If you’re craving a cozy, restaurant-style pasta night without the whole “restaurant” part, this easy garlic parmesan chicken pasta is about to be your new go-to. It’s creamy, garlicky, and packed with juicy chicken and a silky sauce that clings to every bite.
Best part: it comes together in one pan (plus your pasta pot) with simple ingredients you probably already have. Weeknight-friendly, but still feels like you did something.
Why You’ll Love This
This recipe hits that perfect balance of rich and comforting without being fussy: tender chicken, a creamy garlic parmesan sauce, and pasta that soaks up all the flavor—ready in about 30 minutes and totally customizable to whatever’s in your fridge.
Ingredients
- 12 oz pasta (penne, fettuccine, or rotini work great)
- 1 lb boneless, skinless chicken breasts (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 unsalted butter
- 5–6 cloves garlic, minced (yes, really)
- 2 tbsp all-purpose flour
- 1 3/4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese, plus more to serve
- 1/2 cup reserved pasta water (as needed)
- 2 cups baby spinach (optional, but highly recommended)
- 1 tbsp chopped parsley (optional, for freshness)
- Red pepper flakes (optional, for a little heat)
How to Make It
- Bring a large pot of salted water to a boil. Cook pasta until just al dente (check the box time, then shave off about 1 minute). Reserve 1/2 cup pasta water, then drain.
- Season the chicken with Italian seasoning, salt, and pepper. Toss to coat so every piece is flavored (this matters).
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook 3–5 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant (don’t let it brown).
- Sprinkle in the flour and whisk/stir constantly for 1 minute to cook out the raw flour taste and make a quick roux.
- Slowly pour in chicken broth while whisking to avoid lumps. Let it simmer 2–3 minutes until slightly thickened, then stir in the heavy cream.
- Add parmesan a handful at a time, stirring until melted and smooth. If the sauce looks too thick, add a splash of reserved pasta water until it’s creamy and glossy.
- Return the chicken (and any juices) to the skillet. Add spinach if using and stir for 1–2 minutes until wilted.
- Add the cooked pasta and toss until everything is coated in the creamy garlic parmesan sauce. Taste and adjust salt, pepper, and red pepper flakes. Finish with parsley and extra parmesan.
Tips for the Best Results
- Grate your own parmesan. Pre-shredded cheese often has anti-caking agents that can make your sauce grainy.
- Don’t overcook the pasta. Al dente pasta holds up better and won’t turn mushy once it hits the hot sauce.
- Use pasta water like a pro. A little reserved pasta water helps the sauce cling and loosens it without diluting flavor.
- Keep the heat moderate when adding cheese. High heat can cause the parmesan to separate. Gentle simmer is the vibe.
- Cut chicken evenly. Similar-size pieces cook at the same speed, so you don’t end up with dry bits and undercooked bits.
- Let the sauce simmer briefly before tossing. Those 2–3 minutes help it thicken and taste more “finished.”
Variations
- Broccoli upgrade: Add 2 cups small broccoli florets. Steam them quickly or toss into the pasta water for the last 2 minutes of boiling.
- Mushroom lover’s version: Sauté sliced mushrooms after the chicken, then continue with butter and garlic.
- Spicy garlic parm: Add 1/2 tsp red pepper flakes and a pinch of cayenne with the garlic.
- Lighter (but still creamy): Swap heavy cream for half-and-half. The sauce will be slightly thinner; use a bit more parmesan to help thicken.
- Extra lemony: Finish with 1–2 tsp lemon zest or a small squeeze of lemon juice to brighten the richness.
- Protein swap: Use cooked shrimp (add at the end) or shredded rotisserie chicken for an even faster night.
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 bring the creamy sauce back to life—low and slow keeps it smooth.
FAQ
How do I keep garlic parmesan sauce from getting grainy?
Use freshly grated parmesan and keep the heat on medium or lower when you add the cheese. If the sauce is boiling, the cheese can separate. Stir in the parmesan gradually and let it melt gently for the smoothest finish.
Can I make this easy garlic parmesan chicken pasta with milk instead of heavy cream?
You can, but it won’t be as rich. Whole milk works better than low-fat milk. To help it thicken, keep the flour amount the same and simmer a bit longer; you may also want to add a little extra parmesan.
What pasta shape is best for creamy garlic parmesan chicken pasta?
Penne, rotini, and shells are great because they trap sauce in all the little spaces. Fettuccine also works if you want that classic creamy pasta feel. Just cook it al dente so it holds up.
Can I prep anything ahead to make this faster?
Yes: cut the chicken, mince the garlic, and grate the parmesan ahead of time. You can also measure out the broth and cream. When dinner time hits, it’s basically just cook, whisk, toss, done.
My sauce is too thick (or too thin). How do I fix it?
If it’s too thick, stir in reserved pasta water a splash at a time until it loosens and turns glossy. If it’s too thin, let it simmer for a couple minutes to reduce, or stir in a bit more parmesan to help thicken it up.