This Creamy Garlic Parmesan Chicken Pasta is the kind of weeknight comfort that feels like a cozy hug. Juicy seared chicken and a silky garlic-parmesan sauce wrap around tender pasta for a restaurant-worthy dinner in 30 minutes.
Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta
- One-pan ease with simple pantry staples.
- Ultra-creamy sauce that clings beautifully to pasta.
- Kid-friendly and date-night worthy.
- Ready fast yet full of rich, savory flavor.
Creamy Garlic Parmesan Chicken Pasta Ingredients & Substitutions
| Serves | 4 |
| Prep | 10 minutes |
| Cook | 20 minutes |
| Total | 30 minutes |
- 12 oz pasta (fettuccine, linguine, or penne)
- 1 lb boneless skinless chicken breasts or thighs, thinly sliced
- 1 1/2 tsp kosher salt, divided, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced (about 1 1/2 tbsp)
- 1/4 to 1/2 tsp crushed red pepper flakes, optional
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (about 3 oz), plus more for serving
- 1 tbsp fresh lemon juice, optional but brightens the sauce
- 2 tbsp chopped fresh parsley
- 1/2 to 3/4 cup reserved starchy pasta water, as needed
Substitutions and swaps:
- Pasta: Use any shape that holds sauce well. For gluten-free, choose your favorite GF pasta and cook slightly shy of al dente.
- Chicken: Thighs stay extra juicy; rotisserie chicken works in a pinch, just fold it in at the end to warm.
- Dairy: Half-and-half can work with a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) to help the sauce thicken gently.
- Broth: Veggie broth for a lighter flavor; water with 1/2 tsp bouillon paste if needed.
- Cheese: Grate Parmesan fresh for best melting. Pecorino Romano adds a saltier, sharper bite.
Step-by-Step Instructions to Make Creamy Garlic Parmesan Chicken Pasta
Step 1: Boil the pasta
Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
Step 2: Season and sear the chicken
Pat chicken dry and season with 1 tsp salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high. Add chicken and sear 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
Step 3: Build the garlicky base
Lower heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes and cook 30 to 45 seconds until fragrant. Do not brown the garlic.
Step 4: Deglaze and simmer
Pour in chicken broth, scraping up brown bits. Simmer 2 minutes to reduce slightly.
Step 5: Make it creamy
Stir in heavy cream and the remaining 1/2 tsp salt. Bring to a gentle simmer, then whisk in Parmesan a handful at a time until smooth.
Step 6: Combine pasta and chicken
Add drained pasta and any chicken juices back to the pan. Toss to coat. If using, add lemon juice for brightness.
Step 7: Adjust consistency
Loosen the sauce with splashes of reserved pasta water until it becomes glossy and coats the noodles. Fold in chopped parsley.
Step 8: Serve
Top with more Parmesan and a pinch of red pepper flakes. Serve hot.
Tips for Success
- Salt the pasta water so it tastes pleasantly seasoned. It is your first layer of flavor.
- Use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
- Keep the cream at a gentle simmer, not a rolling boil, to prevent splitting.
- Reserve pasta water before draining. Its starch is liquid gold for a silky sauce.
- Slice chicken thinly for quick, even cooking and maximum saucy bites.
Variations of Creamy Garlic Parmesan Chicken Pasta
- Spinach and Sun-Dried Tomato: Stir in 2 cups baby spinach and 1/3 cup chopped sun-dried tomatoes at the end.
- Mushroom Lover: Sauté 8 oz sliced cremini after searing chicken, then proceed with the sauce.
- Broccoli Alfredo Vibes: Blanch small broccoli florets with the pasta for the last 2 minutes.
- Cajun Twist: Season chicken with 1 to 2 tsp Cajun seasoning for a smoky kick.
- Bacon and Peas: Crisp 4 slices bacon first, cook sauce in the drippings, and fold in 1 cup peas.
Serving Suggestions: What to Pair with Creamy Garlic Parmesan Chicken Pasta
- Crisp green salad with lemon vinaigrette.
- Garlic bread or warm focaccia to swipe up every drop.
- Roasted asparagus or tender green beans.
- Wine pairing: Chardonnay or Pinot Grigio; for red, a light Pinot Noir.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Cream sauces can separate, so freezing is not ideal. If you do, cool completely and freeze up to 2 months. Reheat gently with extra cream or broth.
- Reheat: Warm on low heat in a skillet with a splash of water, broth, or cream until silky again. Microwave in short bursts, stirring between each.
Memories Made Around the Table
I made this on a rainy Tuesday, and the whole kitchen smelled like garlic and butter as the pasta swirled through the sauce. We ate it straight from big bowls, extra Parmesan snow on top, and not a noodle was left behind.
FAQs
Can I use half-and-half instead of heavy cream? Yes. For the same silky texture, add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and simmer gently until thickened.
Breasts or thighs? Both work. Thighs stay extra juicy; breasts are leaner. Slice thinly for quick searing either way.
How do I prevent the sauce from curdling? Keep heat moderate, add cheese off a gentle simmer, and avoid boiling after adding dairy. Freshly grated cheese melts best.
What pasta shape is best? Long noodles like fettuccine or linguine are classic, but short shapes like penne or rigatoni catch the sauce in their ridges.
Can I make it ahead? Make the sauce and chicken up to 2 days ahead. Cook pasta fresh, then rewarm the sauce and toss together with pasta water to revive the silkiness.
Final Thoughts
Keep this Creamy Garlic Parmesan Chicken Pasta in your back pocket for nights when you want low effort and high comfort. It is a simple, satisfying bowl of joy every time.
Creamy Garlic Parmesan Chicken Pasta
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 Colander
- 1 Tongs (optional)
- 1 Wooden spoon
- 1 Measuring cup for pasta water
Ingredients
Ingredients
- 12 oz pasta fettuccine, linguine, or penne
- 1 lb boneless skinless chicken breasts or thighs, thinly sliced
- 1.5 tsp kosher salt divided, plus more for pasta water
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves minced (about 1 1/2 tbsp)
- 0.25 tsp crushed red pepper flakes up to 1/2 tsp, optional
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated (about 3 oz), plus more for serving
- 1 tbsp fresh lemon juice optional, brightens the sauce
- 2 tbsp fresh parsley chopped
- 0.5 cup reserved pasta water up to 3/4 cup, as needed
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
Cook Chicken, Make Sauce, and Serve
- Pat chicken dry and season with 1 tsp salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high. Add chicken and sear 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
- Lower heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes and cook 30 to 45 seconds until fragrant. Do not brown the garlic.
- Pour in chicken broth, scraping up brown bits. Simmer 2 minutes to reduce slightly.
- Stir in heavy cream and the remaining 1/2 tsp salt. Bring to a gentle simmer, then whisk in Parmesan a handful at a time until smooth.
- Add drained pasta and any chicken juices back to the pan. Toss to coat. If using, add lemon juice for brightness.
- Loosen the sauce with splashes of reserved pasta water until glossy and coating the noodles. Fold in chopped parsley.
- Top with more Parmesan and a pinch of red pepper flakes. Serve hot.