INTRODUCTION
This creamy garlic Parmesan chicken pasta is simple, rich, and full of flavor. You make it in one pan for the sauce and one pot for the pasta. The sauce feels silky and sticks to the pasta. The chicken stays juicy. You will want to make this again and again. If you like warm, bold flavors for easy weeknight meals, try a small treat like a mushroom coffee recipe for a quick pick-me-up in the morning: mushroom coffee recipe.
This dish combines garlic, cream, and cheese in a way that is not heavy or greasy. It is quick, satisfying, and makes good leftovers. The sauce is flexible so you can change the pasta or spice level. Read on to learn how to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week step by step.
WHY YOU WILL LOVE THIS RECIPE
You will love this pasta because it cooks fast, feeds people well, and tastes like a restaurant meal made at home. The sauce uses simple ingredients: butter, garlic, cream, and freshly grated Parmesan. Fresh Parmesan melts better and gives a smoother sauce. The chicken adds protein and keeps the meal filling.
The flavors are familiar and easy on the palate. If you enjoy creamy drinks or cozy sips, this meal pairs well with warm treats like a cozy eggnog latte on cold nights: cozy eggnog latte. The recipe works for a family dinner or for meal prep. It looks elegant but uses everyday pantry items.
HOW TO MAKE The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
This recipe moves in clear steps: cook pasta, sear chicken, make the garlic cream sauce, melt in the cheese, and mix it all together. Timing is key. Have your pasta water ready and grate the cheese fresh. Use medium-high heat for a good sear on the chicken and lower the heat when the cream and cheese go in. Keep a little pasta water to loosen the sauce when needed.
For a light twist on the main dish, you might enjoy a green tea flavored coffee or matcha snack. A simple matcha coffee latte can give you a bright note to add to a calm meal: matcha coffee latte.
EQUIPMENT NEEDED
- Large pot for boiling pasta
- Large heavy-bottom skillet or sauté pan (12-inch works well)
- Tongs or slotted spoon for turning chicken
- Wooden spoon or heatproof spatula for stirring sauce
- Measuring cups and spoons
- Cheese grater (for fresh Parmesan)
- Colander to drain pasta
Ingredients You’ll Need :
- 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
STEP-BY-STEP INSTRUCTIONS :
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.
For extra help while you cook, keep tools close and read each step before you start. If you like cream in many dishes, try a healthy creamy oats drink as a morning side for a soft start: creamy oats smoothie.
HOW TO SERVE The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Serve this pasta hot. Plate it in shallow bowls so the sauce spreads out and the chicken sits on top. Add a sprinkle of extra Parmesan and a final grind of black pepper. A quick drizzle of olive oil or a few lemon slices on the side can brighten the dish.
A crisp green salad with vinaigrette balances the cream. Warm garlic bread or a simple side of roasted vegetables works well. Offer lemon wedges so guests can add a splash of acid if they want a brighter flavor.
STORAGE & FREEZING : The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or water to loosen the sauce. Stir constantly until warm and silky.
Freezing creamy pasta can change the texture of the sauce. If you plan to freeze, cool the dish fully, then place it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. Reheat on low heat with extra cream or broth and stir until smooth. You may want to undercook the pasta slightly when you make it for freezing so it does not become too soft after thawing.
SERVING SUGGESTIONS
- Simple green salad with lemon vinaigrette to cut the cream.
- Garlic bread or toasted baguette slices to scoop the sauce.
- Roasted broccoli, asparagus, or green beans for a fresh side.
- Light citrus spritz or iced tea to balance the richness. You can also warm up with a cozy vanilla chai coffee when you want a soft, spicy drink with your meal: vanilla chai coffee.
VARIATIONS
- Swap chicken for shrimp. Cook shrimp quickly in the same pan and add to the sauce at the end.
- Add mushrooms or spinach. Sauté mushrooms after you remove the chicken, then proceed with the sauce and add spinach at the end to wilt.
- Make it lighter. Use half-and-half or whole milk plus a tablespoon of cornstarch to thicken. The texture will change but the flavor will remain rich.
- Spice it up. Increase red pepper flakes or add a touch of smoked paprika.
- Make it vegetarian. Skip the chicken and add roasted cauliflower or chickpeas. The Parmesan adds depth so the dish stays hearty.
FAQs
Q: Can I use pre-shredded Parmesan?
A: You can, but pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan gives the best, creamiest sauce.
Q: What pasta shapes work best?
A: Twisted pasta like fusilli, rotini, or penne holds the sauce well. Long pasta like spaghetti works too, but a shape that traps sauce is best.
Q: Can I make this dairy-free?
A: You can try a dairy-free cream and a dairy-free Parmesan alternative, but expect a different flavor and texture. Use olive oil instead of butter and choose a thickener like a small amount of cornstarch.
Q: How do I keep the chicken tender?
A: Do not overcook the chicken. Cut it into even 1-inch cubes and sear over medium-high heat for just long enough to brown and reach 165°F (74°C) inside.
Q: Can I use bone-in chicken or thighs?
A: Yes, but adjust cook time. Bone-in or thighs need longer to cook and release more juices. Use a meat thermometer and make sure they reach safe temperature before mixing with the sauce.
Q: Can I prepare parts ahead of time?
A: Yes. Cook the chicken and store it separately. Boil the pasta but keep it slightly undercooked by 1–2 minutes if you will finish cooking it later.
MAKE-AHEAD TIPS FOR The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Cook and cool the chicken. Store in the fridge for up to 2 days. Reheat gently in the sauce.
- Boil pasta and toss with a little oil to stop sticking. Store in the fridge up to 24 hours. Reheat in the sauce, adding reserved pasta water to loosen.
- Grate the Parmesan ahead of time and keep it in a sealed container in the fridge. Freshly grated cheese stays better than pre-shredded.
- Make the sauce base (garlic cooked in butter and cream) and cool. Reheat slowly and add cheese just before serving for best texture.
- For meal prep bowls, pack pasta and chicken separately from sauce. Heat sauce and toss with pasta before serving to keep textures fresh.
Enjoy this easy, creamy, and comforting chicken pasta. It is a simple way to make a weeknight feel special without a lot of fuss.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Method
- 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.
- 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).
- Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- 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.
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- 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.
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.