Creamy Garlic Parmesan Pasta

⏱️ Time Breakdown

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4

📝 Ingredients List

• 12 oz fettuccine or linguine pasta
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup cooked chicken strips (finely diced for a savory bite)
• 1/2 teaspoon garlic powder
• Salt and cracked black pepper to taste
• Fresh parsley for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large pot for boiling pasta
• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Whisk
• Tongs

Step-by-Step Beginner-Friendly Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. While the pasta cooks, prepare your sauce.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
3. Stir in the heavy cream and garlic powder. Let the mixture simmer gently for 3 minutes until it starts to thicken slightly.
4. Add the diced chicken strips to the skillet, heating them through for 2 minutes.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth, glossy, and thick. 🧀
6. Toss the drained pasta into the skillet, coating every strand thoroughly with the creamy sauce. If it is too thick, add a splash of reserved pasta water.
7. Garnish with fresh parsley and serve immediately while hot! ✨

💡 Pro Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a tablespoon of milk to loosen the sauce.
• Pasta Water: Always save a half-cup of starchy pasta water before draining; it is the secret to emulsifying your sauce.
• Cheese: Always use freshly grated Parmesan cheese rather than pre-shredded bags for the smoothest melt.

Variations

Want to mix it up? Add sautéed spinach for a pop of color or sun-dried tomatoes for a sweet and tangy twist. For a spicier version, sprinkle in a pinch of red pepper flakes during the garlic sauté phase.

FAQ

Can I use light cream? It is possible, but the sauce will be significantly thinner. For that signature restaurant-style texture, heavy cream is best.

Is the chicken necessary? No, you can omit it for a classic vegetarian version or swap it for grilled shrimp!