Some Tuesday evenings start with good intentions and end with magic. This Creamy Garlic Parmesan Chicken Pasta was born from one of those nights when my pantry looked bare, my family looked hungry, and I had exactly 30 minutes before soccer practice. What started as a refrigerator raid became the recipe my kids now request by name.
The beauty of this dish isn’t just the flavor, though that velvety garlic Parmesan sauce is absolutely worth talking about. It’s how everything comes together in one pan with ingredients you probably have right now. Juicy golden chicken, perfectly cooked pasta, and a cream sauce that clings to every twist and curve. No complicated techniques, no specialty store runs, just straightforward cooking that delivers restaurant-quality results. Whether you’re feeding picky eaters or hosting friends, this recipe has become my reliable weeknight hero. Ready to begin?
Table of Contents
Ingredients for Creamy Garlic Parmesan Chicken Pasta
I’ve tested this recipe dozens of times, and the ingredient list stays wonderfully simple. The real secret is using freshly grated Parmesan cheese from a block, never the pre-shredded kind that contains anti-caking agents. Those additives prevent the cheese from melting smoothly and can leave your sauce grainy instead of silky.
- 2 large boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lb twisted pasta (fusilli, penne, or rotini all work beautifully)
- 3 tablespoons unsalted butter (I recommend European-style for richer flavor)
- 4-5 cloves fresh garlic, minced (this is where the magic happens, don’t skimp)
- 1 ½ cups heavy cream (organic heavy whipping cream is my preference)
- ½ cup chicken broth (homemade or low-sodium store-bought)
- 1 cup freshly grated Parmesan cheese (grate it yourself for best results)
- 1 teaspoon Italian seasoning, divided
- ¼ teaspoon red pepper flakes, optional (I usually add these for subtle warmth)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish (adds the perfect fresh finish in my experience)
Step-by-Step Instructions
Having all your ingredients prepped before you start makes this recipe move smoothly. The timing matters for achieving golden chicken and that signature silky sauce.
Step 1: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente (should have a slight bite when tested), usually 8-10 minutes. Before draining, scoop out half a cup of that starchy pasta water and set it aside for adjusting sauce consistency later.
Step 2: While the pasta cooks, pat your chicken cubes completely dry with paper towels. This step ensures proper browning. Season generously with salt, pepper, and half the Italian seasoning. Heat 1 tablespoon of butter in a 12-inch or larger skillet over medium-high heat until shimmering.
Step 3: Add chicken pieces in a single layer, making sure they don’t touch. Sear for 3-4 minutes per side until they develop a beautiful golden crust and reach 165°F internally. Avoid moving them around too much. Remove to a plate and set aside.
Step 4: Lower your heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and red pepper flakes if using. Cook for just 30-60 seconds, stirring constantly. The moment that incredible garlic aroma fills your kitchen, it’s ready. Watch carefully because burnt garlic turns bitter.
Step 5: Pour in chicken broth to deglaze the pan, using a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom. These add incredible depth to your sauce.
Step 6: Stir in heavy cream and the remaining Italian seasoning. Bring everything to a gentle simmer and let it bubble for 2-3 minutes until it thickens slightly and coats the back of your spoon.
Step 7: Reduce heat to the lowest setting. Gradually sprinkle in your freshly grated Parmesan cheese, stirring gently and constantly until it melts into a velvety smooth sauce. Adding it slowly over low heat prevents clumping.
Step 8: Return the chicken and any accumulated juices to the skillet. Add your drained pasta and use tongs to toss everything together until every piece is thoroughly coated. If sauce seems too thick and doesn’t coat pasta smoothly, add splashes of reserved pasta water (1-2 tablespoons at a time) until you reach the perfect creamy consistency. Taste and adjust salt and pepper as needed.
Step 9: Serve immediately while piping hot, garnished with fresh parsley and extra Parmesan if desired.
Perfect Pairings for Creamy Garlic Parmesan Chicken Pasta
This rich, creamy pasta needs lighter sides that provide contrast and balance. Fresh, crisp options work best to cut through the richness while complementing those wonderful garlic and Parmesan flavors.
Crisp Caesar Salad: The tangy dressing and crunchy romaine lettuce provide perfect contrast to the creamy pasta. The anchovy notes in Caesar dressing echo the savory Parmesan beautifully without competing.
Garlic Bread: Warm crusty bread is essential for soaking up every last drop of that incredible sauce. It might sound like garlic overload, but the combination is absolutely irresistible.
Roasted Broccoli: The slight char and nutty flavor of roasted broccoli adds textural contrast and brings vegetables to the table. If you want another protein-packed option, try pairing this with Protein Packed Garlic Cream Chicken Skillet for a double garlic feast.
Simple Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze add a refreshing Italian touch that complements without competing. The acidity cuts through the cream perfectly.
Steamed Asparagus: Tender-crisp asparagus spears with a sprinkle of lemon zest bring elegance and a pop of green to your plate. They’re especially beautiful during spring months.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you know you’ll have leftovers, slightly undercook the pasta by 1 minute, as it will continue softening during storage.
When reheating, add a splash of milk or chicken broth to the skillet and warm gently over low heat, stirring frequently. The sauce will loosen up and become creamy again. Never use high heat or full microwave power, as the cream sauce can separate and become grainy.
This dish is wonderfully versatile. Stir in fresh spinach, sun-dried tomatoes, or sautéed mushrooms for variety. You can also swap chicken for shrimp for a seafood twist, or check out High Protein Turkey Pasta with Ricotta for a leaner protein alternative with similar creamy comfort.
FAQs
Can I use milk instead of heavy cream?
While heavy cream creates the richest, most luxurious sauce, you can substitute with half-and-half for a lighter version. Whole milk will work but won’t be as thick or creamy. Add an extra tablespoon of Parmesan to help thicken the sauce if using milk.
Why does my Parmesan sauce turn grainy?
This happens when cheese is added over too high heat or if you’re using pre-shredded Parmesan with anti-caking agents. Always reduce heat to low before adding freshly grated cheese, and stir constantly while adding it gradually.
Can I make this ahead of time?
This pasta is best served fresh, but you can prep components ahead. Cook and cube the chicken up to a day in advance, and have all ingredients measured and ready. The actual cooking then takes just 15 minutes when you’re ready to eat.
Conclusion
This Creamy Garlic Parmesan Chicken Pasta proves that weeknight dinners don’t have to be boring or complicated. With just 30 minutes and a handful of simple ingredients, you’ll create a restaurant-worthy meal that brings everyone to the table. The combination of tender chicken, silky sauce, and perfectly cooked pasta delivers comfort and satisfaction in every bite. Give this recipe a try tonight and watch it become your family’s new favorite request.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, pat chicken cubes dry with paper towels. Season generously with salt, pepper, and half the Italian seasoning.
- Melt 1 tablespoon butter in a 12-inch or larger skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through to 165 degrees F. Remove chicken to a plate and set aside.
- Reduce heat to medium and melt remaining 2 tablespoons butter in the same skillet. Add minced garlic and red pepper flakes if using. Cook for 30-60 seconds, stirring constantly, until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon.
- Stir in heavy cream and remaining Italian seasoning. Bring to a gentle simmer and cook for 2-3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in freshly grated Parmesan cheese, stirring gently until completely melted and sauce is velvety smooth.
- Return chicken and any accumulated juices to the skillet. Add drained pasta. Using tongs, gently toss everything together until pasta and chicken are thoroughly coated in sauce.
- If sauce is too thick, stir in splashes of reserved pasta water until desired consistency is reached. Taste and adjust salt and pepper if needed. Serve immediately, garnished with fresh parsley.
Notes
