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4.95 from 18 votes

Garlic Parmesan Pasta

By Britney
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8
garlic parmesan pasta with chicken in a large skillet with a kitchen towel on the pan.
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This Garlic Parmesan Pasta with Chicken is creamy, cheesy, and packed with bold garlic flavor—basically everything you want in a cozy weeknight dinner. Juicy and tender chicken take it to the next level, while a rich sauce made with heavy cream, cream cheese, and parmesan clings to every bite.

Equipment

  • Large Nonstick Skillet
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Ingredients 

  • 1 1/2 lbs Chicken Tenderloins, (or boneless skinless chicken thighs)
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil

Garlic Parmesan Sauce

  • 2 tbsp Salted Butter
  • 2 Shallots, (diced)
  • 8 cloves Garlic, (diced)
  • 4 sprigs Thyme, (Stems removed)
  • 1 cup Dry White Wine
  • 2 tbsp All Purpose Flour
  • 2 tsp Chicken Bouillon Paste
  • 2 cups Heavy Cream
  • 4 oz Cream Cheese
  • 1 1/2 cups Parmesan, (freshly grated)
  • 1 tbsp Lemon Juice
  • 1 tbsp Hot Sauce
  • 3 tbsp Fresh Parsley, (chopped)
  • 12 oz Pasta
  • Salt and Pepper, (to taste)

Instructions 

  • Pat chicken dry with paper towels and add to a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix together to ensure all of the chicken is coated in the seasonings. 1 1/2 lbs Chicken Tenderloins 1 tsp Smoked Paprika 1 tsp Oregano 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Kosher Salt 1/2 tsp Black Pepper
  • Add olive oil to a large skillet over medium heat. Once the pan is nice and hot, add chicken and cook on both sides for about 5-7 minutes. Remove from the pan and cover with aluminum foil. Set aside. 2 tbsp Olive Oil
  • To the same pan, add butter. Once fully melted, add shallots and cook for 4-5 minutes, until slightly softened and fragrant. Then add garlic and continue to cook for 2-3 minutes. Add thyme, and pour in white wine. Cook the wine for 5 minutes, then add all purpose flour and chicken bouillon paste. Whisk together until a thin pasta forms, about 2-4 minutes, then pour in heavy cream, and add in cream cheese. Season with a sprinkle of salt pepper and stir until cream cheese is melted into the sauce.  2 tbsp Salted Butter 2 Shallots 8 cloves Garlic 4 sprigs Thyme 1 cup Dry White Wine 2 tbsp All Purpose Flour 2 tsp Chicken Bouillon Paste 2 cups Heavy Cream 4 oz Cream Cheese
  • Cook the sauce on low heat for 5-7 minutes, until it thickens (should be the consistency of a thick alfredo sauce), then add in parmesan, lemon juice, hot sauce, and parsley. Taste for salt and pepper and season accordingly. 1 1/2 cups Parmesan 1 tbsp Lemon Juice 1 tbsp Hot Sauce 3 tbsp Fresh Parsley
  • Boil a large pot of salted water to a boil. Add pasta and boil until al dente, according to package instructions. Reserve about 1 cup of the pasta water and drain. 12 oz Pasta
  • If needed, add about 1/4 cup of the reserved pasta water to the sauce to loosen it up a bit. Add more if needed per your personal preference.
  • Cut up the cooked chicken into bite sized pieces and add fold into the sauce along with all of the juices, then add the drained pasta and toss everything together.

Notes

  • Pat the chicken dry before seasoning. You’ll get that golden, crispy sear instead of steaming it in the pan.
  • Save some of the pasta water - adding a splash of pasta water is your secret weapon. It loosens the sauce just enough and helps it cling to the noodles.
  • Slice the chicken after it rests. That way it stays juicy and doesn’t lose all its goodness on the cutting board.
  • Stir in the cooked pasta ​immediately after draining the pasta water. This allows that creamy garlic sauce to stick to the noodles!
  • Use chicken thighs, not breasts. They’re juicier, more flavorful, and way harder to overcook — total game-changer.

Nutrition

Calories: 686kcal, Carbohydrates: 40g, Protein: 32g, Fat: 42g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 183mg, Sodium: 762mg, Potassium: 482mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1598IU, Vitamin C: 5mg, Calcium: 314mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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