Garlic Parmesan Chicken Pasta is a classic, comforting dish that’s creamy, cheesy, and packed with flavor. Tender pieces of chicken are cooked up with lots of garlic and tossed with pasta in a rich Parmesan sauce that’s both simple and satisfying. It’s the kind of meal that feels like a warm hug on a plate.
I love making this dish on busy weeknights because it comes together quickly, and the garlic and Parmesan combo always feels special without needing a long list of ingredients. One of my favorite things is how the pasta soaks up the creamy sauce, making each bite just perfectly cheesy and garlicky. I usually add a sprinkle of fresh parsley on top to brighten things up and give it a little extra color.
When I serve Garlic Parmesan Chicken Pasta, I like to pair it with a simple green salad or some steamed veggies to balance out the richness. It’s also great for sharing because everyone seems to enjoy the familiar and comforting flavors. This recipe has become a go-to in my kitchen, and I bet you’ll find yourself making it over and over too!
Key Ingredients & Substitutions
Chicken breasts: These give the dish protein and a mild flavor. You can swap with chicken thighs if you prefer juicier meat or turkey breast for a leaner option.
Garlic: The star flavor here. Fresh garlic works best, but garlic powder can be used if you’re in a pinch—just use less for a gentler taste.
Parmesan cheese: Freshly grated Parmesan adds great depth and creaminess. Pre-grated brands can work but may not melt as smoothly. Pecorino Romano is a nice substitute if you want something sharper.
Heavy cream: This makes the sauce rich and velvety. For a lighter version, you can use half-and-half or a mix of milk and cream cheese, but the sauce will be less creamy.
Pasta: Spaghetti or fettuccine are perfect to catch the sauce. Feel free to use penne or linguine if you want a different shape or texture.
How Do I Make the Creamy Sauce Without It Breaking?
Making creamy sauces can be tricky if the heat is too high or the cheese is added too fast. Here’s my go-to method:
- Lower the heat when you add the butter and garlic so the garlic doesn’t burn.
- Add the heavy cream and broth, then let it gently simmer to thicken—avoid boiling hard.
- Stir in Parmesan slowly, off the high heat. This helps it melt smoothly without clumping or separating.
- If the sauce feels too thick, loosen it with a bit more broth or cream.
Patience at this stage really pays off and gives you that luscious, creamy sauce that clings to your pasta perfectly.
Equipment You’ll Need
- Large skillet – I prefer a non-stick or stainless steel skillet that heats evenly for browning chicken and simmering the sauce easily.
- Pot for pasta – a good-sized pot makes cooking the noodles simple and keeps everything organized.
- Cooking utensils – a slotted spoon or tongs to handle the chicken, and a stirring spoon for the sauce.
- Grater – to freshly grate Parmesan cheese for the best flavor and melting consistency.
- Measuring cups and spoons – for accurate ingredients, especially when making the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cooked bacon bits to add a different protein and smoky flavor.
- Mix in sautéed spinach, cherry tomatoes, or roasted broccoli for extra veggies and color.
- Use mozzarella or fontina cheese instead of Parmesan for a milder, creamier sauce.
- Add a pinch of Italian herbs like basil, oregano, or thyme to boost the herbal notes.
Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz spaghetti or fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you can have a delicious, creamy chicken pasta ready in about 30 minutes—perfect for a quick weeknight 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 instructions until al dente. Drain and set aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Make the Garlic Parmesan Sauce:
In the same skillet, lower the heat to medium and add butter and minced garlic. Sauté for about 1 minute, until fragrant but not browned.
Pour in chicken broth and heavy cream, stirring to combine. Let it simmer for 3-5 minutes until it thickens slightly.
Slowly stir in the Parmesan cheese until melted and the sauce becomes creamy and smooth.
4. Combine and Finish:
Add the cooked chicken back into the sauce and toss to coat. If you like a little heat, sprinkle in the red pepper flakes.
Add the cooked pasta to the skillet and mix everything together until the noodles are well coated with the sauce.
5. Garnish and Serve:
Sprinkle fresh parsley and extra Parmesan cheese over the top. Serve immediately and enjoy your creamy, garlicky, flavorful chicken pasta!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps achieve a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely! You can cook the chicken and prepare the sauce a day ahead. Store them separately in the fridge and combine with freshly cooked pasta when ready to serve for best texture.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, try using half-and-half or a combination of milk and cream cheese. Keep in mind, the sauce will be less rich and creamy but still tasty.