Creamy Garlic Parmesan Chicken Pasta is a dish that brings together tender chicken, perfectly cooked pasta, and a rich, creamy sauce loaded with garlic and Parmesan cheese. The sauce is smooth and velvety, coating every bite for a comforting and delicious meal that feels like a warm hug on a plate.
I love making this pasta when I want something that feels a little special but isn’t complicated. The garlic and Parmesan really shine, giving it just the right amount of flavor without being overwhelming. Plus, it’s a great way to use up leftover chicken if you have any, or you can cook fresh pieces right in the pan for an easy one-skillet meal.
My favorite way to serve this pasta is with a sprinkle of fresh parsley on top and a crisp side salad. It’s the kind of dish that always gets requests for seconds, and I like to think it’s the creamy sauce that people can’t get enough of. If you’re in the mood for comfort food that’s quick to make and full of flavor, this recipe is a great choice.
Key Ingredients & Substitutions
Pasta: I like mafaldine or fettuccine for holding the sauce well, but penne or rigatoni are good alternatives. Use gluten-free pasta if needed.
Chicken: Boneless skinless chicken breasts work best for quick cooking. You can swap with thighs for juicier, softer meat.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, but the sauce won’t be as thick.
Parmesan cheese: Freshly grated Parmesan melts better and tastes fresher. Avoid pre-grated cheese to prevent a grainy sauce. Pecorino Romano can be a sharp substitute.
Garlic: Fresh minced garlic gives a bright flavor. If you’re short on time, garlic powder works but is less vibrant.
How Do I Make a Smooth and Creamy Garlic Parmesan Sauce?
The sauce is the heart of this dish. Here’s how to get it right:
- After sautéing the garlic, add cream and broth slowly—this prevents curdling and mixes flavors well.
- Bring to a gentle simmer, not a boil, to thicken the sauce without separating it.
- Add Parmesan gradually while stirring constantly—this helps it melt smoothly without clumping.
- If the sauce gets too thick, add a splash of broth or cream to loosen it up.
Finish by tossing pasta and chicken in the sauce off the heat to keep everything creamy and coated well. This way, the sauce stays silky and delicious!
Equipment You’ll Need
- Large pot – I use this to cook the pasta quickly and evenly.
- Large skillet or frying pan – perfect for searing the chicken and making the sauce in one pan.
- Cooking spoon or spatula – helps stir everything without scratching the pan.
- Measuring cups and spoons – to measure ingredients accurately.
- Grater – for freshly grating Parmesan cheese that melts smoothly into the sauce.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sautéed mushrooms for a different protein or veggie boost.
- Stir in chopped sun-dried tomatoes or spinach for extra flavor and color.
- Add a dash of lemon juice or zest for a fresh, tangy twist.
- Top with crushed red pepper flakes or hot sauce if you like a bit of heat in your dish.
Creamy Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz pasta (such as mafaldine, fettuccine, or penne)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning or dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes to make. You’ll spend around 10 minutes prepping and cooking the chicken and garlic, 10 minutes cooking the pasta, and a few minutes bringing the sauce together and mixing everything for a creamy and tasty finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside for later.
2. Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and fully cooked, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, careful not to let it burn. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Gradually add the grated Parmesan cheese, stirring constantly until the sauce thickens slightly, about 3 to 4 minutes. If you want a little heat, add crushed red pepper flakes now. Taste and adjust salt and pepper as needed.
4. Combine and Serve:
Return the cooked chicken to the skillet and stir to coat with the creamy sauce. Add the cooked pasta and toss everything together until the pasta is fully coated. Sprinkle chopped fresh parsley on top and, if you like, a little extra Parmesan cheese. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be as rich and creamy. To thicken, you might want to add a small amount of cornstarch mixed with cold water.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce seems too thick.
Can I Make This Recipe Ahead of Time?
Yes! Cook the chicken and pasta separately, then prepare the sauce. Combine everything just before serving to keep the pasta from getting soggy.
