Description
This Garlic Parmesan Chicken Pasta is a creamy, comforting dish that wraps you in rich, garlicky goodness. Tender chicken strips are seared to golden perfection and tossed with al dente linguine in a velvety Parmesan sauce. The dish bursts with savory flavors, balanced by a hint of Italian herbs and a touch of heat from optional red pepper flakes. Inspired by my mom’s hearty home cooking, which I recreated after moving abroad at 17, this recipe is a love letter to comfort food. Perfect for weeknight dinners or cozy gatherings, it’s a crowd-pleaser that’s ready in just 30 minutes!
Ingredients
12 oz linguine (or penne, farfalle, or gluten-free pasta)
1 lb boneless, skinless chicken breast, cut into ½-inch strips
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
1 cup heavy cream (or coconut cream for dairy-free)
¾ cup grated Parmesan cheese (freshly grated)
¼ cup reserved pasta water
Salt, to taste (about ½ tsp)
Black pepper, to taste (about ¼ tsp)
Fresh parsley, chopped (for garnish)
Optional: ¼ tsp red pepper flakes for spice
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 10-12 minutes (check package instructions). Reserve ¼ cup pasta water, then drain and set aside.
Season the Chicken: Pat chicken strips dry with paper towels. Season with Italian seasoning, paprika, ¼ tsp salt, and ¼ tsp pepper.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and cover to keep warm.
Make the Sauce: In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for 1-2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, whisking until melted and smooth, about 2 minutes. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time, to reach desired consistency. Season with salt, pepper, and red pepper flakes (if using).
Combine: Return chicken to the skillet. Add cooked linguine and toss to coat evenly in the sauce. Cook for 1-2 minutes to heat through.
Serve: Divide pasta among plates. Garnish with chopped parsley and extra Parmesan. Serve immediately with a side salad or garlic bread.
Notes
Golden Chicken: Use a stainless steel skillet for a crisp, golden crust on the chicken, as stainless steel promotes better browning than nonstick.
Substitutions: Swap heavy cream for half-and-half for a lighter sauce (note: sauce may be less rich). Use gluten-free pasta for a gluten-free diet or zucchini noodles for low-carb.
Variations: Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor. For a vegetarian version, replace chicken with roasted vegetables like zucchini or bell peppers.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or water to revive the sauce.
Make Ahead: Prep the chicken and sauce up to a day in advance. Store separately in the fridge, then combine with freshly cooked pasta when ready to serve
Slow-Cooker Option: For a hands-off method, place seasoned chicken, garlic, Italian seasoning, paprika, salt, pepper, and ½ cup chicken broth in a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Shred chicken, stir in cooked pasta, cream, and Parmesan, and cook on high for 10 minutes. Garnish and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (approx. ¼ of recipe)
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 140 mg