Creamy Garlic Parmesan Chicken Pasta (Printable)

Tender chicken and pasta in a velvety garlic-Parmesan cream sauce

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil

→ Pasta

06 - 12 oz fettuccine or penne pasta

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 5 cloves garlic, minced
09 - 2 tablespoons all-purpose flour
10 - 1 2/3 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving

# How To Make It:

01 - Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - While the pasta cooks, season the chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Melt the butter, then add the minced garlic. Sauté for 1–2 minutes until fragrant.
05 - Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
06 - Gradually whisk in the milk and heavy cream until smooth and slightly thickened, about 3–4 minutes.
07 - Stir in the grated Parmesan cheese and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
08 - Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water as needed to reach a silky consistency. Remove from heat. Garnish with chopped parsley and extra Parmesan before serving.

# Tips from dashanddishes:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The sauce comes together faster than delivery would arrive
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • The sauce will thicken as it stands off the heat, so do not panic if it looks slightly thin in the pan
  • Grating your own Parmesan makes a huge difference in how smoothly the cheese melts into the sauce
  • If your sauce ever looks curdled, whisk vigorously off the heat and it usually comes back together
03 -
  • Room temperature milk and cream incorporate more smoothly into the roux
  • Keep the heat at medium or lower once you add the dairy to prevent separating

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