Q1: Can I use pre-cooked chicken for this recipe?

Yes! Rotisserie chicken is a great time-saving option. Simply shred the chicken and toss it in with the sauce for a quick and delicious meal.

Q2: What should I do if my sauce is too thin?

If your sauce is too thin, try adding more grated Parmesan cheese or a little reserved pasta water. Both will help thicken the sauce without affecting the flavor.

Q3: Can I freeze this dish?

Yes, you can freeze the sauce separately from the pasta. When ready to eat, thaw the sauce and reheat it with a splash of broth or milk to revive its creamy consistency.

Q4: How can I add more vegetables to this recipe?

You can add vegetables like spinach, broccoli, or roasted tomatoes to the dish for extra nutrition and flavor. Simply toss them in with the pasta and sauce before serving.

Q5: How do I prevent my pasta from getting mushy?

Make sure to cook the pasta al dente, and if you plan on reheating leftovers, slightly undercook the pasta initially. This way, it won’t become mushy when reheated.

Garlic Parmesan Chicken Pasta Recipe: Easy, Flavorful, Fast!

Ingredients

Scale

10.5 oz linguine (or preferred long pasta)
3 boneless skinless chicken breasts, chopped
2 tbsp cornstarch
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
3 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, minced
¾ cup chicken stock
¾ cup heavy cream
1 tbsp fresh lemon juice
½ cup finely grated Parmesan

Optional: parsley, extra Parmesan, black pepper for garnish

Instructions

Step 1: Boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain.
Step 2: Toss chopped chicken with cornstarch, salt, pepper, and garlic powder.
Step 3: Heat olive oil in a pan. Sauté chicken for 6–7 minutes until golden and cooked through. Remove and keep warm.
Step 4: In the same pan, sauté onion 2–3 minutes. Add garlic, salt, and pepper, cook 1 more minute.
Step 5: Stir in chicken stock and cream. Simmer 3 minutes until slightly thickened.
Step 6: Add lemon juice, drained pasta, and Parmesan. Toss until coated, loosening with pasta water if needed.
Step 7: Stir in cooked chicken. Heat 1 more minute.
Step 8: Serve garnished with parsley, extra cheese, and black pepper.

Notes

Freshly grated Parmesan melts better than pre-shredded.
Long pasta helps coat with sauce best, but any pasta can work.
Add veggies like spinach, peas, or sun-dried tomatoes for variety.
Store leftovers in separate containers and reheat gently.

Author: Emilie Faivre
Prep Time: 10 minutes
Cook Time: 10 minutes
Cuisine: Italian-American