This garlic parmesan chicken pasta is a creamy, savory, and satisfying dish that’s perfect for either a cozy dinner or a hearty lunch. It’s packed with protein, flavored with real garlic and parmesan, and easy enough to make on a busy weekday.
Why You’ll Love This Recipe
I love how this pasta delivers full flavor without relying on heavy ingredients. The garlic and parmesan blend perfectly with the juicy chicken and tender pasta, creating a dish that’s rich but still feels balanced. It’s a one-pan wonder that saves time and cleanup. Plus, it’s easy to customize with veggies or alternative proteins.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
2 tablespoons olive oil
4 garlic cloves, minced
1 cup chicken broth
1 cup milk (or a milk alternative)
1 cup parmesan cheese, freshly grated
2 ounces cream cheese (optional, for extra creaminess)
8 ounces pasta of choice (penne or fettuccine work great)
I start by cooking the pasta according to package directions until al dente. Then I drain and set it aside.
In a large skillet, I heat olive oil over medium heat and add the seasoned chicken breasts. I cook them until golden brown and fully cooked through, then remove and slice them.
In the same skillet, I add more olive oil and sauté the minced garlic until fragrant.
I pour in the chicken broth and milk, stirring to combine, and then add the parmesan cheese (and cream cheese if using). I stir until the sauce is smooth and creamy.
I return the cooked pasta and chicken to the skillet, tossing everything to coat evenly in the sauce.
Finally, I garnish with chopped parsley and more parmesan before serving.
Servings and timing
This recipe serves 4 people generously. It takes about 30 minutes total: 10 minutes for prep and 20 minutes for cooking.
Variations
When I want to switch things up, I sometimes use shrimp instead of chicken or toss in spinach, broccoli, or sun-dried tomatoes for extra texture and nutrition. For a low-carb option, I replace the pasta with zucchini noodles or spaghetti squash.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over low heat with a splash of milk or broth to loosen the sauce. The microwave works too, just be sure to cover and stir halfway through.
FAQs
How can I make this recipe even healthier?
I often use whole wheat or protein-enriched pasta, and I reduce the cheese slightly to cut calories. Adding veggies like spinach or zucchini also boosts the nutrition.
Can I use pre-cooked chicken?
Yes, I’ve used rotisserie or leftover grilled chicken before to save time. I just add it in with the pasta and sauce to heat through.
Is this recipe gluten-free?
It can be. I swap in gluten-free pasta and double-check that my broth and cheeses are certified gluten-free.
What type of pasta works best?
I like using penne, rigatoni, or fettuccine. They hold the creamy sauce well and make each bite flavorful.
Can I freeze garlic parmesan chicken pasta?
I don’t recommend freezing this dish, as the dairy-based sauce can separate and change texture. It’s best enjoyed fresh or refrigerated for a few days.
Conclusion
This garlic parmesan chicken pasta has become one of my go-to meals when I want something that’s both comforting and nourishing. It’s simple to make, tastes incredible, and always hits the spot whether I’m serving it for dinner or packing it for lunch.
This garlic parmesan chicken pasta is a creamy, savory, and satisfying one-pan dish perfect for lunch or dinner. Packed with protein and rich flavor from real garlic and parmesan, it’s easy to make and customizable with veggies or alternative proteins.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
4 garlic cloves, minced
1 cup chicken broth
1 cup milk (or a milk alternative)
1 cup parmesan cheese, freshly grated
2 ounces cream cheese (optional, for extra creaminess)
Cook the pasta according to package directions until al dente. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, cook until golden brown and cooked through. Remove and slice.
Add remaining olive oil to the skillet. Sauté minced garlic until fragrant.
Pour in chicken broth and milk, stirring to combine. Add parmesan cheese and cream cheese (if using), stirring until smooth and creamy.
Return the cooked pasta and chicken to the skillet. Toss to coat evenly in the sauce.
Garnish with chopped parsley and extra parmesan before serving.
Notes
Use whole wheat or gluten-free pasta for a healthier or gluten-free option.
Rotisserie or pre-cooked chicken works great for a faster prep.
For added nutrition, include veggies like spinach, broccoli, or sun-dried tomatoes.
Store leftovers in an airtight container in the fridge for up to 3 days.
