If your love language is “extra sauce,” this Creamy Garlic Parmesan Chicken Pasta is about to be your new comfort-food obsession. It’s cozy, rich, and the kind of dinner that makes a random Tuesday feel like a treat.
We’re talking juicy chicken, a silky garlic-Parmesan cream sauce, and pasta that gets coated in every single dreamy bite. Bonus: it’s totally doable on a weeknight without dirtying every pan you own.
Why You’ll Love This
This pasta checks all the comfort-food boxes: creamy, garlicky, cheesy, and super satisfying. It’s also one of those recipes that looks restaurant-level but comes together with simple ingredients and straightforward steps.
Ingredients
- 12 oz pasta (penne, fettuccine, or rigatoni)
- 1 lb boneless, skinless chicken breast (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
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low sodium if preferred)
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- 1/2 tsp garlic powder (optional, for extra garlic vibe)
- 2 cups baby spinach (optional, but highly recommended)
- 1 tbsp lemon juice (optional, to brighten)
- Chopped parsley, for finishing (optional)
How to Make It
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, season the chicken with 1 tsp salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken 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, add minced garlic and cook for about 30 seconds, just until fragrant (don’t let it brown).
- Sprinkle in flour and whisk for 1 minute to cook off the raw flour taste. This is your quick roux moment.
- Slowly pour in chicken broth, whisking constantly to keep it smooth. Simmer 2–3 minutes until slightly thickened.
- Stir in heavy cream and bring to a gentle simmer (not a hard boil). Add Parmesan gradually, stirring until melted and the sauce looks glossy. Taste and add remaining 1/2 tsp salt as needed. Add garlic powder if you want it extra bold.
- Add spinach (if using) and stir until just wilted. Return chicken to the pan, then add drained pasta. Toss until everything is coated. If the sauce feels too thick, splash in reserved pasta water a little at a time until it’s perfectly creamy.
- Finish with lemon juice (optional) for balance, then top with parsley and extra Parmesan. Serve immediately while it’s peak creamy.
Tips for the Best Results
- Grate your own Parmesan: Pre-shredded cheese often has anti-caking agents that can make sauces grainy. Freshly grated melts smoother.
- Don’t overcook the pasta: Al dente is key because it keeps its bite after being tossed in hot sauce.
- Keep the sauce at a gentle simmer: Boiling cream can cause separation. Low and steady wins here.
- Use pasta water like a pro: That starchy water helps the sauce cling and turns “thick” into “silky” in seconds.
- Brown the chicken: A little golden color = big flavor. Don’t overcrowd the pan; cook in batches if needed.
- Season in layers: Salt the pasta water, season the chicken, then adjust the finished sauce. This keeps it flavorful, not flat.
Variations
- Spicy comfort: Add 1/2 tsp red pepper flakes with the garlic, or finish with a pinch of cayenne.
- Mushroom lover’s version: Sauté 8 oz sliced mushrooms after cooking the chicken, then continue with the sauce.
- Broccoli upgrade: Add small broccoli florets to the pasta water for the last 2–3 minutes of cooking, then drain together.
- Lighter swap: Use half-and-half instead of heavy cream (the sauce will be thinner; rely on Parmesan and pasta water to thicken).
- Different protein: Try shrimp (cook quickly and remove so they don’t overcook) or rotisserie chicken (stir in at the end).
- Cheese remix: Add a small handful of shredded mozzarella for stretch, or a spoon of cream cheese for extra richness.
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 broth, milk, or water to loosen the sauce, stirring halfway through until creamy again (avoid high heat so the sauce stays smooth).
FAQ
Can I use chicken thighs instead of chicken breast?
Yes—chicken thighs are juicier and super forgiving. Cut them into bite-size pieces and cook until they hit 165°F internally; they may take a minute or two longer than breast.
How do I keep the Parmesan from turning grainy?
Use freshly grated Parmesan and keep the heat at a gentle simmer (not boiling). Add the cheese gradually while stirring so it melts smoothly into the sauce.
What pasta shape works best for creamy garlic Parmesan sauce?
Penne and rigatoni are great because the sauce gets inside the tubes, while fettuccine is classic for that silky, twirlable vibe. Honestly, anything with a little texture will hold the sauce well.
My sauce is too thick (or too thin). How do I fix it?
If it’s too thick, add reserved pasta water a splash at a time until it loosens and looks glossy. If it’s too thin, simmer for 2–3 minutes to reduce slightly, or stir in a bit more Parmesan to thicken.
Can I make this ahead for meal prep?
You can, but creamy sauces are best fresh. For the best meal-prep results, slightly undercook the pasta, store with a little extra sauce, and reheat gently with a splash of liquid to bring it back to creamy.