Creamy, cheesy, and packed with flavor, this Garlic Parmesan Chicken Pasta is a go-to comfort meal I can whip up any night of the week. With tender chicken, a rich garlic parmesan sauce, and perfectly cooked pasta, it’s a satisfying dish that feels like it came from a restaurant but is easy enough to make at home.
Why You’ll Love This Recipe
I love how quickly this recipe comes together, making it perfect for busy weeknights. The creamy garlic parmesan sauce is rich and savory, and it clings beautifully to every bite of pasta. The chicken is juicy and seasoned just right, adding protein and heartiness. Plus, it’s a one-pan-friendly dish if I want to keep cleanup minimal. Whether I’m feeding family or meal-prepping for the week, this dish never fails to hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
2 cups heavy cream
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup chicken broth
8 ounces pasta (penne or fettuccine works great)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
I start by seasoning the chicken pieces with garlic powder, onion powder, salt, and pepper.
In a large skillet, I heat the olive oil over medium-high heat. I add the chicken and cook it until browned and cooked through, about 5–6 minutes. Once done, I remove the chicken from the skillet and set it aside.
In the same skillet, I add the minced garlic and sauté for about 1 minute, just until fragrant.
I pour in the chicken broth and heavy cream, stirring to combine. I bring the mixture to a gentle simmer over medium heat.
I stir in the parmesan and mozzarella cheese, letting them melt into a smooth, creamy sauce.
While the sauce simmers, I cook the pasta according to package directions, then drain it.
I add the cooked chicken and pasta into the sauce, tossing everything together until well-coated.
I let it all cook for another 2–3 minutes so the flavors can combine fully.
I garnish with chopped parsley before serving, if I have it on hand.
Servings and timing
This recipe serves 4 hearty portions. From start to finish, it takes about 30–35 minutes:
Prep time: 10 minutes
Cook time: 20–25 minutes
Variations
I like to mix it up sometimes by using grilled chicken instead of pan-seared for a smokier flavor. If I want a bit of a kick, I add red pepper flakes to the sauce. For a lighter version, I’ve swapped out the heavy cream with half-and-half or even evaporated milk. Spinach or sun-dried tomatoes make great add-ins, too, for extra texture and flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or broth to loosen up the sauce and warm it in a skillet over low heat or in the microwave in 30-second intervals, stirring between each. I avoid overheating, so the sauce doesn’t separate.
FAQs
How can I make the sauce thicker?
I let the sauce simmer a bit longer uncovered, or I add a small amount of flour or cornstarch slurry (just 1 teaspoon of flour or cornstarch mixed with 1 tablespoon of water) to help it thicken.
Can I use pre-cooked chicken?
Yes, I’ve used rotisserie chicken or leftover grilled chicken before. I just add it to the sauce when it’s time to mix everything together, and let it warm through.
What pasta works best for this recipe?
I usually go with penne, fettuccine, or rotini since they hold the sauce well. But really, any pasta I have on hand works just fine.
Can I freeze Garlic Parmesan Chicken Pasta?
I don’t recommend freezing it because cream-based sauces can separate when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
Is this recipe spicy?
No, it’s mild and kid-friendly. But when I want some heat, I toss in red pepper flakes or a pinch of cayenne pepper.
Conclusion
This Garlic Parmesan Chicken Pasta is everything I want in a comfort dish: creamy, cheesy, flavorful, and satisfying. It’s simple enough for a weeknight but rich enough to feel like a treat. Whether I’m cooking for family or meal prepping, it’s one recipe I keep coming back to again and again.
Creamy, cheesy, and packed with flavor, this Garlic Parmesan Chicken Pasta combines tender chicken, rich garlic parmesan sauce, and perfectly cooked pasta for a comforting and satisfying meal.
Ingredients
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
2 cups heavy cream
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup chicken broth
8 ounces pasta (penne or fettuccine)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken pieces with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
In the same skillet, sauté minced garlic for about 1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer over medium heat.
Stir in parmesan and mozzarella cheese until melted and smooth.
Meanwhile, cook the pasta according to package instructions. Drain.
Add cooked chicken and pasta to the sauce, tossing until well-coated.
Let cook for another 2–3 minutes to allow flavors to combine.
Garnish with chopped parsley before serving, if desired.
Notes
Use grilled chicken for a smoky flavor twist.
Add red pepper flakes for a spicy kick.
Swap heavy cream with half-and-half or evaporated milk for a lighter version.
Stir in spinach or sun-dried tomatoes for extra flavor and texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of milk or broth to maintain sauce consistency.
