Easy Parmesan Chicken Pasta
A quick and comforting pasta dish featuring tender chicken in a silky Parmesan cream sauce that comes together in under 30 minutes.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced (about 1 lb)
- 8 oz pasta (penne, fettuccine, or your favorite)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Freshly grated for best flavor
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper
- as needed Fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook, stirring occasionally, until golden and no longer pink inside, about 6–8 minutes.
- Push the cooked chicken to one side of the skillet. Add the minced garlic to the empty space and sauté for about 1 minute until fragrant — don’t let it brown.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce heat to low.
- Stir in the grated Parmesan a handful at a time until it melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Add the drained pasta to the skillet and toss until every piece is coated in sauce. Warm for a minute so the pasta absorbs the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
For a lighter sauce, use half-and-half plus cornstarch. Pecorino Romano can replace Parmesan for a sharper flavor. For lower fat options, substitute with whole milk and a tablespoon of butter.