This Chicken Garlic Parmesan Pasta is a creamy, flavorful dish featuring juicy chicken pieces simmered in a rich garlic‑butter sauce, tossed with tender pasta and finished with freshly grated Parmesan. It’s comforting, satisfying, and perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a luxurious pasta dish in under 30 minutes. The garlic-infused sauce is buttery and creamy without being heavy, while the Parmesan adds a delightful savory richness. It’s a meal that feels indulgent yet easy to make anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, cut into bite-size pieces
Pasta (fettuccine, penne, or your favorite shape)
Butter
Olive oil
Garlic, minced
Chicken broth or stock
Heavy cream or half‑and‑half
Freshly grated Parmesan cheese
Salt and pepper
Italian seasoning or dried basil (optional)
Optional garnish: chopped parsley, extra Parmesan

Directions

I start by seasoning the chicken with salt, pepper, and a pinch of Italian seasoning if using.
I heat olive oil and a bit of butter in a large skillet over medium-high heat, then cook the chicken pieces until golden and cooked through—about 4–6 minutes. I remove them from the pan and set aside.
In the same skillet, I add more butter and stir in minced garlic, cooking until fragrant but not browned.
I pour in chicken broth and bring it to a simmer to deglaze the pan, scraping up any browned bits.
I stir in the cream and bring it to a gentle simmer until the sauce begins to thicken—around 2–3 minutes.
I lower the heat and whisk in grated Parmesan until the sauce is smooth and creamy. I taste and adjust seasoning as needed.
I return the chicken to the skillet, then toss in the cooked pasta, coating every strand or piece in the garlic‑Parmesan sauce.
I garnish with chopped parsley and extra Parmesan before serving.

Servings and timing

This recipe serves 4 people.

Prep time: ~10 minutes (cutting chicken and mincing garlic)
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Vegetable boost: I add steamed broccoli florets or sautéed spinach into the sauce.
Spicy twist: I stir in a pinch of red pepper flakes when cooking the garlic.
Creamier sauce: I swap heavy cream for half-and-half and add a spoonful of cream cheese.
Lighter version: I replace half the cream with low-fat milk and use grated Pecorino Romano instead of Parmesan.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the pasta in a skillet over medium-low heat, adding a splash of broth or cream to revive the sauce. Microwaving works too—just add liquid before warming to keep it creamy.

FAQs

What pasta shape works best for this dish?

I usually use fettuccine or penne because they hold onto the creamy sauce well, but any favorite pasta shape works beautifully.

Can I use pre‑grated Parmesan?

Yes, though freshly grated Parmesan melts more smoothly and delivers better flavor in the sauce.

What cut of chicken should I use?

Boneless, skinless chicken breast or thigh both work. Thigh adds extra juiciness, while breast cooks a little faster.

Can I make this dairy‑free?

To go dairy-free, I use a plant-based cream and a vegan Parmesan substitute—though the flavor and texture differ slightly.

Can I prepare this ahead of time?

I can cook the chicken and sauce ahead, store separately, and combine with freshly cooked pasta when ready—it takes just a few minutes to bring it all together.

Conclusion

I love this Chicken Garlic Parmesan Pasta for its comfort-food vibes and effortless prep. With a creamy garlic-Parmesan sauce that clings to tender chicken and pasta, it’s a dish that’s both satisfying and versatile. Whether I crave something cozy or want to impress with minimal effort, this recipe is always a winner in my kitchen.