Creamy Garlic Parmesan Chicken Pasta is one of those recipes that never fails to satisfy. I remember the first time I made this dish in my own kitchen after watching my mother prepare it countless Sunday evenings. The smell of garlic sizzling in butter would drift through our farmhouse, and we’d all gather around, knowing something special was about to land on the table.
There’s something about tender chicken pieces nestled in perfectly cooked pasta, all coated in a rich, garlicky Parmesan cream sauce, that just feels like home. This recipe comes together in about 30 minutes, which made it a lifesaver when I was raising my three kids and juggling a busy household. Even on the most hectic weeknights, I could have this on the table without breaking a sweat. Let’s get cooking.
Why This Recipe Works Every Time
Betty’s approach to weeknight cooking has always been about maximum flavor with minimum fuss, and this one-pan chicken pasta recipe delivers on both fronts. After making this dish hundreds of times for my family and friends, I’ve learned exactly what makes it work.
- Uses everyday pantry ingredients you likely already have
- Comes together in just 30 minutes on busy evenings
- Delivers restaurant-quality results without complicated techniques
- Perfect for feeding a hungry family or meal prepping for the week
- Creates that ideal combination of creamy sauce and tender pasta
- Cleans up easily with minimal dishes
Understanding Your Ingredients
Boneless, skinless chicken breasts form the protein base of this dish. I always choose chicken breasts that are similar in size so they cook evenly, and cutting them into bite-sized cubes ensures they cook quickly and stay tender.
Twisted pasta like fusilli is my preferred choice because those spirals catch and hold the creamy sauce beautifully. In my kitchen, I prefer fusilli or rotini over smooth pasta shapes because every bite gets coated in that garlicky goodness.
Unsalted butter gives you control over the seasoning and adds richness to both the chicken sear and the cream sauce. I’ve found that butter creates better browning on the chicken than oil alone.
Fresh garlic is non-negotiable here. I always choose fresh cloves over pre-minced because the flavor is sharper and more aromatic when you mince it yourself just before cooking.
Heavy cream creates that velvety, luxurious sauce texture. In my experience, heavy cream is the secret to a sauce that clings to the pasta without becoming watery.
Freshly grated Parmesan cheese melts smoothly into the sauce and provides that nutty, salty flavor. I always grate my own Parmesan rather than buying pre-shredded because it melts better and tastes fresher.
Chicken broth adds depth to the sauce and helps create the right consistency. I prefer low-sodium broth so I can control the salt level in the final dish.
Italian seasoning brings oregano, basil, and other herbs into the mix without needing multiple jars. In my kitchen, I prefer using Italian seasoning for its balanced flavor profile.
How to Make Creamy Garlic Parmesan Chicken Pasta
Step 1. Betty always starts by bringing a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, I’ve learned to always reserve about half a cup of that starchy pasta water because it’s a secret weapon for adjusting sauce consistency later.
Step 2. While the pasta cooks, pat your chicken cubes completely dry with paper towels. I’ve found that dry chicken sears much better than wet chicken, creating that golden-brown crust we’re after. Season generously with salt, pepper, and half of the Italian seasoning.
Step 3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is shimmering and just starting to foam, add the chicken in a single layer. Betty’s tip is to resist the urge to move the chicken around. Let it sear undisturbed for 3-4 minutes per side until golden brown and cooked through to 165°F internally. Remove chicken from the skillet and set aside on a plate.
Step 4. Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and optional red pepper flakes. After years of making this, I’ve learned that garlic needs only 30-60 seconds of cooking, stirring constantly, until it becomes fragrant and lightly golden. Any longer and it turns bitter.
Step 5. Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up all those beautiful browned bits from the bottom because that’s where tons of flavor hides.
Step 6. Stir in the heavy cream and remaining Italian seasoning. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to thicken slightly. The key I discovered is keeping the heat at a gentle simmer rather than a rolling boil.
Step 7. Reduce the heat to low before adding cheese. I’ve found that adding Parmesan over very low heat prevents the sauce from becoming grainy. Gradually sprinkle in the freshly grated Parmesan cheese, stirring gently and constantly until it’s completely melted and the sauce is velvety smooth.
Step 8. Add the seared chicken and any accumulated juices back into the skillet along with the drained pasta. Using tongs, gently toss everything together until the pasta and chicken are thoroughly coated in that creamy garlic Parmesan sauce. If the sauce seems too thick, stir in small splashes of reserved pasta water until it reaches your preferred consistency.
Step 9. Give it a final taste and adjust with salt and pepper if needed. Serve immediately, garnished with a generous sprinkle of fresh parsley and extra Parmesan if desired.
How to Store & Enjoy Later
I typically store any leftovers in an airtight container in the refrigerator, where they’ll keep for up to 3 days. The sauce may thicken as it cools, which is completely normal.
When reheating this Creamy Garlic Parmesan Chicken Pasta, Betty’s method is to warm it gently in a skillet over low heat rather than using the microwave. Add a splash of milk or chicken broth and stir frequently until the sauce has loosened up and the pasta is warmed through. This method keeps the sauce creamy instead of separating.
Complete Your Meal
This rich, creamy pasta pairs beautifully with lighter sides that add freshness and crunch. Here are my favorite accompaniments:
- Simple green salad with lemon vinaigrette – The bright acidity cuts through the richness of the cream sauce and refreshes your palate between bites
- Warm, crusty garlic bread – Perfect for soaking up every last bit of that incredible sauce (try my Sheet Pan Chicken Fajitas for another easy dinner option)
- Steamed asparagus or roasted broccoli – These vegetables add color, nutrition, and a slight bitterness that complements the creamy pasta
- Caesar salad – The tangy dressing and crisp romaine make an excellent contrast
- Garlic butter green beans – Quick to prepare and echo the garlic notes in the pasta
- Caprese salad – Fresh tomatoes, mozzarella, and basil bring Italian flavors that harmonize beautifully with this dish
If you love this creamy pasta, you might also enjoy my Garlic Parmesan Chicken and Potatoes or Chicken and Broccoli Alfredo Bake for similar comfort food favorites.
FAQs
Absolutely. I recommend boneless, skinless chicken thighs for an even more juicy and flavorful result. They take about the same cooking time as cubed breasts.
You can use half-and-half or evaporated milk for a lighter version, though the sauce won’t be quite as rich. Betty’s solution for keeping it creamy with less fat is to use half-and-half and add an extra tablespoon of Parmesan.
This happens when Parmesan is added over heat that’s too high. To prevent this issue, always reduce heat to low before adding the cheese and stir constantly as it melts.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain pasta.
- While pasta is cooking, pat chicken cubes completely dry with paper towel and season generously with salt, pepper, and half of the Italian seasoning.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Once butter is shimmering, add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- Reduce heat to medium and melt remaining 2 tablespoons butter. Add minced garlic and optional red pepper flakes, and cook for 30-60 seconds, stirring constantly, until garlic is fragrant. Be careful not to burn.
- Pour in chicken broth to deglaze the pan, using a wooden spoon to scrape up all the browned bits from the bottom.
- Stir in heavy cream and remaining Italian seasoning. Bring sauce to a gentle simmer and let cook for 2-3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in freshly grated Parmesan cheese, stirring gently until completely melted and sauce is velvety smooth.
- Add seared chicken and any accumulated juices back into skillet with cream sauce. Add drained pasta as well.
- Using tongs, gently toss everything together until pasta and chicken are thoroughly coated in sauce.
- If sauce is too thick, stir in small splashes of reserved pasta water until it reaches perfect consistency.
- Give it a final taste and adjust with salt and pepper if needed. Serve immediately, garnished with generous sprinkle of fresh parsley.
