This Chicken Garlic Parmesan Pasta is the kind of creamy, garlicky weeknight win you’ll want on repeat. Tender, well-seasoned chicken meets al dente pasta in a silky garlic–Parmesan sauce that clings to every bite and reheats beautifully. The whole dish comes together in about 30 minutes with simple pantry staples—and it’s endlessly flexible with veggie add-ins and heat levels you control.
Why You’ll Love This Chicken Garlic Parmesan Pasta
- Big comfort, small effort: one skillet for the sauce + one pot for the pasta
- Ultra-creamy without heaviness: balanced with broth, cream, and real Parmesan
- Family-friendly flavors: garlicky, savory, and easy to adjust for spice lovers
- Flexible format: works with short or long pasta, breasts or thighs, and plenty of vegetables
- Great leftovers: sauce loosens right back up with a splash of pasta water or milk
- Scales up cleanly for meal prep, parties, or leftovers you’ll look forward to
What Is Chicken Garlic Parmesan Pasta?
Chicken Garlic Parmesan Pasta combines the best of a classic cream sauce with the savory depth of pan-seared chicken. The chicken is seasoned and browned for flavor, the fond is deglazed with aromatics and broth, and cream plus freshly grated Parmesan transform everything into a velvety sauce. Toss in hot pasta, add a splash of starchy pasta water to emulsify, and you’ve got a restaurant-style bowl with a glossy finish and balanced seasoning. It’s comfort food that never feels fussy.
Chicken Garlic Parmesan Pasta
Ingredients
Chicken & Pasta
- 12 oz dried pasta penne, rigatoni, rotini, farfalle, or fettuccine
- 1.5 lbs boneless, skinless chicken breasts or thighs, patted dry
- 1.5 tsp kosher salt divided
- 1 tsp black pepper divided
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano or Italian seasoning
- 2 Tbsp olive oil for searing
Creamy Garlic–Parmesan Sauce
- 2 Tbsp butter
- 4 cloves garlic minced (or 1 heaping Tbsp)
- 0.5 tsp onion powder
- 0.25 tsp dried thyme or Italian herb blend
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or half-and-half for lighter version
- 0.75 cup Parmesan cheese freshly grated, added gradually
- 1 pinch red pepper flakes optional
- 2 tsp lemon juice to brighten
- 0.5 cup reserved pasta water as needed for emulsion
Optional Veggie Add-Ins & Garnish
- 1 red bell pepper thinly sliced
- 0.5 yellow onion thinly sliced
- 1 cup mushrooms sliced
- 2 handfuls baby spinach
- 2 Tbsp parsley or green onion chopped, for garnish
Instructions
- Step 1 – Boil the pasta: Cook pasta in well-salted water 1 minute shy of al dente. Reserve 1 cup pasta water. Drain and keep warm.
- Step 2 – Season & sear the chicken: Pound or slice chicken to even thickness. Season with 1 tsp salt, ½ tsp pepper, paprika, garlic powder, and oregano. Sear in olive oil until golden and cooked through (165°F/74°C). Set aside. Sauté optional veggies if using.
- Step 3 – Build the sauce: Lower heat, melt butter. Add garlic, onion powder, thyme. Pour in broth, simmer 2–3 minutes. Stir in cream and gently simmer. Add Parmesan gradually until smooth. Season with remaining salt, pepper, and flakes if desired.
- Step 4 – Combine: Slice chicken, return to pan with pasta and veggies. Toss gently, adding pasta water as needed for a glossy, creamy sauce. Finish with lemon juice and adjust seasoning.
- Step 5 – Serve: Garnish with parsley or green onion and serve hot with extra Parmesan at the table.
Notes
Ingredients for Chicken Garlic Parmesan Pasta
Chicken & Pasta
- 12 oz–1 lb dried pasta (penne, rigatoni, rotini, farfalle, or fettuccine)
- 1½ lbs boneless, skinless chicken (breasts or thighs), patted dry
- 1½ tsp kosher salt, divided (adjust if your Parmesan is very salty)
- 1 tsp black pepper, divided
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp dried oregano (or Italian seasoning)
- 2 Tbsp olive oil, for searing
Creamy Garlic–Parmesan Sauce
- 2 Tbsp butter
- 4 large garlic cloves, minced (or 1 heaping Tbsp)
- ½ tsp onion powder
- ¼ tsp dried thyme (or Italian herb blend)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (see notes for lighter options)
- ¾–1 cup freshly grated Parmesan cheese, added gradually
- Pinch red pepper flakes (optional)
- 1–2 tsp lemon juice (to brighten)
- ½–1 cup reserved hot pasta water (as needed for emulsion)
Optional Veggie Add-Ins & Garnish
- 1 red bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 big handfuls baby spinach
- Fresh parsley or green onion, chopped, for finishing
Ingredient Notes & Smart Substitutions
- Chicken choice: Breasts cook quickly and slice neatly; thighs are juicier and more forgiving. Keep thickness even so they brown without drying.
- Parmesan: Freshly grated melts smoother than pre-shredded. If using pre-grated, add slowly off the heat to prevent clumping.
- Cream options: Heavy cream gives the most stable, glossy sauce. For a lighter finish, use half-and-half and simmer gently or replace ¼ cup cream with milk and add a touch more Parmesan for body.
- Broth: Low-sodium lets you control salt. Season at the end when cheese is fully melted.
- Herbs & spice: Thyme, oregano, and a whisper of red pepper flakes add warmth without yelling. Increase flakes at the table for heat-seekers.
- Pasta: Short shapes (penne, rigatoni) catch sauce in ridges; long strands (fettuccine) feel extra luxurious. Cook 1 minute shy of al dente—finishing in sauce is key.
- Gluten-aware: Use a sturdy gluten-free pasta; undercook by 1 additional minute and rely on pasta water to help the sauce cling.
Step-by-Step Instructions
Step 1 – Boil the pasta
Bring a large pot of well-salted water to a rolling boil (it should taste pleasantly seasoned). Cook pasta 1 minute shy of al dente per package. Before draining, reserve 1 cup of hot pasta water. Drain and keep the pasta warm.
Step 2 – Season & sear the chicken
Pound thick chicken pieces to even thickness (or slice breasts horizontally into cutlets). Pat dry. Season all over with 1 tsp salt, ½ tsp pepper, paprika, garlic powder, and oregano.
Heat olive oil in a large skillet over medium-high. Sear chicken in a single layer until golden, 3–5 minutes per side, until the internal temperature hits 165°F (74°C). Transfer to a plate and tent loosely with foil. (If using optional peppers/onions/mushrooms, sauté them now with a pinch of salt for 3–4 minutes; transfer with the chicken.)
Step 3 – Build the garlic–Parmesan sauce
Lower heat to medium. Add butter; when foamy, add garlic and cook 30–45 seconds until fragrant. Sprinkle in onion powder and thyme; stir 15 seconds to bloom.
Pour in broth, scraping up the browned bits. Simmer 2–3 minutes to reduce slightly. Stir in cream and bring to a gentle simmer (avoid a hard boil). Simmer 2–3 minutes, then add Parmesan a handful at a time, stirring until smooth. Season with the remaining ½ tsp salt and ½ tsp pepper to taste, plus a pinch of red pepper flakes if you want a little kick.
Step 4 – Combine & emulsify
Slice chicken into strips or bite-size pieces. Return chicken (and sautéed veggies, if using) to the skillet along with any juices. Add drained pasta. Toss over medium-low heat, splashing in reserved pasta water a little at a time until the sauce is glossy and coats the pasta without clumping. Finish with 1–2 tsp lemon juice for brightness. Taste and adjust salt, pepper, or Parmesan.
Step 5 – Finish & serve
Scatter parsley or green onion over the top and serve immediately with extra Parmesan at the table.
Pro Tips for Success
- Season in layers: A bit on the chicken, a bit bloomed in butter, and a final pinch at the end gives dimension without oversalting.
- Gentle simmer for dairy: Add cream off a rolling boil and keep heat moderate so the sauce stays silky, not grainy.
- Pasta water = chef’s trick: The starch helps bind fat and liquid into a shiny emulsion that clings to every ridge.
- Fresh-grated cheese matters: It melts smoothly and thickens the sauce without stringiness.
- Don’t overcook chicken: Pull when it hits 165°F; carryover heat will finish the job.
- Brighten at the end: A tiny splash of lemon wakes up the richness and makes the garlic pop.
- Serve right away: Creamy sauces are best fresh; if you must hold, keep it over very low heat and loosen with pasta water before plating.
Flavor Variations
- Garlic-Herb Supreme: Add 2 extra cloves of garlic and a handful of chopped basil with the parsley.
- Spinach & Pepper Toss: Wilt 2 cups baby spinach in the sauce and fold in sautéed red pepper strips for color and sweetness.
- Mushroom Umami: Brown sliced mushrooms first, remove, then proceed. Their fond adds savory depth to the sauce.
- Roasted Garlic Twist: Swap fresh garlic for 2–3 teaspoons mashed roasted garlic for a mellow, sweet aroma.
- Lemon-Pepper Parmesan: Increase lemon juice to 1 Tbsp and add the zest of ½ lemon; finish with lots of cracked black pepper.
- Chicken & Shrimp Duo: Sear shrimp (salt + pepper) 1–2 minutes per side and add back at the end for surf-and-turf vibes.
- Extra-Light: Use half-and-half, add a spoon of light cream cheese for body, and increase parsley and lemon for lift.
Serving Suggestions
- Green counterpoint: Pair with a crisp salad (lemon vinaigrette) or roasted broccoli/asparagus for brightness against the cream.
- Carb companions: Warm bread or garlicky toast to swipe up sauce.
- Make it a spread: Add a simple tomato-cucumber salad and fruit for a balanced dinner that feels restaurant-special.
- Crunch topper: Toasted breadcrumbs mixed with a pinch of garlic powder and parsley sprinkled over bowls right before serving.
Storage & Reheating
- Refrigerate: Up to 3–4 days in an airtight container.
- Reheat: Add a splash of water, broth, or milk and warm gently over medium-low, tossing until creamy again. Microwave in short bursts with stirring works too.
- Freeze: Cream sauces can split after freezing; it’s best to freeze only the cooked chicken and make fresh sauce later. If you do freeze portions, reheat slowly with extra milk and a small handful of fresh Parmesan to re-emulsify.
Troubleshooting
- Sauce too thin: Simmer 1–2 minutes longer or add a small handful of Parmesan.
- Sauce too thick: Stir in warm pasta water or a splash of broth until glossy.
- Grainy sauce: Cheese was added at too high a heat. Pull the pan off heat for 30–60 seconds, then whisk in cheese gradually.
- Bland bowl: Add a pinch of salt, a twist of pepper, a squeeze of lemon, or a dusting of Parmesan—season to the finish you want.
- Chicken dry: Next time, cook cutlets (thinner pieces), pull at 165°F, and rest briefly before slicing.
Nutrition Facts (Per Serving)
Estimated for 4 servings using 12 oz pasta, 1½ lbs chicken, 1 cup cream, 1 cup broth, and ¾ cup Parmesan; will vary by brand, pasta shape, and add-ins.
| Calories | Protein (g) | Carbs (g) | Fat (g) | Fiber (g) | Sodium (mg) |
|---|---|---|---|---|---|
| 630 | 42 | 49 | 27 | 3 | 720 |
For a lighter plate, use half-and-half, add extra spinach, and serve with a big green salad.
FAQ About Chicken Garlic Parmesan Pasta
Can I make the sauce without cream?
Yes. Use half-and-half and keep the simmer gentle, or replace ¼ cup of cream with milk and add an extra 2–3 Tbsp Parmesan to maintain body. A small spoon of light cream cheese also helps stabilize a lighter sauce.
What pasta shape works best?
Short, ridged shapes like penne or rigatoni catch the sauce; fettuccine gives a luxurious twirl. Choose what you like—just cook 1 minute shy of al dente so it finishes in the sauce.
Do I have to use fresh garlic?
Fresh gives the brightest flavor. In a pinch, use ½–1 tsp garlic powder added with the onion powder, and bloom it in butter to pull out aroma.
How do I prevent curdling or clumping?
Avoid a hard boil after adding cream and add Parmesan gradually off high heat. Stir constantly until smooth. If it starts to separate, lower heat and whisk in a splash of pasta water.
Can I prep anything ahead?
Absolutely. Season and sear chicken up to 2 days ahead; slice and chill. Cook pasta 1 minute short, toss with a drizzle of oil, and chill. Reheat while you build the sauce, then combine with pasta water to finish.
Is it spicy?
Only if you want it to be. The base recipe is savory-garlicky with gentle warmth. Add red pepper flakes to taste or pass them at the table.
What’s the best cheese besides Parmesan?
A little Pecorino Romano adds a sharper edge; use ¼–⅓ cup Romano plus Parmesan so it doesn’t dominate.
TastyInspo Notes
- Fond is flavor: Those browned bits from searing chicken dissolve into the broth and become the backbone of savory depth—scrape them up.
- Add cheese slowly: Parmesan thickens a sauce by melting into tiny strands; adding it in small handfuls gives you a smooth, velvety finish.
- Finish in the pan: Toss pasta in the sauce for 60–90 seconds; that last minute in the skillet is where restaurant-style gloss happens.
- Color & crunch: Quick-sautéed peppers and a spoon of toasted breadcrumbs deliver texture contrast so every bite feels complete.
- Brighten smartly: Lemon juice at the end (not earlier) keeps the cream silky and lifts the richness without thinning the sauce too much.
- Leftover love: When reheating, think “loosen first, then warm.” A splash of water or milk before heat makes leftovers taste freshly made.
Final Thoughts
When you want cozy flavor fast, Chicken Garlic Parmesan Pasta hits the mark—comforting, creamy, and deeply savory with just the right garlicky kick. With smart steps (bloom aromatics, simmer gently, add Parmesan gradually, finish with pasta water), you get a reliable, restaurant-style result every time. Keep the base recipe in your back pocket, then bend it to your mood: add veggies, boost herbs, brighten with lemon, or swap proteins. Either way, expect clean plates and requests for seconds.
