Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta Recipe tastes rich, creamy, garlicky, and just a little bit fancy while still feeling like cozy weeknight comfort food. It works perfectly for busy folks who want a 30–40 minute dinner that feels restaurant-level without complicated steps. I tested versions of this on my own family, and they now request it so often that I had to start buying garlic in bulk.

Why You Should Try This Garlic Parmesan Chicken Pasta Recipe

This Garlic Parmesan Chicken Pasta Recipe gives you tender, juicy chicken, a silky Parmesan cream sauce, and perfectly coated noodles in every bite. It feels like something you ordered from a nice Italian spot, but you cook it in one pan plus a pot.

The recipe uses simple pantry ingredients, so you skip any specialty shopping. You also reheat leftovers easily, which makes this a great meal prep option for busy weeks.

“Creamy, garlicky, and totally addictive, this Garlic Parmesan Chicken Pasta Recipe tastes like restaurant comfort food at home. ★★★★★”

Ingredients You’ll Need

Pasta & Chicken

• 12 ounces pasta
  • Short shapes like penne, rigatoni, or rotini hold the sauce really well.
  • Use whole wheat or chickpea pasta if you want extra fiber or protein.
• 1.25 to 1.5 pounds boneless skinless chicken breasts or thighs
  • Thighs stay extra juicy and forgiving if you tend to overcook.
  • Slice into thin cutlets or small bite-size pieces for quick, even cooking.

Seasonings

• 1.5 teaspoons kosher salt, plus more for pasta water
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning or a mix of dried basil and oregano
• 0.5 teaspoon garlic powder
• Optional: 0.25 teaspoon red pepper flakes for a gentle kick

Garlic Parmesan Cream Sauce

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 to 6 cloves fresh garlic, minced
  • Jarred minced garlic works in a pinch, but fresh gives better flavor.
• 2 tablespoons all-purpose flour
  • Use a 1:1 gluten free flour blend if needed.
• 1.75 cups low sodium chicken broth
  • I like Better Than Bouillon mixed with water for strong flavor.
• 1 cup heavy cream
  • Half-and-half works, but the sauce turns slightly thinner.
• 1 to 1.5 cups freshly grated Parmesan cheese
  • Use a block and grate it yourself for the smoothest sauce.
  • Skip the green can style here, since it can turn the sauce grainy.

Optional Add-ins

• 1 to 1.5 cups baby spinach or chopped kale
• 1 cup halved cherry tomatoes
• 0.5 cup frozen peas (no need to thaw)
• 2 tablespoons chopped fresh parsley or basil for garnish

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan (12 inch works best)
• Tongs or spatula for turning chicken
• Whisk for the sauce
• Measuring cups and spoons
• Cutting board and sharp knife
• Cheese grater (microplane or box grater)

Tips & Tricks

• Salt the pasta water generously so the noodles carry flavor before they hit the sauce.
• Cut chicken into even pieces so everything cooks at the same rate.
• Pat chicken dry with paper towels so it browns instead of steaming.
• Pre-grate Parmesan and keep it at room temperature so it melts smoothly.
• Add Parmesan off the heat and whisk constantly to avoid clumps.
• Reserve at least 1 cup of pasta water before draining in case you want to thin the sauce.
• Use medium heat for the sauce so the cream does not scorch.
• Taste and adjust salt at the very end, since Parmesan and broth both add saltiness.
• Stir in tender veggies like spinach or peas near the end so they stay bright and fresh.
• Serve right after you toss the pasta in the sauce, since cream sauces thicken as they sit.

How to Make Garlic Parmesan Chicken Pasta Recipe

Step 1: Cook the Pasta

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
2. Add the pasta and cook until al dente, usually 1 minute less than the package suggests.
3. Scoop out about 1 cup of pasta water and set it aside.
4. Drain the pasta and toss it lightly with a drizzle of olive oil so it does not stick.

Step 2: Season the Chicken

1. While the pasta cooks, pat the chicken dry with paper towels.
2. In a small bowl, mix salt, pepper, Italian seasoning, and garlic powder.
3. Sprinkle this mixture all over the chicken and rub it in so every piece gets coated.

Step 3: Sear the Chicken

1. Heat olive oil in a large skillet over medium high heat.
2. Add the chicken in a single layer and leave a little space between pieces.
3. Cook 4 to 6 minutes, turning once, until the chicken browns and cooks through.
4. Transfer the cooked chicken to a plate and keep it warm while you make the sauce.

Step 4: Build the Garlic Base

1. Reduce the heat to medium and add butter to the same skillet.
2. When the butter melts, add the minced garlic.
3. Stir and cook 30 to 60 seconds until the garlic smells fragrant and just turns golden at the edges.
4. Do not walk away here, since garlic can burn quickly and turn bitter.

Step 5: Make the Roux

1. Sprinkle the flour over the garlic and butter.
2. Whisk or stir constantly for about 1 minute until the flour absorbs the fat and forms a paste.
3. The mixture should look smooth and slightly bubbly, not dry or clumpy.

Step 6: Add Broth and Cream

1. Slowly pour in the chicken broth while you whisk to avoid lumps.
2. Keep whisking until the mixture looks smooth.
3. Pour in the heavy cream and continue to whisk.
4. Let the sauce gently simmer for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.

Step 7: Add the Parmesan

1. Turn the heat to low.
2. Add the grated Parmesan in small handfuls, whisking after each addition.
3. Keep whisking until the cheese melts and the sauce turns silky and smooth.
4. Taste the sauce and adjust with a pinch of salt or pepper if needed.

Step 8: Add Chicken and Optional Veggies

1. Add the cooked chicken and any juices from the plate back into the skillet.
2. Stir so the chicken gets coated in the sauce.
3. If you use spinach, peas, or tomatoes, stir them in now.
4. Let everything heat together for 2 to 3 minutes until the veggies soften slightly and the chicken warms through.

Step 9: Toss with Pasta

1. Add the cooked pasta to the skillet.
2. Toss gently with tongs until every piece of pasta gets coated in the Garlic Parmesan sauce.
3. If the sauce looks too thick, splash in a little reserved pasta water and toss again.
4. When the pasta looks glossy and creamy, turn off the heat.

Step 10: Garnish and Serve

1. Sprinkle chopped fresh parsley or basil over the top.
2. Add a little extra grated Parmesan for good measure.
3. Serve the Garlic Parmesan Chicken Pasta Recipe hot, straight from the skillet to plates or bowls.

What to Serve with Garlic Parmesan Chicken Pasta Recipe

This Garlic Parmesan Chicken Pasta Recipe already brings protein, carbs, and a creamy sauce, so you only need something fresh and crunchy on the side. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness nicely. Garlic bread or warm crusty rolls make every last bit of sauce disappear. Steamed broccoli, roasted green beans, or a mix of carrots and zucchini also pair really well with the flavors.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Add a splash of milk or broth before reheating to loosen the sauce.
• Reheat gently on the stovetop over low to medium heat, stirring often, until hot and creamy again.
• Use the microwave in short bursts, stirring between each, and add a spoonful of liquid if the pasta looks dry.
• Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating with a bit of extra cream or broth.

Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta tastes rich, creamy, and garlicky with juicy chicken and a silky Parmesan cream sauce, ready in about 30–40 minutes for a cozy, restaurant-style weeknight dinner.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Ingredients

  

• 12 ounces short pasta, such as penne, rigatoni, or rotini
• 1.25–1.5 pounds boneless skinless chicken breasts or thighs, sliced into thin cutlets or bite-size pieces

• 1.5 teaspoons kosher salt, plus more for pasta water
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning or a mix of dried basil and oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon red pepper flakes

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–6 cloves fresh garlic, minced
• 2 tablespoons all-purpose flour
• 1.75 cups low sodium chicken broth
• 1 cup heavy cream
• 1–1.5 cups freshly grated Parmesan cheese

• 1–1.5 cups baby spinach or chopped kale
• 1 cup halved cherry tomatoes
• 0.5 cup frozen peas
• 2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

 

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
2. Add the pasta and cook until al dente, usually about 1 minute less than the package directions.
3. Scoop out about 1 cup of pasta water and set it aside, then drain the pasta.
4. Toss the drained pasta lightly with a small drizzle of olive oil so it does not stick and set aside.

1. While the pasta cooks, pat the chicken dry with paper towels.
2. In a small bowl, mix together the kosher salt, black pepper, Italian seasoning, garlic powder, and red pepper flakes if using.
3. Sprinkle the seasoning mixture all over the chicken and rub it in so every piece is evenly coated.
4. Heat the olive oil in a large deep skillet over medium-high heat.
5. Add the chicken in a single layer, leaving a little space between pieces, and cook for 4–6 minutes, turning once, until browned and cooked through.
6. Transfer the cooked chicken to a plate and keep it warm while you make the sauce.

1. Reduce the heat to medium and add the butter to the same skillet.
2. When the butter melts, add the minced garlic and cook, stirring, for 30–60 seconds until fragrant and just turning golden at the edges.
3. Sprinkle the flour over the garlic and butter and whisk or stir constantly for about 1 minute until a smooth, slightly bubbly paste forms.
4. Slowly pour in the chicken broth while whisking to avoid lumps, cooking until the mixture looks smooth.
5. Pour in the heavy cream and continue whisking, then let the sauce gently simmer for 3–5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
6. Turn the heat to low and add the grated Parmesan in small handfuls, whisking after each addition until the sauce is silky and smooth.
7. Taste and adjust with a pinch of salt or pepper if needed.

1. Add the cooked chicken and any accumulated juices back into the skillet, stirring to coat the pieces in the sauce.
2. If using spinach, kale, peas, or cherry tomatoes, stir them into the sauce and cook for 2–3 minutes until the vegetables soften slightly and the chicken is warmed through.
3. Add the cooked pasta to the skillet and toss gently with tongs until every piece is coated in the garlic Parmesan sauce.
4. If the sauce seems too thick, splash in a little reserved pasta water and toss again until the pasta looks glossy and creamy, then turn off the heat.
5. Garnish with chopped fresh parsley or basil and extra grated Parmesan, then serve hot straight from the skillet.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe, without optional veggies): 620 calories; fat 34 g; saturated fat 17 g; carbohydrates 40 g; fiber 2 g; sugars 3 g; protein 37 g; sodium 860 mg. Values will vary based on specific pasta shape, Parmesan, broth, and optional add-ins.