Chicken Garlic Parmesan Pasta

Why You’ll Love This Recipe

I love this recipe because it combines juicy chicken, plenty of garlic, Parmesan cheese, and creamy pasta in one satisfying dish. The sauce tastes rich and savory while still being simple enough for me to prepare from scratch.

I also like that I can use several different pasta shapes depending on what I already have in my pantry. Fettuccine, penne, linguine, rotini, and spaghetti all work well with the creamy sauce.

Another reason I make this pasta often is how easy it is to customize. I can add spinach, broccoli, mushrooms, sun-dried tomatoes, or extra cheese without changing the basic recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Pasta
• Fresh garlic
• Parmesan cheese, freshly grated
• Heavy cream
• Chicken broth
• Unsalted butter
• Olive oil
• Italian seasoning
• Garlic powder
• Salt
• Black pepper
• Crushed red pepper flakes, optional
• Fresh parsley, optional

I prefer freshly grated Parmesan because it melts more smoothly into my sauce than many packaged pre-shredded varieties. I also reserve some pasta water before draining because I can use it to loosen the sauce if it becomes too thick.

Directions

I start by bringing a large pot of salted water to a boil. I add the pasta and cook it according to the package directions until al dente. Before draining, I reserve about a cup of the pasta water and set it aside.

While the pasta cooks, I cut the chicken into bite-sized pieces or thin strips. I season it with salt, black pepper, garlic powder, and Italian seasoning.

I heat olive oil in a large skillet over medium-high heat. I add the chicken in an even layer and cook it until golden on the outside and fully cooked through. I transfer the cooked chicken to a plate while I prepare the sauce.

I reduce the skillet to medium heat and add the butter. Once it melts, I add the minced garlic and cook it briefly until fragrant. I watch the garlic carefully because I do not want it to burn.

Next, I pour in the chicken broth and use a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.

I add the heavy cream and bring the mixture to a gentle simmer. I avoid letting the cream boil aggressively because I want my sauce to remain smooth.

I gradually stir in the freshly grated Parmesan until it melts and the sauce becomes creamy. If I want some heat, I add a pinch of crushed red pepper flakes.

I return the chicken to the skillet and add the drained pasta. I toss everything together until the pasta and chicken are evenly coated in the garlic Parmesan sauce.

If the sauce is too thick, I add a little reserved pasta water until I reach the consistency I want. If it looks too thin, I let it simmer gently for another minute or two.

I taste the pasta and adjust the salt and black pepper before serving. I finish each portion with additional Parmesan and chopped fresh parsley.

Servings and Timing

I usually get about 4 to 6 servings from this Chicken Garlic Parmesan Pasta.

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: About 30–35 minutes
• Servings: 4–6

I can make the process faster by cutting my chicken into small, evenly sized pieces so it cooks quickly while the pasta is boiling.

Variations

For Chicken Garlic Parmesan Pasta with spinach, I stir fresh baby spinach into the sauce during the final few minutes of cooking. I let it wilt before adding the pasta.

When I want broccoli, I add steamed or roasted broccoli florets just before tossing everything together. I especially like this variation when I want more vegetables in the meal.

For a mushroom version, I sauté sliced mushrooms after cooking the chicken. Once they are browned, I continue with the garlic and sauce.

I can add sun-dried tomatoes for a slightly tangy and sweet flavor that works particularly well with Parmesan and garlic.

For a spicy version, I increase the crushed red pepper flakes or add a small amount of Cajun seasoning to the chicken.

If I want an even cheesier sauce, I add a little shredded mozzarella along with the Parmesan.

Storage/Reheating

I let leftover Chicken Garlic Parmesan Pasta cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.

Cream sauces naturally thicken when refrigerated, so I add a splash of milk, cream, or chicken broth when reheating the pasta.

For the stovetop method, I place the leftovers in a skillet over low to medium-low heat, add a small amount of liquid, and stir gently until the pasta and chicken are heated through.

For a faster option, I reheat individual portions in the microwave in short intervals. I stir between intervals and add a splash of milk or broth when needed to keep the sauce creamy.

I generally prefer enjoying this pasta fresh or refrigerated rather than freezing it because cream-based Parmesan sauces can change texture after freezing and thawing.

FAQs

What pasta works best for Chicken Garlic Parmesan Pasta?

I can use almost any pasta I enjoy. Fettuccine and linguine hold the creamy sauce nicely, while penne, rigatoni, and rotini trap plenty of sauce in their shapes. Spaghetti also works when that is what I have available.

How do I keep my Parmesan sauce from becoming grainy?

I use freshly grated Parmesan and add it gradually over gentle heat. I avoid adding the cheese while the sauce is rapidly boiling because excessive heat can cause the sauce to separate or become grainy.

Can I use chicken thighs instead of chicken breasts?

Yes. I can replace chicken breasts with boneless, skinless chicken thighs. I cut them into bite-sized pieces and cook them completely before preparing the sauce.

How can I thicken Chicken Garlic Parmesan Pasta sauce?

I let the sauce simmer gently for a few minutes so some of the liquid reduces. Parmesan also helps thicken it as it melts. I remember that the sauce continues to thicken as it cools, so I avoid reducing it too much in the skillet.

What can I serve with Chicken Garlic Parmesan Pasta?

I like serving this pasta with garlic bread, breadsticks, roasted vegetables, steamed broccoli, or a simple green salad. Since the pasta itself is rich and creamy, I usually choose a lighter vegetable or salad when I want a complete meal.

Conclusion

This Chicken Garlic Parmesan Pasta gives me a comforting combination of tender chicken, pasta, fresh garlic, and creamy Parmesan sauce in about 30 minutes. I love that the ingredients are straightforward while the finished dish still feels rich and satisfying.

Chicken Garlic Parmesan Pasta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Garlic Parmesan Pasta combines tender seasoned chicken and pasta with a creamy homemade garlic Parmesan sauce. This comforting dinner comes together in about 30 minutes and is easy to customize with vegetables or extra spice.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian American
• Diet: Halal

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 ounces pasta
• 4 cloves fresh garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1 cup heavy cream
• 3/4 cup chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons chopped fresh parsley, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate.
4. Reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
5. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
6. Add the heavy cream and bring the sauce to a gentle simmer. Avoid rapidly boiling the cream.
7. Reduce the heat to low and gradually stir in the freshly grated Parmesan until melted and smooth. Add crushed red pepper flakes if desired.
8. Return the cooked chicken to the skillet and add the drained pasta. Toss until everything is evenly coated with the garlic Parmesan sauce.
9. Add reserved pasta water a little at a time if the sauce is too thick. If the sauce is too thin, simmer gently for 1 to 2 minutes until it reaches the desired consistency.
10. Taste and adjust the seasoning as needed. Garnish with additional Parmesan and chopped fresh parsley if desired, then serve immediately.

Notes

• Freshly grated Parmesan melts more smoothly than many packaged pre-shredded varieties and helps prevent a grainy sauce.
• Keep the heat low when adding Parmesan and avoid boiling the sauce aggressively.
• Fettuccine, linguine, spaghetti, penne, rigatoni, or rotini can be used.
• Boneless, skinless chicken thighs can replace the chicken breasts.
• For added vegetables, stir in baby spinach, cooked broccoli, sautéed mushrooms, or sun-dried tomatoes.
• For a spicier version, increase the crushed red pepper flakes or season the chicken with Cajun seasoning.
• Reserve pasta water before draining so the sauce can be loosened without diluting its flavor.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Reheat gently with a splash of milk, cream, or chicken broth to restore the creamy consistency.

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 33 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 43 g
• Cholesterol: 165 mg