Comforting, creamy, and easy to make any night of the week.
introduction
This creamy garlic Parmesan chicken pasta is a weeknight winner that cooks fast and tastes like a treat. If you enjoy simple chicken dinners, you might also like this easy chicken with marinara sauce for another quick option.
why make this recipe
Make this recipe because it is fast, full of flavor, and uses pantry staples. The sauce is rich and smooth, and the chicken keeps the meal filling. It works for busy weeknights, meal prep, or a cozy dinner with family. For a different style of chicken dinner, try the Turkish chicken and rice for another simple option.
how to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Boil the pasta first so it cooks while you make the sauce.
- Season and sear the chicken in butter until golden and cooked through.
- Lower the heat and cook the garlic briefly in more butter.
- Deglaze with chicken broth, then add heavy cream and herbs and let it simmer.
- Reduce heat and slowly stir in Parmesan until the sauce is smooth.
- Add the chicken back in with drained pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Taste and season, then finish with chopped parsley.
If you want extra flavor or a different texture, look at a grilled-style chicken idea like the Turkish chicken doner kebab recipe for inspiration on protein prep.
Ingredients :
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
- Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
- Unsalted butter — 3 Tbsp, divided
- Fresh garlic, minced — 4–5 cloves
- Heavy cream — 1 ½ cups
- Chicken broth — ½ cup
- Grated Parmesan cheese — 1 cup (freshly grated preferred)
- Italian seasoning — 1 tsp, divided
- Red pepper flakes — ¼ tsp, optional
- Fine salt & black pepper — to taste
- Fresh parsley, chopped — 2 Tbsp, for garnish
Directions :
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Season & sear chicken. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
- Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Deglaze & simmer. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
how to serve The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Serve hot on warm plates. Add a green salad or steamed vegetables for balance. A slice of crusty bread or garlic bread works well to mop up the sauce. Sprinkle extra Parmesan and a pinch of red pepper flakes if you like heat.
how to store The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce. You can freeze, but cream sauces may change texture; freeze only if needed and thaw slowly in the fridge before reheating.
tips to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Use freshly grated Parmesan for the best melt and flavor.
- Do not boil the cream; simmer gently to avoid breaking the sauce.
- Reserve pasta water to adjust sauce thickness and help it cling to the pasta.
- Pat chicken dry before searing for a good golden crust.
- Taste before serving and add salt sparingly; Parmesan is salty.
variation (if any)
- Add mushrooms or spinach to the sauce for extra veggies.
- Swap chicken for shrimp or use a mix of mushrooms for a meatless version.
- Stir in sun-dried tomatoes for a tangy twist.
- Use half-and-half instead of heavy cream for a lighter sauce (it will be thinner).
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, rotini, or fettuccine work well. Cook per package directions.
Q: Can I make this dairy-free?
A: Use dairy-free butter, a plant-based cream, and a vegan Parmesan substitute. Texture and flavor will differ.
Q: How do I fix a sauce that looks grainy?
A: Reduce heat and stir gently. Adding a little more cream or warm pasta water and stirring can help smooth it.
Q: Can I prep ahead?
A: You can cook the chicken and pasta ahead, but keep the sauce separate and warm them together before serving for best texture.
Conclusion
For one-pan inspiration and a similar easy dinner idea, see this Garlic Parmesan Chicken and Pasta (One-Pan) recipe.
Print
Ultimate Creamy Garlic Parmesan Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: N/A
Description
A comforting and creamy chicken pasta dish that is easy to prepare any night of the week.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) twisted pasta (fusilli) or penne/rotini
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt and black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter and sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate, keeping the juices.
- Lower heat to medium. Add remaining 2 Tbsp butter to the skillet. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
- Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and the sauce is velvety smooth.
- Return chicken (along with juices) to the skillet. Add drained pasta and toss until evenly coated. If sauce is thick, stir in reserved pasta water until glossy and clinging to the pasta.
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
For additional flavor, serve with a green salad or steamed vegetables. A slice of crusty bread or garlic bread pairs perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
