Chicken Garlic Parmesan Pasta
Chicken Garlic Parmesan Pasta is an easy and delicious pasta dish that the entire family will love. This pasta is easy enough for a weeknight but will impress dinner guests, too!
With three young kids who all have their moments with picky eating, it's not often that I cook a dinner that they all like. It's a struggle, but my main approach is "I decide what's for dinner, and you decide what you eat."
I'm not exaggerating when I say there were absolutely ZERO complaints about this dinner. Like, they completely sat in silence and ate their entire plate. There's a first for everything, folks! But really, what could one complain about when there's perfectly seasoned tender chicken and thick fettuccine noodles tossed in a creamy Parmesan garlic sauce?! I mean, I figured one of my kids could find something to complain about but they didn't!
Looking for other dinners that kids will love? Check out my Instant Pot Chicken Taco Soup, Egg Roll Noodles, and Monster Cookie Oat Balls!
Why You'll LOVE This Recipe
- Easy Yet Restaurant Worthy - this recipe comes together super fast and is easy enough for a beginner cook but it is SO good! Easily one of the best pasta dishes I've ever made.
- Decadent - the Parmesan cream sauce is rich but oh so delicious.
- Crowd Pleaser - as I've mentioned, EVERYONE will go crazy for this garlic parmesan chicken pasta recipe. Even the pickiest of eaters!
- Full of Garlic - this sauce has four big cloves of garlic in it, perfect for anyone who loves garlic...and who doesn't?!
Jump to:
Ingredients
Spices - the chicken is seasoned with paprika and Italian seasoning for flavor.
Fettuccine Pasta - I love this thicker noodle when making creamy pastas, as there is more area for the pasta to coat the creamy sauce.
Shallot - adds delicious flavor without the bulk of onion.
Garlic - four whole cloves for that creamy garlic sauce.
Grated Parmesan Cheese - get the good stuff as it is a main ingredient in the cream sauce!
Olive Oil - this is the oil used to cook the chicken.
Chicken Tenderloins - I like using these as they stay more tender and cook faster than boneless skinless chicken breasts.
Butter and Flour - pantry staples that are the base of the garlic parmesan sauce.
Heavy Cream - this lends amazing creaminess to the pasta.
Chicken Broth - I always like to use some broth in cream sauces to lighten them up (even just a little!) and thin out the sauce.
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Meat - instead of chicken tenderloins you could use chicken breasts, chicken thighs, seared salmon, shrimp, steak, or keep it vegetarian. Check out my Creamy Lemon Shrimp Pasta for a delicious shrimp pasta recipe.
Add Some Veggies - I served this pasta with a side of roasted broccoli but you could add some veggies directly to the pasta, too. I'd recommend steamed broccoli or cauliflower, finely chopped and sautéed kale or spinach, peas, bell peppers, diced tomatoes, or sautéed mushrooms. Check out my Lemon Broccoli Pesto Pasta for a yummy veggie-filled pasta!
Add Some Spice - add a sprinkle or red pepper flakes for a little heat.
Gluten Free - make this gluten free by using gluten free pasta and 1:1 gluten free flour.
Different Pasta Shape - you can use any type of pasta that you like. I've used fettuccine and spaghetti but you could use a shorter noodle like rigatoni, penne pasta, elbow, or really any pasta you like/have on hand.
Different Herbs - you can garnish and season this pasta with other herbs like fresh thyme, oregano, or rosemary for additional flavor. In addition, you could add some lemon zest to the sauce to brighten it up a bit, like in my No Boil Lemon Parmesan Pasta!
Step by Step Instructions
Photo 1. In a small bowl, add the paprika, Italian seasoning, salt, and pepper.
Photo 2. Sprinkle the seasoning mixture on top of the chicken tenders to coat evenly.
Photo 3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken tenders and cook until browned and cooked through, about 3-4 minutes on each side. Meanwhile, bring a large pot of water to boil. Add the pasta and cook according to package directions.
Photo 4. Remove the chicken from the pan and give the pan a wipe. Add the butter and let it melt. Add the shallots and cook until softened, about 4-5 minutes. Add the garlic, cooking one more minute.
Photo 5. Add the flour and stir well to combine, cooking for 1 minute.
Photo 6. Slowly add in the cream followed by the chicken broth, whisking well to form a cream sauce.
Photo 7. Add the Parmesan cheese and whisk until melted.
Photo 8. Add the cooked pasta and toss to combine. Add the reserved pasta water (2 tablespoon at a time) to thin out the sauce as needed.
Photo 9. Toss well to combine.
Photo 10. Add the cooked chicken back to the pasta. Serve topped with parsley and enjoy!
Expert Tips
Storage - store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat - to reheat, add 1-2 tablespoon of water to the pasta and then microwave for 60 seconds. Give it a stir and then microwave in 30 second intervals until warmed through.
Serving Suggestions - while this pasta is delicious on its own, I like serving it with a side salad or roasted vegetables like broccoli or brussels sprouts.
Recipe FAQs
I've never tried making this pasta in the slow cooker.
Really any kind of pasta will work! I prefer long noodles like spaghetti and fettuccine but shorter noodles will work, too.
Yes! Simply use gluten-free pasta and then a 1:1 flour alternative.
I wouldn't. The sauce will not be nearly as thick and creamy
Other Pasta Recipes To Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chicken Garlic Parmesan Pasta
Ingredients
Chicken
- 1 lb boneless skinless chicken tenders
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
Pasta
- 16 ounces fettuccine pasta
- ½ cup reserved pasta water
Sauce
- 3 tablespoon unsalted butter
- 4 cloves garlic minced
- 1 shallot minced
- 3 tablespoon all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups chicken broth
- 5 ounces grated Parmesan cheese
- fresh parsley chopped, for garnish
Instructions
- In a small bowl, mix together the paprika, Italian seasoning, salt, and pepper.
- Sprinkle the seasoning over the chicken tenders, rubbing it into the chicken to evenly coat.
- Add the olive oil to a large skillet over medium-high heat.
- Cook the chicken until golden and cooked through, about 3-5 minutes on each side. Use a meat thermometer to ensure the chicken is cooked to 165 degrees F.
- Meanwhile, bring a pot of water to boil and cook the pasta according to package directions.
- Remove the chicken from the pan and give the pan a wipe.
- Add the butter to the skillet and lower it to medium heat.
- Once melted, add the shallot and cook until softened, about 4-5 minutes.
- Add the garlic and cook another minute.
- Sprinkle the flour over the mixture and stir well to combine, cooking another minute.
- Slowly add the cream, whisking continuously, followed by the chicken broth, to form the cream sauce.
- Add the Parmesan cheese and stir to combine.
- Add the cooked pasta to the cream sauce, and add additional pasta water as needed to thin out the sauce. I like to add 1-2 tablespoon at a time.
- Dice up the chicken and add to the pasta.
- Serve topped with fresh parsley.
- Serve and enjoy!
