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Creamy Garlic Parmesan Chicken Pasta - 30-Minute One Pan Dinner

This creamy garlic parmesan chicken pasta is a restaurant-quality meal that comes together in just 30 minutes with minimal cleanup. Featuring tender chicken, al dente pasta, and a rich cheesy garlic sauce, it's perfect for busy weeknights when you want maximum flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz fettuccine or linguine pasta
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Instructions
  1. Start by cooking your pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
  4. Reduce heat to medium-low and stir in heavy cream. Gradually whisk in parmesan cheese until smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
  5. Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy garlic sauce. Season with additional salt, pepper, and red pepper flakes if using.
  6. Garnish with fresh parsley and extra parmesan cheese before serving.

Notes

Use freshly grated parmesan cheese rather than pre-shredded for a smoother sauce. Don't skip reserving the pasta water - the starchy water helps emulsify the sauce and gives it perfect restaurant-quality texture.