Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta was actually a happy accident in my kitchen one Sunday evening when I had leftover chicken and an open block of Parmesan that needed using and I didn’t feel like making a traditional red sauce dinner so I reached for cream garlic and pasta instead. What came together in less than 30 minutes turned out to be one of the creamiest most comforting dishes I’ve ever made and it quickly earned a spot on our “must-repeat” list.

Ever since that day it’s been one of my go-to recipes when I want something rich but simple and I love how the garlic blends into the cream sauce so smoothly while the Parmesan gives it that nutty sharp flavor that pairs perfectly with golden seared chicken and tender noodles. It’s become a favorite request from friends who’ve tried it at potlucks and it never fails to impress!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Sliced and seared for juicy protein throughout the dish.
• Pasta (fettuccine or linguine) – The perfect base to catch all that creamy garlic sauce.
• Garlic – Brings warmth and depth to the entire dish.
• Heavy cream – Forms the rich and silky sauce that coats the pasta.
• Parmesan cheese – Adds sharp cheesy flavor and thickens the sauce beautifully.
• Butter – Helps sauté the garlic and gives richness to the sauce.
• Olive oil – Used to cook the chicken and prevent sticking.
• Salt and pepper – To season both the chicken and the sauce just right.
• Fresh parsley – For a pop of color and freshness at the end.
• Tools You’ll Need
• Large skillet or sauté pan – Ideal for cooking both the chicken and sauce evenly.
• Medium pot – For boiling your pasta until al dente.
• Tongs or pasta fork – To toss the pasta with the sauce.
• Grater – I use it to freshly grate the Parmesan cheese for the best flavor.
• Cutting board and sharp knife – For prepping the chicken into bite-sized strips.

Instructions

Step 1:

I begin by seasoning the chicken breast with salt and pepper then I heat olive oil in a skillet over medium heat and cook the chicken until it’s golden brown on both sides about 5–7 minutes. Once it’s cooked through I remove it and set it aside.

Step 2:

While the chicken cooks I boil the pasta in salted water according to the package directions then I drain it and reserve a bit of pasta water for later in case I need to thin the sauce.

Step 3:

In the same skillet I add butter and garlic then I sauté for about 30 seconds until the garlic is fragrant but not browned.

Step 4:

I pour in the heavy cream and stir letting it simmer gently for 3–4 minutes so it thickens slightly then I add the grated Parmesan cheese and stir until it melts into the sauce smoothly.

Step 5:

Next I add the sliced cooked chicken back into the pan and stir to coat it in the creamy sauce.

Step 6:

I toss the cooked pasta directly into the skillet using tongs to combine everything well and if the sauce gets too thick I add a splash of the reserved pasta water until it’s just right.

Step 7:

Finally I plate the pasta sprinkle on extra Parmesan and chopped parsley and serve it hot!

Tips

I like to sear the chicken in batches to get a nice golden crust instead of steaming it.

Freshly grated Parmesan melts better than pre-shredded and gives the sauce a smoother texture.

If you’re short on time rotisserie chicken also works great in this recipe.

Add spinach or sun-dried tomatoes for an extra flavor twist and some color.

Ways to Serve

Serve with garlic bread and a fresh green salad for a cozy Italian-style dinner.

Pair with roasted veggies like asparagus or Brussels sprouts for a hearty meal.

Use leftovers as a pasta bake – just top with mozzarella and reheat in the oven.

Add red pepper flakes or a touch of nutmeg to the sauce for a little extra warmth.

Frequently Asked Questions

Can I use milk instead of cream in Garlic Parmesan Chicken Pasta?

Yes you can use whole milk or half-and-half but the sauce won’t be as rich and creamy.

How do I reheat Garlic Parmesan Chicken Pasta?

I usually reheat it in a skillet with a splash of milk or cream to loosen the sauce and bring back its silky texture.

Can I make Garlic Parmesan Chicken Pasta ahead of time?

Yes you can prep the chicken and sauce in advance and cook the pasta fresh before serving for the best results.

Is Garlic Parmesan Chicken Pasta freezer friendly?

Cream-based sauces don’t always freeze well but you can freeze the chicken and sauce separately then reheat and mix with fresh pasta later.

See You in the Kitchen

I can’t wait for you to try this Garlic Parmesan Chicken Pasta recipe! It’s creamy comforting and so easy to pull off even on a busy night. Let me know how yours turns out or tag me in your kitchen creations!

Happy Cooking!

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