The plate in the image is the definition of comfort food perfection: tender, savory chicken bites baked under a blanket of melted cheese, swimming in a creamy, golden sauce, and paired with perfectly coated fettuccine. This recipe is inspired by the best elements of creamy pasta dishes and baked chicken classics, delivering deep garlic and Parmesan flavors that are ready in under an hour.
This guide will walk you through preparing the pan-seared, cheesy chicken and the velvety, restaurant-quality pasta for a memorable meal.
✨ Ingredients for Garlic Parmesan Chicken and Pasta
This recipe relies on two key components: the flavorful chicken medallions and the rich, creamy sauce that ties the entire dish together.
1. 🍗 The Cheesy Garlic Chicken
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes or medallions.
- Seasoning: 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
- Searing: 1 tablespoon olive oil, 1 tablespoon butter.
- Topping: 1 cup shredded Mozzarella cheese (or a blend of Mozzarella and Provolone), 1/2 cup grated Parmesan cheese.
2. 🍝 The Creamy Garlic Parmesan Sauce and Pasta
- Pasta: 1 lb fettuccine or linguine pasta.
- Butter: 4 tablespoons unsalted butter.
- Garlic: 4-5 cloves fresh garlic, minced.
- Liquid Base: 1 cup chicken broth (low sodium).
- Dairy: 1.5 cups heavy whipping cream.
- Cheese: 1 cup grated Parmesan cheese (freshly grated is highly recommended).
- Seasoning: 1/2 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (optional, for heat), salt and pepper to taste.
- Garnish: Fresh parsley, chopped (for both chicken and pasta).
👩🍳 Instructions: A Two-Part Harmony
We will cook the chicken and the pasta sauce simultaneously to bring this indulgent dish together quickly.
Step 1: Prepare and Sear the Chicken
- Preheat and Season: Preheat your oven to 400^{\circ}\text{F} (200^{\circ}\text{C}). In a bowl, toss the chicken pieces with garlic powder, paprika, salt, and pepper.
- Sear: In a large, oven-safe skillet (cast iron works best), heat the olive oil and butter over medium-high heat. Place the chicken pieces in the hot skillet, ensuring they do not overcrowd the pan. Sear for 2-3 minutes per side until a beautiful golden-brown crust forms. The chicken does not need to be fully cooked through at this stage.
- Top with Cheese: Remove the skillet from the heat. Top each piece of seared chicken generously with the shredded Mozzarella and grated Parmesan cheese.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165^{\circ}\text{F}) and the cheese is melted and bubbling.
Step 2: Cook the Pasta and Create the Sauce
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until perfectly al dente. Reserve at least 1 cup of the starchy pasta water before draining.
- Sauté Garlic: While the pasta cooks, melt the 4 tablespoons of butter in a separate saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Do not let the garlic brown.
- Build the Sauce Base: Pour in the chicken broth and bring it to a simmer, allowing the liquid to reduce slightly (about 3 minutes).
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Slowly whisk in the 1 cup of grated Parmesan cheese until the sauce is smooth and thick. Season with salt and pepper.
- Adjust Consistency: If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired velvety consistency.
Step 3: Combine and Plate
- Toss Pasta: Add the drained, al dente pasta directly into the creamy Parmesan sauce. Toss gently to ensure every strand is coated.
- Plate the Pasta: Arrange a generous nest of the creamy fettuccine on each plate.
- Arrange Chicken: Carefully remove the cheesy, baked chicken pieces from the oven skillet. Arrange them artfully on top of the pasta.
- Garnish: Drizzle any excess creamy sauce from the baking skillet over the chicken and pasta. Garnish heavily with fresh chopped parsley and a final sprinkle of Parmesan. Serve immediately.
💡 Pro Tips for a Restaurant-Quality Finish (SEO Focus)
- Fresh Parmesan is Key: For the rich, authentic flavor of this Creamy Garlic Parmesan Sauce, use freshly grated Parmesan cheese rather than pre-grated varieties, which contain anti-caking agents that can make the sauce grainy.
- Sear for Flavor: Searing the chicken first, even though it goes into the oven, creates a desirable Golden Brown Crust (Maillard reaction) that locks in flavor and provides textural contrast.
- Pasta Water is Gold: The Starchy Pasta Water is essential for emulsifying the heavy cream and cheese, creating a glossy, smooth, and cohesive sauce that clings perfectly to the fettuccine.
- Perfect Chicken Cut: Using small medallions or cubes ensures rapid, even cooking, preventing the chicken from drying out while the cheese melts and turns bubbly.