Go Back

Easy Garlic Parmesan Chicken Pasta

A comforting dish of tender chicken and pasta in a savory garlic and cheese sauce, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the pasta
  • 8 oz spaghetti or fettuccine Choose your preferred type of pasta.
  • 2 pieces boneless chicken breasts Pound to an even thickness for quick cooking.
  • 4 cloves garlic, minced Fresh garlic works best for flavor.
  • 3 tablespoons olive oil Divided into two tablespoons and one tablespoon.
  • ½ cup grated Parmesan cheese Use fresh for the best flavor.
  • Salt, to taste Add more or less as needed.
  • Black pepper, to taste Freshly ground is recommended.
  • Fresh parsley, chopped (for garnish) Optional garnish for added color.

Method
 

Cooking the Pasta
  1. Boil salted water in a large pot and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set the pasta aside.
Sautéing the Chicken
  1. Pound the chicken breasts to an even thickness and season with salt and black pepper.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook for about 5–7 minutes per side or until fully cooked and golden brown. Remove from skillet and keep warm.
Preparing the Sauce
  1. In the same skillet, add remaining tablespoon of olive oil and sauté minced garlic for about 1 minute or until fragrant.
Combining Ingredients
  1. Slice the cooked chicken thinly and return it to the skillet. Add the drained pasta, Parmesan cheese, and a splash of reserved pasta water. Toss until well combined and creamy. Adjust seasoning with salt and pepper.
Serving
  1. Garnish with chopped parsley before serving and enjoy warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freeze in a freezer-safe container for up to 2 months. Reheat in a skillet with water or olive oil to prevent drying out.