There’s a reason garlic parmesan chicken pasta is the dinner that mysteriously disappears the fastest. It’s cozy, creamy, and packed with that savory garlic-Parmesan flavor that makes everyone “just one more bite” their way into seconds.
This family-favorite version is weeknight-friendly but still feels like a treat. The sauce clings to every noodle, the chicken stays juicy, and the whole thing comes together in one pan (plus your pasta pot), with minimal drama.
Why You’ll Love This
It’s creamy without being heavy, super flavorful thanks to garlic and Parmesan, and flexible enough to handle picky eaters, extra veggies, or whatever pasta shape you’ve got in the pantry.
Ingredients
- 12 oz pasta (penne, rotini, or fettuccine all work)
- 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)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic, minced (yes, six)
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- 1/4 tsp red pepper flakes (optional)
- 2 cups baby spinach (optional, but highly recommended)
- 2 tbsp chopped parsley (optional, for a fresh finish)
How to Make It
- Bring a large pot of water to a boil. Salt it generously, then cook the pasta until just al dente (check the box timing and subtract about 1 minute). Reserve 1 cup pasta water, then drain.
- While the pasta cooks, season the chicken with 1 tsp of the salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side (or until cooked through). Transfer to a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic and cook for 30–45 seconds, just until fragrant (don’t let it brown).
- Sprinkle flour over the garlic-butter mixture and whisk constantly for about 1 minute to cook off the raw flour taste.
- Slowly pour in chicken broth while whisking to keep it smooth. Simmer 2–3 minutes until slightly thickened, then stir in the heavy cream.
- Add Parmesan a handful at a time, stirring until melted and silky. Season with the remaining 1/2 tsp salt, and add red pepper flakes if using.
- Add the cooked pasta and chicken back into the skillet. Toss until everything is coated. If the sauce feels too thick, add a splash of reserved pasta water (a little at a time) until it’s glossy and clingy.
- Stir in spinach and let it wilt for 1–2 minutes. Finish with parsley and extra Parmesan, then serve immediately.
Tips for the Best Results
- Grate your own Parmesan. Pre-shredded cheese often has anti-caking agents that can make sauces grainy.
- Don’t overcook the pasta. Al dente = the sauce hugs the noodles instead of turning everything soft.
- Control the heat with pasta water. A few tablespoons can turn “too thick” into restaurant-level creamy.
- Cook chicken in a single layer. If your pan is crowded, the chicken steams instead of browning. Cook in batches if needed.
- Keep garlic on a short timer. Garlic goes from “amazing” to “bitter” fast—30 to 45 seconds is plenty.
- Taste before adding extra salt. Parmesan is salty; adjust at the end for best balance.
Variations
- Extra veggie boost: Add sautéed mushrooms, broccoli florets, peas, or roasted cherry tomatoes.
- Lighter swap: Use half-and-half instead of heavy cream (the sauce will be a bit thinner; add a touch more Parmesan).
- Spicy version: Double the red pepper flakes, or stir in a spoonful of Calabrian chili paste.
- Crunchy topping: Toast panko breadcrumbs in butter with a pinch of garlic powder and sprinkle on top.
- Protein remix: Sub shrimp (cook quickly and remove early), rotisserie chicken (stir in at the end), or turkey cutlets.
- Cheese twist: Add a small handful of shredded mozzarella for extra stretch, or a little pecorino for a sharper bite.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth, milk, or water to loosen the sauce, stirring halfway through until creamy again.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes—boneless, skinless thighs are super forgiving and stay extra juicy. Cook them the same way, just give them an extra minute or two if the pieces are larger.
Why did my Parmesan sauce turn grainy?
Usually it’s either pre-shredded Parmesan or heat that’s too high. Use freshly grated cheese and keep the sauce at a gentle simmer (not a rolling boil) when you stir in the Parmesan.
What pasta shape works best for garlic parmesan chicken pasta?
Short shapes like penne, rotini, or rigatoni are great because the sauce gets trapped in the ridges. Fettuccine is also a classic if you want a more “creamy pasta” vibe.
Can I make this ahead for busy nights?
You can, with one small trick: cook the pasta just shy of al dente and store it separately from the sauce if possible. When reheating, combine with a splash of broth or milk to bring the sauce back to life.
How do I keep the chicken tender and not dry?
Cut the chicken into even pieces, don’t overcook it, and pull it from the pan as soon as it’s done. It will warm back up in the sauce at the end without getting tough.