Creamy Garlic Parmesan Chicken Pasta

If you ask me, creamy garlic parmesan chicken pasta is the ultimate comfort food when you need something indulgent and satisfying. This restaurant-quality pasta dish features tender chicken pieces tossed with perfectly cooked pasta in a velvety garlic parmesan cream sauce. The combination of savory chicken, aromatic garlic, and rich parmesan creates flavors that feel both luxurious and homey.

It’s made with simple ingredients you probably already have in your pantry and comes together in about 30 minutes. A sprinkle of fresh parsley and extra parmesan on top make each bite absolutely irresistible.

It’s the kind of crowd-pleasing meal that works just as well for a romantic date night as it does for feeding the whole family on a busy Tuesday.

Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta

• Ready in 30 minutes – This one-pot wonder comes together quickly, making it perfect for those nights when you’re craving something special but don’t have time for complicated recipes.
• Restaurant-quality at home – The rich, creamy sauce tastes like something from an Italian restaurant, but it’s surprisingly easy to make in your own kitchen without any fancy techniques.
• Budget-friendly ingredients – Using everyday staples like chicken breast, garlic, cream, and parmesan cheese means you can create an impressive meal without breaking the bank.
• Kid-approved flavors – The mild, creamy sauce appeals to picky eaters while still being sophisticated enough for adults to enjoy, making it a true family favorite.

What Type of Pasta Works Best?

Fettuccine is the classic choice for this creamy garlic parmesan chicken pasta, and its flat, wide shape does an excellent job of holding onto that luscious sauce. That said, you’ve got plenty of options here. Linguine, penne, or rigatoni all work beautifully – the ridges on penne and rigatoni actually trap even more sauce in every bite. If you’re looking for something a bit different, try using bow tie pasta or even spaghetti. The key is choosing a pasta shape with enough surface area to cling to the creamy sauce. For the best texture, cook your pasta just shy of al dente since it’ll continue cooking slightly when you toss it with the hot sauce.

Options for Substitutions

This pasta dish is quite forgiving and you can make several swaps based on dietary needs or what’s in your fridge:

• Heavy cream: You can use half-and-half for a lighter version, though the sauce won’t be quite as thick. If you need a dairy-free option, try full-fat coconut cream or cashew cream.
• Parmesan cheese: Pecorino Romano works great and adds a slightly sharper flavor. For a dairy-free version, nutritional yeast can provide a cheesy flavor, though you’ll want to add extra salt.
• Chicken breast: Boneless, skinless chicken thighs are actually more flavorful and stay juicier. You can also use pre-cooked rotisserie chicken to save even more time.
• Fresh garlic: In a pinch, you can use 1 teaspoon of garlic powder per 3 cloves of fresh garlic, but fresh really does make a noticeable difference in this recipe.
• Butter: Olive oil works as a substitute, though butter adds a richer flavor that complements the parmesan beautifully.

Watch Out for These Mistakes While Cooking

The most common mistake when making creamy pasta is cooking the sauce on too high heat, which can cause the cream to break or curdle – always keep your heat at medium-low once you add the cream, and never let it come to a rolling boil. Another pitfall is adding the parmesan cheese while the sauce is too hot, which makes it clump instead of melting smoothly, so remove the pan from heat before stirring in the cheese or keep the temperature very low. Many home cooks also overcook their chicken, resulting in dry, tough pieces – use a meat thermometer to check for 165°F internal temperature and remove it from heat immediately. Don’t forget to save at least a cup of pasta water before draining, as this starchy liquid is your secret weapon for adjusting the sauce consistency and helping it cling to the pasta. Finally, resist the temptation to rinse your cooked pasta, as the surface starch helps the sauce adhere better and creates a more cohesive dish.

What to Serve With Creamy Garlic Parmesan Chicken Pasta?

This rich, creamy pasta pairs wonderfully with lighter sides that cut through the decadence. A simple arugula salad with lemon vinaigrette provides a peppery, bright contrast that refreshes your palate between bites. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce left in your bowl – because let’s be honest, that sauce is too good to waste. Roasted vegetables like asparagus, broccoli, or Brussels sprouts add color and nutrients while complementing the creamy flavors. For a complete Italian-inspired meal, start with a light caprese salad or bruschetta, and finish with a simple tiramisu or panna cotta for dessert.

Storage Instructions

Keep: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it sits, which is completely normal. Just add a splash of milk or cream when reheating to bring back that silky texture.

Make Ahead: You can cook the chicken and prepare the sauce up to 2 days in advance, storing them separately in the fridge. Cook the pasta fresh when you’re ready to serve for the best texture, then simply reheat the sauce and toss everything together.

Warm Up: Reheat leftovers gently on the stovetop over low heat, stirring frequently and adding a few tablespoons of milk, cream, or pasta water to loosen the sauce. Avoid using high heat, which can cause the sauce to separate. You can also microwave individual portions in 30-second intervals, stirring between each, though the stovetop method gives better results.

Freeze: This pasta doesn’t freeze particularly well due to the cream sauce, which can separate and become grainy when thawed. If you must freeze it, do so for no more than 1 month, and expect some texture changes.

| Preparation Time | 10 minutes | | Cooking Time | 20 minutes | | Total Time | 30 minutes | | Level of Difficulty | Easy |

Estimated Nutrition

Estimated nutrition per serving (serves 4):

• Calories: 650-750
• Protein: 42-48 g
• Fat: 35-42 g
• Carbohydrates: 48-55 g

Ingredients

For the pasta:

• 1 lb fettuccine pasta (or pasta of choice)
• 1 tbsp salt (for pasta water)

For the chicken and sauce:

• 1.5 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
• 4 tbsp butter (divided)
• 6 garlic cloves (minced)
• 1.5 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 cup chicken broth (low-sodium preferred)
• 1 tsp Italian seasoning
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp black pepper (freshly ground)
• 1/4 tsp red pepper flakes (optional, for a subtle kick)
• 2 tbsp olive oil
• 1/4 cup fresh parsley (chopped)

For garnish:

• Extra parmesan cheese (freshly grated)
• Fresh parsley (chopped)
• Cracked black pepper

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil over high heat.

Add the pasta and cook according to package directions until just al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water – you’ll need this later to adjust your sauce consistency.

Drain the pasta and set it aside.

Step 2: Prepare and Cook the Chicken

While the pasta cooks, season the chicken pieces generously with salt, pepper, and half the Italian seasoning.

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers. Add the chicken in a single layer, being careful not to overcrowd the pan – work in batches if necessary.

Cook for 5-6 minutes, flipping halfway through, until the chicken is golden brown on both sides and cooked through to 165°F internal temperature. Remove the cooked chicken to a plate and set aside.

Step 3: Build the Garlic Base

Reduce the heat to medium and add 2 tablespoons of butter to the same skillet, letting it melt and sizzle.

Add the minced garlic and cook for about 1 minute, stirring constantly, until it becomes fragrant and just starts to turn golden. Be careful not to let it burn, as burnt garlic tastes bitter and will ruin your sauce.

If desired, add the red pepper flakes here and cook for another 30 seconds to release their flavor.

Step 4: Create the Creamy Sauce

Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom – this adds tons of flavor to your sauce.

Let the broth simmer for 2-3 minutes until it reduces slightly. Lower the heat to medium-low, then slowly pour in the heavy cream while stirring continuously.

Add the remaining Italian seasoning and let the sauce simmer gently for 3-4 minutes until it begins to thicken slightly. Do not let it boil.

Step 5: Add Cheese and Combine

Remove the skillet from heat and stir in the parmesan cheese gradually, whisking until it melts completely and the sauce becomes smooth and velvety.

If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Return the cooked chicken to the skillet, stirring to coat it in the sauce.

Add the remaining 2 tablespoons of butter and stir until melted and incorporated.

Step 6: Toss and Serve

Add the drained pasta to the skillet with the sauce and chicken, using tongs to toss everything together until the pasta is thoroughly coated.

Let it sit for a minute or two off the heat so the pasta can absorb some of the sauce. Stir in the fresh parsley for a pop of color and freshness.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately in warmed bowls, topped with extra parmesan cheese, fresh parsley, and a crack of black pepper.