This Garlic Parmesan Chicken Pasta is a creamy, cheesy, and savory dish that combines tender chicken, rich garlic flavor, and a velvety parmesan sauce over pasta. It’s easy to prepare, comforting, and perfect for a cozy weeknight dinner or even when I want to impress guests with minimal effort.
Why You’ll Love This Recipe
I love this dish because it strikes the perfect balance between creamy and savory. The garlic-parmesan combo is always a win, and the chicken adds hearty protein to round it out. It’s a one-pot style meal if I want to keep cleanup minimal, and it’s versatile enough to adapt with different pastas or add-ins. Plus, the leftovers are just as satisfying the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 cloves garlic, minced
3 cups chicken broth
1 ½ cups heavy cream
8 ounces penne pasta (or any short pasta)
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional for extra creaminess)
Fresh parsley, chopped (for garnish)
Directions
I start by heating the olive oil in a large skillet or Dutch oven over medium heat.
I season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning, then add them to the pan. I cook until browned and fully cooked, about 5–6 minutes, then remove the chicken and set it aside.
In the same skillet, I add the minced garlic and sauté for about 1 minute until fragrant.
I pour in the chicken broth and heavy cream, then stir in the uncooked pasta. I bring it all to a gentle boil, then reduce the heat to a simmer.
I cook the pasta uncovered, stirring occasionally, for about 12–15 minutes or until the pasta is al dente and the liquid has reduced into a creamy sauce.
I return the cooked chicken to the pan, then stir in the Parmesan cheese (and mozzarella if using) until melted and combined.
I let it simmer for another 2–3 minutes to thicken up.
I garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4 people. The total time to make it is about 30 minutes—10 minutes for prep and 20 minutes to cook.
Variations
I sometimes swap the chicken for shrimp or turkey if I want a different protein.
For a kick, I add a pinch of red pepper flakes while cooking the garlic.
I love using fettuccine or rigatoni instead of penne when I want a change in texture.
If I want a healthier version, I use half-and-half instead of heavy cream, though the sauce will be a bit lighter.
I occasionally mix in spinach or sun-dried tomatoes for extra flavor and color.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or broth to the pasta and warm it on the stove over medium heat or microwave it in 30-second intervals, stirring between each, until hot. I avoid freezing this dish because the cream sauce can separate when thawed.
FAQs
How do I keep the sauce from getting too thick?
I keep some extra broth or milk on hand while cooking. If the sauce thickens too much, I stir in a few tablespoons to loosen it.
Can I make this recipe ahead of time?
Yes, I prepare it a few hours in advance and reheat it gently. Just be sure to stir well when reheating to bring back the creaminess.
What kind of Parmesan should I use?
I always recommend freshly grated Parmesan for the best flavor and texture. Pre-shredded types often contain anti-caking agents that affect melting.
Can I use a different type of pasta?
Absolutely. I’ve used everything from spaghetti to bowties. I just adjust the cooking time based on the pasta type.
Is it okay to use pre-cooked chicken?
Yes, I’ve used rotisserie chicken in a pinch. I just skip the initial chicken-cooking step and add it when the pasta is nearly done to warm it through.
Conclusion
Garlic Parmesan Chicken Pasta is a creamy, satisfying dish that brings together bold garlic flavor, cheesy goodness, and tender chicken in every bite. It’s fast enough for busy weeknights and impressive enough for guests. I keep this one in my rotation year-round—it never fails to hit the spot.
Garlic Parmesan Chicken Pasta is a creamy, cheesy dish with tender chicken, rich garlic flavor, and a velvety parmesan sauce served over pasta. It’s comforting, quick to prepare, and perfect for both weeknight dinners and entertaining guests.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 cloves garlic, minced
3 cups chicken broth
1 ½ cups heavy cream
8 ounces penne pasta (or any short pasta)
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Season chicken with salt, pepper, garlic powder, and Italian seasoning. Add to the pan and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
Add minced garlic to the same pan and sauté for about 1 minute until fragrant.
Pour in chicken broth and heavy cream, then stir in the uncooked pasta. Bring to a gentle boil.
Reduce heat to a simmer and cook uncovered, stirring occasionally, for 12–15 minutes until pasta is al dente and sauce is creamy.
Return chicken to the pan and stir in Parmesan cheese (and mozzarella if using) until melted and combined.
Simmer for another 2–3 minutes to thicken the sauce.
Garnish with chopped parsley and serve hot.
Notes
Use freshly grated Parmesan for best texture and flavor.
Adjust thickness of sauce with additional broth or milk if needed.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk or broth.
Not suitable for freezing due to cream-based sauce.