Creamy Garlic Parmesan Chicken with Herb Butter Pasta
This plate is pure comfort-core. Golden, charred chicken breast sliced over silky spaghetti coated in a rich garlic parmesan cream sauce, finished with fresh herbs. It’s indulgent but balanced — smoky grilled notes from the chicken, velvety sauce clinging to every strand of pasta, and just enough garlic to make everything hit deeper.
Restaurant vibes. Home kitchen execution. Let’s cook.
Ingredients (Serves 3–4)
For the Chicken:
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2 large boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tsp paprika
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp dried oregano
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Salt and black pepper to taste
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1 tbsp fresh parsley, chopped
For the Creamy Garlic Parmesan Sauce:
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2 tbsp butter
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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¾ cup freshly grated Parmesan cheese
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½ tsp Italian seasoning
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½ tsp crushed red pepper (optional)
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Salt and black pepper to taste
For the Pasta:
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350g spaghetti (or linguine)
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Salted water for boiling
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1 tbsp butter (for finishing)
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Fresh parsley for garnish
Step 1: Season & Sear the Chicken
Pat the chicken breasts dry. This matters. Moisture blocks browning.
Rub with olive oil, then coat evenly with paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Heat a heavy skillet (cast iron preferred) over medium-high heat. When hot, place chicken down and do not move it for 4–5 minutes. You want that golden crust.
Flip and cook another 4–5 minutes until internal temperature reaches 165°F (75°C). Remove and let rest for at least 5 minutes before slicing.
Resting keeps juices inside instead of spilling onto the plate.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente according to package instructions.
Before draining, reserve ½ cup of pasta water. Drain and set aside.
Al dente is key — the pasta will finish cooking in the sauce.
Step 3: Build the Creamy Garlic Parmesan Sauce
In the same skillet used for chicken (don’t wash it — flavor lives there), reduce heat to medium.
Add butter and minced garlic. Sauté for 30 seconds until fragrant but not browned.
Pour in chicken broth and scrape up the browned bits from the bottom of the pan. That’s pure flavor concentration.
Add heavy cream and Italian seasoning. Let simmer gently for 3–4 minutes until slightly thickened.
Stir in grated Parmesan gradually, whisking continuously. The sauce should become smooth and velvety.
If too thick, add a splash of reserved pasta water. If too thin, let it simmer a bit longer.
Season with salt, black pepper, and crushed red pepper if using.
Step 4: Combine Pasta & Sauce
Add drained spaghetti directly into the skillet with the sauce.
Toss gently using tongs until every strand is coated. Add a small knob of butter for extra gloss and richness.
Let everything simmer together for 1–2 minutes so the pasta absorbs the sauce.
Finish with chopped parsley.
Step 5: Plate Like a Pro
Twirl the creamy pasta into the center of a wide bowl.
Slice the rested chicken into thick strips and lay them over the pasta.
Spoon extra sauce from the pan over the chicken.
Sprinkle with more Parmesan and fresh parsley.
The contrast between charred chicken edges and silky cream sauce is elite.
Flavor Profile
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Smoky, paprika-kissed chicken
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Deep garlic aroma
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Creamy, nutty Parmesan base
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Fresh herb brightness
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Balanced saltiness with subtle heat
It’s rich but not overwhelming. Every element supports the other.
Pro Tips for Maximum Flavor
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Always grate Parmesan fresh. Pre-shredded cheese doesn’t melt as smoothly.
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Don’t boil the cream aggressively — gentle simmer only.
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Resting chicken is non-negotiable.
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Use the same pan for sauce to capture fond (the caramelized bits).
Storage & Reheating
Store in an airtight container up to 3 days.
Reheat gently over low heat with a splash of milk or broth to loosen the sauce. Avoid microwave overheating — cream sauces separate easily.
This dish is perfect for a cozy dinner, date night at home, or when the mood calls for something indulgent but homemade. Creamy, savory, slightly smoky — the kind of meal that feels like a hug in food form.
Once made from scratch, boxed Alfredo will never hit the same again.
