Garlic Parmesan Chicken Pasta (Printable)
A creamy pasta dish combining tender chicken, garlic, Parmesan, and sun-dried tomatoes in a savory sauce.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 oz penne or fettuccine pasta
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 4 garlic cloves, minced
09 - 1 cup heavy cream
10 - ½ cup chicken broth
11 - ½ cup grated Parmesan cheese, plus extra for garnish
12 - ½ cup sun-dried tomatoes, drained and sliced
13 - 1 teaspoon crushed red pepper flakes (optional)
14 - ¼ cup fresh basil, chopped
# Directions:
01 - Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate, let rest for 5 minutes, then slice into thin strips.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, stirring occasionally.
06 - Whisk in grated Parmesan cheese until fully melted and smooth. Add sun-dried tomatoes and crushed red pepper flakes if using. Simmer for 2–3 minutes until slightly thickened.
07 - Return sliced chicken to the pan. Add cooked pasta and toss everything together until well coated. Add reserved pasta water as needed to achieve desired creamy consistency. Remove from heat, stir in fresh basil, and serve immediately with extra Parmesan and basil garnish if desired.
# Expert Tips:
01 -
- The cream sauce comes together in minutes but tastes like something you would order at a restaurant and wish you could recreate at home
- Every bite balances the sharp Parmesan against sweet sun-dried tomatoes and just enough heat to keep things interesting
02 -
- I learned the hard way that adding cold cream to a hot pan can cause it to seize and separate—let it come to room temperature first or warm it slightly
- The pasta water trick changed everything for me—that starchy liquid helps the sauce cling to every single piece of pasta
03 -
- Grating your own Parmesan makes a noticeable difference in how smoothly the sauce comes together
- Keep a little extra pasta water on hand even after you think you have enough—sauce consistency can change as it sits