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Garlic Parmesan Chicken Pasta

A creamy sauce with a strong, but not too heavy garlic taste. The whole dish is incredibly filling, will impress anyone, and can be made ahead of time!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 8 servings

Equipment

  • dutch oven

Ingredients
  

  • 8 tbsp butter (1 stick)
  • 1 bulb of garlic minced
  • 1 cup parmesan cheese grated
  • 8 ounces cream cheese cubed
  • 1 cup of half and half
  • ¼-1/2 tsp red pepper flakes
  • 1 tablespoon flat-leaf parsley minced
  • 1 lb pasta cooked to al dente (penne, ziti, or bow tie are best)
  • ½-1 cup pasta water
  • 1 tablespoon olive oil
  • 1 lb of chicken tenders or thinly cut chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon garlic powder

Instructions
 

  • In a saucepan on medium heat, melt 1 tablespoon of butter and saute the minced garlic until lightly browned.
  • Add the remaining butter, ⅔ cups of parmesan cheese, 8 ounces of cubed cream cheese, and 1 cup of half and half. Gently stir the mixture until the cheeses are melted and everything is incorporated. Add 1 tsp of red pepper flakes and 1 tablespoon of dried parsley. Set aside.
  • If it’s not already, cook your pasta to al dente according to the package directions. When done, drain the pasta, reserving about ½- 1 cup of the pasta water.
  • Season the chicken with 1 tablespoon of salt and 1 tablespoon of garlic powder evenly on all sides.
  • In a large, deep skillet or Dutch oven on medium heat, add a tablespoon of olive oil and the chicken. Cook until the internal temperature of the chicken is 165 degrees and both sides are golden brown. Remove the chicken from the skillet and set aside to rest.
  • In the same skillet (while still on medium heat), add a quarter cup of the reserved pasta water and use a wooden spoon or spatula to get the browned remnants from the cooked chicken up. Add the garlic cream sauce and the cooked pasta, stirring until incorporated.
  • If the sauce is too thick, or not sticking to the pasta, add the pasta water, a quarter cup at a time until you’ve reached the desired consistency.
  • Dice or slice the chicken to the size you would like and add it back to the skillet, stirring until everything is mixed together.
  • Serve hot and top with extra parmesan cheese, red pepper flakes, and/or parsley. This is great served with toasted bread or a side salad.