The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy garlic parmesan chicken pasta checks all the boxes: quick, comforting, and weirdly impressive for how little effort it asks of you. If you want a slightly different spin later, peek at this creamy garlic parmesan chicken pasta guide for ideas and inspiration. Trust me, you will want options.

Why This Recipe is Awesome

This is the kind of meal that pretends it took longer than it did. It hits creamy, garlicky, and cheesy notes all at once without drama. It is idiot proof, even I did not mess it up the first time. Sear the chicken, make the sauce, toss with pasta, and you are basically a dinner rock star.

Here are a few concrete reasons to make it tonight

• The sauce gets glossy and clings to the pasta like it was meant to be there.
• You get real Parmesan flavor if you grate it fresh instead of using pre-shredded mystery cheese.
• Leftovers reheat like a champ, so you earn future-you points.
  Also, if you love garlic-forward pasta, try the recipe for creamy garlic butter pasta another winner for weeknights.

Ingredients You’ll Need

• Boneless, skinless chicken breast – 2 large, cut into 1 inch cubes
• Twisted pasta (fusilli) – 1 lb (450 g), or penne/rotini
• Unsalted butter – 3 Tbsp, divided
• Fresh garlic, minced – 4 to 5 cloves
• Heavy cream – 1 1/2 cups
• Chicken broth – 1/2 cup
• Grated Parmesan cheese – 1 cup (freshly grated preferred)
• Italian seasoning – 1 tsp, divided
• Red pepper flakes – 1/4 tsp, optional
• Fine salt & black pepper – to taste
• Fresh parsley, chopped – 2 Tbsp, for garnish

Yes, keep it simple. Do not skip the fresh garlic unless you want a bland impostor.

Step-by-Step Instructions

1. Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve 1/2 cup pasta water; drain.
2. Season & sear chicken. Pat chicken dry. Season with salt, pepper, and 1/2 tsp Italian seasoning. In a large skillet over medium high heat, melt 1 Tbsp butter. Sear chicken 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and keep juices.
3. Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes and cook 30 to 60 seconds until fragrant.
4. Deglaze & simmer. Pour in chicken broth and scrape browned bits from the pan. Stir in heavy cream and remaining 1/2 tsp Italian seasoning. Simmer gently 2 to 3 minutes to thicken slightly.
5. Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth. Go slow with the cheese so the sauce stays silky.
6. Combine. Return chicken and juices to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
7. Finish & serve. Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.

Common Mistakes to Avoid

• Skipping the pasta water. Rookie move. The starchy water gives the sauce cling and body.
• Overcooking the chicken. Dry chicken is the silent dinner killer. Sear until golden, not leather.
• Dumping all the Parmesan at once. That can make the sauce grainy. Add it slowly on low heat.
• Underseasoning. Taste as you go. Creamy stuff needs salt to sing.
• Using pre grated Parmesan for everything. It melts okay sometimes but fresh grated tastes like effort and wins friends.

Alternatives & Substitutions

• No heavy cream? Use half and half plus a tablespoon of cream cheese to stabilize and still get creaminess. IMO it works surprisingly well.
• Short on time? Swap raw chicken for shredded rotisserie chicken. I do this all the time and thank my past self. For a similar twist see a creamy rotisserie chicken broccoli pasta variation.
• Want veggies? Add spinach in the last minute or toss in roasted broccoli. Both play nice with garlic and Parmesan.
• Dairy free? Use a rich unsweetened oat cream and a vegan Parmesan substitute. The flavor will change but the vibe remains satisfying.
• Not into red pepper flakes? Skip them. You do you.

FAQ (Frequently Asked Questions)

Q. Can I swap chicken thighs for breasts?
A. Sure. Thighs give more flavor and stay juicy. Adjust cook time so they are done but not falling apart.

Q. Can I use margarine instead of butter?
A. Well, technically yes, but why hurt your soul like that. Butter adds flavor and helps the sauce finish properly.

Q. Can I make the sauce ahead of time?
A. You can make the sauce and chicken separately, refrigerate, and reheat gently. Cooked pasta will soak up sauce though, so toss right before serving.

Q. What if my sauce separates?
A. Lower the heat and whisk in a splash of reserved pasta water. That usually brings it back to life.

Q. How do I store leftovers?
A. Cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream.

Q. Is this freezer friendly?
A. Sauces with cream do not freeze perfectly, but you can freeze the cooked chicken and reheat with a freshly made sauce if you want to prep ahead.

Q. Any tips for making this kid friendly?
A. Skip the red pepper flakes and chop garlic a little smaller for milder texture. Most kids will love the cheesy pasta.

Final Thoughts

This dish is food comfort without the circus. It is quick, forgiving, and reliably delicious. Reserve that pasta water and grate your own Parmesan and you will taste the difference. Make it for a weeknight, for guests, or just for yourself on a night that needs extra cozy. Now go impress someone or yourself with your new culinary skills. You have earned it.

Conclusion

If you want a slightly different one pan approach with similar vibes, check out Garlic Parmesan Chicken and Pasta (One-Pan) for another tasty method and inspiration.

Creamy Garlic Parmesan Chicken Pasta

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Quick, comforting, and impressively easy creamy garlic parmesan chicken pasta for a hassle-free dinner.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts, cut into 1 inch cubes
• 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
• 3 Tbsp unsalted butter, divided
• 4 to 5 cloves fresh garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese (preferably freshly grated)
• 1 tsp Italian seasoning, divided
• 1/4 tsp red pepper flakes, optional
• Fine salt & black pepper, to taste
• 2 Tbsp fresh parsley, chopped, for garnish

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Instructions

1. Boil pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. Pat chicken dry, season with salt, pepper, and 1/2 tsp Italian seasoning. Sear in a skillet with 1 Tbsp butter for 3-4 minutes per side until golden. Transfer to a plate.
3. Add remaining butter, stir in garlic and red pepper flakes, cooking until fragrant (30-60 seconds).
4. Deglaze with chicken broth, scraping the pan. Stir in cream and remaining Italian seasoning, simmer for 2-3 minutes to thicken.
5. Reduce heat and gradually stir in Parmesan until melted and smooth.
6. Return chicken to the skillet, add drained pasta, toss to coat, and adjust consistency with reserved pasta water as needed.
7. Season to taste and garnish with parsley before serving.

Notes

For best results, use freshly grated Parmesan. Leftovers reheat beautifully.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 3g
• Sodium: 600mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg

Keywords: chicken pasta, creamy garlic pasta, quick dinner, Italian recipe