Ever notice how the sizzle of garlic in butter feels like home? That’s what this Creamy Garlic Parmesan Chicken Pasta does—it wraps you in comfort. This cozy dish is all over TikTok and Pinterest right now, and one bite tells you why. Simple prep, under 40 minutes, and tastes like you ordered out—but better.
It’s a creamy, golden pasta that warms from the inside out. Garlic, parmesan, tender chicken—stuff you probably already have. Think grandma’s Sunday dinner, but make it weeknight-easy. No store run? No stress. Full details in the blog!
This one takes me back—standing barefoot on Grandma’s tile floors while she whisked sauce in a faded saucepan. I’ve trained in fancy kitchens since then, but I keep it real—no nonsense, just flavor. I tested a little twist too. You’ll love the surprise.
Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta
What’s not to love about comfort food that’s easy to make? This Creamy Garlic Parmesan Chicken Pasta is a weeknight hero: simple ingredients, family-approved flavor, and on the table in under 40 minutes. It’s one of those dishes that hits the sweet spot between cozy and impressive, whether it’s just for your household or last-minute guests.
The creamy sauce, tender chicken, and fragrant garlic create a perfect balance—rich without being too heavy. It’s the kind of recipe that feels like a warm hug, reminding me of cooking dinners as a kid, where the smell of butter and garlic promised something good was coming.
Pro Tip: This pasta dish tastes like a restaurant-quality meal but with the added touch of homey goodness. Bonus: it’s just as easy as your go-to weeknight spaghetti!
Ingredients You’ll Need
Here’s the beauty of this dish—you probably already have most of what you need in your kitchen. Boneless, skinless chicken breasts bring the protein, while twisted pasta like fusilli or rotini holds onto that creamy garlic parmesan sauce like a charm. Prefer penne? That works too!
The sauce is where the magic happens: butter, minced garlic (4–5 cloves for max flavor), heavy cream, chicken broth, and Parmesan cheese combine to create silky perfection. Italian seasoning adds herby goodness, and a pinch of red pepper flakes gives just a whisper of heat if you like it.
Optional Add-ins: Toss in some spinach or sautéed mushrooms right at the end for extra veggies. And don’t forget the fresh parsley—it’s not just a garnish; it adds brightness to balance the richness.
Step-by-Step Process
Start by cooking your pasta in salted water until al dente—don’t forget to save some pasta water; it works wonders for loosening up the sauce later. While that’s bubbling, cube your chicken breasts into bite-sized pieces, season liberally with salt, pepper, and half the Italian seasoning, and sear them in 1 tablespoon of butter until golden and juicy. Remove and set aside.
In the same pan, melt the remaining butter and sauté the minced garlic just until fragrant—don’t rush this step; it’s the foundation of flavor. Stir in the chicken broth to deglaze the pan, scraping up all those golden bits of flavor, then pour in the heavy cream, the remaining Italian seasoning, and the parmesan cheese. Whisk it all together until creamy and dreamy.
Add the chicken back into the sauce, followed by the cooked pasta. Toss to coat, and adjust with pasta water to get that perfect consistency. Sprinkle with fresh parsley and red pepper flakes, if desired, and serve immediately.
Customizations, Add-Ons, and Swaps
This recipe is as flexible as your pantry. No heavy cream? Try half-and-half or even Greek yogurt for a lightened-up version. Out of parmesan? Grated Romano or pre-grated Parmesan can pinch-hit, though freshly grated is best for melt-in-your-mouth texture.
For a healthier twist, swap pasta for zoodles or lentil pasta, still tossed in that irresistible creamy sauce. If chicken breasts aren’t on hand, chicken thighs are just as fantastic—an excellent option if you prefer something even juicier.
On a budget? Substituting chicken broth with vegetable broth works just fine, and you can use pre-shaved parmesan from a grocery store. This dish is about tasting great while being practical for your pantry.
Serving and Storing Tips
Serve your Creamy Garlic Parmesan Chicken Pasta with a side of garlic bread to soak up every last drop of the sauce. A crisp green salad or steamed broccoli makes a perfect side for balancing the richness of the dish.
Storing Leftovers: This pasta reheats beautifully! Store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or milk when warming up to keep that sauce creamy and smooth.
This dish is a true crowd-pleaser—whether it’s served family-style at the table or portioned out for meal prep. Just don’t forget the parsley garnish for that last pop of freshness!
Ingredient
Swap
Heavy Cream
Half-and-half or Greek yogurt
Parmesan Cheese
Romano or pre-grated Parmesan
Pasta
Zoodles or lentil pasta
Chicken Broth
Vegetable Broth
Expert Insight: Mastering Creamy Garlic Parmesan Chicken Pasta
Achieving the perfect balance in Creamy Garlic Parmesan Chicken Pasta hinges on gently simmering the sauce to meld garlic’s sharpness with the richness of Parmesan. This combination not only elevates flavor complexity but also ensures a luscious texture that clings beautifully to each pasta strand, creating a truly crave-worthy meal.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
A Little Kitchen Memory
The first time I made this Creamy Garlic Parmesan Chicken Pasta, my kids insisted on helping—spoiler, the chicken pieces got a bit uneven! But that mess was part of the fun, and now it’s a weekly favorite that brings us all to the table, full and smiling.
FAQs ( The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week )
Can I make this pasta ahead of time?
Yes, you can make most of this dish ahead. Prepare the sauce and cooked chicken up to 3 days in advance and store them separately from the pasta in airtight containers. Keep the pasta slightly undercooked if you plan to reheat it so it does not get mushy. When reheating, warm the sauce gently and add a splash of milk or reserved pasta water to bring back the creamy texture.
What type of pasta works best for creamy garlic parmesan chicken pasta?
Long ribbons like fettuccine or linguine and ridged shapes like rigatoni or penne both shine because they catch the sauce. I usually pick fettuccine for a classic feel, but pick what your family loves. Use dried pasta and cook it to al dente so it holds up when tossed with the sauce. Gluten-free and whole wheat options work too; just follow package timing and taste as you go.
Can I use frozen or pre-cooked chicken in this recipe?
Absolutely, pre-cooked or rotisserie chicken is a great shortcut and keeps the recipe quick. If using frozen cooked chicken, thaw it in the fridge overnight and stir it into the sauce just long enough to heat through. Avoid adding frozen raw chicken directly to the pan; either thaw fully or adjust cooking time to ensure it reaches a safe internal temperature. Shredded chicken blends into the sauce nicely while sliced breasts give more texture.
How can I make this dish lighter or lower in calories?
To lighten the dish, swap heavy cream for half-and-half or whole milk thickened with a teaspoon of cornstarch. Use less butter and more garlic and herbs for big flavor without the extra calories. Greek yogurt stirred in off heat adds creaminess and protein while keeping calories down. You can also bulk up the meal with vegetables like spinach, mushrooms, or broccoli to stretch servings.
Is this recipe freezer friendly and how do I reheat it?
The sauce and cooked chicken freeze well, but cooked pasta can become softer after thawing. Freeze sauce and chicken in airtight containers for up to 2 months, leaving a little headroom for expansion. Thaw overnight in the fridge and reheat on the stove over low heat, adding a splash of milk or pasta water to revive creaminess. If you want to freeze a full assembled dish, undercook the pasta slightly before freezing to reduce sogginess when reheated.
Wrapping Up Your Creamy Garlic Parmesan Chicken Pasta
This Creamy Garlic Parmesan Chicken Pasta comes together in under 40 minutes, delivering that silky sauce and tender chicken you crave on busy nights. It’s cozy, comforting, and just fancy enough to make your kitchen feel like a family favorite come to life.
Want to switch it up? Try swapping heavy cream for half-and-half or toss in some spinach for extra green goodness. Leftovers reheat like a dream—just add a splash of broth to keep that sauce luscious. A little kitchen magic learned from my grandmother’s humble Sunday dinners.
Have fun with this one—snap a pic, share your tweaks, or pass it along to a friend who loves homemade meals. Did this dish remind you of any family classics? Cooking’s best when it’s shared, isn’t it?
Chef Homecook
Creamy Garlic Parmesan Chicken Pasta: Restaurant Flavor at Home
Enjoy a rich and creamy garlic parmesan chicken pasta that tastes like it’s from a restaurant. This easy recipe combines tender chicken and twisted pasta in a luscious sauce perfect for any night.
2 large Chicken breasts, boneless skinless, cut into 1-inch cubes
1 lb Twisted pasta (fusilli) or penne, rotini
3 tbsp Unsalted butter, divided
4–5 cloves Garlic, minced
1½ cups Heavy cream
½ cup Chicken broth
1 cup Parmesan cheese, freshly grated
1 tsp Italian seasoning, divided
¼ tsp Red pepper flakes, optional
Salt and pepper, to taste
2 tbsp Fresh parsley, chopped for garnish
Method
Bring a large pot of salted water to a boil and cook the twisted pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the cubed chicken breasts, season with salt, pepper, and half the Italian seasoning. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium and add remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Add remaining Italian seasoning, red pepper flakes if using, and season with salt and pepper to taste.
Bring the sauce to a gentle simmer and cook for 3-5 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until pasta and chicken are evenly coated with the creamy sauce.
Garnish with chopped fresh parsley before serving. Enjoy hot!
Notes
For an extra kick, add more red pepper flakes or a dash of crushed chili. Leftovers store well in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream sauce.
