This Creamy Garlic Parmesan Chicken Pasta is a rich, comforting dish I turn to when I want something warm, filling, and full of flavor. With tender chicken, a velvety garlic parmesan sauce, and perfectly cooked pasta all tossed together, it’s a one-pan dinner that feels fancy but comes together fast.
Why You’ll Love This Recipe
I love this recipe because it’s everything I want in a pasta dish—creamy, cheesy, and loaded with garlic. It’s simple enough for a weeknight but delicious enough to serve to guests. The sauce clings to the pasta in the best way, and the chicken adds hearty protein that makes it a full meal. Plus, it’s easy to customize depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Pasta (penne, fettuccine, or your favorite kind)
-
Boneless, skinless chicken breast or thighs (cut into pieces)
-
Olive oil or butter
-
Garlic (minced)
-
Heavy cream
-
Chicken broth
-
Grated parmesan cheese
-
Italian seasoning
-
Salt and pepper
-
Optional: red pepper flakes, fresh parsley, or spinach for extra flavor and color
Directions
-
I start by cooking the pasta in salted water until al dente, then drain and set it aside.
-
While the pasta cooks, I heat oil or butter in a large skillet over medium-high heat. I season the chicken with salt, pepper, and Italian seasoning, then cook it until golden and fully cooked. I remove the chicken from the pan and set it aside.
-
In the same skillet, I add a bit more butter and sauté the garlic for about 1 minute until fragrant.
-
I pour in the chicken broth and heavy cream, stirring to combine. I bring it to a gentle simmer and let it thicken for a few minutes.
-
I stir in the grated parmesan cheese until it melts into a smooth sauce.
-
I return the chicken to the skillet, then add the cooked pasta and toss everything together until coated.
-
I garnish with extra parmesan, parsley, or red pepper flakes before serving.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so it’s usually ready in about 30 minutes total.
Variations
Sometimes I add baby spinach or broccoli during the last few minutes of cooking for extra veggies. When I want a little kick, I toss in red pepper flakes. I’ve also swapped the chicken for shrimp or sausage, and it’s always a hit.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove or in the microwave with a splash of cream or milk to loosen the sauce. It’s best enjoyed fresh, but still creamy and tasty the next day.
FAQs
Can I use milk instead of cream?
Yes, I’ve used whole milk or half-and-half, but the sauce won’t be as rich. Adding a bit of cream cheese helps thicken it if needed.
What pasta shape works best?
I usually go with penne, fettuccine, or rotini. Any pasta that holds sauce well will work great.
Can I make this dish ahead of time?
Yes, I cook everything and store it in the fridge. I reheat gently and stir in a little extra cream or broth to bring the sauce back to life.
Is this recipe gluten-free?
Not by default, but I’ve made it with gluten-free pasta and thickened the sauce with cornstarch instead of flour when needed.
How do I keep the sauce from clumping?
I whisk the cheese in slowly, off the heat if needed, and make sure the sauce isn’t boiling when I add it. This keeps it smooth and creamy.
Conclusion
Creamy Garlic Parmesan Chicken Pasta is the kind of dish that feels like a hug in a bowl. It’s rich, flavorful, and super satisfying, with tender chicken and a sauce that brings everything together. Whether I’m cooking for the family or just want something cozy for myself, this recipe never lets me down.
