Creamy Garlic Parmesan Chicken Pasta Recipe

Introduction

If you’re craving a rich, comforting meal that’s also quick to prepare, this Creamy Garlic Parmesan Chicken Pasta is your perfect answer. Tender, golden chicken and al dente pasta come together in a luscious garlic-Parmesan cream sauce that feels indulgent but cooks up in just 30 minutes.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
• 3 tablespoons 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 teaspoon Italian seasoning, divided
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
2. Step 2: Pat the chicken dry and season with salt, pepper, and ½ teaspoon Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through. Transfer the chicken to a plate, keeping the pan juices.
3. Step 3: Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and red pepper flakes, cooking 30–60 seconds until fragrant but not browned.
4. Step 4: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan. Stir in the heavy cream and remaining ½ teaspoon Italian seasoning. Let the sauce gently simmer 2–3 minutes to thicken slightly.
5. Step 5: Lower the heat to low and gradually add the Parmesan cheese, stirring until fully melted and the sauce is smooth and velvety.
6. Step 6: Return the chicken and its juices to the skillet, then add the drained pasta. Toss everything together until evenly coated. If the sauce seems too thick, stir in small splashes of the reserved pasta water until glossy and well-coated.
7. Step 7: Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

• Use freshly grated Parmesan cheese for a smoother, creamier sauce—pre-shredded cheese can make the sauce grainy.
• Substitute heavy cream with half-and-half or evaporated milk for a lighter sauce; thicken with a cornstarch slurry if needed.
• Add vegetables like spinach, peas, sun-dried tomatoes, or sautéed mushrooms for extra color and nutrition.
• Try using chicken thighs instead of breasts for juicier, more flavorful meat; just allow extra cooking time.
• For shrimp variation, sear peeled and deveined shrimp 1–2 minutes per side and add them back at the end with the pasta.
• Short pasta shapes like fusilli, penne, or rotini hold the creamy sauce best.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat in a skillet, adding a splash of milk or chicken broth and stirring frequently until the sauce loosens and the pasta is heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs add extra juiciness and flavor. They may need a few additional minutes per side to cook completely.

Can I make this dish with shrimp instead of chicken?

Yes! Season peeled and deveined shrimp similarly, sear them quickly for 1–2 minutes per side until pink and opaque, then add them back to the sauce with the pasta at the end.

Creamy Garlic Parmesan Chicken Pasta Recipe

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★★★★★

4.4 from 51 reviews

This Ultimate Creamy Garlic Parmesan Chicken Pasta is a quick, comforting, and indulgent meal perfect for busy weeknights. Featuring tender seared chicken, perfectly cooked twisted pasta, and a luscious garlic Parmesan cream sauce, this recipe combines simple ingredients into a rich, velvety dish with a beautiful balance of flavors. Ready in just 30 minutes, it’s a one-pan wonder that delivers restaurant-style luxury right at home.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course, Pasta
• Method: Stovetop
• Cuisine: American, Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless, skinless chicken breasts, cut into 1-inch cubes

Pasta

• 1 lb (450 g) twisted pasta (fusilli), or penne/rotini

Sauce

• 3 tablespoons 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 teaspoon Italian seasoning, divided
• ¼ teaspoon red pepper flakes (optional)
• Fine salt & black pepper, to taste

Garnish

• 2 tablespoons fresh parsley, chopped

Instructions

1. Boil pasta. 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 before draining the pasta.
2. Season & sear chicken. Pat chicken cubes dry with paper towels. Season evenly with salt, pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear 3–4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside, keeping any juices in the pan.
3. Build garlic cream base. Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and optional red pepper flakes, cooking for 30–60 seconds until fragrant but not browned.
4. Deglaze & simmer. Pour chicken broth into the skillet, scraping up browned bits from the pan with a wooden spoon. Stir in heavy cream and remaining ½ teaspoon Italian seasoning. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
5. Melt Parmesan. Reduce heat to low. Gradually add the grated Parmesan cheese, stirring constantly until fully melted and the sauce becomes velvety smooth.
6. Combine. Return the seared chicken and any accumulated juices to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are evenly coated with the sauce. If the sauce is too thick, stir in small splashes of the reserved pasta water until the sauce is glossy and clings well to the pasta.
7. Finish & serve. Taste and adjust seasoning with salt and pepper. Garnish liberally with chopped fresh parsley and serve immediately while hot.

Notes

• Use freshly grated Parmesan cheese for a smoother, creamier sauce as pre-shredded cheese may contain anti-caking agents leading to graininess.
• For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk and thicken with 1–2 teaspoons of cornstarch slurry if needed.
• Enhance nutrition and flavor by folding in vegetables such as spinach, peas, sun-dried tomatoes, or sautéed mushrooms.
• Choose short pasta shapes like fusilli, rotini, or penne as they hold the creamy sauce best.
• Make-ahead tip: Cook pasta slightly less than al dente, cool separately, then reheat tossed with extra cream or broth to loosen.
• Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat gently over low heat, adding a splash of broth or milk to loosen the sauce.

Keywords: creamy garlic parmesan chicken pasta, stovetop chicken pasta, one-pan chicken pasta, easy pasta dinner, weeknight dinner, quick chicken pasta, garlic Parmesan sauce