This creamy Garlic Parmesan Chicken Pasta is the ultimate comfort food. Tender pieces of seasoned chicken are cooked to perfection and coated in a rich garlic parmesan sauce that clings beautifully to every strand of pasta. It’s a simple dish with bold flavors that feels fancy enough for a special occasion but easy enough for a weeknight dinner. Garlic Parmesan Chicken Pasta

Why You’ll Love This Recipe

I love how this pasta dish brings together the perfect balance of creamy, cheesy, and garlicky goodness. It’s satisfying without being too heavy, and the parmesan adds just the right nutty sharpness. The chicken adds protein, making it a full meal, and it all comes together in one pan—less cleanup, more flavor. Plus, it’s easy to customize with different pasta shapes or add-ins like spinach or mushrooms.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 boneless, skinless chicken breasts (about 1 pound), cut into strips or cubes

  • 2 tablespoons olive oil or butter

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • 1 cup chicken broth

  • 1 cup grated parmesan cheese

  • 8 ounces pasta (fettuccine, penne, or spaghetti work well)

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning (optional)

  • 2 tablespoons chopped fresh parsley (for garnish)

directions

  1. I start by cooking the pasta in salted water according to the package directions until al dente. Then I drain and set it aside.

  2. While the pasta cooks, I season the chicken with salt, pepper, and Italian seasoning. I heat olive oil or butter in a large skillet over medium-high heat, then sear the chicken until golden brown and fully cooked, about 4–5 minutes per side. I remove the chicken from the skillet and set it aside.

  3. In the same pan, I reduce the heat to medium and sauté the garlic for about 1 minute until fragrant.

  4. I pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. I bring the mixture to a gentle simmer.

  5. I stir in the grated parmesan cheese and let the sauce simmer for 3–5 minutes until thickened slightly.

  6. I return the cooked chicken to the pan and add the pasta, tossing everything to coat well in the sauce.

  7. I finish with a sprinkle of fresh parsley and serve warm.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—15 minutes of prep time and 15 minutes to cook.

Variations

I like using rotisserie chicken when I need a shortcut or replacing heavy cream with half-and-half for a lighter version. Sometimes I add baby spinach, sautéed mushrooms, or sun-dried tomatoes for extra flavor. If I want some heat, I stir in red pepper flakes. I also switch up the pasta with whatever I have on hand—rigatoni, linguine, or even bowtie pasta.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or milk and warm it slowly on the stove over low heat, stirring until the sauce becomes smooth again. It also reheats well in the microwave, but I still recommend adding a bit of liquid to prevent it from drying out.

FAQs

How can I make this dish lighter?

I sometimes use half-and-half or whole milk instead of heavy cream. The sauce will be a bit thinner but still delicious. Cutting back slightly on the cheese helps too.

Can I use pre-cooked or rotisserie chicken?

Yes, I often use shredded rotisserie chicken when I want to save time. I just stir it into the sauce to heat it through before adding the pasta.

What pasta works best for this recipe?

I like using fettuccine or penne because they hold the sauce well. But really, any pasta I have on hand works fine—even spaghetti or bowtie.

Can I make this ahead of time?

Yes, I’ve made it ahead before and it reheats well. I slightly undercook the pasta so it doesn’t get mushy when reheated. Just be sure to add a splash of cream or broth when warming it up.

Is there a way to make this gluten-free?

Definitely. I use gluten-free pasta and make sure the chicken broth and other ingredients are labeled gluten-free. The rest of the recipe stays the same.

Conclusion

This Garlic Parmesan Chicken Pasta has become one of my go-to comfort meals. It’s rich, creamy, and full of flavor, yet surprisingly easy to pull together. Whether I’m feeding the family on a weeknight or making something cozy for myself, this dish always satisfies. And with just one pan and a few simple ingredients, it’s as practical as it is delicious.

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Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Description

This creamy Garlic Parmesan Chicken Pasta is a one-pan comfort dish featuring tender chicken, rich garlic parmesan sauce, and your favorite pasta. Perfect for weeknights or special occasions.


Ingredients

  • 2 boneless, skinless chicken breasts (about 1 pound), cut into strips or cubes
  • 2 tablespoons olive oil or butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated parmesan cheese
  • 8 ounces pasta (fettuccine, penne, or spaghetti work well)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Cook pasta in salted water according to package directions until al dente. Drain and set aside.
  2. Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil or butter in a large skillet over medium-high heat, and sear the chicken until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside.
  3. In the same skillet, reduce heat to medium and sauté garlic for about 1 minute until fragrant.
  4. Add chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  5. Stir in grated parmesan cheese and let the sauce simmer for 3–5 minutes until slightly thickened.
  6. Return the chicken to the pan and add the cooked pasta, tossing everything to coat evenly in the sauce.
  7. Garnish with chopped parsley and serve warm.

Notes

  • Use rotisserie chicken for a faster version.
  • Add spinach, mushrooms, or sun-dried tomatoes for extra flavor.
  • Use gluten-free pasta for a gluten-free version.
  • For a lighter version, substitute half-and-half or milk for heavy cream.
  • Add red pepper flakes for a spicy kick.

Nutrition

  • Serving Size: 1 serving
  • Calories: 620
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 32g
  • Saturated Fat: 17g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 135mg

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