Name: Garlic Parmesan Chicken Pasta Recipe – Creamy, Cheesy Comfort in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz fettuccine; 1.5 lbs chicken breasts, sliced; 3 tbsp butter, divided; 4 cloves garlic, minced; 1.5 cups half-and-half; 1 cup chicken broth; 1 cup freshly grated Parmesan; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp chopped parsley

Outrageously delicious and embarrassingly easy, this Garlic Parmesan Chicken Pasta is your new weeknight hero. Imagine tender chicken, al dente pasta, and a luxuriously creamy sauce with just the right amount of garlicky punch—all ready before your next Zoom meeting.

Why This Recipe Works

Creamy without the guilt: A clever combo of half-and-half and chicken broth creates a rich, velvety sauce that’s lighter than heavy cream but just as indulgent.
Garlic done right: Fresh garlic gets sautéed low and slow to mellow its bite, while a sprinkle of garlic powder at the end amps up the flavor without overpowering.
Parmesan that behaves: Freshly grated Parmesan melts seamlessly (unlike the pre-shredded stuff, which can turn clumpy), giving every bite a salty, nutty hug.
One-pan potential: Cook the chicken, sauce, and pasta in the same skillet for maximum flavor and minimal cleanup.

Ingredients

12 oz fettuccine (or your favorite pasta)
1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
3 tbsp unsalted butter, divided
4 cloves garlic, minced (about 1.5 tbsp)
1.5 cups half-and-half
1 cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese, plus extra for serving
1 tsp garlic powder
1/2 tsp kosher salt, plus more for pasta water
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley

Equipment Needed

Large pot (for boiling pasta)
12-inch skillet (preferably stainless steel or cast iron)
Tongs
Wooden spoon
Cheese grater
Colander

Step 1: Cook the Pasta Like a Pro

Bring a large pot of generously salted water to a rolling boil (it should taste like the sea). Add the fettuccine and cook for 1 minute less than the package suggests—we’re aiming for al dente, not mushy. Reserve 1/2 cup of pasta water before draining. Pro tip: Stir the pasta occasionally to prevent sticking, especially in the first 2 minutes when it’s most vulnerable.

Step 2: Brown the Chicken with Confidence

While the pasta cooks, heat 1 tbsp butter in your skillet over medium-high heat until it stops foaming. Add the chicken strips in a single layer (work in batches if needed) and resist the urge to stir for 3 minutes—this ensures a golden crust. Flip and cook another 3 minutes until just firm. Transfer to a plate; they’ll finish cooking later.

Step 3: Build the Sauce Foundation

Reduce heat to medium-low. Melt the remaining 2 tbsp butter, then add the minced garlic. Sauté for 90 seconds until fragrant but not browned (burnt garlic = bitter sauce). Pour in the half-and-half and chicken broth, scraping up any browned bits. Simmer for 5 minutes until slightly thickened—it should coat the back of a spoon.

Step 4: Bring It All Together

Add the drained pasta, cooked chicken, and Parmesan to the skillet. Toss vigorously for 2 minutes, adding reserved pasta water 1 tbsp at a time if needed. The sauce should cling to every strand. Pro tip: Off heat, stir in garlic powder, salt, pepper, and red pepper flakes—the residual heat wakes up their flavors without burning.

Step 5: Finish with Flair

Divide among bowls and shower with extra Parmesan and parsley. For maximum drama, serve with a garlic bread sidekick to swipe through any leftover sauce.

Tips and Tricks

Chicken secrets: For ultra-juicy meat, pound the breasts to an even 1/2-inch thickness before slicing. Or, swap in thighs for richer flavor—just extend cooking time by 2 minutes per side.

Pasta hacks: No fettuccine? Penne or rigatoni hold sauce beautifully. For a low-carb twist, try zucchini noodles (add them raw at the end and let the residual heat soften them).

Sauce control: If your sauce breaks or looks greasy, whisk in 1 tbsp cold butter or a splash of hot pasta water to re-emulsify. Too thick? More broth. Too thin? Simmer longer or add a sprinkle of finely grated Parmesan.

Garlic guidance: For roasted garlic vibes, microwave whole cloves in 30-second bursts until soft, then mash into the sauce. Or, use a microplane to grate the garlic directly into the pan for ultra-fine distribution.

Leftover magic: Reheat with a splash of milk or broth to revive the sauce. Or, chop leftovers, mix with breadcrumbs and an egg, and pan-fry into cheesy pasta patties.

Recipe Variations

Mushroom Lover’s Twist: Sauté 8 oz sliced cremini mushrooms with the garlic until golden. Their earthy depth pairs perfectly with the Parmesan.

Lemon-Brightened Version: Add 1 tbsp lemon zest and 2 tbsp juice with the half-and-half. Finish with a drizzle of olive oil for a fresher profile.

Crispy Prosciutto Upgrade: Bake 4 thin slices of prosciutto at 375°F for 8 minutes until crisp, then crumble over the finished dish for salty crunch.

Spinach Power Play: Stir in 2 cups baby spinach during the last minute of tossing—it wilts instantly and sneaks in greens.

Alfredo Hybrid: Replace half-and-half with 1 cup heavy cream and 1/2 cup whole milk for decadence worthy of special occasions.

Frequently Asked Questions

Can I use pre-shredded Parmesan?
Technically yes, but expect a slightly grainy sauce. Pre-shredded cheese contains anti-caking agents (like cellulose) that prevent smooth melting. For silky results, spend the extra 2 minutes grating a block of Parmigiano-Reggiano or high-quality Parmesan.

How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of liquid (milk, broth, or water) over low heat, stirring frequently. Microwaving can overcook the pasta and separate the sauce.

What’s the best pasta shape for this recipe?
Long, flat noodles like fettuccine or tagliatelle are classic, but short shapes like cavatappi or farfalle trap the sauce well. Avoid delicate options like angel hair, which can become soggy under the weight of the chicken.

Summary

This Garlic Parmesan Chicken Pasta delivers restaurant-worthy flavor with pantry staples—creamy, garlicky, and ready in 30 minutes. Customize with mushrooms, lemon, or spinach, and don’t skip the fresh Parmesan!