A creamy garlic Parmesan chicken pasta that feels rich but is easy to make.
introduction
This dish pairs tender chicken with a smooth garlic-Parmesan sauce and pasta. It cooks fast and fills the house with a great smell. If you want ideas for more meals with chicken, try these other chicken dishes for simple weeknight cooking.
why make this recipe
- Fast: ready in about 30 minutes.
- Comforting: creamy sauce and Parmesan make it rich and satisfying.
- Flexible: you can use fusilli, penne, or rotini and add vegetables.
- Crowd-pleaser: kids and adults usually like it.
how to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Boil the pasta until al dente and save some pasta water.
- Season and sear the chicken until golden and cooked through, then set aside.
- Make the garlic cream base in the same pan, using butter and garlic.
- Add chicken broth and heavy cream, simmer to slightly thicken.
- Lower the heat and slowly melt in Parmesan for a smooth sauce.
- Return chicken and pasta to the pan, toss to coat, and thin with reserved pasta water if needed.
- Taste, adjust salt and pepper, garnish, and serve.
Ingredients :
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
- Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
- Unsalted butter — 3 Tbsp, divided
- Fresh garlic, minced — 4–5 cloves
- Heavy cream — 1 ½ cups
- Chicken broth — ½ cup
- Grated Parmesan cheese — 1 cup (freshly grated preferred)
- Italian seasoning — 1 tsp, divided
- Red pepper flakes — ¼ tsp, optional
- Fine salt & black pepper — to taste
- Fresh parsley, chopped — 2 Tbsp, for garnish
Directions :
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Season & sear chicken. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
- Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Deglaze & simmer. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
how to serve The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Serve hot with a simple side salad or steamed vegetables. A crusty bread or garlic bread works well to soak up the sauce. For more serving ideas and quick sides, see these more chicken ideas that match this meal.
how to store The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 1 month (sauce may separate slightly).
- Reheat: Warm gently on the stove over low heat with a splash of cream or milk, or microwave in short bursts, stirring between.
tips to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Use freshly grated Parmesan for the best melt and flavor.
- Don’t overcook the chicken; it will dry out.
- Reserve pasta water to thin the sauce and help it cling to the pasta.
- Keep heat low when adding Parmesan to avoid grainy sauce.
- Taste and add salt at the end because Parmesan and broth add saltiness.
variation (if any)
- Add vegetables: spinach, peas, mushrooms, or roasted red peppers.
- Swap protein: use shrimp or thigh meat instead of chicken breast.
- Lighter version: use half-and-half or whole milk and add a tablespoon of cornstarch to thicken.
- Add lemon zest or a squeeze of lemon for brightness.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Yes. Boneless thighs stay juicier. Cook time may change slightly.
Q: How do I keep the sauce from getting grainy?
A: Lower the heat before adding Parmesan and stir slowly until melted. Use fresh Parmesan.
Q: Can I make this ahead?
A: You can cook components ahead. Store chicken and sauce separately, then toss with freshly cooked pasta when ready.
Q: Is this recipe spicy?
A: It is mild. Add or skip the red pepper flakes to change heat.
Q: What if my sauce is too thin?
A: Simmer it a little longer to reduce, or mix 1 tsp cornstarch with cold water and stir it in while simmering.
Creamy Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is rich, comforting, and quick to prepare, making it a perfect dish for weeknight dinners.
Ingredients
Method
Preparation
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
Cooking Chicken
- In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Making the Sauce
- Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
Combining Ingredients
- Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
Serve hot with a simple side salad or steamed vegetables. Crusty bread or garlic bread works well to soak up the sauce.