Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta Recipe tastes rich, creamy, garlicky, and just a little bit cheesy in the best way, and it comes together in about 35 minutes, so weeknights feel fancy without much effort. It works for busy families, date nights at home, or anyone who wants comfort food without a pile of dishes. I make this on repeat when I crave something cozy and my dishwasher already hates me.

Why Make This Garlic Parmesan Chicken Pasta Recipe at Home

Homemade garlic parmesan chicken pasta tastes fresher and richer than anything that comes from a jar. You control the garlic level, the salt, and the creaminess, so the sauce fits exactly how you like it.

You also stretch simple pantry ingredients into a restaurant-style dinner. The recipe uses basic items like pasta, broth, and Parmesan, so you skip takeout and still eat something that feels special.

My whole family scraped their plates clean and asked for seconds, and I happily joined them ★★★★★

Ingredients You Need

Chicken and Pasta

• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • Use thighs if you prefer juicier chicken.
  • Pat the chicken dry so it browns nicely.
• 10 to 12 ounces short pasta
  • Penne, rotini, rigatoni, or cavatappi all work well.
  • Use whole wheat pasta if you want extra fiber.

Sauce Base

• 2 tablespoons olive oil
  • Use avocado oil if you cook at higher heat.
• 2 tablespoons unsalted butter
  • Salted butter works; just reduce added salt slightly.
• 4 to 6 cloves fresh garlic, minced
  • Jarred minced garlic works in a pinch, use about 1 ½ tablespoons.
• 2 tablespoons all-purpose flour
  • Use a 1:1 gluten free flour blend if needed.
• 1 ½ cups low sodium chicken broth
  • I like Better Than Bouillon mixed with water for deeper flavor.
• 1 cup heavy cream
  • Half and half works for a lighter version, but the sauce thickens less.
• 1 cup freshly grated Parmesan cheese, lightly packed
  • Use a block and grate it; the green can clumps and turns grainy.
  • Pecorino Romano works if you like a sharper, saltier flavor.
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning or dried oregano and basil mix
• ¼ teaspoon crushed red pepper flakes (optional, for a little heat)

Add-ins and Garnish

• 1 cup baby spinach, roughly chopped (optional)
• ½ cup frozen peas, thawed (optional)
• 2 tablespoons chopped fresh parsley
• Extra grated Parmesan for topping

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Tongs or a spatula for the chicken
• Whisk for the sauce
• Measuring cups and spoons
• Cutting board and sharp knife
• Box grater or microplane for the Parmesan

Tips & Mistakes

• Salt the pasta water generously so the noodles carry flavor before they hit the sauce.

• Cook the pasta just to al dente, since it finishes in the sauce and softens more.

• Pat the chicken dry and space it out in the pan so it browns instead of steaming.

• Avoid moving the chicken constantly; let it sit a bit so it develops color.

• Use freshly grated Parmesan so the sauce turns smooth and creamy instead of clumpy.

• Lower the heat before you add the cream and cheese so they do not curdle.

• Add the cheese in small handfuls and whisk well so it melts evenly.

• Keep some pasta water; it rescues a sauce that turns too thick.

• Taste the sauce before adding more salt, since Parmesan already brings saltiness.

• Do not boil the sauce hard after you add the cream, or it can separate.

• Stir the pasta gently in the sauce so the noodles stay intact.

• Cool leftovers quickly and store them in shallow containers so they stay safe and tasty.

How to Make Garlic Parmesan Chicken Pasta Recipe

Step 1: Boil the Pasta

Bring a large pot of water to a strong boil and salt it generously. Add the pasta and cook it to al dente, usually 1 to 2 minutes less than the package suggests. Scoop out about 1 cup of starchy pasta water, then drain the pasta and set it aside.

Step 2: Season and Sear the Chicken

Pat the chicken pieces dry with paper towels. Season them with salt, pepper, and half of the Italian seasoning. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat.

Add the chicken in a single layer and leave a little space between pieces. Sear the chicken for 3 to 4 minutes on the first side until it browns, then flip and cook another 3 to 4 minutes until the pieces cook through. Transfer the chicken to a plate and keep it nearby.

Step 3: Build the Garlic Butter Base

Lower the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the minced garlic and stir constantly for about 30 seconds to 1 minute until it smells fragrant and just turns golden. Do not walk away, since garlic burns quickly and turns bitter.

Sprinkle the flour over the garlic and whisk it into a paste. Cook this mixture for about 1 minute to remove the raw flour taste. The mixture will look thick and slightly bubbly.

Step 4: Add Broth and Cream

Slowly pour in the chicken broth while you whisk, and keep whisking until the mixture looks smooth. Pour in the heavy cream and keep whisking. The sauce will look thin at first, then start to thicken as it heats.

Season the sauce with the remaining Italian seasoning, black pepper, crushed red pepper flakes if you use them, and a pinch of salt. Let the sauce gently bubble for 3 to 5 minutes, and stir often so it does not stick. You want a slightly thick, creamy base before you add the cheese.

Step 5: Melt in the Parmesan

Lower the heat to medium low. Add the grated Parmesan in small handfuls, whisking after each addition until it melts and blends into the sauce. Continue until you add all the cheese and the sauce looks smooth and silky.

Taste and adjust the seasoning with more salt or pepper if needed. If the sauce looks too thick, stir in a splash of pasta water until it reaches your ideal consistency. If it looks too thin, let it simmer a couple more minutes and stir often.

Step 6: Combine Pasta, Chicken, and Add-ins

Add the cooked chicken and any juices from the plate back into the skillet. Stir to coat the chicken in the garlic Parmesan sauce. Add the drained pasta and toss everything together so the sauce covers every piece.

If you use spinach or peas, stir them in now. The spinach will wilt in a minute or two, and the peas will warm through quickly. Add a splash of pasta water if the mixture looks tight, and keep tossing until everything looks glossy and creamy.

Step 7: Finish and Serve

Turn off the heat and sprinkle chopped fresh parsley over the top. Add an extra handful of grated Parmesan if you like a cheesier finish. Give the pasta one last toss, then taste and adjust seasoning one more time.

Serve the garlic Parmesan chicken pasta hot. Spoon it into bowls or plates and top with more parsley and cheese. Enjoy it right away while the sauce feels silky and the chicken stays juicy.

Variations I've Tried

I swap the chicken for cooked Italian sausage sometimes and the garlic Parmesan sauce still shines. I also stir in roasted broccoli or asparagus for extra veggies and texture. When I want more protein, I add a handful of cooked, crumbled bacon on top.

You can use grilled chicken instead of skillet chicken if you have leftovers from another meal. I also tried a lighter version with half and half and it still tasted great, just a bit less rich. Gluten free pasta works well too, as long as you cook it just to al dente so it holds up in the sauce.

How to Serve Garlic Parmesan Chicken Pasta Recipe

Serve garlic Parmesan chicken pasta hot in wide bowls so the sauce pools nicely around the noodles. Add a big shower of fresh Parmesan on top and a sprinkle of parsley for color. Pair it with a simple green salad, garlic bread, or steamed veggies like green beans or broccoli.

You can also pack leftovers into lunch containers for an easy work meal. Kids usually love this recipe, especially if you keep the red pepper flakes light and the veggies small.

How to store

• Cool the garlic Parmesan chicken pasta to room temperature within 1 hour, then store it in airtight containers in the fridge for up to 3 to 4 days.
• Freeze portions in freezer safe containers or bags for up to 2 months, and label them with the date.
• Reheat gently on the stove over low to medium heat with a splash of milk, cream, or broth, and stir often until the sauce turns smooth again.
• Reheat in the microwave in short bursts, stirring between each, and add a spoonful of liquid if the pasta looks dry.

Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta tastes rich, creamy, garlicky, and just a little bit cheesy in the best way, and it comes together in about 35 minutes for a cozy, restaurant-style meal at home.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Chicken

Cuisine: American

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 10-12 ounces short pasta such as penne, rotini, rigatoni, or cavatappi
• kosher salt, to taste, for seasoning chicken and pasta water
• black pepper, to taste, for seasoning chicken
• 1 teaspoon Italian seasoning, divided

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 4-6 cloves fresh garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, lightly packed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning or dried oregano and basil mix
• 1/4 teaspoon crushed red pepper flakes

• 1 cup baby spinach, roughly chopped
• 1/2 cup frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• extra grated Parmesan, for topping

Instructions

 

1. Bring a large pot of water to a strong boil and salt it generously. Add the pasta and cook to al dente, usually 1 to 2 minutes less than the package suggests.
2. Scoop out about 1 cup of starchy pasta water, then drain the pasta and set it aside.

1. Pat the chicken pieces dry with paper towels. Season with salt, pepper, and half of the Italian seasoning.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer, leaving a little space between pieces.
3. Sear the chicken for 3 to 4 minutes on the first side until browned, then flip and cook another 3 to 4 minutes until cooked through. Transfer the chicken to a plate and keep nearby.

1. Lower the heat to medium and add the remaining 1 tablespoon of butter to the same skillet.
2. Add the minced garlic and stir constantly for 30 seconds to 1 minute until fragrant and just turning golden; do not let it burn.
3. Sprinkle the flour over the garlic and whisk into a paste. Cook for about 1 minute until the mixture looks thick and slightly bubbly to remove the raw flour taste.

1. Slowly pour in the chicken broth while whisking, and continue whisking until the mixture looks smooth.
2. Pour in the heavy cream and whisk again. Let the sauce heat; it will look thin at first and then begin to thicken.
3. Season the sauce with the remaining Italian seasoning, black pepper, crushed red pepper flakes if using, and a pinch of salt.
4. Let the sauce gently bubble for 3 to 5 minutes, stirring often, until slightly thick and creamy.

1. Lower the heat to medium-low. Add the grated Parmesan in small handfuls, whisking after each addition until melted and smooth.
2. Continue until all the cheese is incorporated and the sauce looks silky. Taste and adjust seasoning with more salt or pepper if needed.
3. If the sauce is too thick, stir in a splash of reserved pasta water. If it’s too thin, let it simmer a bit longer, stirring often.

1. Add the cooked chicken and any collected juices back into the skillet and stir to coat in the sauce.
2. Add the drained pasta and toss gently until everything is well coated.
3. Stir in the spinach and peas, if using. Let the spinach wilt and the peas warm through, adding a splash of pasta water if the mixture seems too thick.

1. Turn off the heat and sprinkle chopped fresh parsley over the pasta. Add extra grated Parmesan on top if you like a cheesier finish.
2. Give the pasta one last toss, taste, and adjust seasoning as needed. Serve hot in bowls, topped with more parsley and Parmesan if desired.

Notes

Nutrition Information
Approximate per serving (6 servings): 630 calories; fat 34 g; saturated fat 17 g; carbohydrates 46 g; fiber 2 g; sugars 3 g; protein 34 g; sodium 720 mg. Values will vary based on specific brands, add-ins, and portion size.

Storage
Cool to room temperature within 1 hour, then store in airtight containers in the fridge for up to 3–4 days. Freeze portions for up to 2 months. Reheat gently on the stove or in the microwave with a splash of milk, cream, or broth, stirring until the sauce becomes smooth again.