Simply by Maha
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DinnerCreamy garlic parmesan fettuccine topped with sliced seasoned chicken
Italian · Dinner

Garlic Parmesan Chicken Pasta

This creamy garlic chicken pasta is an easy dinner that feels restaurant quality but is so simple to make at home. It has juicy seasoned chicken, a rich garlic cream sauce, and fettuccine tossed right into all that flavor.

5.0 (2 reviews)
10m
Prep
30m
Cook
40m
Total
4
Serves
easy
Level
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Instructions

  1. Season the chicken
    In a bowl, combine the chicken with olive oil, paprika, red pepper flakes, oregano, garlic powder, and salt. Mix well to coat.
  2. Cook the chicken
    Heat a pan with a little olive oil over medium heat. Once hot, add the chicken and cook for 4 to 5 minutes per side, or until fully cooked through. Remove from the pan and set aside.
  3. Cook the pasta
    Boil the fettuccine according to package directions. Reserve a bit of pasta water before draining.
  4. Start the sauce
    In the same pan, lower the heat to medium-low and add the butter. Once melted, add the garlic and onion and cook until the onion is soft and translucent.
  5. Add the seasonings
    Stir in the oregano, garlic powder, and red chili flakes. Let the seasonings cook for a minute so they bloom.
  6. Add the cream and Parmesan
    Pour in the heavy cream and bring it to a low simmer. Add the Parmesan cheese and stir until melted and smooth.
  7. Thin the sauce if needed
    Add a splash of pasta water to loosen the sauce to your desired consistency.
  8. Add the pasta and parsley
    Toss the cooked fettuccine into the sauce, then stir in the chopped parsley until everything is well coated.
  9. Serve
    Plate the pasta and top with the cooked chicken.

About this recipe

This is the kind of creamy, garlicky pasta that disappears off the plate before anyone says a word. Golden pan-seared chicken, a silky parmesan and garlic sauce, and pasta that catches every bit of it. It's comfort food, but it comes together in one pan in about half an hour, which is exactly why it's on rotation in so many kitchens.

The whole dish lives or dies on two things: real parmesan and not burning the garlic. Freshly grated parmesan melts into a glossy sauce, while the pre-shredded kind has anti-caking agents that make it clump. And garlic goes from sweet and fragrant to bitter in seconds, so it goes in gently, off the boil.

I make this when I want something that feels a little special but doesn't ask much of me. It's a weeknight dinner that tastes like a restaurant plate, and it's endlessly adaptable, whether you're feeding picky kids or want to dress it up with a green salad and good bread.

Per serving
  • 720Calories
  • 42gProtein
  • 32gFat
  • 65gCarbs
estimated

Good to know

Why you'll love it

  • One pan and about 30 minutes, start to finish.
  • Creamy, garlicky, deeply savoury comfort food the whole table loves.
  • Uses simple pantry and fridge staples, nothing hard to find.
  • Tender, golden chicken and a sauce that actually clings to the pasta.
  • Easily doubled for leftovers or a crowd.
  • Flexible: swap the protein, the pasta shape, or add greens.

Ingredient notes

Parmesan: grate it fresh from a block. Pre-shredded parmesan is coated to stop clumping, which also stops it melting smoothly into the sauce.

Chicken: boneless thighs stay juicier, but breasts work well if you pound them even so they cook through without drying out.

Garlic: fresh cloves, finely minced, give the best flavour. Add them gently so they soften without browning.

Pasta: short shapes like penne or rigatoni hold the sauce in their ridges, but any pasta works. Save some pasta water before draining.

Tips & tricks

Save a cup of starchy pasta water before draining. A splash loosens the sauce and helps it coat every piece without going dry.

Don't let the garlic brown. Cook it gently over lower heat until just fragrant, or it turns bitter.

Take the pan off the heat before adding the parmesan, then stir it in so it melts smoothly instead of seizing into clumps.

Sear the chicken undisturbed for a few minutes per side to get real golden colour, which is where a lot of the flavour is.

Storage & make-ahead

Fridge: store in an airtight container for up to 3 days.

Reheat: warm gently on the stove with a splash of milk, cream, or reserved pasta water to bring the sauce back together, since cream sauces thicken in the fridge.

Make ahead: cook the chicken in advance, then build the sauce and pasta fresh for the best texture.

Variations

Add greens: stir in baby spinach at the end or fold in steamed broccoli for a one-pan complete dinner.

Cajun: season the chicken with Cajun spice for a garlic parmesan version with a little heat.

Sun-dried tomato: add chopped sun-dried tomatoes for a tangy, marry-me-style twist.

Lighter: use half-and-half instead of heavy cream, and lean on the pasta water and parmesan for body.

Learn the staples

Master the Italian basics

Guide

The Secret to Crispy Chicken Parm (No More Sogginess)

The real secret to crispy chicken parm is keeping the crust away from the sauce. Here's how I get shatter-crisp chicken parmesan that stays crunchy under the cheese.

Frequently asked questions

Usually it's pre-shredded parmesan (the anti-caking coating stops it melting) or adding the cheese while the pan is too hot. Use freshly grated parmesan and stir it in off the heat so it melts into a smooth, glossy sauce.
Yes. Breasts are leaner, so pound them to an even thickness and don't overcook them, or they can dry out. Thighs are more forgiving and stay juicier.
Short, ridged shapes like penne, rigatoni, or fusilli hold the creamy sauce well, but any pasta you have will work. Long pasta like fettuccine is great too if you want it more alfredo-style.
For a thicker sauce, let it simmer a minute longer or add more parmesan off the heat. To loosen it, add a splash of reserved pasta water, milk, or cream until it coats the back of a spoon.
It's best fresh, but you can cook the chicken ahead and refrigerate it, then make the sauce and pasta when you're ready. Reheat leftovers gently with a splash of liquid to revive the sauce.
Yes. Use whole milk or half-and-half thickened with a little of the starchy pasta water and plenty of parmesan. It will be lighter but still creamy.
Baby spinach wilts right into the hot sauce at the end, and steamed or roasted broccoli, peas, or mushrooms all work well stirred through for a more complete one-pan meal.
It's closely related. Alfredo leans on butter, cream, and parmesan, while this version puts garlic front and centre. You can nudge it either way depending on how much garlic you use.
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