Garlic Parmesan Chicken Pasta (Printable)

Tender chicken and pasta in a creamy garlic Parmesan sauce with sun-dried tomatoes and basil.

# 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

# How to Make It:

01 - Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
04 - In the same skillet, melt butter. Add garlic and sauté until fragrant, about 1 minute.
05 - Stir in heavy cream and chicken broth; bring to a gentle simmer.
06 - Whisk in Parmesan cheese until melted and smooth. Add sun-dried tomatoes and crushed red pepper flakes, simmer for 2–3 minutes.
07 - Return sliced chicken to the pan. Add cooked pasta and toss to coat. Add reserved pasta water as needed for a creamy consistency. Remove from heat. Stir in fresh basil. Serve immediately, garnished with extra Parmesan and basil if desired.

# Expert Hacks:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Perfect for date night because it looks impressive but is secretly effortless
  • The leftovers reheat beautifully for lunch the next day
02 -
  • The sauce will look thin at first but thickens quickly as it simmers
  • Do not let the cream come to a rolling boil or it might separate
  • Room temperature cream incorporates more smoothly than cold
03 -
  • Grate your own Parmesan from a wedge for the smoothest sauce
  • Keep the pasta water until the very end in case you need it
  • Do not overcrowd the pan when cooking chicken or it will steam instead of sear

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