Creamy Garlic Parmesan Chicken Pasta

This Creamy Garlic Parmesan Chicken Pasta is rich, comforting, and packed with tender pieces of golden chicken coated in a smooth garlic-Parmesan cream sauce. Tossed with pasta and finished with fresh parsley, it is an easy family dinner that tastes like something you would order at a cozy restaurant.

The sauce comes together with butter, garlic, chicken broth, heavy cream, and freshly grated Parmesan. It is creamy without being complicated and is perfect for busy weeknights when you want something filling and flavorful.

Why You Will Love This Recipe

This recipe combines juicy chicken, pasta, and a homemade cream sauce in one satisfying meal. The chicken develops a golden crust in the skillet, while the sauce picks up all those flavorful browned bits from the pan.

You can use penne, rotini, rigatoni, bow ties, or almost any pasta you already have. It is also easy to customize with spinach, broccoli, mushrooms, bacon, or sun-dried tomatoes.

Ingredients

12 ounces pasta of choice
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken broth
1 1/2 cups heavy cream
1 1/4 cups freshly grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons chopped fresh parsley

Ingredient Notes

Chicken: Cut the chicken into evenly sized pieces so everything cooks at about the same rate. Boneless chicken thighs can also be used for a juicier variation.

Pasta: Short pasta shapes are especially good because they hold onto the creamy sauce. Rigatoni, penne, rotini, and bow ties all work well.

Parmesan: Freshly grated Parmesan melts more smoothly than many pre-shredded cheeses and creates a better sauce texture.

Heavy cream: Heavy cream gives the sauce its rich consistency. Half-and-half can be used for a lighter version, although the sauce will be thinner.

How to Make Creamy Garlic Parmesan Chicken Pasta

Bring a large pot of salted water to a boil.
Add the pasta and cook until just al dente according to package directions.
Reserve about 1 cup of pasta water before draining.
Set the cooked pasta aside.
Pat the chicken pieces dry with paper towels.
Season them with Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer.
Cook for about 6 to 8 minutes, turning occasionally, until golden and cooked through.
The chicken should reach at least 165°F in the center.
Transfer the chicken to a clean plate.

Make the Garlic Parmesan Sauce

Reduce the skillet heat to medium-low.
Add the butter.
Once melted, add the minced garlic.
Cook for about 30 to 60 seconds, stirring constantly, until fragrant.
Pour in the chicken broth.
Scrape up any browned pieces from the bottom of the skillet.
Let the broth simmer for about 2 minutes.
Pour in the heavy cream.
Add optional crushed red pepper flakes.
Reduce the heat to low.
Add the Parmesan gradually, stirring until melted and smooth.

Combine the Chicken and Pasta

Add the cooked pasta to the creamy sauce.
Return the chicken to the skillet.
Toss gently until everything is evenly coated.
If the sauce is too thick, add reserved pasta water a few tablespoons at a time.
Cook together over low heat for 1 to 2 minutes.
Taste and adjust the salt and black pepper.
Sprinkle generously with fresh parsley and additional Parmesan.
Serve immediately.

How to Get Golden Chicken

Pat the chicken dry before seasoning it and make sure the skillet is properly heated before adding the meat. Moisture on the chicken can prevent browning.

Do not overcrowd the pan. If necessary, cook the chicken in two batches. Giving the pieces enough space helps them develop golden edges instead of steaming.

How to Keep the Cream Sauce Smooth

Once the Parmesan goes into the sauce, keep the heat low. High heat can cause cheese-based sauces to become grainy or separate.

Add the Parmesan gradually and stir continuously. If the sauce thickens too much, reserved pasta water is the easiest way to loosen it without diluting the flavor.

Extra Creamy Version

For an even richer sauce, add 4 ounces of softened cream cheese after the chicken broth and before the heavy cream.

Whisk until smooth, then continue with the Parmesan. This creates an especially thick, velvety sauce that clings to every piece of pasta.

Easy Variations

For creamy broccoli chicken pasta, add 2 cups of steamed broccoli before serving.

For spinach pasta, stir in 2 cups of baby spinach and let it wilt in the hot sauce.

For mushroom chicken pasta, sauté 8 ounces of sliced mushrooms before cooking the chicken.

For bacon Parmesan chicken pasta, add 6 slices of cooked and crumbled bacon at the end.

For sun-dried tomato chicken pasta, add 1/2 cup chopped sun-dried tomatoes to the cream sauce.

Make It Spicy

Add extra crushed red pepper flakes, cayenne pepper, or a spoonful of chili paste to the sauce if you want more heat.

A little Cajun seasoning can also turn this into an easy creamy Cajun chicken pasta.

What to Serve with Creamy Chicken Pasta

This pasta is hearty enough to be a complete meal, but garlic bread or warm dinner rolls are perfect for soaking up the extra sauce.

You can also serve it with roasted broccoli, asparagus, green beans, zucchini, or a crisp garden salad.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will absorb more sauce as it chills. When reheating, add a splash of chicken broth, milk, or cream and warm gently over low heat or in the microwave until steaming hot.

Avoid boiling the sauce during reheating because high heat can cause the cream and Parmesan to separate.

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