This creamy garlic Parmesan chicken pasta is simple, rich, and ready in about 30 minutes. It is a great weeknight meal that feels special. If you like creamy pasta with seared chicken, you will love it. For a lemony twist on a similar dish, see a lemon garlic butter chicken with creamy parmesan pasta.
Why make this recipe
Make this dish because it is quick, comforting, and uses common ingredients. The sauce is smooth and cheesy, and the seared chicken adds a nice texture. You can also change pasta shapes and spice level easily. If you want a very similar garlic-parmesan chicken idea, try this creamy garlic parmesan chicken for inspiration.
How to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Follow the simple steps below. Read them first so you can work fast and keep the sauce smooth. For a baked version with a rich sauce, check a baked Caesar chicken with creamy parmesan sauce.
Ingredients
Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
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
Fresh parsley, chopped — 2 Tbsp, for garnish
Directions
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Season & sear chicken. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
- Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Deglaze & simmer. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
How to serve The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Serve hot on warmed plates. Add extra Parmesan at the table and a sprinkle of parsley. A green salad or steamed vegetables make good sides. For a spicier pasta side idea, see a creamy cajun chicken pasta.
How to store The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Cool the pasta to room temperature for up to 1 hour. Store in an airtight container in the fridge for 3–4 days. Reheat gently on low heat with a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-based pasta — it may separate.
Tips to make The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
- Use freshly grated Parmesan for best melt and flavor.
- Do not boil the cream; keep heat low when adding cheese.
- Save some pasta water; its starch helps make a glossy sauce.
- Salt the pasta water well for better flavor in the whole dish.
- If you want a twist, swap fusilli for penne or rotini. You can find another creamy cajun idea at a creamy cajun chicken pasta variation.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Yes. Boneless thighs work well and stay juicy. Cook time may change slightly.
Q: Can I use half-and-half instead of heavy cream?
A: You can, but the sauce will be lighter and less rich. Stir gently and watch for curdling.
Q: How do I stop the sauce from getting grainy?
A: Use low heat when adding Parmesan and stir slowly. Freshly grated cheese melts better than pre-grated.
Q: Can I make this vegetarian?
A: Replace chicken with sautéed mushrooms or roasted cauliflower and use vegetable broth.
Q: Is this sauce good the next day?
A: Yes, but reheat slowly and add a splash of water or milk to restore creaminess.
Conclusion
This creamy garlic Parmesan chicken pasta is rich, easy, and fast to make. For another one-pan version with similar flavors, see Garlic Parmesan Chicken and Pasta (One-Pan). If you want a different take on creamy Parmesan pasta, try the Creamy Parmesan Chicken Pasta Recipe for more tips. For another garlic Parmesan chicken and pasta idea with step-by-step photos, visit Garlic Parmesan Pasta with Chicken. If you need plant-based comfort food ideas to serve on the side, check the best vegan comfort food for options. For a bright lemony variation to try later, see Creamy Lemon Chicken Pasta.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Chicken and Pasta
- 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli), or penne/rotini 450 g
Sauce Ingredients
- 3 Tbsp Unsalted butter, divided
- 4–5 cloves Fresh garlic, minced
- 1.5 cups Heavy cream
- 0.5 cups Chicken broth
- 1 cup Grated Parmesan cheese, freshly grated preferred
- 1 tsp Italian seasoning, divided
- 0.25 tsp Red pepper flakes, optional
- Fine salt & black pepper, to taste
- 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 per package directions. Reserve ½ cup pasta water; drain.
- Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
Searing Chicken
- In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Making Sauce
- Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
Combining
- Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
Serving
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately on warmed plates.