There’s just something about Creamy Garlic Parmesan Chicken Pasta that feels like a warm hug on a plate. I remember the first time I made this—it was one of those nights where I craved something rich, flavorful, and easy. And wow, did it deliver. The tender chicken, silky cream sauce, and bold garlic flavor wrapped around each pasta strand like pure comfort. It’s a quick one-pan meal, done in under 30 minutes, yet it tastes like something from a fancy Italian bistro. Perfect for weeknights, date nights, or when you just want to indulge.
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts, sliced thin
- Salt & pepper, to taste
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1½ cups heavy cream
- 1 cup chicken broth
- ¾ cup grated Parmesan cheese
- 8 oz fettuccine or penne pasta
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Optional: baby spinach, mushrooms, or sun-dried tomatoes
Instructions
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear chicken until golden and cooked through (about 5–7 minutes). Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute. Add Italian seasoning and pepper flakes.
- Pour in chicken broth and heavy cream. Stir and bring to a simmer.
- Add uncooked pasta and cook uncovered for 10–12 minutes, stirring often, until pasta is tender.
- Stir in Parmesan cheese until melted and smooth. Return chicken to skillet.
- Garnish with fresh parsley and serve hot.
Substitutions
- No heavy cream? Use half-and-half with a little extra butter.
- No Parmesan? Try pecorino or shredded mozzarella for a twist.
- Want it dairy-free? Use coconut milk and nutritional yeast (flavor will vary).
- Pasta swap? Penne, rotini, or linguine all work great here.
Equipment
- Large non-stick skillet or sauté pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cheese grater
- Tongs or pasta fork
Storage
Refrigerator: Keeps in a sealed container for up to 4 days.
Freezer: Not ideal—cream sauces tend to separate.
Reheat: Warm gently on the stove with a splash of broth or cream to restore texture.
Top Tips
- Slice chicken thin for faster, even cooking.
- Stir pasta frequently as it cooks to prevent sticking.
- Use freshly grated Parmesan for a smoother, richer sauce.
- Add greens like spinach at the end for a fresh touch.
FAQs
Can I make it with pre-cooked chicken?
Yes! Just skip the searing step and stir it in during the final 2 minutes.
Can I make this ahead of time?
It’s best served fresh, but leftovers are still delicious reheated.
How do I keep the sauce from getting grainy?
Use freshly grated cheese and avoid high heat after adding it.
Can I make it gluten-free?
Absolutely—just use your favorite gluten-free pasta.