Creamy Garlic Parmesan Chicken Pasta is one of those meals that feels like a hug in a bowl. It’s rich, cozy, and full of flavor without being fussy or complicated. Tender chicken, a velvety garlic-parmesan sauce, and perfectly cooked pasta come together in a way that makes weeknights feel special.
You don’t need fancy ingredients or hours in the kitchen. Just a few pantry staples, a skillet, and about 30–35 minutes.
Creamy Garlic Parmesan Chicken Pasta – Comforting, Simple, and Satisfying
Ingredients
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs
- Pasta: 12 ounces fettuccine, linguine, or penne
- Fat: 2 tablespoons olive oil, 2 tablespoons unsalted butter
- Garlic: 4–5 cloves, finely minced
- Flour: 2 tablespoons all-purpose (for thickening)
- Chicken broth: 1.5 cups, low-sodium
- Heavy cream: 1 cup (or half-and-half for lighter)
- Parmesan: 1 cup freshly grated (plus more for serving)
- Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (optional), kosher salt, black pepper
- Fresh elements: 1/2 lemon (zest and juice), parsley for garnish
- Optional add-ins: Baby spinach, peas, sun-dried tomatoes, mushrooms
Instructions
- Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the Italian seasoning. This step builds a flavorful base.
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain. Don’t overcook—the pasta will finish in the sauce.
- Sear the chicken. Heat olive oil in a large skillet over medium-high. Add the chicken in an even layer. Cook 4–6 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate and keep warm.
- Start the sauce. Reduce heat to medium. Add butter to the same skillet. Stir in the garlic and cook 30–45 seconds until fragrant—don’t let it brown.
- Build the roux. Sprinkle in the flour. Whisk for 1 minute to form a paste and cook off the raw flour taste.
- Whisk in liquids. Gradually whisk in the chicken broth until smooth, then add the cream. Simmer 2–3 minutes until slightly thickened.
- Add cheese and seasoning. Off the heat, stir in the Parmesan until melted and silky. Add a pinch of red pepper flakes if using. Taste and season with salt and pepper. If the sauce is too thick, loosen with a splash of pasta water.
- Finish the pasta. Return the chicken to the skillet, then add the drained pasta. Toss over low heat until everything is coated and warmed through. Add lemon zest and a squeeze of lemon juice to brighten the flavors.
- Adjust and serve. If needed, use more pasta water to reach a glossy, flowing sauce that clings to the pasta. Top with extra Parmesan and chopped parsley. Serve hot.
Why This Recipe Works
This recipe hits that sweet spot between creamy and bright. The sauce gets body from a simple roux, plus cream and Parmesan for a silky finish.
Garlic adds warmth, while a splash of chicken broth keeps things from feeling heavy. Using bite-size chicken pieces cooks them fast and evenly. Tossing the pasta directly in the sauce helps it cling to every strand, so every bite tastes balanced and satisfying.
Shopping List
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs
- Pasta: 12 ounces fettuccine, linguine, or penne
- Fat: 2 tablespoons olive oil, 2 tablespoons unsalted butter
- Garlic: 4–5 cloves, finely minced
- Flour: 2 tablespoons all-purpose (for thickening)
- Chicken broth: 1.5 cups, low-sodium
- Heavy cream: 1 cup (or half-and-half for lighter)
- Parmesan: 1 cup freshly grated (plus more for serving)
- Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (optional), kosher salt, black pepper
- Fresh elements: 1/2 lemon (zest and juice), parsley for garnish
- Optional add-ins: Baby spinach, peas, sun-dried tomatoes, mushrooms
Instructions
- Prep the chicken. Pat the chicken dry and cut into bite-size pieces.
Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the Italian seasoning. This step builds a flavorful base.
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
Don’t overcook—the pasta will finish in the sauce.
- Sear the chicken. Heat olive oil in a large skillet over medium-high. Add the chicken in an even layer. Cook 4–6 minutes, stirring once or twice, until golden and cooked through.
Transfer to a plate and keep warm.
- Start the sauce. Reduce heat to medium. Add butter to the same skillet. Stir in the garlic and cook 30–45 seconds until fragrant—don’t let it brown.
- Build the roux. Sprinkle in the flour.
Whisk for 1 minute to form a paste and cook off the raw flour taste.
- Whisk in liquids. Gradually whisk in the chicken broth until smooth, then add the cream. Simmer 2–3 minutes until slightly thickened.
- Add cheese and seasoning. Off the heat, stir in the Parmesan until melted and silky. Add a pinch of red pepper flakes if using.
Taste and season with salt and pepper. If the sauce is too thick, loosen with a splash of pasta water.
- Finish the pasta. Return the chicken to the skillet, then add the drained pasta. Toss over low heat until everything is coated and warmed through.
Add lemon zest and a squeeze of lemon juice to brighten the flavors.
- Adjust and serve. If needed, use more pasta water to reach a glossy, flowing sauce that clings to the pasta. Top with extra Parmesan and chopped parsley. Serve hot.
Keeping It Fresh
Leftovers keep well in an airtight container in the fridge for 3–4 days.
The sauce will thicken as it chills. To reheat, add a splash of water, milk, or broth to loosen it up, then warm gently on the stove or in the microwave, stirring halfway. For best texture, reheat just until hot—overheating can cause the sauce to separate.
If you plan for leftovers, cook the pasta slightly under al dente and add more liquid when reheating to restore creaminess.
Why This is Good for You
Creamy pasta can still fit into a balanced routine. Lean protein from chicken supports muscle repair and keeps you full. Calcium and protein from Parmesan and dairy contribute to bone health and satiety. Adding vegetables like spinach or peas boosts fiber and micronutrients with minimal effort. Portioning matters: pair a moderate serving with a crisp salad or roasted veggies, and you get comfort plus balance.
Pitfalls to Watch Out For
- Curdled or grainy sauce: Add Parmesan off the heat and use freshly grated cheese.
Pre-grated often contains anti-caking agents that don’t melt smoothly.
- Overcooked chicken: Small pieces cook fast. Sear until just done, then pull them out. They’ll warm back up in the sauce.
- Greasy texture: Stick to the butter amount and avoid extra oil once the sauce starts.
If it looks oily, whisk in a tablespoon of hot pasta water.
- Too thick or too thin: Keep that reserved pasta water handy. Add it a little at a time to loosen. If too thin, let it simmer gently for another minute.
- Bland results: Salt in layers—season the chicken, salt the pasta water, and taste the sauce before serving.
A touch of lemon perks everything up.
Variations You Can Try
- Mushroom and Spinach: Sauté sliced mushrooms after cooking the chicken, then wilt in a few handfuls of spinach before adding the pasta.
- Sun-Dried Tomato: Stir in chopped sun-dried tomatoes and a spoonful of their oil for a sweet-savory punch.
- Cajun Kick: Season the chicken with Cajun seasoning and skip the Italian herbs. Add a bit more cream if the spices feel bold.
- Broccoli Alfredo Vibes: Add small broccoli florets to the pasta pot for the last 2–3 minutes of boiling, then toss with the sauce.
- Lighter Touch: Swap half-and-half for cream, and use an extra 1/2 cup of broth. Simmer a bit longer to thicken.
- Gluten-Free: Use gluten-free pasta and thicken the sauce with cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) instead of flour.
- Bacon or Pancetta: Crisp 3–4 slices first, remove, and use the drippings with butter to start the sauce.
Crumble the bacon on top to serve.
FAQ
Can I use milk instead of cream?
You can, but the sauce will be thinner and less silky. To compensate, simmer a bit longer and add a touch more Parmesan. Half-and-half is a better middle ground if you want lighter without losing creaminess.
What pasta shape works best?
Fettuccine and linguine are classic for creamy sauces.
Penne, rigatoni, or rotini also work well because their ridges catch the sauce. Use what you like and what you have.
Do I have to make a roux?
No. You can skip the flour and rely on reducing the cream and melting Parmesan to thicken.
It may take a few extra minutes of gentle simmering. Keep the heat moderate to prevent scorching.
How do I avoid over-salting?
Use low-sodium broth and lightly salt the pasta water. Parmesan is naturally salty, so always taste the sauce after adding it before adjusting salt.
Can I make this ahead?
It’s best fresh, but you can cook the chicken and prep the sauce a few hours in advance.
Reheat gently, then add freshly cooked pasta with a splash of pasta water right before serving.
What if my sauce separates when reheating?
Whisk in a bit of warm milk or pasta water over low heat until it comes back together. Avoid boiling; gentle heat is key.
Is there a vegetarian version?
Yes. Skip the chicken and use sautéed mushrooms, roasted cauliflower, or chickpeas.
Swap chicken broth for vegetable broth.
Wrapping Up
Creamy Garlic Parmesan Chicken Pasta is the kind of meal that turns an ordinary night into something cozy. It’s straightforward, adaptable, and packed with familiar flavors people love. With a few simple techniques—proper seasoning, gentle heat, and that essential pasta water—you get a restaurant-quality bowl at home.
Keep this one in your rotation for weeknights, casual company, or whenever you want comfort without the hassle.
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