why make this recipe
This creamy garlic Parmesan chicken pasta hits all the comfort-food notes—rich, garlicky sauce, tender seared chicken, and perfectly al dente pasta. It’s fast enough for weeknights, impressive enough for guests, and reliably satisfying so you’ll find yourself craving it again and again.
introduction
A silky, cheesy sauce clings to twisted pasta while juicy bites of chicken add hearty protein and texture. With simple pantry staples and one skillet for most of the work, this recipe delivers big flavor with minimal fuss. It’s a dependable family favorite that scales easily and adapts well to whatever you have on hand.
how to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Follow straightforward steps—cook pasta, sear seasoned chicken, build the garlic-cream base, melt in Parmesan, then combine everything for a glossy, clingy sauce. Small touches like reserved pasta water and freshly grated Parmesan take this from good to irresistible.
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 straight from the skillet or plated with an extra dusting of freshly grated Parmesan and a sprinkle of chopped parsley. Pair it with a crisp green salad, roasted vegetables, or garlic bread for a complete meal. A squeeze of fresh lemon works nicely if you want to brighten the richness.
how to store The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to revive the sauce; microwave in short bursts, stirring between, also works. For longer storage, freeze in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating.
tips to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Use freshly grated Parmesan for best melting and flavor—pre-grated can be grainy.
- Don’t overcook the pasta; aim for al dente since it will absorb sauce.
- Reserve pasta water: its starches smooth and loosen the sauce for perfect cling.
- Pat chicken very dry before searing to get a good golden crust.
- Adjust garlic and red pepper flakes to your preference for heat and pungency.
- If sauce separates, lower heat and whisk in a little warm cream or reserved pasta water.
variation (if any)
- Add vegetables: sautéed spinach, sun-dried tomatoes, peas, or mushrooms work great.
- Swap protein: use thinly sliced pork tenderloin, shrimp, or leftover rotisserie chicken.
- Lighter version: substitute half-and-half for heavy cream and reduce butter slightly (texture will be less rich).
- Herb-forward: stir in fresh basil or thyme at the end for extra aroma.
FAQ
Q: Can I make this gluten-free?
A: Yes—use your favorite gluten-free pasta and ensure chicken broth is GF.
Q: Can I prepare parts ahead?
A: Cook and cool pasta al dente and store separately; sear chicken and refrigerate. Reheat and finish the sauce when ready to serve.
Q: What if my sauce is too thin or too thick?
A: Too thin—simmer a bit longer or whisk in more grated Parmesan. Too thick—add reserved pasta water or a splash of cream to loosen.
Conclusion
If you want a one-skillet, ultra-creamy weeknight winner with tried-and-true garlic-Parmesan flavor, this recipe is a keeper—see a similar easy method and inspiration at 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.
