Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta combines tender chicken breast with a rich, creamy garlic sauce that coats every strand of pasta perfectly. This restaurant-quality dish comes together in just 40 minutes, making it ideal for busy weeknights when you want something special without spending hours in the kitchen.

I first made this garlic parmesan chicken pasta on a rainy Tuesday evening when I needed comfort food fast. The aroma of garlic sizzling in butter filled my kitchen, and I knew I was onto something good. What makes this recipe so reliable is how the cream sauce thickens beautifully without any fuss, clinging to the pasta and chicken in the most satisfying way. I’ve made variations with different pasta shapes, but the creamy parmesan sauce always delivers that cozy, indulgent flavor my family craves. It’s become my go-to chicken pasta recipe whenever I want to feel like I’m dining out while staying home.

What You’ll Need for This Creamy Chicken Dish

I always use boneless, skinless chicken breasts for this garlic parmesan chicken pasta because they cook evenly and stay tender. Pro tip: freshly grated Parmesan cheese melts so much better than the pre-shredded kind and gives you that authentic restaurant flavor.

For the Chicken:

• 2 boneless skinless chicken breasts (about 1 lb)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 1 tablespoon oil

For the Garlic Parmesan Cream Sauce:

• 2 tablespoons butter
• 3-4 cloves garlic, minced (I prefer 4 for extra garlic flavor)
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons flour
• 1½ cups heavy cream (don’t substitute with milk, it may curdle)
• 1 cup low sodium chicken broth
• ¼ cup shredded Parmesan cheese

For the Pasta:

• ¾ lb pasta, uncooked (about 340 grams or 4-5 cups dry – I love fettuccine or penne for this)
• Fresh chopped parsley for garnish
• Cracked black pepper for garnish

Step-by-Step Cooking Instructions

I recommend flattening your chicken breasts to an even thickness so they cook uniformly and stay juicy throughout.

Step 1: Place chicken breasts on a cutting board and cover with plastic wrap. Use a heavy rolling pin or small pan to flatten them slightly to about ¾-inch thickness. In a small bowl, combine salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning mixture evenly over both sides of the chicken.

Step 2: Heat a large skillet over medium-high heat and add the oil. Once the oil shimmers and is hot, carefully add the seasoned chicken. You’ll hear a satisfying sizzle. Sear for 3-4 minutes per side until golden brown with a nice crust. The chicken doesn’t need to be fully cooked yet. Remove from pan and cover with foil to keep warm.

Step 3: In the same skillet, add butter, minced garlic, ½ teaspoon salt, and ⅛ teaspoon pepper. Cook for about 1 minute until fragrant but not browned (watch carefully so the garlic doesn’t burn or it will taste bitter). Sprinkle in the flour and stir constantly until no white streaks remain, about 30 seconds.

Step 4: Slowly whisk in the heavy cream and chicken broth until the mixture is completely smooth with no lumps. Return the seared chicken to the pan. Cover the skillet but leave a small gap for steam to escape. Reduce heat to medium-low and simmer for 8-10 minutes. The sauce should thicken enough to coat the back of a spoon, and the chicken should reach an internal temperature of at least 165°F. Pro tip: if your sauce gets too thick, add a splash of chicken broth.

Step 5: While the chicken simmers, bring a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea). Add your pasta and cook until al dente according to package directions, usually 8-10 minutes. Drain well but don’t rinse.

Step 6: Remove the cooked chicken from the skillet and slice it into strips. Stir the Parmesan cheese into the sauce until melted and smooth – the sauce will become glossy and silky. Don’t let the sauce boil at this point or it may separate.

Step 7: Serve the pasta topped with sliced chicken and plenty of that creamy garlic parmesan sauce. Garnish with fresh parsley and cracked black pepper.

Perfect Pairings for Your Pasta Dinner

This garlic parmesan chicken pasta pairs beautifully with lighter sides that balance the richness of the cream sauce.

Roasted Green Beans: The slight char and crisp texture cut through the creamy sauce perfectly, plus they add a pop of color to your plate.

Simple Arugula Salad: Peppery arugula with lemon vinaigrette provides a fresh, tangy contrast that cleanses your palate between bites.

Garlic Bread: Perfect for soaking up every last drop of that incredible parmesan cream sauce (this is the best side for garlic parmesan chicken pasta in my opinion).

Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts roasted with olive oil add nutrition and a slightly bitter note that complements the rich pasta.

Caesar Salad: The classic pairing with any creamy pasta dish, offering crunch and acidity alongside the tender chicken and pasta.

More Delicious Chicken Pasta Recipes

This garlic parmesan chicken pasta fits perfectly alongside other comforting pasta dishes that bring restaurant-quality flavor to your dinner table. For another creamy chicken option, try the Creamy Chicken Pot Pie Pasta, which features similar tender chicken in a rich sauce but with the classic pot pie seasonings that add herby depth.

When you’re craving Italian-inspired flavors, the Tuscan Chicken Meatballs and Orzo delivers Mediterranean flair with sun-dried tomatoes and spinach in a creamy base. For a bolder take on chicken pasta, the One Pot Spicy Garlic Butter Chicken Tortellini adds a kick of heat while keeping that buttery garlic goodness. If you love the creamy garlic sauce in this recipe, you’ll also enjoy the Honey Garlic Butter Chicken with Mac Cheese, which combines sweet and savory notes with the ultimate comfort food.

How to Store and Reheat Leftovers

Store your garlic parmesan chicken pasta in an airtight container in the refrigerator for 3-4 days. The sauce may thicken as it cools, which is completely normal.

When reheating, I recommend adding a splash of chicken broth or cream to thin the sauce back to its original consistency. You can reheat portions in the microwave in 30-second intervals, stirring between each, or warm it gently on the stovetop over low heat. Avoid high heat, which can cause the cream sauce to separate.

Pro tip: if you plan to freeze this dish, store the chicken and sauce separately from the pasta for up to 3 months. Pasta can get mushy when frozen with sauce, so cook fresh pasta when you’re ready to serve your thawed chicken and sauce.

Common Questions About This Recipe

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