Bobbie's
Comforting Dinners

Creamy Garlic Parmesan Chicken Pasta

Rich, comforting and simple — always a good idea on a busy evening.

Creamy Garlic Parmesan Chicken Pasta, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 6 40 minutes total
Contains meatContains dairyContains gluten

Bobbie's tips: grilled or rotisserie chicken speeds it up, spinach, mushrooms or sun-dried tomatoes add extra flavour, and half & half lightens it. Leftovers keep in the fridge up to 3 days — reheat gently on the stove with a splash of milk.

Ingredients

  • 1½ lb boneless, skinless chicken breasts
  • 12 oz fettuccine or pasta of choice
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk (or half & half)
  • 1 cup freshly grated Parmesan cheese
  • ½ cup cream cheese (for extra creaminess)
  • 1 tsp Italian seasoning
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • ½ tsp crushed red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 tbsp butter
  • Lemon wedges (optional, for serving)

Method

  1. 1

    Cook the pasta: bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.

  2. 2

    Season the chicken: while the pasta cooks, season the chicken with salt, pepper and Italian seasoning.

  3. 3

    Cook the chicken: in a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from the skillet, let it rest for 5 minutes, then slice into strips.

  4. 4

    Make the sauce: in the same skillet, reduce the heat to medium. Add 1 tbsp butter and the minced garlic. Sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, stirring constantly. Add the cream cheese and whisk until smooth. Stir in the Parmesan, Italian seasoning, salt, pepper and red pepper flakes (if using). Simmer for 3–5 minutes until the sauce thickens.

  5. 5

    Combine: add the cooked pasta to the skillet and toss to coat in the sauce. Add the sliced chicken and gently mix until everything is well combined.

  6. 6

    Serve: plate warm, garnish with fresh parsley and extra Parmesan. Serve with a squeeze of lemon if desired.

From Bobbie's “Bobbie's Dinner Recipes”.