Garlic Parmesan Chicken Pasta is a simple, tasty dish that brings together tender chicken, creamy Parmesan cheese, and the rich flavor of garlic all tossed with your favorite pasta. It’s one of those meals that feels like a warm hug on a plate. The creamy sauce coats each noodle perfectly, while the chicken adds a hearty touch that makes it filling without being too heavy.
I love making this dish when I want something quick but satisfying. The garlic really shines through, giving the whole meal a nice zing, and the Parmesan cheese adds just the right amount of cheesiness without overpowering the other flavors. One tip I always follow is to toast the garlic slightly before adding anything else to bring out its best flavor—it makes a big difference.
My favorite way to serve this pasta is with a side of steamed broccoli or a simple green salad to add a fresh, crunchy contrast. It’s also great for leftovers because the flavors taste even better the next day. Whether it’s a weeknight dinner or a casual weekend meal, this Garlic Parmesan Chicken Pasta is always a winner in my book.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for quick cooking. You can swap for chicken thighs for a juicier option, but cook a bit longer.
Garlic: Fresh garlic gives the best flavor. Avoid pre-minced garlic for stronger taste, but if in a hurry, jarred minced works too.
Parmesan cheese: Freshly grated Parmesan melts better and tastes richer. If you need a substitute, Pecorino Romano or Asiago are good options.
Heavy cream: This makes the sauce creamy and silky. For a lighter version, use half-and-half or milk with a little flour to thicken, but the sauce won’t be as rich.
Pasta: Fettuccine or linguine are classic, but any long pasta like spaghetti or tagliatelle works well here.
How Do I Cook Chicken So It Stays Juicy and Tasty?
Cooking chicken breasts on the stove can dry them out if you’re not careful. Here’s how to keep them juicy:
- Pat chicken dry and season well with salt and pepper.
- Heat oil in the skillet until hot but not smoking to get a nice sear.
- Don’t move the chicken once it’s in the pan; let it form a golden crust (about 5-7 minutes per side).
- Use a meat thermometer if you have one—145°F (63°C) is safe and juicy.
- Let chicken rest a few minutes before slicing to keep juices inside.
This method helps lock in moisture and gives you beautiful, flavorful chicken slices for your pasta.
Why Should I Gently Sauté Garlic Instead of Cooking It Fast?
Garlic burns quickly and can turn bitter, which would affect the whole dish. To avoid this:
- Use medium or medium-low heat when adding garlic to melted butter.
- Stir constantly and cook just until fragrant, about 30 seconds to 1 minute.
- If garlic starts turning brown too fast, lower the heat immediately.
This gentle cooking releases its sweet, mild flavor and blends perfectly into the creamy sauce.
Equipment You’ll Need
- Large pot – I like it because it’s easy to cook the pasta evenly.
- Skillet or frying pan – perfect for cooking the chicken and making the sauce all in one pan.
- Meat thermometer (optional) – helps you check when the chicken is perfectly tender and juicy.
- Wooden spoon or spatula – makes stirring the sauce and flipping the chicken simple and soft.
- Grater – for freshly shredding Parmesan to get the best flavor and texture.
Flavor Variations & Add-Ins
- Try adding sautéed mushrooms or spinach to the sauce for added veggies and flavor.
- Switch up the protein: use cooked shrimp or turkey slices instead of chicken.
- Add a squeeze of lemon or a splash of white wine to brighten the sauce.
- Sprinkle with red pepper flakes or Italian herbs for a spicy or herbal twist.
How to Make Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
- 12 oz fettuccine or linguine pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Garlic Parmesan Chicken Pasta takes about 25 to 30 minutes from start to finish. You’ll spend 10 to 12 minutes cooking the pasta and around 15 minutes preparing the chicken and creamy sauce. It’s a quick and satisfying meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente (tender but still firm). Drain the pasta and set it aside while you prepare the rest of the dish.
2. Cook the Chicken:
While the pasta cooks, season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes on each side until the chicken is fully cooked and has a nice golden-brown crust. Once done, take the chicken out of the skillet and let it rest for a few minutes before slicing it into strips.
3. Make the Garlic Parmesan Sauce:
In the same skillet, lower the heat to medium and add the butter. When it melts, add the minced garlic and sauté for about 1 minute, just until fragrant—be careful not to burn it! Pour in the heavy cream and gently simmer, stirring frequently. Next, stir in the grated Parmesan cheese until the sauce is smooth and creamy. If you like a bit of heat, add the crushed red pepper flakes now.
4. Combine and Serve:
Toss the cooked pasta in the creamy garlic Parmesan sauce, making sure every strand is coated. Transfer the pasta to a serving plate, top with the sliced chicken, and sprinkle freshly chopped parsley on top. You can also add a little extra Parmesan cheese if you’d like. Serve it right away and enjoy your tasty, comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
Can I Substitute Heavy Cream with a Lighter Option?
You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken the sauce, but it won’t be as rich and creamy as with heavy cream.
How Should I Store Leftovers?
Keep any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or milk if the sauce has thickened too much.
What Pasta Works Best for This Dish?
Fettuccine or linguine work great, but you can use spaghetti, tagliatelle, or any long pasta you prefer. Just cook according to package instructions until al dente.