Name: Garlic Parmesan Chicken Pasta Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 300 g (about 10 oz) pasta (fettuccine, linguine, or penne); 2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 1 small onion, finely chopped; 1 cup (240 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream (or half-and-half); 1/2 cup grated Parmesan cheese, plus extra for serving; 1 teaspoon Italian seasoning; A pinch of crushed red pepper flakes (optional); Fresh parsley or basil, chopped, for garnish

A creamy, garlicky pasta studded with tender chicken pieces and finished with a generous sprinkle of Parmesan — this dish is my go-to when I want something comforting yet elegant. It balances richness and simplicity in a way that feels indulgent without being too heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

300 g (about 10 oz) pasta (fettuccine, linguine, or penne)

2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

2 tablespoons butter

1 small onion, finely chopped

4 cloves garlic, minced

1 cup (240 ml) low-sodium chicken broth

1 cup (240 ml) heavy cream (or half-and-half)

1/2 cup grated Parmesan cheese, plus extra for serving

1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)

A pinch of crushed red pepper flakes (optional)

Fresh parsley or basil, chopped, for garnish

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. I make sure to reserve about 1/2 cup of pasta water before draining.

While the pasta cooks, I season the chicken with salt and pepper. Then, I heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes until golden and fully cooked. I set it aside on a plate.

In the same skillet, I reduce the heat and melt the butter. I add the garlic and onion and sauté for about 1–2 minutes until soft and fragrant.

I pour in the chicken broth and let it simmer gently, scraping up the browned bits from the pan. Then, I stir in the heavy cream, Parmesan, Italian seasoning, and optional red pepper flakes. I let the sauce simmer for 2–3 minutes until it slightly thickens.

Next, I return the chicken to the skillet and coat it with the sauce. I add the cooked pasta and toss everything together. If the sauce is too thick, I add a splash of the reserved pasta water until it reaches the consistency I like.

I finish by tasting and adjusting the seasoning, then garnish with fresh herbs and more Parmesan before serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Kcal: ~550 kcal per serving (estimate)

Variations

I sometimes swap the chicken for shrimp or Italian sausage for a different protein twist. For a lighter version, I use half-and-half instead of heavy cream. Adding spinach, sun-dried tomatoes, or mushrooms brings in more color and flavor. I also like using whole wheat or gluten-free pasta depending on dietary needs.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce. I avoid freezing it since cream-based sauces can separate after thawing.

FAQs

Can I make this recipe ahead of time?

Yes, I often cook the pasta and chicken in advance and store them separately. When I’m ready to serve, I prepare the sauce fresh and combine everything.

What’s the best pasta to use for this dish?

I like using fettuccine or linguine for a luxurious texture, but penne or rigatoni hold the sauce well and are great for leftovers.

Can I use pre-cooked chicken?

Absolutely. If I have rotisserie chicken or leftover grilled chicken, I just add it to the sauce when it’s time to combine with the pasta.

Is there a dairy-free alternative?

Yes, I’ve tried using unsweetened almond milk with a bit of dairy-free Parmesan and a thickener like cornstarch for a similar creamy texture.

How do I prevent the sauce from curdling?

I make sure the cream isn’t added to a very hot pan and stir it in slowly. Keeping the heat at medium-low after adding dairy helps maintain a smooth sauce.

Conclusion

This Garlic Parmesan Chicken Pasta Delight has become a regular in my dinner rotation. It’s creamy, comforting, and quick to prepare, yet it feels like something I’d order at a nice restaurant. I love how versatile and satisfying it is — a true weeknight winner.

Garlic Parmesan Chicken Pasta Delight

Ingredients

Directions

Servings and timing

Variations

Storage/reheating