Cheesy Garlic Parmesan Chicken Pasta Everyone Craves

When you want comfort food that tastes like it took way more effort than it did, this is the pasta. We’re talking juicy chicken, a silky garlic-Parmesan sauce, and just enough cheese pull to make everyone “casually” hover near the stove.

It’s weeknight-friendly, picky-eater approved, and honestly the kind of dish that makes you feel like you should light a candle—even if you’re eating in sweats.

Why You’ll Love This

This cheesy garlic Parmesan chicken pasta is creamy without being heavy, packed with savory flavor, and comes together fast with simple ingredients—basically the holy trinity of “make it again” dinners.

Ingredients

12 oz pasta (penne, rotini, fettuccine, or rigatoni)
1 1/2 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
1/2 tsp smoked paprika (optional, but adds a little “wow”)
2 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese (not the shelf-stable kind)
1 cup shredded mozzarella (or an Italian blend)
2 cups baby spinach (optional)
1 tbsp lemon juice (optional, brightens everything)
Chopped parsley or basil, for serving (optional)
Red pepper flakes, for serving (optional)

How to Make It

Bring a large pot of heavily salted water to a boil. Cook pasta until just al dente according to the package. Reserve 1 cup pasta water, then drain.
Season the chicken with 1 tsp salt, 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 golden and cooked through. Transfer to a plate.
Reduce heat to medium. Add butter to the same skillet. Once melted, stir in garlic and cook 30–60 seconds until fragrant (don’t let it brown).
Sprinkle flour over the butter-garlic mixture and whisk for about 1 minute to cook off the raw flour taste.
Slowly whisk in chicken broth, scraping up any browned bits from the pan. Add heavy cream and bring to a gentle simmer, whisking until smooth and slightly thickened, 3–5 minutes.
Turn heat to low. Stir in Parmesan until melted and silky, then add mozzarella and stir until stretchy and smooth.
Add cooked pasta and chicken back to 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 clings to the noodles.
If using spinach, stir it in at the end and let it wilt for 1–2 minutes. Finish with lemon juice (optional) and taste for salt.

Tips for the Best Results

Grate your own Parmesan. Pre-grated can make the sauce grainy and less melty.
Don’t overcook the pasta. Al dente is key because it keeps its texture after tossing in hot sauce.
Keep the sauce at a gentle simmer. High heat can cause dairy to separate, especially once cheese is added.
Use pasta water like a pro. That starchy water helps the sauce emulsify and cling to every bite.
Cut chicken evenly. Similar-sized pieces cook at the same speed (less stress, better texture).
Season in layers. A little salt on the chicken, salted pasta water, then final seasoning at the end = balanced flavor.

Variations

Spicy version: Add 1/2 tsp red pepper flakes with the garlic, or stir in a spoonful of Calabrian chili paste.
Broccoli cheddar vibe: Add 2 cups steamed broccoli florets and swap half the mozzarella for sharp cheddar.
Mushroom upgrade: Sauté 8 oz sliced mushrooms in the skillet before the garlic, then proceed as written.
Lighter swap: Use half-and-half instead of heavy cream (sauce will be a bit thinner—use a touch more Parmesan).
Protein swap: Try shrimp (cook quickly and remove; add back at the end) or shredded rotisserie chicken for maximum convenience.
Extra garlicky: Roast a head of garlic and stir the soft cloves into the sauce for sweet, mellow garlic depth.

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 chicken broth, milk, or water to loosen the sauce (creamy sauces tighten as they chill). Stir halfway through reheating to keep it smooth.

FAQ

Can I make cheesy garlic Parmesan chicken pasta ahead of time?

Yes, but for the best texture, cook the pasta just shy of al dente and store it separately from the sauce if you can. When ready to serve, warm the sauce gently, add a splash of broth or milk, then toss with pasta and chicken to bring it back to creamy.

Why did my Parmesan sauce turn grainy?

Usually it’s heat or cheese type. Keep the sauce on low when adding cheese and use freshly grated Parmesan (the shelf-stable kind often has anti-caking agents that don’t melt smoothly). Also avoid boiling once the cheese is in.

What pasta shape works best for this recipe?

Penne and rotini are great because they trap sauce in all the right places. Fettuccine is also amazing if you want that classic creamy-pasta feel. Use what you have—just stick to about 12 oz and save that pasta water.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicy and forgiving, which makes them perfect for creamy pasta. Just cut them into similar-size pieces and cook until they’re fully done and lightly browned.

How do I keep leftovers creamy when reheating?

Low and slow is the move. Add a small splash of broth, milk, or cream before reheating, then stir often. If microwaving, heat in short bursts (30–45 seconds), stirring between, until the sauce loosens and looks glossy again.