Creamy Garlic-Parmesan Chicken Pasta

Creamy garlic-Parmesan chicken pasta is one of those weeknight dishes I find myself making again and again. It’s ready in just 30 minutes, loaded with juicy chicken, tender twisted pasta, and wrapped in a velvety, rich sauce that clings to every bite. Whether I need something comforting or impressive for guests, this recipe always hits the mark.

Why I Love This Recipe

I like this recipe because it strikes that perfect balance between comfort and convenience. It’s hearty, flavorful, and comes together with simple ingredients I almost always have on hand. The garlic-Parmesan sauce is creamy without being too heavy, and the chicken brings satisfying protein to the mix. Best of all, it only takes 30 minutes from start to finish—ideal for busy nights or when I just want something delicious without spending hours in the kitchen.

Ingredients

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

• 2 large boneless, skinless chicken breasts (cut into 1‑inch cubes)

• 1 lb (≈ 450 g) twisted pasta (fusilli, or penne/rotini)

• 3 Tbsp unsalted butter

• 4–5 cloves fresh garlic, minced

• 1½ cups heavy cream

• ½ cup chicken broth

• 1 cup freshly grated Parmesan cheese

• 1 tsp Italian seasoning (divided)

• ¼ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• 2 Tbsp fresh parsley, chopped (for garnish)

Directions

1. I start by bringing a large pot of salted water to a boil and cook the pasta until al dente. I make sure to reserve ½ cup of the pasta water before draining.

2. While the pasta cooks, I pat the chicken dry and season it with salt, pepper, and half of the Italian seasoning.

3. In a large skillet over medium-high heat, I melt 1 tablespoon of butter and sear the chicken in a single layer for 3–4 minutes per side until golden and cooked through. Then I set it aside.

4. I reduce the heat to medium, melt the remaining 2 tablespoons of butter in the same skillet, and cook the garlic with red pepper flakes (if I want a little heat) for about 30–60 seconds.

5. I pour in the chicken broth to deglaze the pan and scrape up all those flavorful bits, then stir in the heavy cream and the rest of the Italian seasoning. I let it simmer for 2–3 minutes until slightly thickened.

6. I turn the heat down to low and gradually whisk in the grated Parmesan until smooth and creamy.

7. I return the seared chicken (along with its juices) to the skillet and add the drained pasta. I gently toss everything together until the pasta and chicken are fully coated in the sauce.

8. If the sauce gets too thick, I add a splash of the reserved pasta water until I reach the consistency I like. I always taste and adjust salt and pepper before serving.

9. Finally, I garnish with fresh chopped parsley and serve immediately.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes swap the chicken for cooked Italian sausage or shrimp for a different protein twist.

• For extra flavor, I add a splash of white wine after deglazing or a squeeze of lemon juice right at the end.

• If I want more veggies, I toss in spinach, sun-dried tomatoes, or sautéed mushrooms before combining everything.

• To lighten it up, I use half-and-half instead of heavy cream, though the sauce won’t be as rich.

• I’ve also made it gluten-free using chickpea or rice pasta, and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, I do it gently over low heat on the stovetop or in the microwave. I always add a splash of milk or broth to loosen the sauce and stir well to bring it back to its creamy consistency.

FAQs

What type of pasta works best for this recipe?

I like using twisted pasta like fusilli, penne, or rotini because they hold onto the creamy sauce really well. But honestly, any short pasta will work.

Can I use pre-shredded Parmesan?

I try to use freshly grated Parmesan whenever I can—it melts smoother and makes the sauce velvety. Pre-shredded often contains anti-caking agents that can make the sauce grainy.

Is it okay to use milk instead of cream?

I’ve tried it with whole milk, and while it works, the sauce won’t be as rich or creamy. For a lighter option, I sometimes use half-and-half.

How do I prevent the garlic from burning?

I always cook the garlic over medium heat and only for 30 to 60 seconds. I make sure it’s fragrant but not browned—burned garlic can turn bitter fast.

Can I freeze this pasta?

I don’t recommend freezing it. The cream-based sauce tends to separate and lose its texture after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.

Conclusion

This creamy garlic-Parmesan chicken pasta has become a staple in my kitchen. It’s simple, flavorful, and ready in just half an hour—perfect for busy nights or when I need a bowl of comfort. The rich sauce, tender chicken, and hearty pasta make it one of those meals I crave regularly. Once I try it, I’ll understand why it’s worth repeating week after week.