introduction
This creamy garlic Parmesan chicken pasta is everything you want from a weeknight dinner: quick, comforting, and loaded with flavor. The sauce is rich and velvety, studded with seared bites of chicken and clinging beautifully to twisted pasta like fusilli or penne. If you want a reliable, repeatable dish that impresses with minimal fuss, this is it — and you can see a similar take on a classic version at a helpful recipe guide for extra inspiration.
why make this recipe
- Fast enough for weeknights but elegant enough for guests.
- Uses pantry-friendly ingredients with a short ingredient list.
- The creamy sauce is customizable (lighter or richer) and pairs well with many pastas and sides.
- One skillet does most of the work — easy prep and easy cleanup.
how to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Ingredients :
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
Directions :
- 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.
how to serve The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Serve hot with an extra sprinkle of freshly grated Parmesan and chopped parsley. A simple green salad or garlic bread complements the richness nicely. For a bright contrast, squeeze a little lemon over the finished dish or add a side of roasted vegetables.
how to store The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or reserved pasta water to restore creaminess. For longer storage, freeze in a freezer-safe container for up to 1 month; thaw overnight in the fridge before reheating and add liquid as needed.
tips to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Pat the chicken dry before searing for a better crust.
- Use freshly grated Parmesan — pre-grated often contains anti-caking agents that prevent smooth melting.
- Reserve pasta water; its starch helps bind and shine the sauce.
- Don’t boil the cream; simmer gently to avoid separation.
- Adjust garlic and red pepper flakes to taste for milder or bolder flavor.
variation (if any)
- Mushroom & spinach: Sauté sliced mushrooms before adding garlic, then stir in a few handfuls of baby spinach at the end until wilted.
- Lighter version: Swap half-and-half for heavy cream and reduce butter to 1 Tbsp; use low-sodium chicken broth.
- Protein swaps: Use shrimp (quick-cooking) or Italian sausage (remove from casing and brown) instead of chicken.
FAQ
Q: Can I make this gluten-free?
A: Yes — use a gluten-free pasta and ensure your chicken broth and grated cheese are gluten-free.
Q: My sauce is too thin. How do I thicken it?
A: Simmer a few more minutes to reduce, or stir in a tablespoon of grated Parmesan. For a thicker finish, mix 1 tsp cornstarch with cold water and whisk into the simmering sauce.
Q: Can I prepare components ahead of time?
A: Cook and chill the chicken and pasta separately; reheat and toss in the sauce when ready to serve.
Conclusion
If you want another easy one-pan inspiration for a garlicky Parmesan pasta night, check this similar take on a one-pan version by Garlic Parmesan Chicken and Pasta (One-Pan).
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.
