Creamy Garlic Parmesan Chicken Pasta is a dish that brings together tender, juicy chicken with a rich and velvety sauce made from garlic, parmesan cheese, and cream. The pasta soaks up all the flavors, making every bite feel like a warm, comforting hug. It’s a simple yet satisfying meal that’s perfect for any night of the week.
I love making this dish because it’s straightforward but feels a little fancy, thanks to the parmesan and garlic combo. When I’m short on time but still want a delicious homemade meal, this recipe is my go-to. One tip I’ve learned is to use freshly grated parmesan for the best flavor – it really makes a difference!
My favorite way to serve this pasta is with a side of garlic bread and a fresh green salad. It creates a balanced meal that feels cozy but not too heavy. Plus, it’s a big hit with everyone who tries it; I’ve never met anyone who didn’t ask for seconds!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless and skinless for easy slicing and quick cooking. You can swap for thighs if you prefer juicier meat, just adjust cooking time a bit.
Parmesan cheese: Freshly grated parmesan gives the best flavor and melts smoothly. Pre-grated works in a pinch but can be less creamy. For a dairy-free option, try nutritional yeast.
Heavy cream & milk: The cream makes the sauce rich, while milk lightens it. Use half-and-half for a mix of both or coconut milk if dairy-free, though texture will differ.
Garlic: Fresh minced garlic adds a wonderful punch. Garlic powder can be a backup but won’t be as bright in flavor.
Pasta: Fettuccine or linguine hold creamy sauces well. Feel free to swap with penne or rigatoni—they catch sauce nicely too.
How Do I Get the Chicken Perfectly Seared and Juicy Every Time?
Getting a beautiful crust on the chicken adds flavor and texture. Here’s how I do it:
- Pat chicken dry to help browning and season well with salt, pepper, and paprika.
- Heat olive oil in the skillet until shimmering but not smoking—medium-high heat is key.
- Add chicken and avoid moving it too soon. Let it sear for 5-6 minutes per side until golden brown before flipping.
- Use an instant-read thermometer if possible; chicken is safe at 165°F (75°C).
- Rest the chicken a few minutes before slicing to keep juices locked in.
This process locks in moisture and ensures flavorful chicken topping your creamy pasta just right.
Equipment You’ll Need
- Large pot – I use this to cook the pasta easily and prevent boiling over.
- Skillet or frying pan – a wide skillet works best to sear the chicken and make the sauce in one pan.
- Chef’s knife – for chopping garlic and slicing cooked chicken smoothly.
- Cutting board – keeps things tidy and safe while prepping ingredients.
- Measuring cups and spoons – for accurate ingredients and consistent results.
- Grater – for freshly grated Parmesan that melts beautifully into the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sautéed mushrooms for a different protein or vegetarian twist.
- Add spinach, sun-dried tomatoes, or roasted red peppers for extra veggies and color.
- Use different cheeses like mozzarella or fontina for a mellower flavor.
- Mix in a pinch of smoked paprika or Italian herbs to customize the seasoning profile.
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 freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Sauce:
- 4 cloves garlic, minced
- 1 tablespoon butter
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so roughly 30 minutes total. It’s great for a quick weeknight meal when you want something comforting and flavorful without too much fuss.
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente—meaning it’s cooked but still a little firm to the bite. Drain the pasta, but save about half a cup of the cooking water for later. Set the pasta aside.
2. Preparing and Cooking the Chicken:
Pat your chicken breasts dry with paper towels. Season both sides with salt, freshly ground black pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. When the oil’s hot, add the chicken breasts. Cook for 5 to 6 minutes on each side or until the chicken is cooked through and golden brown on the outside. You can use a meat thermometer to check; chicken is done at 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
3. Making the Creamy Garlic Parmesan Sauce:
In the same skillet you cooked the chicken, lower the heat to medium. Add the butter and minced garlic. Sauté the garlic for 1 to 2 minutes until it becomes fragrant, but be careful not to let it burn. Then, pour in the heavy cream and whole milk, stirring well to combine. Let the mixture come to a gentle simmer.
Gradually add the grated Parmesan cheese while stirring, letting it melt into the sauce to create a smooth and creamy texture. Now, sprinkle in the dried Italian seasoning and red pepper flakes if you like a little heat. If the sauce feels too thick, add a little bit of the reserved pasta water, just a tablespoon at a time, until you reach your preferred consistency.
4. Combining Pasta, Chicken, and Sauce:
Add the cooked pasta to the skillet with the creamy sauce. Toss everything together so the pasta is fully coated with the sauce. Arrange the sliced chicken pieces over the top.
5. Garnishing and Serving:
Finish your dish by sprinkling chopped fresh parsley over everything for a bright, fresh touch. You can also add a little extra Parmesan cheese if you like. Serve this warm and enjoy your delicious creamy garlic parmesan chicken pasta right away!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to prevent steaming instead of searing.
How Can I Make This Dish Lighter?
Try swapping heavy cream for half-and-half or using whole milk only. You can also reduce the amount of cheese or use a lower-fat Parmesan alternative.
Can I Prepare This Pasta Ahead of Time?
You can cook the chicken and make the sauce a day ahead, then store separately in the fridge. Reheat gently on the stove and toss with freshly cooked pasta for best texture.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stove or microwave, adding a splash of cream or milk to loosen the sauce if it’s too thick.
