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Close-up of garlic parmesan chicken and pasta with sliced seasoned chicken over creamy fettuccine.

Garlic Parmesan Chicken and Pasta Recipe

by Cassandra Morris
This garlic parmesan chicken and pasta is made with tender, juicy chicken and fettuccine coated in a rich, velvety parmesan garlic sauce. Creamy, comforting, and layered with flavor, it’s the kind of dinner that makes everyone go back for seconds.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the Chicken

  • 4 chicken breasts boneless, skinless
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the Pasta

  • 12 oz fettuccine pasta cut in half for easier eating

For the Sauce

  • 4 tablespoons butter
  • 1 large shallot finely chopped
  • 1 ½ teaspoons Italian seasoning
  • 8 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • ½ cup chicken broth
  • 3 cups heavy cream
  • 1 ½ cups Parmesan cheese freshly grated
  • ¼ cup reserved pasta water
  • ½ teaspoon salt

Garnish

  • Parmesan cheese freshly grated
  • flat-leaf parsley finely chopped

Instructions

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
  • Combine the chicken seasoning: In a small bowl, combine paprika, oregano, garlic powder, thyme, black pepper, and salt. Set aside.
  • Pound and coat the chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound to an even ¼–½ inch thickness for even cooking. Remove the top layer and season both sides evenly with the spice blend.
  • Sear the chicken: Heat extra-virgin olive oil in a large skillet over medium heat. Add the chicken and sear for 5 minutes per side until golden.
  • Finish cooking the chicken: Reduce heat to medium-low, cover, and cook for 10–12 minutes, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest.
  • Build the sauce base: In the same skillet, melt butter over medium heat. Add the shallots and Italian seasoning and cook for 2–3 minutes, until softened and fragrant. Stir in the garlic and cook for the final 30 seconds, just until fragrant.
  • Create the roux: Sprinkle in flour and stir continuously, scraping up any browned bits from the pan.
  • Add liquids: Slowly whisk in chicken broth followed by heavy cream. Continue whisking until smooth.
  • Melt the cheese: Stir in freshly grated Parmesan and salt. Simmer for about 5 to 10 minutes, stirring occasionally, until thickened.
  • Combine the pasta: Add the cooked pasta to the skillet and toss to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
  • Slice and serve: Slice the rested chicken and add to the pasta. Gently toss to combine. Garnish with freshly grated Parmesan.