Go Back

Easy Parmesan Chicken Pasta

A creamy delight combining tender chicken and al dente pasta in a rich parmesan sauce, perfect for busy weeknights.
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: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts, sliced into strips
  • 8 oz pasta (fettuccine or penne)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 teaspoon Italian herbs (like oregano and basil)
  • to taste Salt and pepper
  • for garnish Fresh parsley (optional)

Method
 

Preparation
  1. In a large pot, bring salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside, reserving some pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
  3. Stir in the minced garlic, cooking for about 1 minute until fragrant. Be careful not to let it burn!
  4. Pour in the heavy cream and bring it to a gentle simmer. Stir in the parmesan cheese and Italian herbs until the cheese melts and the sauce thickens.
  5. Add the cooked pasta to the skillet and toss to coat with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
  6. Plate the pasta and garnish with fresh parsley for a pop of color. Enjoy your delicious Easy Parmesan Chicken Pasta!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat, adding a splash of cream or reserved pasta water. This dish can also be frozen for up to 2 months.