Some weeknights call for a dinner that feels a little fancy… without actually being complicated. This creamy garlic parmesan chicken pasta is that recipe: silky sauce, juicy chicken, and noodles that get coated in all the good stuff.
It’s fast, cozy, and made with normal grocery store ingredients. Basically: the kind of meal that makes you feel like you have your life together, even if you’re eating it in sweatpants.
Why You’ll Love This
This recipe hits the sweet spot between “quick weeknight dinner” and “restaurant-level comfort food”: one pan sauce, simple steps, big flavor from garlic and parmesan, and a creamy finish that clings to every bite of pasta.
Ingredients
- 12 oz pasta (penne, fettuccine, or rotini)
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese (plus more to serve)
- 1/4 tsp crushed red pepper flakes (optional)
- 2 cups baby spinach (optional, but great)
- 2 tbsp chopped parsley (optional, for serving)
How to Make It
- Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, season chicken with 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 browned and cooked through. Transfer chicken to a plate.
- Lower heat to medium. Add butter to the skillet. Once melted, stir in garlic and cook 30–45 seconds until fragrant (don’t let it brown).
- Sprinkle flour over the garlic-butter mixture and whisk for 30 seconds to cook out the raw flour taste. Slowly whisk in chicken broth until smooth.
- Stir in heavy cream and bring to a gentle simmer. Let it bubble lightly for 2–3 minutes to thicken slightly.
- Turn heat to low. Add parmesan a handful at a time, whisking until melted and smooth. If using, add red pepper flakes.
- Add the cooked pasta and chicken back into the skillet. Toss to coat. If the sauce feels too thick, splash in reserved pasta water a little at a time until it’s creamy and glossy.
- If using spinach, stir it in at the end and let it wilt for 1 minute. Taste and adjust salt, pepper, and parmesan. Finish with parsley and extra cheese.
Tips for the Best Results
- Grate your own parmesan. The pre-shredded kind is coated to prevent clumping, and it can make the sauce grainy. Freshly grated melts like a dream.
- Don’t overcook the pasta. Al dente is key because it will keep softening when tossed in the hot sauce.
- Use reserved pasta water on purpose. That starchy water helps the sauce cling to the noodles and keeps everything silky instead of heavy.
- Keep the simmer gentle. High heat can cause cream sauces to separate. Think “small bubbles,” not a rolling boil.
- Cut chicken evenly. Similar-size pieces cook at the same rate, so you don’t end up with a mix of dry and undercooked bites.
- Season in layers. Salt your pasta water, season the chicken, then do a final taste at the end for a sauce that actually tastes like something.
Variations
- Add mushrooms: Sauté 8 oz sliced mushrooms after the chicken, then proceed with the sauce.
- Make it lemony: Add 1–2 tsp lemon zest and a squeeze of lemon juice right before serving to brighten the whole dish.
- Swap the protein: Try shrimp (cook quickly and remove early), rotisserie chicken (stir in at the end), or even crispy bacon.
- Go extra veggie: Toss in broccoli florets (boil with pasta for the last 2 minutes) or peas (stir into the sauce to warm through).
- Make it a little lighter: Use half-and-half instead of heavy cream (the sauce will be thinner). You can also add a bit more parmesan to help it feel rich.
- Spicy version: Increase red pepper flakes, or add a spoonful of Calabrian chili paste for a bold, garlicky heat.
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 broth, milk, or water to loosen the sauce (cream sauces thicken as they sit). Heat just until warm to keep the chicken tender and the sauce smooth.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes—boneless, skinless thighs are great here and stay extra juicy. Cook them the same way, just give them an extra minute or two if your pieces are larger.
Why did my parmesan sauce turn grainy?
This usually happens if the heat is too high or if you used pre-shredded parmesan. Keep the sauce on low when adding cheese, and use freshly grated parmesan so it melts smoothly.
What pasta shape works best for creamy garlic parmesan sauce?
Penne and rotini are perfect because they trap sauce in all the nooks. Fettuccine is also a classic if you want that glossy, twirly “restaurant pasta” vibe.
Can I make this ahead for meal prep?
You can, but it’s best within 1–2 days because cream sauces thicken over time. When reheating, add a splash of liquid and stir well to bring back the creamy texture.
How can I thicken or thin the sauce?
To thicken: let it simmer gently for an extra minute or add a bit more parmesan. To thin: add reserved pasta water, broth, or a splash of cream until it’s the consistency you like.