This creamy chicken garlic Parmesan pasta brings together tender seasoned chicken, farfalle pasta, and a rich Parmesan cream sauce. I love how quickly it comes together while still tasting like a cozy, comforting meal that feels special without extra effort.
Why You’ll Love This Recipe
I love this dish because it uses simple pantry ingredients yet delivers rich, bold flavor in under 30 minutes. The sauce is creamy and garlicky, the chicken is perfectly seasoned, and the pasta absorbs all that goodness. It’s easy to customize, family-friendly, and great for busy weeknights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cook the farfalle pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
Mix paprika, oregano, garlic powder, thyme, salt, and pepper in a small bowl. Pound the chicken breasts slightly to even the thickness, then season both sides with the spice mixture.
Heat olive oil in a skillet over medium heat. Sear the chicken for about 5 minutes per side until golden. Lower the heat, cover, and cook for an additional 10–12 minutes until fully cooked (165°F). Remove from the skillet and set aside.
In the same skillet, melt the butter. Add dry shallots and Italian seasoning and sauté for about 1 minute until fragrant.
Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and heavy cream until smooth.
Add the shredded Parmesan and stir until melted. Let the sauce simmer until it thickens.
Add the cooked pasta to the sauce and stir gently to coat. If the sauce is too thick, add reserved pasta water a little at a time.
Slice the cooked chicken and add it to the pasta. Serve warm.
Servings And Timing
Servings: 10
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Use chicken thighs instead of breasts for a richer flavor.
Swap gluten-free pasta and flour with regular versions if preferred.
Add vegetables like spinach, broccoli, kale, or mushrooms for extra color and nutrition.
For a dairy-free version, use plant-based butter, non-dairy cream, and vegan Parmesan.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta in a skillet over medium-low heat or microwave in short intervals. If the sauce thickens, I add a splash of cream or broth to loosen it.
FAQs
Can I use a different pasta shape?
Yes, I often use penne, fusilli, or rotini because they hold the sauce just as well as farfalle.
Can I substitute milk for the heavy cream?
Milk works, but the sauce will be thinner. I prefer using a little extra butter or a splash of half-and-half to keep it creamy.
How do I keep the sauce from getting too thick?
I adjust the consistency with reserved pasta water, adding a tablespoon at a time until it reaches the creaminess I like.
Can I make this dish ahead of time?
I prefer assembling it fresh, but the sauce and chicken can be prepared in advance and mixed with freshly cooked pasta later.
How do I avoid overcooking the chicken?
I try to keep the heat moderate and always cover the pan during the final cook time so the chicken stays moist rather than drying out.
Conclusion
I love how this Chicken Garlic Parmesan Pasta brings together creamy sauce, perfectly seasoned chicken, and tender pasta in a way that feels comforting and satisfying. It’s simple enough for everyday cooking yet impressive enough to serve guests. This recipe has become one of my favorite go-to meals whenever I want a rich, comforting dinner without spending hours in the kitchen.
Chicken Garlic Parmesan Pasta is a creamy, comforting dish featuring seasoned chicken, farfalle pasta, and a rich garlic‑Parmesan cream sauce — perfect for a satisfying weeknight dinner.
Ingredients
2 tablespoons olive oil
1½ lb chicken breast
1½ teaspoon paprika
1½ teaspoon oregano
1 teaspoon garlic powder
½ teaspoon thyme
½ teaspoon black pepper
½ teaspoon salt
12 oz farfalle pasta (gluten‑free if desired)
4 tablespoons butter
2 teaspoons dry shallots
2 teaspoons Italian seasoning
½ cup chicken broth
2 tablespoons flour (gluten‑free 1:1 or regular)
3 cups heavy cream
12 oz shredded Parmesan cheese
¼ cup reserved pasta water
Instructions
Cook the farfalle pasta according to package instructions until al dente. Reserve ¼ cup pasta water, then drain and set aside.
Combine paprika, oregano, garlic powder, thyme, salt, and pepper in a bowl. Pound the chicken lightly to even thickness, then season both sides with the spice mix.
Heat olive oil in a skillet over medium heat. Sear the chicken about 5 minutes per side until golden. Reduce heat, cover, and cook 10–12 minutes more until chicken reaches 165 °F. Remove from skillet and set aside.
In the same skillet, melt butter. Add dry shallots and Italian seasoning, sauté ~1 minute until fragrant.
Stir in flour and cook 1 minute, then slowly whisk in chicken broth and heavy cream until smooth.
Add shredded Parmesan cheese and stir until melted. Let sauce simmer until it thickens.
Add cooked pasta to the sauce and stir to coat. If sauce is too thick, add reserved pasta water gradually until desired consistency.
Slice the cooked chicken and add to the pasta. Serve warm.
Notes
You can use chicken thighs instead of breasts for a richer flavor.
Other pasta shapes (penne, fusilli, rotini) work well if you don’t have farfalle.
Add vegetables like spinach, broccoli, mushrooms, or zucchini for more nutrition and flavor.
If you need a dairy‑free version, substitute butter, cream, and Parmesan with non‑dairy alternatives.
To prevent overcooked chicken, keep heat moderate and cover the skillet during the final cooking stage to retain moisture.
