There’s something about a creamy, garlicky pasta that instantly makes a regular night feel like a cozy little event. This Cozy Garlic Parmesan Chicken Pasta is the kind of dinner you throw together after work, then accidentally eat straight from the pan because it’s that good.
It’s rich without being heavy, packed with savory Parmesan, and ready in about 30 minutes—aka faster than deciding what to watch while you eat.
Why You’ll Love This
This recipe is quick, comforting, and uses simple ingredients, but it still tastes like a “real” restaurant pasta moment—juicy chicken, a silky garlic-Parmesan sauce, and noodles that hold onto every bit of flavor.
Ingredients
- 12 oz pasta (penne, fettuccine, or rotini all work)
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 1 1/2 tsp Italian seasoning
- 3/4 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 5–6 cloves garlic, finely minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low-sodium if you prefer)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (plus more to finish)
- 1/2 tsp garlic powder (optional, for extra garlic flavor)
- 2 cups baby spinach (optional, but so good)
- 1 tbsp chopped parsley or basil (optional garnish)
- Crushed red pepper flakes (optional, for heat)
How to Make It
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of pasta water, then drain and set aside.
- Season the chicken with Italian seasoning, salt, and pepper. In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate.
- Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for about 30–45 seconds, just until fragrant (don’t let it brown).
- Sprinkle in the flour and whisk or stir constantly for 1 minute to cook off the raw flour taste. This is what gives you that creamy, clingy sauce without needing to simmer forever.
- Slowly pour in the chicken broth while whisking to avoid lumps. Let it bubble gently for 2–3 minutes until slightly thickened, then stir in the heavy cream and garlic powder (if using).
- Turn the heat to low and stir in the Parmesan a handful at a time until melted and smooth. If the sauce seems too thick, add a splash of reserved pasta water until it’s silky.
- Add the cooked chicken back into the skillet. If you’re using spinach, stir it in now and let it wilt for 1–2 minutes.
- Add the drained pasta and toss until everything is coated. Taste and adjust salt, pepper, and red pepper flakes as needed. Finish with extra Parmesan and parsley or basil.
Tips for the Best Results
- Grate your own Parmesan if you can. Pre-shredded cheese often has anti-caking agents that can make the sauce less smooth.
- Don’t overcook the pasta. Al dente is perfect because it keeps its bite and won’t get mushy in the sauce.
- Cook garlic gently. Garlic goes from “wow” to bitter fast if it browns, so keep the heat moderate and stir constantly.
- Use reserved pasta water strategically. Add a little at a time to loosen the sauce and help it cling to the noodles like it’s supposed to.
- Cut chicken evenly so it cooks at the same pace and stays juicy.
- Keep the sauce on low when adding Parmesan to prevent graininess. High heat can cause cheese to clump.
Variations
- Lemon garlic Parmesan: Add 1–2 tsp lemon zest and a squeeze of lemon juice at the end to brighten everything up.
- Spicy cozy version: Stir in 1–2 tsp Calabrian chili paste or a generous pinch of red pepper flakes.
- Mushroom upgrade: Sauté 8 oz sliced mushrooms in the skillet after the chicken, then proceed with the sauce.
- Broccoli add-in: Toss in small broccoli florets during the last 2 minutes of pasta boiling, then drain together.
- Swap the protein: Use shrimp (cook quickly and remove, then add back at the end) or shredded rotisserie chicken for an even faster night.
- Make it a little lighter: Use half-and-half instead of heavy cream (the sauce will be a bit thinner, but still delicious).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth, milk, or water to loosen the sauce (creamy pasta loves a little hydration). Stir halfway through reheating so it warms evenly and stays smooth.
FAQ
Can I really make this in 30 minutes?
Yes—especially if you multitask. Start the pasta water first, cook the chicken while the pasta boils, then build the sauce in the same skillet. The whole thing comes together fast once the Parmesan melts in.
What’s the best pasta shape for garlic Parmesan chicken pasta?
Penne and rotini are great because they trap sauce in all the little ridges and spirals. Fettuccine is also a vibe if you want that classic creamy pasta feel. Just aim for something that holds sauce well.
Why did my Parmesan sauce turn grainy?
This usually happens if the heat is too high when the cheese goes in or if you’re using pre-shredded Parmesan. Keep the sauce on low, add cheese gradually, and stir constantly. If it’s a little grainy, a splash of warm pasta water and more stirring can help smooth it out.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. If you only have milk, consider using whole milk and adding an extra tablespoon of butter. Also let the sauce simmer a bit longer to thicken, and expect a lighter texture.
How do I keep the chicken from drying out?
Cut it into evenly sized pieces, cook over medium-high heat just until done, and remove it from the skillet while you make the sauce. Adding it back at the end keeps it juicy and lets it finish in the sauce without overcooking.