Chicken Garlic Parmesan Pasta
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.
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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.
Did you try this recipe?Leave a comment + rating and let me know what you think!