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Creamy Garlic Parmesan Chicken Pasta: Restaurant-Style 30-Minute Dinner

This restaurant-quality creamy garlic Parmesan chicken pasta comes together in just 30 minutes using a convenient one-pan preparation method. The dish features tender chicken and al dente pasta coated in a rich garlic Parmesan sauce that's perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces fettuccine or your favorite pasta
  • 4 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
  2. While pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  4. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add heavy cream and bring to a simmer.
  5. Reduce heat to low and gradually stir in Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
  6. Add the cooked pasta and chicken back to the skillet. Toss everything together until well coated in the creamy sauce. Taste and adjust seasoning if needed.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

Notes

Use freshly grated Parmesan for smoother sauce, don't overcook the garlic to avoid bitterness, and reserve pasta water to adjust sauce consistency.