Name: The Ultimate Creamy Garlic Parmesan Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts, boneless and skinless, cut into 1-inch cubes; 1 lb twisted pasta (fusilli), or penne or rotini; 3 tablespoons unsalted butter, divided; 4–5 cloves garlic, minced; 1½ cups heavy cream; ½ cup chicken broth; 1 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning, divided; ¼ teaspoon red pepper flakes (optional); Salt and pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)

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This Creamy Garlic Parmesan Chicken Pasta is the kind of weeknight dinner I dream about. It’s fast, easy, and loaded with flavor — think juicy seared chicken, tender pasta, and a velvety garlic-parmesan cream sauce that coats every bite perfectly. I love how this dish manages to be rich and indulgent, but also simple enough to make on a busy evening. It’s restaurant-quality comfort food, made right at home.

The Ultimate Creamy Garlic Parmesan Chicken Pasta

Why You’ll Love This Recipe

I keep coming back to this recipe because it delivers every time. Here’s why:

It’s quick and easy. I get a luxurious pasta dinner on the table in about 40 minutes — no stress, no fuss.
Rich and creamy. The sauce is luscious, cheesy, and full of garlicky goodness that clings to the pasta like a dream.
Picky-eater approved. Everyone at my table — from kids to adults — absolutely devours this.
Adaptable. I can throw in veggies, use different pasta shapes, or spice it up with extra red pepper flakes.
Minimal cleanup. One skillet and one pot is all it takes. I’m not left with a mountain of dishes afterward.

Ingredients

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

2 large chicken breasts, boneless and skinless, cut into 1-inch cubes
1 lb twisted pasta (fusilli), or use penne or rotini
3 tablespoons unsalted butter, divided
4–5 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning, divided
¼ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. Cook the Pasta
I bring a large pot of salted water to a boil, then cook the pasta until it’s al dente. Before draining, I save ½ cup of the pasta water — it’s liquid gold for adjusting the sauce later.

2. Sear the Chicken
While the pasta cooks, I pat the chicken dry and season it with salt, pepper, and half of the Italian seasoning. I heat 1 tablespoon of butter in a large skillet and sear the chicken for 3–4 minutes per side until golden and cooked through. Then I set it aside.

3. Make the Sauce
In the same skillet, I melt the remaining butter and sauté the garlic with the red pepper flakes for 30–60 seconds. I deglaze the pan with chicken broth, scraping up the browned bits. Then I stir in the heavy cream and remaining seasoning and let it simmer for 2–3 minutes. Over low heat, I slowly whisk in the Parmesan until the sauce is smooth.

4. Combine Everything
I return the chicken and pasta to the skillet, tossing everything to coat in the sauce. If the sauce is too thick, I loosen it with a splash of the reserved pasta water. After a quick taste and adjustment of seasoning, I finish it off with fresh parsley and serve immediately.

Servings and Timing

Servings: 4 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories (approx.): 640 per serving

Variations

Make it spicy: I add extra red pepper flakes or a pinch of cayenne for heat.
Use chicken thighs: They’re juicier and more forgiving if slightly overcooked.
Add veggies: I love stirring in spinach, steamed broccoli, or sun-dried tomatoes.
Try different pasta: Penne, rotini, or fettuccine work great.
Go gluten-free: Just swap in gluten-free pasta — the sauce stays the same.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I skip the microwave and gently warm it in a skillet over low heat, adding a splash of milk, cream, or broth to loosen the sauce and restore its creamy texture.

FAQs

Can I make this Creamy Garlic Parmesan Chicken Pasta ahead of time?

Yes, I often prepare the chicken and sauce ahead of time and just boil fresh pasta before serving. I combine everything right before dinner to keep the texture perfect.

What if I don’t have heavy cream?

While heavy cream gives the sauce its richness, I can use half-and-half in a pinch. Just note the sauce will be thinner and less indulgent.

How can I prevent the sauce from turning grainy?

The key is using freshly grated Parmesan and keeping the heat very low when adding the cheese. I never let it boil after the cheese goes in.

What protein substitutes work in this recipe?

If I’m not using chicken, I love swapping in shrimp or even leftover rotisserie chicken. For a vegetarian twist, I use sautéed mushrooms or chickpeas.

Can I freeze this dish?

I don’t recommend freezing it — the cream sauce tends to separate and turn grainy after thawing. It’s best enjoyed fresh or within a couple of days.

Conclusion

This Creamy Garlic Parmesan Chicken Pasta is everything I want in a weeknight dinner — comforting, indulgent, and effortlessly delicious. Whether I’m feeding my family or just want a quick plate of something satisfying, this recipe always hits the spot. It’s become a reliable go-to in my kitchen, and once I’ve tried it, I’m sure it’ll be the same for you.