This garlic parmesan chicken pasta is the perfect weeknight dinner. It’s packed with juicy chicken with a delicious creamy parmesan sauce. The best part? It’s ready in under 45 minutes.
Some recipes feel too simple to share, but over time, I’ve realized that these tried-and-true, back-pocket dinners are precisely the kind of recipes worth posting. If they’re staples in my kitchen, chances are they’ll become favorites in yours, too.
And let’s be honest—you can never have too many easy pasta recipes. This is one of those creamy chicken and pasta dishes (like my chorizo chicken pasta) that’s rich, comforting, and perfect for a weeknight dinner.
Ingredients
Here are the key ingredients you’ll need to make this recipe.
- For the chicken: I use chicken breast; they are lean and tender, but you could also use boneless, skinless chicken thighs.
- For the sauce: A combination of heavy cream, white wine, and parmesan creates a silky, luxurious sauce. The white wine adds a subtle acidity to balance the richness, while parmesan brings depth with its nutty, umami flavor. Garlic and onion round out the aromatics, adding warmth and complexity.
- For freshness: During testing, I found the dish needed a bright, fresh element, so I added spinach and parsley to balance the creamy sauce and add a pop of color.
- For the pasta: Fettuccine or spaghetti work beautifully, their long strands soaking up the sauce.
Step-by-step instructions
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon salt. Cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165F.
In the same skillet, add the remaining two tablespoons of olive oil. Sauté the onion for 3-5 minutes until softened.
Add the garlic and red pepper flakes, cooking for another minute until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes until slightly reduced.
Lower the heat and stir in the heavy cream, Italian seasoning, and the remaining ½ teaspoon salt. Let the sauce simmer gently for 4-5 minutes.
Stir in the grated parmesan and chopped spinach. Cook for 1-2 minutes until the spinach wilts and the sauce is smooth.
Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.
Expert cooking tips
- Use a meat mallet to pound the chicken to an even thickness before cooking. This helps the chicken cook evenly, preventing the thinner parts from drying out while the thicker sections finish cooking. If you don’t have a mallet, a rolling pin or the bottom of a heavy pan works just as well.
- Sear the chicken properly – Get a nice golden crust on the chicken by cooking it undisturbed for a few minutes per side before slicing. This adds extra flavor! I like to serve the chicken alongside the pasta, but you could cube it and stir it in before serving.
- Reserve pasta water – A splash of starchy pasta water can help loosen the sauce and make it cling perfectly to the pasta. I always reserve about one cup of pasta water and add a little at a time–you likely won’t need the full 1 cup.
Serving suggestions
I like to serve this recipe with a classic house salad, or roasted broccoli rabe, and no one will ever be sad about air fryer garlic bread.
Chicken Garlic Parmesan Pasta
Ingredients
- 2 boneless, skinless chicken breasts
- ¾ teaspoon salt, divided
- 3 tablespoon olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup white wine
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ½ cup freshly grated parmesan cheese
- 3 cups packed spinach, chopped
- 1 lb fettuccine
- ½ – ¾ cup reserved pasta water, if needed
- 1 tablespoon parsley, chopped
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon salt. Cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165F. Transfer to a plate and let rest before slicing.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½- ¾ cup pasta water before draining.
- In the same skillet, add the remaining 2 tablespoon olive oil. Sauté the onion for 3-5 minutes until softened. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Lower the heat and stir in the heavy cream, Italian seasoning, and the remaining ½ teaspoon salt. Let the sauce simmer gently for 4-5 minutes.
- Stir in the grated parmesan and chopped spinach. Cook for 1-2 minutes until the spinach wilts and the sauce is smooth.
- Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.
- Sprinkle with parsley and extra parmesan before serving. Enjoy!
Notes
- Use a meat mallet to pound the chicken to an even thickness (about ¾ inch) before cooking. This helps it cook evenly, preventing the thinner parts from drying out while the thicker sections finish cooking. If you don’t have a mallet, a rolling pin or the bottom of a heavy pan works just as well.
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