Garlic Parmesan Chicken Pasta – Creamy 30-Minute Dinner

This Garlic Parmesan Chicken Pasta is the weeknight dinner that tastes like a restaurant plate but comes together in a single skillet. Golden, garlicky chicken cutlets get sliced over a tangle of fettuccine coated in a silky Parmesan cream sauce, and the whole thing is finished with fresh parsley and a hit of cracked black pepper.

The trick is building flavor in layers: searing the chicken first leaves browned bits in the pan, and those bits melt into the sauce once you add the broth and cream. Whisking the Parmesan off the heat keeps the sauce smooth instead of grainy, and tossing the pasta directly into the skillet lets it soak up every drop.

Serve it with a crisp green salad or garlic bread to mop up the sauce, and you have a 30-minute dinner that feeds a crowd without a pile of dishes.

About the Ingredients

1.5 lb (680g) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets

Thin cutlets cook evenly and fast; if you only have thighs, use boneless skinless thighs and add 2 minutes per side. Look for chicken that is pink and springy, not slimy.

12 oz (340g) dried fettuccine

Fettuccine's wide surface holds the cream sauce best; linguine or penne work if that's what's in the pantry. Buy a bronze-die brand for a rougher texture that grips sauce.

2 tbsp olive oil

Use regular (not extra-virgin) olive oil for the high-heat sear; avocado oil is a great neutral substitute. Store it in a cool, dark cabinet to keep it fresh.

3 tbsp unsalted butter

Butter adds richness to the sauce; salted butter works, but then reduce the added salt. Choose a block butter over tub spread for better flavor.

6 garlic cloves, minced (about 2 tbsp)

Fresh garlic is essential here; 1 tsp garlic powder can substitute in a pinch. Pick firm, heavy heads with tight papery skins for the strongest flavor.

1 cup (240ml) low-sodium chicken broth

Broth deglazes the pan and adds savory depth; vegetable broth or dry white wine (use 1/2 cup wine plus 1/2 cup water) also work. Low-sodium lets you control the salt level.

1 cup (240ml) heavy cream

Heavy cream gives the silkiest sauce; for a lighter version use half-and-half but simmer gently to avoid curdling. Check the label for at least 36% milkfat.

1 cup (90g) freshly grated Parmesan cheese, plus more for serving

Grate your own from a block for a sauce that melts smoothly; pre-shredded cheese contains anti-caking agents that can turn grainy. Pecorino Romano is a sharper substitute.

1 tsp kosher salt, plus more for the pasta water

Kosher salt seasons evenly and is easy to pinch; fine sea salt works but use a little less. Salt the pasta water generously, like seawater.

1/2 tsp freshly cracked black pepper

Fresh-cracked pepper blooms in the hot pan; pre-ground works but is less aromatic. Add it early with the garlic to toast the flavor.

2 tbsp chopped fresh parsley, for garnish

Parsley adds a bright finish; basil or chives are good swaps. Flat-leaf parsley has more flavor than curly.

Tips & Tricks

Don't Overcrowd the Pan

Sear the chicken in batches if needed so it browns instead of steaming; a crowded pan traps moisture and gives you pale, rubbery chicken.

Whisk Parmesan Off the Heat

Add the grated Parmesan only after the skillet is off the burner, stirring until melted, so the sauce stays glossy instead of stringy or grainy.

Reserve Pasta Water

Save at least 1 cup of starchy pasta water before draining; a splash loosens a sauce that tightens up and helps it cling to the noodles.

Watch the Garlic

Add garlic after the butter has melted and cook just 30 seconds until fragrant; burnt garlic turns the whole sauce bitter.

Step-by-Step Instructions

1. Boil the Pasta

Bring a large pot of generously salted water to a rolling boil at 212°F (100°C), add the fettuccine, and cook 9 to 11 minutes until al dente, tender but with a slight bite. Reserve 1 cup of pasta water, then drain.

2. Season the Chicken

Pat the 4 chicken cutlets dry with paper towels and season both sides with the kosher salt and black pepper. Drying the surface is what lets the chicken brown instead of steam.

3. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C). Add the chicken and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate and rest 3 minutes, then slice.

4. Bloom the Garlic

Lower the heat to medium, melt the butter in the same skillet, and add the garlic and black pepper. Cook 30 seconds until fragrant and just golden, scraping up the browned bits.

5. Build the Sauce

Pour in the chicken broth and simmer 3 to 4 minutes at 200°F (93°C) until reduced by about half and the pan smells nutty. Stir in the heavy cream and simmer gently 3 to 4 minutes until the sauce thickens enough to coat a spoon.

6. Melt the Parmesan

Remove the skillet from the heat and whisk in the grated Parmesan until the sauce is smooth and glossy. Taste and adjust salt, keeping in mind the cheese is salty.

7. Toss the Fettuccine

Add the drained fettuccine to the skillet and toss 1 minute off the heat until every strand is coated, adding splashes of reserved pasta water if the sauce looks thick. The sauce should cling, not pool.

8. Serve

Top with the sliced chicken, a shower of extra Parmesan, and the chopped parsley. Serve immediately while the sauce is hot and creamy.

Delicious Variations

Crispy Chicken Version

Swap the seared cutlets for breaded chicken cutlets pan-fried at 350°F (175°C) for 3 to 4 minutes per side for extra crunch.

Spicy Cajun Twist

Add 1 tsp Cajun seasoning to the cream sauce and a pinch of red pepper flakes with the garlic for a smoky kick.

Lighter Lemon-Herb Take

Replace half the cream with whole milk and finish with 1 tbsp lemon juice and 1 tsp chopped thyme for a brighter, lighter sauce.

How to Store Garlic Parmesan Chicken Pasta – Creamy Fettuccine with Golden Chicken

Frequently Asked Questions

Give this Garlic Parmesan Chicken Pasta a try tonight and let the creamy, garlicky sauce win over your table. If you make it, leave a rating and a comment below, and share a photo so I can see your golden chicken.

Garlic Parmesan Chicken Pasta – Creamy Fettuccine with Golden Chicken

Garlic Parmesan Chicken Pasta delivers golden pan-seared chicken over creamy fettuccine in 30 minutes, with one skillet and big garlic-Parmesan flavor.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings685 kcalCalories

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🧂 Ingredients

• 1.5 lb (680g) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 12 oz (340g) dried fettuccine
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 6 garlic cloves, minced (about 2 tbsp)
• 1 cup (240ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 1 cup (90g) freshly grated Parmesan cheese, plus more for serving
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly cracked black pepper
• 2 tbsp chopped fresh parsley, for garnish

📋 Instructions

1. 1Boil the Pasta — Bring a large pot of generously salted water to a rolling boil at 212°F (100°C), add the fettuccine, and cook 9 to 11 minutes until al dente, tender but with a slight bite. Reserve 1 cup of pasta water, then drain.
2. 2Season the Chicken — Pat the 4 chicken cutlets dry with paper towels and season both sides with the kosher salt and black pepper. Drying the surface is what lets the chicken brown instead of steam.
3. 3Sear the Chicken — Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C). Add the chicken and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate and rest 3 minutes, then slice.
4. 4Bloom the Garlic — Lower the heat to medium, melt the butter in the same skillet, and add the garlic and black pepper. Cook 30 seconds until fragrant and just golden, scraping up the browned bits.
5. 5Build the Sauce — Pour in the chicken broth and simmer 3 to 4 minutes at 200°F (93°C) until reduced by about half and the pan smells nutty. Stir in the heavy cream and simmer gently 3 to 4 minutes until the sauce thickens enough to coat a spoon.
6. 6Melt the Parmesan — Remove the skillet from the heat and whisk in the grated Parmesan until the sauce is smooth and glossy. Taste and adjust salt, keeping in mind the cheese is salty.
7. 7Toss the Fettuccine — Add the drained fettuccine to the skillet and toss 1 minute off the heat until every strand is coated, adding splashes of reserved pasta water if the sauce looks thick. The sauce should cling, not pool.
8. 8Serve — Top with the sliced chicken, a shower of extra Parmesan, and the chopped parsley. Serve immediately while the sauce is hot and creamy.

👨‍🍳 Chef's Note: For the silkiest sauce, grate the Parmesan on the fine side of a box grater and add it only after the pan is off the heat.

Servings: 6

Cuisine: American-Italian

Course: Main Course

Nutrition (per serving): 685 kcal · 42g protein · 48g carbs · 36g fat