Creamy Garlic Parmesan Chicken Pasta

Ingredients

For the Chicken & Pasta:

• 1 lb (450g) Pasta (Fettuccine, Penne, or Rigatoni)
• 2 Large Chicken Breasts, cut in half horizontally (or sliced into bite-sized cutlets)
• 1 tbsp Olive Oil
• 2 tbsp Unsalted Butter
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning
• Salt and Black Pepper, to taste

For the Creamy Garlic Parmesan Sauce:

• 3 tbsp Unsalted Butter
• 5–6 cloves Fresh Garlic, minced
• 1.5 cups Heavy Cream
• 1 cup Low-Sodium Chicken Broth (or pasta cooking water)
• 1.5 cups Freshly Grated Parmesan Cheese (use freshly grated for the smoothest melt)
• 1/2 tsp Onion Powder
• Fresh Parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta of choice according to package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
2. Season and Sear the Chicken: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for 5 to 7 minutes per side, until golden brown and cooked through (internal temp of 165°F/74°C). Remove the chicken to a cutting board to rest, then slice.
3. Build the Garlic Foundation: In the same skillet (leaving those flavorful browned bits behind), melt another 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant—be careful not to let it burn!
4. Simmer the Sauce: Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the onion powder and bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes to thicken slightly.
5. Add the Parmesan: Reduce the heat to low. Gradually whisk in the freshly grated parmesan cheese until completely melted and smooth, creating a luxurious, glossy cream sauce.
6. Combine and Toss: Add your drained pasta and sliced chicken directly into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce is too thick, splash in a bit of your reserved pasta water until you reach your desired silkiness.
7. Garnish and Serve: Top with extra freshly grated parmesan cheese and chopped fresh parsley. Serve immediately while hot!

Pro-Tips for Success

• Freshly Grated Cheese is Best: Avoid pre-bagged shredded parmesan cheese if possible; it contains anti-caking agents (like cellulose) that can make your sauce grainy rather than silky smooth.
• Control the Heat: When melting the parmesan into the cream, keep the heat on low so the cheese melts smoothly without separating or clumping.