The Ultimate Creamy Garlic Parmesan Chicken Pasta You'll Crave Every Week

A silk-smooth sauce with bright garlic and juicy chicken makes this Creamy Garlic Parmesan Chicken Pasta a comforting yet elegant dish.

Scale

680 g (1.5 lb) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
340 g (12 oz) dried pasta (penne, rigatoni, or fusilli)
30 ml (2 tbsp) extra virgin olive oil
30 g (2 tbsp) unsalted butter
6 large garlic cloves, finely minced (about 18 g)
15 g (1 tbsp) all-purpose flour
480 ml (2 cups) low-sodium chicken broth
240 ml (1 cup) heavy cream
100 g (1 cup) freshly grated Parmesan cheese
15 ml (1 tbsp) freshly squeezed lemon juice
5 g (1 tbsp) chopped fresh parsley
1 tsp kosher salt
½ tsp black pepper

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Salt and prep the chicken by patting dry and seasoning with kosher salt and black pepper. Let rest for 5 minutes.
Cook the pasta in salted boiling water until 2 minutes shy of package directions for al dente, then drain and reserve some pasta water.
In a skillet, heat olive oil and butter over medium-high heat, add chicken, and sear for 2-3 minutes on each side until golden brown and cooked through.
Add minced garlic to the skillet and sauté for 30-45 seconds. Sprinkle in the flour and cook for an additional 30 seconds, stirring.
Slowly add chicken broth, scraping up browned bits, and simmer for 2 minutes.
Stir in heavy cream and simmer for 3-4 minutes until the sauce thickens. Add Parmesan cheese and stir until melted.
Return chicken and pasta to the skillet, toss to combine, and heat through. Top with lemon juice and parsley, and serve immediately.

Make ahead by cooking pasta and chicken separately and reheating them in the sauce. Store in airtight containers for up to 3-4 days.