This garlic parmesan chicken pasta is creamy, cozy, and weeknight-easy—but the real flex is how well it reheats. No sad, broken sauce. No dry chicken. Just the same rich, garlicky vibe the next day (and the day after that).
If you meal prep, love leftovers, or simply want dinner that doesn’t punish you at lunchtime, this one’s for you.
Why You’ll Love This
It’s a one-pan(ish) creamy pasta with juicy chicken and a salty-parm finish, made with a sauce that stays smooth after chilling—thanks to a smart combo of broth, cream, and a little pasta water that keeps everything silky when reheated.
Ingredients
- 12 oz short pasta (penne, rotini, or rigatoni work best)
- 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
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan (plus extra to serve)
- 1/4 tsp crushed red pepper flakes (optional)
- 2 cups baby spinach (optional, but nice)
- 2 tbsp chopped parsley or basil (optional)
- 1 tsp lemon juice (optional, for brightness)
How to Make It
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1 minute less than the package says). Reserve 1 cup pasta water, then drain.
- While the pasta cooks, season 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 chicken to a plate.
- Lower heat to medium. Add butter to the same skillet. Once melted, add garlic (and red pepper flakes if using) and cook 30–45 seconds until fragrant.
- Sprinkle flour over the butter-garlic mixture and whisk/stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in chicken broth while whisking to avoid lumps. Simmer 2–3 minutes until slightly thickened.
- Stir in heavy cream and bring to a gentle simmer (not a hard boil). Add Parmesan a handful at a time, stirring until smooth.
- Add the drained pasta and cooked 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 glossy and creamy.
- Stir in spinach until just wilted (if using). Finish with herbs and a tiny squeeze of lemon juice if you want that “why is this so good?” brightness. Taste and add the remaining 1/2 tsp salt if needed.
Tips for the Best Results
- Grate your own Parmesan. Pre-shredded cheeses often have anti-caking agents that can make sauces grainy and less reheat-friendly.
- Don’t overcook the pasta. Slightly under al dente means it won’t turn mushy when you reheat leftovers.
- Keep the heat gentle when adding cheese. High heat can make Parmesan clump or separate.
- Reserve pasta water every time. It’s the secret sauce “reset button” for reheating—starchy water brings creaminess back.
- Cut chicken evenly. Bite-size pieces cook fast and stay tender (and they reheat without drying out).
- Season in layers. Salt the pasta water, season the chicken, then taste the finished sauce. This keeps flavors bold without getting salty.
Variations
- Broccoli garlic parm: Add 2 cups small broccoli florets to the pasta water during the last 2–3 minutes of boiling, then drain together.
- Mushroom upgrade: Sauté 8 oz sliced mushrooms after the chicken, then proceed with butter and garlic.
- Spicy creamy: Add 1–2 tsp Calabrian chili paste or extra red pepper flakes to the sauce.
- Lighter but still creamy: Use half-and-half instead of heavy cream (the sauce will be a bit thinner; lean on pasta water to help).
- Swap the protein: Use cooked shredded rotisserie chicken, cooked shrimp (add at the end), or even crispy chickpeas for a meatless twist.
- Extra cheesy baked version: Transfer to a baking dish, top with mozzarella + Parmesan, and broil 2–3 minutes until bubbly.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. For best reheating, add a splash of water, broth, or milk (1–2 tbsp per serving) and warm gently—microwave in 30-second bursts, stirring between, or heat on the stovetop over medium-low. The sauce will loosen back up and stay creamy instead of breaking.
FAQ
Why does this pasta reheat better than most creamy pastas?
The sauce is built like a stable cream sauce: a quick flour-thickened base (roux) plus broth and cream, then Parmesan stirred in over gentle heat. That structure helps prevent separation, and a splash of liquid during reheating brings the texture right back.
What’s the best pasta shape for reheating?
Short shapes with ridges or curves—penne, rotini, rigatoni, shells—hold sauce well and stay pleasant after chilling. Long noodles can clump more, which makes reheating trickier.
Can I make it ahead for meal prep?
Yes. Cook the pasta just under al dente and let everything cool before sealing. If you want the best texture on day 3–4, store a little extra broth or reserved pasta water separately to stir in when reheating.
How do I reheat it without drying out the chicken?
Use gentle heat and add a splash of liquid before warming. In the microwave, cover the bowl loosely and heat in short bursts, stirring often. On the stovetop, keep it medium-low and stir until the sauce loosens.
My sauce looks thick in the fridge—did I mess up?
Nope, that’s normal. Creamy sauces tighten when cold. Reheat with a small splash of water, milk, or broth and stir until it turns glossy again. If you saved pasta water, that’s the best option for getting the original creamy texture back.