Garlic Parmesan Chicken Pasta with Creamy White Sauce

I’m about to let you in on a little kitchen secret I swear by: a ridiculously creamy, garlicky white sauce that turns plain chicken and pasta into a weeknight masterpiece. I discovered this combo late one winter when my spice rack looked sad and my freezer offered only a lonely chicken breast; a confident splash of cream and a fistful of Parmesan later, I had dinner that tasted like I spent hours on it. Think of this as my pro trick — quick, forgiving, and loud on flavor. If you want rich sauce that clings to every noodle and chicken that stays juicy, you’ll want to tuck this into your regular rotation.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This Garlic Parmesan Chicken Pasta delivers silky, clingy sauce, tender seared chicken, and big bold garlic flavor without drama. It comes together fast, smells heavenly (hello, browned garlic and butter), and gives you both comfort and a little wow-factor. It’s so easy even your oven can’t mess it up — and the texture? Creamy sauce with a tiny hit of tang from lemon and salty, nutty Parmesan. Who doesn’t love crispy edges on chicken paired with lush pasta?

Ingredients

For the Main Dish:

• 12 oz fettuccine or spaghetti
• 1 lb boneless, skinless chicken breasts (about 2 medium)
• Salt and black pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 4 cloves garlic, minced
• 1 tbsp all-purpose flour (for light thickening)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 1/2 cup reserved pasta cooking water (as needed)

For the Sauce / Garnish (if applicable):

• Extra Parmesan and a squeeze of lemon for serving
• Optional: toasted breadcrumbs or extra chopped parsley

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and cook the 12 oz pasta until al dente per package directions. Reserve 1/2 cup of the pasta water, then drain. While the pasta cooks, pat the chicken dry and season both sides with salt and pepper. Dry chicken gives you better browning, so don’t skip the towel.

Step 2:

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the chicken and sear until golden, about 4–5 minutes per side depending on thickness. Flip once; listen for that sizzle and look for a deep, golden crust. Transfer the chicken to a plate and tent loosely — it will finish cooking in the sauce.

Step 3:

Reduce heat to medium and add 2 tbsp butter to the skillet. Add the chopped shallot and sauté until soft and translucent, about 2 minutes. Toss in the minced 4 cloves garlic and stir until fragrant, about 30 seconds — don’t let it burn. Sprinkle in the 1 tbsp flour and stir for another minute to cook the raw edge off.

Step 4:

Slowly whisk in 1 cup chicken broth and 1 cup heavy cream, scraping up the brown bits. Bring the mixture to a gentle simmer and let it thicken for about 3–4 minutes. Stir in 1 cup grated Parmesan until the sauce becomes silky and smooth. If the sauce looks too thick, add reserved pasta water a splash at a time to reach your desired consistency. Return the chicken to the pan and spoon sauce over it; simmer together for another 3–4 minutes so the chicken reaches an internal temperature of 165°F.

Step 5:

Slice the chicken into strips and toss the pasta directly into the sauce, tossing until every noodle gets glossy coating. Finish with 1 tbsp lemon juice, 1/4 tsp red pepper flakes if you like heat, and 2 tbsp chopped parsley. Taste and adjust salt and pepper. Serve steaming with extra Parmesan and a bright squeeze of lemon. That first bite should feel velvety, garlicky, and just a touch indulgent.

Pro Tips

• Slice chicken thin if you want faster cooking and more crust per bite.
• Use freshly grated Parmesan — pre-grated contains starch and won’t melt into a silky sauce.
• Reserve pasta water before draining; its starch helps the sauce cling to noodles.
• If the sauce splits, whisk in a splash of hot pasta water off the heat to bring it back together.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu (press well and pan-sear) to make it vegetarian-friendly; the sauce stays the same.
• Use Greek yogurt thinned with a splash of milk instead of heavy cream for a lighter tangy sauce; expect a slightly tangier texture.
• Substitute gluten-free pasta to make the dish gluten-free — no flavor compromise, but watch cooking time.
• For dairy-free: use unsweetened oat or cashew cream and a dairy-free Parmesan alternative; the sauce will taste milder and slightly sweeter.

Variations & Tips

• Spicy: Add 1 tsp smoked paprika and extra red pepper flakes for a smoky kick.
• Herby: Stir in 2 tbsp chopped basil and swap parsley for a fresher profile.
• Veg-forward: Toss in sautéed mushrooms, spinach, or roasted cherry tomatoes for color and texture.
• Kid-friendly: Skip red pepper flakes and use more butter for a milder, creamier sauce kids adore.
• Wine twist: Deglaze the pan with 1/4 cup white wine before adding broth for extra depth.
• Creative twist: Top with crispy pancetta or toasted pine nuts for crunch and umami contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components separately: keep pasta slightly undercooked, refrigerate the sauce and chicken in airtight containers for up to 2 days. Reheat gently on the stove with a splash of pasta water or broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a wider pan or two skillets so you don’t crowd the chicken; cooking times per piece stay the same, but you may need more time to simmer the sauce to the right thickness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil if you swap it in and add a tiny pat of butter at the end if you can.

How do I know it’s done?

Look for a glossy, slightly thickened sauce and a chicken internal temp of 165°F. The chicken should have golden edges and a juicy center; the pasta should hold a slight bite (al dente).

What if I don’t have ingredient X?

No panic. If you lack shallot, use onion. No heavy cream? Mix half-and-half with a tablespoon of butter. No Parmesan? Pecorino or Asiago work in a pinch.

How I Like to Serve It

I usually plate this pasta with a crisp green salad and a bright vinaigrette to cut the richness. It works for cozy weeknight dinners, casual date nights, or when you want to impress a friend with minimal effort. Pair with a chilled glass of crisp white wine in summer or a warming, citrusy mocktail in winter.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
• Safe internal temperature for cooked chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!