Creamy Garlic Parmesan Chicken Pasta That Tastes Like a Restaurant Dish

If you love that “how is this so good?” pasta you get at a cozy Italian spot, this is your at-home version—no reservation required. It’s creamy, garlicky, and coated in Parmesan in a way that clings to every bite of pasta.

The best part: it’s totally doable on a weeknight. One pan for the sauce, one pot for pasta, and you’re serving up restaurant vibes in about 30 minutes.

Why You’ll Love This

This pasta hits all the comfort notes: juicy seared chicken, a silky garlic-Parmesan cream sauce, and a punch of flavor from a little lemon and black pepper—rich, but not heavy in a “food coma” way.

Ingredients

12 oz pasta (fettuccine, penne, or rigatoni)
1 lb boneless, skinless chicken breast (or thighs), sliced into thin cutlets or bite-size pieces
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper, plus more to taste
1 tsp Italian seasoning
1/2 tsp smoked paprika (optional, but gives “restaurant” color)
2 tbsp olive oil
3 tbsp butter
6 cloves garlic, minced (yes, six—trust)
2 tbsp all-purpose flour
1 3/4 cups chicken broth (low sodium)
1 cup heavy cream
1 cup freshly grated Parmesan, plus more for serving
1 tsp lemon juice (or 1/2 tsp lemon zest)
2 cups baby spinach (optional)
2 tbsp chopped parsley (optional, for finishing)
Red pepper flakes (optional, for heat)

How to Make It

Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package. Reserve 1 cup pasta water, then drain.
Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
Sear chicken in a single layer until golden and cooked through (about 3–5 minutes per side for cutlets, or 6–8 minutes total for pieces). Transfer to a plate.
Reduce heat to medium. Add butter to the same skillet. Once melted, add garlic and cook for 30–45 seconds, stirring, until fragrant (don’t let it brown).
Sprinkle flour over the garlic-butter mixture and whisk for 1 minute. Slowly pour in chicken broth while whisking to keep it smooth.
Stir in heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
Turn heat to low. Add Parmesan a handful at a time, stirring until melted and the sauce looks glossy. Stir in lemon juice (and red pepper flakes if using).
Add drained pasta to the skillet and toss until coated. Splash in reserved pasta water a little at a time until the sauce reaches your perfect creamy consistency.
Add spinach (if using) and stir just until wilted. Return chicken (and any juices) to the skillet and toss to combine.
Finish with parsley and extra Parmesan. Serve hot with black pepper on top.

Tips for the Best Results

Grate your own Parmesan. The pre-shredded kind has anti-caking agents that can make sauces grainy.
Keep the sauce at a gentle heat. High heat can cause cream sauces to separate. Low and slow = silky.
Don’t skip reserved pasta water. It’s the secret to that restaurant-style cling and shine.
Thin chicken cooks fast and stays juicy. If using breasts, slice or pound them to even thickness.
Season in layers. Salt the pasta water, season the chicken, then taste the sauce at the end before adding more salt.
Use lemon to balance. A tiny hit of lemon keeps the sauce rich but not heavy.

Variations

Spicy Cajun-style: Swap Italian seasoning for 1 1/2 tsp Cajun seasoning and add extra red pepper flakes.
Mushroom upgrade: Sauté 8 oz sliced mushrooms after the chicken, then continue with the sauce.
Broccoli or peas: Add steamed broccoli florets or frozen peas to the pasta right at the end.
Lighter (but still creamy): Use half-and-half instead of heavy cream and add a bit more pasta water to loosen.
Swap the protein: Try shrimp (cook quickly and remove, then add back at the end) or rotisserie chicken for an ultra-fast version.

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 bring the sauce back to life; cream sauces thicken as they chill, so a little liquid and low heat are key.

FAQ

How do I keep the Parmesan sauce from turning grainy?

Use freshly grated Parmesan and add it off the heat or on very low heat, a little at a time. If the sauce is bubbling hard, the cheese can seize and get gritty. Stir constantly and keep it gentle.

What pasta shape tastes most “restaurant” for this dish?

Fettuccine is the classic creamy-sauce moment, but penne and rigatoni are amazing because the sauce gets inside the tubes. Just aim for al dente so it doesn’t turn soft after tossing in the sauce.

Can I make this ahead for meal prep?

Yes—just know the sauce thickens overnight. Portion it into containers and reheat with a splash of broth or milk, stirring halfway through. If you can, keep extra Parmesan for topping after reheating so it tastes freshly finished.

My sauce is too thick (or too thin). How do I fix it?

If it’s too thick, add reserved pasta water a tablespoon at a time until it loosens and looks silky again. If it’s too thin, simmer gently for 1–3 minutes, stirring, or add a bit more Parmesan to help it tighten up.

Can I use chicken thighs instead of chicken breast?

Absolutely. Thighs stay extra juicy and are harder to overcook. Just trim excess fat if needed and cook until the internal temperature hits 165°F, then slice and toss back into the pasta.