Creamy Garlic Parmesan Chicken Pasta is just the perfect blend of tender chicken pieces, smooth creamy sauce, and rich Parmesan cheese all tossed with your favorite pasta. The garlic adds a nice punch that lifts every bite, making it feel special but still super comforting. It’s one of those dishes that feels fancy enough for guests but is really easy to make on a weeknight.
I love making this when I want something that feels like a little treat but doesn’t require hours in the kitchen. The sauce is creamy without being heavy, and the garlic flavor is just right—not too strong but enough to keep things interesting. Sometimes, I add a sprinkle of fresh parsley on top just to give it a bit of color and freshness that brightens the whole dish up.
My favorite way to enjoy this pasta is with a crisp green salad and some crusty bread on the side to soak up all that delicious sauce. It’s a family favorite that always gets requests for seconds, and I think it’s because it hits that cozy spot between simple and special. Whenever I make it, I know I’m in for a really satisfying, tasty meal that everyone will enjoy.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless work best for quick cooking. You can swap for thighs for juicier meat, but cook a little longer. Leftover cooked chicken is great too!
Parmesan Cheese: Freshly grated Parmesan melts smoothly and gives the best flavor. If you don’t have Parmesan, Pecorino Romano or Asiago make good substitutes.
Heavy Cream: This creates the rich sauce. You can use half-and-half or whole milk mixed with a bit of flour to thicken if you want a lighter version.
Garlic: Fresh minced garlic gives the brightest flavor. Garlic powder can be used in a pinch but won’t have the same punch.
Pasta: Fettuccine or linguine hold the creamy sauce nicely, but any long pasta like spaghetti or tagliatelle works well too.
How Do I Get the Chicken Perfectly Cooked and Juicy?
Cooking chicken just right makes the dish shine. Here’s how I do it:
- Pat chicken dry and season well with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet until hot but not smoking — this helps get a nice golden crust.
- Cook chicken 5-6 minutes per side without moving it too much, so the surface browns evenly.
- Use a meat thermometer to check for 165°F (74°C) to avoid dry chicken.
- Let the chicken rest for a few minutes after cooking; this keeps juices inside.
This simple method gives tender, flavorful chicken that pairs perfectly with the creamy pasta.
Equipment You’ll Need
- Large pot – I like it because it cooks the pasta evenly and large enough so it doesn’t spill.
- Skillet or frying pan – this is where you’ll cook the chicken and make the sauce; a sturdy pan makes it easier.
- Meat thermometer – helps you check when the chicken is perfectly cooked and juicy.
- Whisk or wooden spoon – for stirring the sauce and keeping it smooth.
- Colander – to drain the pasta quickly and efficiently.
Flavor Variations & Add-Ins
- Add cooked bacon bits or pancetta for extra smoky flavor.
- Mix in sautéed spinach or kale for some greens and added nutrients.
- Use smoked paprika or a pinch of nutmeg to add warmth and depth to the sauce.
- Swap the chicken for cooked shrimp or scallops for a seafood twist.
Creamy Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz fettuccine or linguine pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 1 tbsp olive oil
For the Creamy Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This delicious meal takes about 25-30 minutes from start to finish. You’ll spend some time cooking the pasta and chicken, then making the tasty creamy sauce. It’s a quick and satisfying dish perfect for a weekday dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it’s just tender (al dente). Once ready, drain the pasta and set it aside for now.
2. Prepare and Cook the Chicken:
While the pasta cooks, pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they’re golden brown and fully cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
3. Make the Creamy Garlic Parmesan Sauce:
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté it gently for about a minute until you can smell that lovely garlic aroma. Pour in the heavy cream and chicken broth, stirring to combine. Let this beautiful sauce simmer for 3-4 minutes until it thickens slightly. Slowly whisk in the Parmesan cheese until the sauce is creamy and smooth. If you like a little kick, sprinkle in red pepper flakes.
4. Combine and Serve:
Add the cooked pasta right into the sauce and toss to coat each strand well. Stir in the chopped fresh parsley for a pop of color and freshness. Place the sliced chicken on top of the creamy pasta. Finish with a sprinkle of extra parsley for garnish and serve immediately.
This dish tastes wonderful with a simple green salad and some crusty bread to soak up the sauce. Enjoy your cozy, creamy Garlic Parmesan Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps the chicken cook evenly and safely.
Can I Make This Dish Ahead of Time?
Absolutely. You can prepare the sauce and cook the chicken a day in advance. Store everything separately in the fridge and gently reheat on the stove, adding a splash of cream or broth if the sauce thickens too much.
How Should I Store Leftovers?
Keep any leftovers in airtight containers in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally for even warmth.
What Can I Substitute for Heavy Cream?
If you want a lighter version, try using half-and-half or whole milk mixed with a teaspoon of flour or cornstarch to help thicken the sauce. The texture will be creamier but slightly less rich.
