Creamy Chicken Garlic Parmesan Pasta: Rich, Easy, and Weeknight-Ready

This Creamy Chicken Garlic Parmesan Pasta is a comforting, one-pan dish that combines tender chicken, a luscious garlic-Parmesan cream sauce, and perfectly cooked pasta. It’s ready in about 30 minutes, making it the perfect go-to for weeknights or special cozy dinners at home.

With a buttery, garlicky base, this pasta is indulgent but still balanced thanks to the savory chicken and optional veggie additions. The best part? Everything cooks in one skillet—minimal cleanup, maximum flavor.

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Why You’ll Love This Pasta

• Creamy, cheesy, garlicky perfection

• Ready in 30–35 minutes

• Family-friendly and picky-eater approved

• Easily customizable with veggies or spice

• One pan = fewer dishes

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Ingredient Breakdown: What You Need & Why

Chicken Breast or Thighs (Boneless, Skinless)

• Lean protein source that adds heartiness.

• Thighs are juicier, but breasts work just as well.

Pasta (Penne, Fettuccine, or Linguine)

• Short or long cuts both work.

• Penne holds the sauce well, while fettuccine creates a luxurious bite.

Garlic

• The heart of the flavor—fresh minced garlic is best for a strong, aromatic base.

Heavy Cream

• Gives the sauce its rich, silky texture.

• You can also use half-and-half for a lighter version.

Parmesan Cheese (Freshly Grated)

• Adds nutty, salty depth and thickens the sauce as it melts.

• Pre-shredded cheese may not melt as smoothly.

Butter & Olive Oil

• Butter gives richness; olive oil helps sear the chicken evenly.

Chicken Broth

• Adds depth and helps loosen the sauce without watering it down.

Italian Seasoning

• Balanced blend of basil, oregano, and thyme to round out the garlic-Parmesan profile.

Optional:

• Red pepper flakes for heat

• Spinach or broccoli for a veggie boost

• Lemon zest for brightness

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Step-by-Step Instructions: How to Make Creamy Chicken Garlic Parmesan Pasta

1. Cook the Pasta

• Bring a pot of salted water to a boil.

• Cook 8 oz of pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Season and Cook the Chicken

• Slice 1.5 lbs chicken breast or thighs into bite-sized pieces.

• Season with salt, pepper, and 1 tsp Italian seasoning.

• In a large skillet, heat 1 tbsp olive oil + 1 tbsp butter over medium-high heat.

• Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.

3. Make the Garlic Parmesan Sauce

• In the same skillet, add 2 tbsp butter and reduce heat to medium.

• Sauté 5 cloves garlic, minced, for 1 minute until fragrant (do not brown).

• Stir in:

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1 tsp Italian seasoning

• Simmer for 3–5 minutes to reduce slightly.

4. Add Parmesan and Combine

• Stir in 3/4 cup freshly grated Parmesan cheese until melted and smooth.

• Return cooked chicken and pasta to the pan.

• Toss to coat, adding reserved pasta water as needed to thin the sauce.

5. Finish and Serve

• Simmer everything together for 2–3 minutes until hot and creamy.

• Taste and adjust seasoning.

• Garnish with parsley, more Parmesan, or red pepper flakes.

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Variations, Add-Ins, and Tips

Chef Tips

• Use freshly grated Parmesan—pre-shredded cheese doesn’t melt as smoothly and may result in a grainy sauce.

• Don’t overcook the garlic—it turns bitter quickly.

• Reserve pasta water to adjust sauce consistency without diluting flavor.

Flavor Variations

• Spicy Kick: Add 1/2 tsp crushed red pepper flakes.

• Herbed Finish: Add chopped fresh basil or thyme before serving.

• Lemon Garlic Twist: Add 1 tsp lemon zest and a squeeze of lemon juice for brightness.

Add-Ins

• Spinach: Stir in 2 cups baby spinach at the end until wilted.

• Broccoli: Blanch or steam separately, then stir in.

• Sun-Dried Tomatoes: Add for tangy-sweet richness.

Substitutions

• No cream? Use evaporated milk, half-and-half, or 2 tbsp cream cheese with broth.

• Gluten-free? Use gluten-free pasta and thickener if needed (like cornstarch slurry).

• Lighter option? Use chicken breast, half-and-half, and less cheese.

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Serving Suggestions & Pairings

This creamy pasta is rich and filling—perfect as a standalone meal or paired with lighter sides.

Great Pairings:

• Garlic bread or crusty baguette

• Side salad with vinaigrette

• Roasted green beans or asparagus

• Grilled zucchini or mushrooms

Wine Pairing:

• Chardonnay or Pinot Grigio (dry white wines complement the cream sauce)

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Nutrition & Health Notes

This dish is:

• High protein from chicken and Parmesan

• Rich in calcium and healthy fats

• Can be adapted to suit low-carb, gluten-free, or lighter diets with small swaps

To lighten:

• Use half-and-half or milk with a bit of flour or cornstarch to thicken

• Use zucchini noodles or protein pasta

• Cut down on butter and cheese—flavor will still shine with garlic and herbs

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Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?

Yes, but the sauce thickens as it sits. Add a splash of milk or broth when reheating to loosen it.

2. Can I freeze it?

It’s best fresh, but you can freeze cooled portions. Reheat gently on the stove with added broth or cream.

3. What’s the best pasta for this recipe?

Penne, fettuccine, or linguine work best. Short pasta holds sauce well; long pasta gives that restaurant-style feel.

4. Can I use rotisserie chicken?

Absolutely—just skip the cooking step and add the shredded chicken when combining with the sauce.

5. Why is my sauce grainy?

Most likely from pre-shredded cheese or overheating. Use freshly grated Parmesan and keep the heat medium-low when adding dairy.

6. Can I make it dairy-free?

Yes. Use dairy-free cream (like coconut cream or almond milk), dairy-free Parmesan, and olive oil instead of butter. Flavor will vary but still be creamy and delicious.

7. Is this good for meal prep?

Yes! Store in individual containers and reheat with a splash of milk or broth to refresh the sauce. Best eaten within 3–4 days.

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