Ingredients
Equipment
Method
Cook and slice the chicken
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste, then heat the olive oil in a large skillet over medium-high heat. Cook for 5-6 minutes per side until golden and cooked through to 165°F, then rest briefly and slice thin.
Make the garlic Parmesan cream sauce
- In the same skillet, cook the minced garlic with the butter over medium heat for 1 minute until fragrant, watching closely so it doesn’t brown. Pour in the heavy cream and chicken broth and simmer for 4-5 minutes until slightly thickened.
Finish and toss
- Stir in the Parmesan, Italian seasoning, and red pepper flakes until the sauce is smooth and glossy. Add reserved pasta water as needed for consistency.
- Toss the cooked spaghetti or fettuccine in the garlic Parmesan sauce until every strand is coated, adding a little more pasta water if needed.
Serve
- Divide the pasta among plates and top with the sliced chicken so it sits over the surface of the sauce. Garnish with fresh basil and extra Parmesan.
Notes
For the creamiest texture, reserve the pasta water and add it gradually until the sauce clings to the noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of pasta water or broth to loosen the sauce. Freezing isn’t recommended because the cream sauce can break after thawing. For a lighter version, use half-and-half in place of heavy cream (the sauce will be slightly less thick).