This creamy garlic Parmesan chicken pasta is rich, silky, and packed with cozy, garlicky flavor. Tender cubes of seared chicken meet a velvety sauce made from heavy cream, chicken broth, and freshly grated Parmesan, clinging to twisted pasta for every bite. The texture is smooth and glossy with a little chew from fusilli (or penne/rotini), and a bright finish from chopped parsley. It’s simple to make, comes together in one skillet after the pasta is cooked, and feels special enough for guests while easy enough for a weeknight. For a faster spin or a slightly different timing, check the quick creamy version for extra tips.
Why You’ll Love This The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Ultra-creamy sauce that clings to twisted pasta for rich, comforting bites.
- Seared chicken adds golden texture and keeps the dish hearty.
- Uses simple pantry staples and one skillet after boiling pasta.
- Quick to make—great for busy weeknights or a casual dinner party.
- Easy to adjust: swap pasta shape or add vegetables without changing the base.
- Mild heat option with red pepper flakes keeps it family-friendly.
- Fresh parsley brightens the rich sauce for balanced flavor.
What Is The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week?
This is a creamy garlic Parmesan chicken pasta where seared, cubed chicken mixes with a cream-based Parmesan sauce and twisted pasta (fusilli, penne, or rotini). It tastes rich, garlicky, and slightly savory from the chicken broth and Parmesan, with a hint of herb from Italian seasoning and a gentle pop of heat if you add red pepper flakes. The cooking method is straightforward: boil the pasta until al dente, sear seasoned chicken, build a garlic cream sauce in the same skillet, melt in Parmesan, then toss everything together. The overall vibe is comforting and satisfying—ideal for weeknight dinners, casual family meals, or a cozy weekend supper.
Ingredients for The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
For the Base
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
- Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
For the Sauce
- Unsalted butter — 3 Tbsp, divided
- Fresh garlic, minced — 4–5 cloves
- Heavy cream — 1 ½ cups
- Chicken broth — ½ cup
- Grated Parmesan cheese — 1 cup (freshly grated preferred)
- Italian seasoning — 1 tsp, divided
- Red pepper flakes — ¼ tsp, optional
- Fine salt & black pepper — to taste
To Serve
- Fresh parsley, chopped — 2 Tbsp, for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use boneless, skinless thighs if you want richer flavor and more forgiving cooking. Keep the same cut size for timing.
- Pasta: Any short pasta works—penne or rotini hold the sauce well. For a lower-carb swap, use a smaller portion of pasta and increase vegetables (optional).
- Butter & cream: For a lighter version, replace half the heavy cream with whole milk and reduce butter to 2 Tbsp, though sauce will be thinner.
- Parmesan: Freshly grated Parmesan gives the best melt and texture. Pre-grated can alter melt quality and sauce texture; if using pre-grated, add it slowly and be prepared to stir more.
- Broth: Low-sodium chicken broth lets you control salt; adjust seasoning at the end.
- Italian seasoning: If you don’t have it, use a mix of dried basil and oregano. Use ½ tsp each to equal 1 tsp.
- Red pepper flakes: Optional for heat. Omit for kids or keep as a topping.
Step-by-Step Instructions
Step 1 – Boil the pasta.
Bring a large pot of salted water to a rolling boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water; drain the pasta.
Visual cue: Pasta should be tender but still slightly firm in the center (al dente).
Step 2 – Season & sear the chicken.
Pat chicken dry. Season with fine salt, black pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Add chicken cubes and sear 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and keep any pan juices in the skillet.
Step 3 – Build the garlic cream base.
Lower the heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in minced garlic and red pepper flakes (if using). Cook 30–60 seconds until fragrant but not browned.
Step 4 – Deglaze & simmer.
Pour in ½ cup chicken broth, scraping the browned bits from the bottom of the pan. Stir in 1 ½ cups heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
Step 5 – Melt the Parmesan.
Reduce heat to low. Gradually sprinkle in 1 cup grated Parmesan while stirring until the sauce is velvety and smooth.
Step 6 – Combine with pasta and chicken.
Return the seared chicken and any juices to the skillet. Add the drained pasta and toss until everything is evenly coated. If the sauce is too thick, stir in splashes of the reserved pasta water until the sauce is glossy and clings to the pasta. Taste and adjust salt and pepper.
Pro cue: Use reserved pasta water sparingly—its starch helps the sauce bind; a few tablespoons usually does the trick.
Step 7 – Finish & serve.
Garnish with 2 Tbsp chopped fresh parsley and serve immediately while hot.
Pro Tips for Success
- Pat chicken very dry before seasoning to get a golden sear. Moisture prevents browning.
- Don’t overcook garlic—cook until fragrant only (30–60 seconds) to avoid bitterness.
- Add Parmesan slowly over low heat to prevent grainy sauce; high heat can make the cheese clump.
- Reserve pasta water before draining; the starch helps loosen and bind the sauce.
- Use freshly grated Parmesan for the smoothest texture and best flavor.
- Taste before adding extra salt—Parmesan and broth add saltiness.
- If sauce separates, remove from heat and whisk in a tablespoon of cold cream to bring it back together.
Flavor Variations
- Optional — Lemon & herb: Stir in 1 tsp lemon zest and 1 Tbsp chopped basil at the end for brightness.
- Optional — Sun-dried tomatoes: Fold in ½ cup chopped sun-dried tomatoes (packed in oil, drained) with the chicken for savory tang.
- Optional — Veggie boost: Add sautéed spinach or peas (1 cup) in Step 6 for color and nutrition.
- Optional — Mushroom twist: Sauté 8 oz sliced mushrooms after searing the chicken, before adding garlic, and then continue with the sauce.
- Optional — Smoky kick: Add ½ tsp smoked paprika with the Italian seasoning for a smoky undertone.
- Optional — Lighter cream: Substitute half the heavy cream with half-and-half for a slightly lighter sauce (expect thinner texture).
Serving Suggestions
- Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Serve with roasted broccoli or asparagus for a simple vegetable side.
- Offer crusty bread to mop up any remaining sauce.
- Plate individually with a little extra grated Parmesan and parsley on top.
- For a family-style meal, serve straight from the skillet on the table.
- Great for casual dinner parties—pair with a light white wine (optional) or sparkling water with lemon.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the pasta and sear the chicken ahead of time. Store separately in airtight containers in the fridge for up to 24 hours. Reheat and finish the sauce just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Keep pasta and sauce together if you plan to eat within this time.
- Reheating: Reheat gently on the stove over low heat with a splash of milk or reserved pasta water to loosen the sauce. Microwave in short bursts, stirring and adding a splash of liquid as needed.
- Texture changes: Cream sauces may thicken in the fridge. Reheat slowly and add liquid to restore creaminess. Overheating can separate the sauce, so reheat gently.
Storage and Freezing Instructions
- Freezing: Heavy cream sauces do not always freeze well; they can separate and become grainy. If you must freeze, freeze only the cooked chicken and pasta separately from the sauce.
- To freeze pasta & chicken: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
- To thaw & reheat: Thaw overnight in the fridge. Reheat gently on the stove and make a fresh small batch of sauce (1/2 cup cream + 1/4 cup broth + 1/4 cup grated Parmesan) to stir in for best texture.
- Recommended: For best quality, store in the fridge rather than freezing the full prepared dish.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
720 | 45 g | 62 g | 32 g | 3 g | 820 mg
Estimates vary by brands and portions.
FAQ About The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Q: Why is my sauce grainy after adding Parmesan?
A: High heat or pre-grated Parmesan can cause graininess. Reduce heat to low and add cheese slowly while stirring. Freshly grated cheese melts better.
Q: My sauce is too thick — how do I thin it?
A: Stir in reserved pasta water a little at a time until you reach a glossy, clingy texture. Chicken broth or a splash of milk also works.
Q: The sauce is too thin — how can I thicken it?
A: Simmer gently for 2–3 minutes to reduce. You can also add more Parmesan slowly, which will thicken and enrich the sauce.
Q: How do I know when the chicken is done?
A: Cubes should be golden and cooked through, about 3–4 minutes per side. Internal temperature should reach 165°F (74°C).
Q: Can I use pre-grated Parmesan?
A: You can, but fresh-grated gives better texture and melt. If using pre-grated, add it slowly and keep heat low.
Q: Can I make this dairy-free?
A: This recipe relies on cream and Parmesan for texture and flavor. For a dairy-free version, use a high-quality dairy-free cream and a dairy-free Parmesan alternative, but expect a different flavor and texture.
TastyInspo Notes
- Finish with a tiny drizzle of good olive oil for shine and richness.
- Serve a wedge of lemon on the side for guests to squeeze over if they want brightness.
- Sprinkle extra finely grated Parmesan at the table for more cheesy depth.
- Plate on warm dishes to keep the sauce silky longer.
- Chop parsley just before serving for a fresh herbal pop.
Troubleshooting
- Bland flavor: Taste and add salt slowly. Freshly grated Parmesan and a pinch of salt bring depth.
- Sauce separates: Remove from heat, whisk in a tablespoon of cold cream or milk, then return to low heat.
- Overcooked chicken: Slice a small piece to check doneness early; use thighs next time if overcooking is an issue.
- Pasta clumps: Toss with a little olive oil right after draining if not combining immediately; don’t rinse.
- Sauce too salty: Add a splash of cream or a peeled, halved potato simmered briefly in the sauce to absorb salt (remove potato before serving).
- Burned garlic: Start a new sauce base—burnt garlic tastes bitter and will ruin the sauce.
Final Thoughts
This creamy garlic Parmesan chicken pasta works because it balances rich cream and cheese with savory chicken and bright parsley, and it’s fast enough for a weeknight yet tasty enough for guests. Follow the simple steps, use fresh Parmesan, and keep heat low when adding cheese for the best results. For another one-pan take and variation ideas, see this Garlic Parmesan Chicken and Pasta (One-Pan).
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the Base
- 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli), or penne/rotini (450 g)
For the Sauce
- 3 Tbsp Unsalted butter, divided
- 4-5 cloves Fresh garlic, minced
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 1 cup Grated Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- 0.25 tsp Red pepper flakes, optional
- to taste Fine salt & black pepper
To Serve
- 2 Tbsp Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, following package directions. Reserve ½ cup pasta water; drain the pasta.
- Pat chicken dry. Season with fine salt, black pepper, and ½ tsp Italian seasoning.
- In a large skillet over medium-high heat, melt 1 Tbsp butter. Add chicken cubes and sear 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and keep any pan juices in the skillet.
Cooking
- Lower the heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in minced garlic and red pepper flakes (if using). Cook 30–60 seconds until fragrant but not browned.
- Pour in ½ cup chicken broth, scraping the browned bits from the bottom of the pan. Stir in 1 ½ cups heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in 1 cup grated Parmesan while stirring until the sauce is velvety and smooth.
- Return the seared chicken and any juices to the skillet. Add the drained pasta and toss until evenly coated. If the sauce is too thick, stir in reserved pasta water until the sauce is glossy and clings to the pasta. Taste and adjust salt and pepper.
Finishing Touch
- Garnish with 2 Tbsp chopped fresh parsley and serve immediately while hot.
