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Creamy Garlic Parmesan Chicken Pasta

Creamy garlic Parmesan chicken pasta pairs tender browned chicken and fettuccine with a smooth, lightly thickened cream sauce. The chicken cooks in a 12-inch skillet, and reserved pasta water helps bring the sauce together.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 1000
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring the water to a boil in a large pot.
  2. Add 1 tablespoon of the salt, and cook the fettuccine according to package directions until al dente.
  3. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
  4. Season the chicken with the remaining 1 teaspoon salt and the black pepper.
  5. Heat the olive oil in a 12-inch skillet over medium-high heat and cook the chicken in two batches, turning occasionally, until browned and the thickest pieces reach 165°F, about 5–7 minutes per batch; transfer the chicken to a plate.
  6. Melt the butter in the same skillet over medium heat, add the garlic and cook for 30 seconds.
  7. Stir in the flour and cook for 1 minute.
  8. Gradually whisk in the chicken broth, then the heavy cream, and simmer for 3–5 minutes, whisking often, until the sauce thickens slightly.
  9. Stir in the Parmesan and reserved pasta water until smooth.
  10. Add the drained pasta and chicken and toss until evenly coated and heated through.

Notes

For a silky sauce, reserve the pasta water before draining and add it with the Parmesan. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a lighter option, use half-and-half in place of the heavy cream.