Takeout is fun until you realize you spent $30 and still wish it was creamier, cheesier, and actually garlicky. This Garlic Parmesan Chicken Pasta hits that cozy, restaurant-style vibe at home—without the mystery ingredients or the soggy noodles.
It’s a weeknight win: juicy chicken, a silky garlic Parmesan sauce, and pasta that clings to every bite. Make it once and you’ll start “accidentally” buying extra Parmesan.
Why You’ll Love This
It’s fast, extra flavorful, and tastes like something you’d order out—except fresher and way more customizable (hello, spice level and sauce-to-pasta ratio that actually makes sense).
Ingredients
- 12 oz pasta (penne, fettuccine, or rotini)
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 1/2 tsp kosher salt, divided (plus more for pasta water)
- 1 tsp black pepper, divided
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional but highly recommended)
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic, minced (yes, six)
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk is best; 2% works)
- 3/4 cup chicken broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup heavy cream (optional for extra-lush sauce)
- 2 cups baby spinach (optional)
- 1 tbsp lemon juice (optional, to brighten)
- Chopped parsley, for finishing (optional)
How to Make It
- Bring a large pot of water to a boil and salt it generously. Cook pasta until just al dente according to the package directions. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, season chicken with 1 tsp salt, 1/2 tsp pepper, Italian seasoning, and smoked paprika. Toss to coat.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in an even layer and cook 4–6 minutes, stirring occasionally, until browned and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium. In the same skillet, add butter. Once melted, stir in minced garlic and cook 30–60 seconds until fragrant (don’t let it brown).
- Sprinkle flour over the butter-garlic mixture and whisk continuously for 1 minute to cook off the raw flour taste.
- Slowly whisk in milk, then whisk in chicken broth. Simmer 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Turn heat to low and stir in Parmesan a handful at a time until smooth. If using, stir in heavy cream for extra richness. Taste and season with remaining salt and pepper as needed.
- Add cooked pasta and chicken back into the skillet. Toss well. If the sauce feels too thick, add a splash of reserved pasta water until it’s glossy and clingy.
- If using spinach, fold it in and let it wilt for 1–2 minutes. Finish with lemon juice (optional) and parsley. Serve hot with extra Parmesan.
Tips for the Best Results
- Grate your Parmesan fresh. Pre-shredded cheese can make sauces grainy because of anti-caking agents.
- Keep the heat low when adding cheese. High heat can cause the sauce to separate.
- Don’t skip the pasta water. It helps the sauce cling and loosens it without making it watery.
- Cut chicken evenly. Bite-size pieces cook fast and stay juicy.
- Garlic timing matters. Add it after butter melts and cook briefly—burnt garlic will take over the whole dish.
- Season in layers. A little salt on the chicken, a little in the sauce, plus salty Parmesan = balanced flavor.
Variations
- Spicy: Add 1/4–1/2 tsp crushed red pepper flakes with the garlic, or a spoonful of Calabrian chili paste.
- Extra veggie: Stir in sautéed mushrooms, peas, or roasted broccoli.
- Protein swap: Use shrimp (cook 2–3 minutes per side) or sliced Italian sausage.
- Lighter: Skip the heavy cream and use all milk; add a little extra pasta water to keep it silky.
- More “takeout-style”: Add a tiny pinch of sugar and a splash more broth for a slightly looser, ultra-coating sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or chicken broth, stirring halfway through, until creamy again (low and slow helps keep the sauce smooth).
FAQ
Why did my garlic Parmesan sauce turn grainy?
This usually happens when the cheese is pre-shredded or the heat is too high. Use freshly grated Parmesan and add it on low heat, stirring constantly. If it’s already grainy, try whisking in a tablespoon or two of warm milk to smooth it out.
Can I make this with chicken thighs instead of breasts?
Yes, and it’s honestly a great move. Thighs stay extra juicy and forgiving. Just trim excess fat and cook until the thickest pieces reach 165°F.
What pasta shape works best for this recipe?
Penne, rotini, and shells are amazing because they trap sauce. Fettuccine is the classic “restaurant” vibe. Use what you have—just cook it al dente so it doesn’t get mushy after tossing in the sauce.
How do I keep the pasta from soaking up all the sauce?
Reserve pasta water and loosen the sauce right before serving. If you’re planning for leftovers, keep a little extra sauce (or add a splash of milk/broth when reheating) because the pasta will naturally absorb liquid as it sits.
Can I prep anything ahead to make this faster?
Yes: cut the chicken, mince the garlic, and grate the Parmesan up to a day ahead. You can also cook the chicken earlier and refrigerate it—then just warm it in the sauce at the end so it stays tender.