Ingredients
Equipment
Method
Cook and slice the chicken
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then rest and slice thin.
Make the garlic Parmesan cream sauce
- In the same skillet, cook minced garlic in butter over medium heat for 1 minute, stirring until fragrant. Pour in heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
Combine pasta and sauce
- Stir in freshly grated Parmesan cheese, Italian seasoning, and red pepper flakes until the sauce is smooth. Add reserved pasta water a splash at a time as needed to loosen the sauce to a silky, clingy consistency.
Serve
- Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until evenly coated. Divide among plates, top with sliced chicken, and garnish with fresh basil and extra Parmesan.
Notes
Pro tip: reserve 1 cup pasta water and add it gradually—this helps the cream sauce turn glossy and coat the noodles without breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of pasta water. Freezing is not recommended for the creamiest texture. For a lighter swap, use half-and-half instead of heavy cream (sauce will be slightly thinner, adjust with a bit more simmering or pasta water).