Creamy Garlic Parmesan Chicken Pasta

A comforting classic with a rich, creamy sauce huggin tender chicken and aromatic garlic, perfect for weeknight dinners or special occasions.

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Cook the Pasta: In a large pot, bring 4 liters (4 quarts) of salted water to a boil. Add 300 g (10.5 oz) fettuccine and cook according to package directions until al dente, about 10–12 minutes. Reserve 120 ml (½ cup) pasta water, then drain the pasta and set aside.
Season the Chicken: While the pasta cooks, season 500 g (1 lb) of chicken breast with salt and pepper on both sides.
Cook the Chicken: In a large skillet, heat 30 ml (2 tablespoons) of olive oil over medium heat. Add the chicken and cook for 5–7 minutes on each side until golden brown and an internal temperature of 74°C (165°F). Remove the chicken and let it rest.
Sauté Garlic: In the same skillet, add 6 minced garlic cloves. Sauté until fragrant, about 1 minute.
Make the Sauce: Pour in 240 ml (1 cup) of heavy cream and bring to a simmer. Stir in 100 g (1 cup) of grated parmesan cheese, mixing until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
Combine Pasta and Chicken: Slice the rested chicken into strips and add it back to the skillet along with the drained fettuccine. Stir to coat everything in the creamy sauce, adding reserved pasta water if needed.
Serve: Garnish with fresh chopped parsley and enjoy while hot!

Avoid overcooking chicken; it can become dry. For meal prep, chicken and sauce can be cooked in advance.