.5 cup heavy cream For that irresistible creamy texture.
0.5 cup grated Parmesan cheese The savory, salty magic! Use the good stuff for the best flavor.
0.25 cup fresh parsley chopped. For a pop of freshness and color.
0.25 teaspoon red pepper flakes optional. If you like a little warmth, these are your friend.
Lemon wedges for garnish. A squeeze of fresh lemon juice at the end brightens everything up beautifully.

Instructions

Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside.
Season chicken pieces generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Lower heat and add minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Do not burn.
If using white wine, pour it in and scrape up browned bits from the bottom of the skillet. Simmer for 1-2 minutes until slightly reduced.
Add halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
Pour in chicken broth and heavy cream. Bring to a gentle simmer to create a sauce.
Stir in grated Parmesan cheese until completely melted and the sauce is smooth and creamy.
Add cooked chicken back into the skillet with the sauce and stir to coat.
Add cooked fettuccine to the skillet and toss gently to coat with sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Stir in fresh parsley and red pepper flakes (if using).
Serve immediately, garnished with lemon wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or chicken broth if dry, or in the microwave. The sauce may separate upon reheating but can be stirred back together.