Chicken Garlic Parmesan Pasta

I love this Chicken Garlic Parmesan Pasta because it’s creamy, flavorful, and comes together quickly. Tender chicken pieces are tossed in a garlicky Parmesan sauce that coats every strand of pasta for a satisfying, comforting meal.

Why You’ll Love This Recipe

I adore how this dish balances rich, cheesy flavors with the savory punch of garlic. It’s simple enough for a weeknight dinner but feels indulgent. Plus, everything cooks in one pan, which saves me time on cleanup.

Ingredients

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

• Chicken breasts or thighs, cut into bite-sized pieces

• Pasta (I usually use penne or fettuccine)

• Olive oil or butter

• Garlic cloves, minced

• Chicken broth

• Heavy cream or half-and-half

• Grated Parmesan cheese

• Salt and pepper

• Italian seasoning or dried basil

• Fresh parsley, chopped (optional, for garnish)

Directions

1. I heat olive oil or butter in a large skillet over medium heat and cook the chicken pieces until browned and cooked through. I remove the chicken and set it aside.

2. In the same skillet, I add minced garlic and sauté until fragrant.

3. I pour in the chicken broth and bring it to a simmer.

4. I add the uncooked pasta, making sure it’s submerged in the broth, then cover and cook according to the pasta’s package instructions, stirring occasionally.

5. Once the pasta is tender and most of the liquid is absorbed, I stir in heavy cream and Parmesan cheese until the sauce is creamy and smooth.

6. I return the cooked chicken to the pan, add Italian seasoning, and season with salt and pepper to taste. I cook everything together for a few more minutes until heated through.

7. I garnish with fresh parsley before serving.

Servings and Timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Veggie boost: I add spinach, sun-dried tomatoes, or mushrooms to the skillet along with the garlic.

• Spicy kick: I sprinkle red pepper flakes or add a dash of hot sauce to the sauce.

• Cheese swap: I use Asiago or Pecorino Romano instead of Parmesan for a different flavor.

• Cream alternative: I substitute half-and-half or evaporated milk for heavy cream for a lighter sauce.

• Gluten-free: I use gluten-free pasta and ensure broth is gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. I also microwave it in short bursts, stirring in between and adding liquid if needed.

FAQs

Can I use frozen chicken for this recipe?

Yes—I thaw it completely before cooking, then proceed as usual.

What kind of pasta works best?

I prefer penne or fettuccine because they hold the sauce well, but any pasta shape works.

Can I prepare this ahead of time?

I can cook the chicken and make the sauce separately, then combine and reheat before serving.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, I add a little more broth or cream to loosen it up.

Can I add other proteins?

Yes—shrimp or cooked sausage can be added for variety.

Conclusion

Chicken Garlic Parmesan Pasta is one of my favorite quick dinners when I want creamy, comforting food without a lot of hassle. The rich garlic and Parmesan flavors, combined with tender chicken and perfectly cooked pasta, make this dish a satisfying meal any night of the week.