Step 1

Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Once done, drain the pasta in a colander.

Step 2

In a medium mixing bowl, combine the olive oil, garlic powder, salt, and pepper. Set aside.

Step 3

Butterfly the chicken breasts all the way through, creating 4 even fillets. Add the fillets to the mixing bowl with the oil and spice blend. Toss until evenly coated, then set aside.

Step 4

Heat a large nonstick skillet over medium-high heat. Add the chicken fillets and cook for 5 minutes. Flip and cook for another 4 minutes, or until an internal temperature of 165°F is reached on an instant-read thermometer. Transfer the chicken fillets to a cutting board and let rest while preparing the sauce. Turn the heat down to medium.

Step 5

Melt the butter in the skillet, then add the minced garlic and dried parsley. Sauté until aromatic (about 60 seconds). Sprinkle in the flour and mix, creating a roux. Cook for about 1 minute.

Step 6

Whisking quickly and continuously, slowly pour the chicken broth into the roux. Whisk until the broth and flour are incorporated, then whisk the cream into the broth. Once there are no lumps remaining, turn the heat up to medium-high and bring to a gentle boil.

Step 7

Add the Parmesan cheese to the pan and stir until melted. Gently boil the sauce for about 3-4 minutes, or until thickened. Remove from heat. Meanwhile, slice the resting chicken breasts into thin slices at a slight angle.

Step 8

Off the heat, add the drained pasta to the pan and toss until almost coated. Add the sliced chicken breast and continue to toss until everything is fully coated.

Step 9

Plate the Creamy Garlic Chicken Pasta and garnish with extra Parmesan cheese and fresh chopped parsley. Serve hot.