Garlic Parmesan Chicken Pasta

5 from 10 votes

Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is a creamy, flavorful dish made with tender chicken, thin spaghetti, and a rich garlic parmesan sauce. It's an easy, restaurant-quality meal that comes together in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Pasta recipes

Cuisine: American

Keyword: chicken pasta, garlic parmesan chicken pasta

Servings:

Author: Tatiana

Ingredients

Sauce

1 ¼ cups chicken broth
1 cup half and half
½ chicken bouillon cube
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon red chili flakes
½ teaspoon EACH: dried oregano, basil, parsley, onion powder

Pasta & Chicken

1 pound boneless skinless chicken breast
1 ¼ teaspoons lemon pepper seasoning
1 tablespoon olive oil
½ pound thin spaghetti
½ cup chicken broth
3 tablespoons butter
4 cloves fresh garlic minced
3 tablespoons flour
¾ cup parmesan cheese freshly grated
1 tablespoon fresh lemon juice
1 tablespoon parsley finely chopped

Instructions

Whisk the Sauce: Mix 1 ¼ cups chicken broth, 1 cup half and half, ½ chicken bouillon cube, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/4 teaspoon red chili flakes, ½ teaspoon EACH: dried oregano, basil, parsley, onion powder in a measuring cup and set aside.
Prepare the Chicken: Pound 1 pound boneless skinless chicken breast to even thickness, cut into 2-inch strips, pat dry, and season with 1 ¼ teaspoons lemon pepper seasoning.
Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden and cooked through. Set aside.
Boil the Pasta: While making the sauce, bring a pot of salted water to a boil and cook ½ pound thin spaghetti until al dente.
Deglaze the Pan: Add ½ cup chicken broth to the skillet over medium heat, scraping up browned bits. Simmer 3-4 minutes until reduced by half.
Make the Sauce: Add 3 tablespoons butter and 4 cloves fresh garlic, cook 1 minute. Stir in 3 tablespoons flour, cook 2 minutes. Gradually add the sauce mixture, stirring constantly. Bring to a boil, then reduce to a simmer.
Finish the Dish: Lower heat, stir in ¾ cup parmesan cheese until melted. Drain pasta and toss with sauce and chicken. Let the chicken heat through.
Serve: Stir in 1 tablespoon fresh lemon juice, garnish with 1 tablespoon parsley, and serve!

Notes

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to restore the sauce’s creamy texture. Not recommended for freezing, as the sauce may separate when thawed.

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