Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta Recipe tastes rich, creamy, garlicky, and just a little cheesy in the best way, comes together in about 35 minutes, and works perfectly for busy weeknights or cozy weekends. It suits families, beginners, and anyone who wants a restaurant-style pasta without fancy techniques. I first made a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I pulled it off there, you absolutely can too.

Why Make This Garlic Parmesan Chicken Pasta Recipe at Home

You control the garlic, the creaminess, and the salt, so the pasta tastes exactly how you like it. Restaurant versions often taste heavy or greasy, while this one keeps a silky texture with bright flavor from garlic and seasoning.

You also save money and time, since the whole Garlic Parmesan Chicken Pasta Recipe uses simple pantry ingredients. The recipe uses one main pan, so cleanup stays easy and you still get that cozy, comfort food payoff.

“This Garlic Parmesan Chicken Pasta Recipe tastes like a fancy restaurant meal but comes from basic ingredients and a single pan, which my sink and my taste buds both appreciate. ★★★★★”

Ingredients You Need

Chicken and Pasta

• 1 pound boneless skinless chicken breasts, thinly sliced
  • Use thighs if you prefer juicier chicken; just trim extra fat.
• 2 teaspoons olive oil
• 8 ounces short pasta, such as penne, rotini, or bowties
  • Use any brand you like; whole wheat or chickpea pasta also works if you adjust cooking time.
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper

Garlic Parmesan Sauce

• 3 tablespoons unsalted butter
• 5 to 6 garlic cloves, minced
  • Use jarred minced garlic in a pinch, but fresh garlic gives better flavor.
• 2 tablespoons all purpose flour
• 1 ½ cups chicken broth
  • Use low sodium broth so the Parmesan does not make the sauce too salty.
• 1 cup heavy cream
  • Half and half works, though the sauce turns slightly thinner.
• 1 cup freshly grated Parmesan cheese, lightly packed
  • Use a block of Parmesan and grate it; pre shredded Parmesan often clumps and melts poorly.
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional, for a gentle kick
• Juice of ½ lemon, about 1 tablespoon
• 2 tablespoons chopped fresh parsley or basil

Pantry Shortcuts and Substitutions

• Use rotisserie chicken or leftover grilled chicken to skip the raw chicken step.
• Use pre chopped garlic and pre shredded Parmesan only if you feel short on time; just know the sauce may not turn as smooth.
• Swap heavy cream with evaporated milk for a lighter option that still tastes creamy.
• Use gluten free pasta and a 1:1 gluten free flour blend if you need a gluten free version.

Equipment List

• Large deep skillet or sauté pan
• Large pot for boiling pasta
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups and spoons
• Colander

Tips & Mistakes

• Salt the pasta water generously so the pasta carries flavor before it hits the sauce.
• Cut chicken into even, thin strips so it cooks quickly and stays tender.
• Dry the chicken with paper towels before seasoning so it browns instead of steaming.
• Brown the chicken in a single layer and avoid crowding the pan to keep good color and flavor.
• Use freshly grated Parmesan so the sauce turns smooth and creamy instead of grainy.
• Keep the heat on medium when you add cream so it does not scorch.
• Add Parmesan off the heat and whisk well so it melts gently and does not clump.
• Thin the sauce with a splash of pasta water if it looks too thick.
• Taste and adjust salt at the end, since Parmesan and broth both add salt.
• Do not overcook the pasta; stop at al dente so it stays firm after it sits in the hot sauce.
• Stir the pasta and sauce together right away so the pasta does not stick or clump.
• Store leftovers quickly and cool them before you cover, so the sauce keeps a good texture.

How to Make Garlic Parmesan Chicken Pasta Recipe

Step 1: Cook the Pasta

1. Bring a large pot of water to a boil and add a generous pinch of salt.
2. Add the pasta and cook until al dente, following package directions but checking 1 to 2 minutes early.
3. Reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.

Step 2: Season and Cook the Chicken

1. Pat the chicken dry with paper towels and place it in a bowl.
2. Season with salt, pepper, and half of the Italian seasoning, then toss to coat evenly.
3. Heat olive oil in a large deep skillet over medium high heat.
4. Add the chicken in a single layer and cook 4 to 6 minutes, stirring once or twice, until the pieces look golden and cooked through.
5. Transfer the chicken to a plate and keep it nearby.

Step 3: Build the Garlic Base

1. Reduce the heat to medium and add butter to the same skillet.
2. When the butter melts and foams slightly, add the minced garlic.
3. Stir and cook the garlic 30 to 60 seconds until it smells fragrant and just turns lightly golden, not brown.

Step 4: Make the Roux

1. Sprinkle flour over the garlic and butter.
2. Whisk constantly for about 1 minute until the mixture looks smooth and slightly thick.
3. Scrape the bottom of the pan as you whisk so nothing sticks.

Step 5: Add Broth and Cream

1. Slowly pour in the chicken broth while you whisk, breaking up any lumps.
2. Add the heavy cream and keep whisking until the sauce looks smooth.
3. Stir in the remaining Italian seasoning and red pepper flakes if you use them.
4. Let the sauce simmer gently for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon.

Step 6: Add Parmesan and Season

1. Turn the heat to low and add the grated Parmesan in small handfuls.
2. Whisk after each addition until the cheese melts and the sauce turns silky.
3. Squeeze in the lemon juice and stir.
4. Taste the sauce and adjust with more salt or pepper if you need it.

Step 7: Combine Chicken and Pasta

1. Add the cooked chicken and any juices from the plate back into the skillet.
2. Stir to coat the chicken in the sauce.
3. Add the cooked pasta and toss everything together until the pasta looks fully coated.
4. If the sauce seems too thick, add a splash of reserved pasta water and toss again until it reaches your favorite consistency.

Step 8: Finish and Serve

1. Turn off the heat and sprinkle chopped parsley or basil over the pasta.
2. Toss lightly and let the pasta sit 1 to 2 minutes so the sauce clings.
3. Serve hot, with extra Parmesan on the side for anyone who wants more cheese.

Variations I've Tried

I swap the chicken for cooked shrimp and add it at the very end so it just warms through without turning rubbery. I also stir in a big handful of baby spinach or chopped kale during the last 2 minutes of cooking and let the greens wilt into the sauce. Sometimes I add steamed broccoli florets or peas to make it feel like a full one bowl dinner.

I also tried a spicy version with extra red pepper flakes and a pinch of smoked paprika, which gave the Garlic Parmesan Chicken Pasta Recipe a cozy, slightly smoky vibe. If you like extra richness, you can stir in a spoonful of cream cheese with the Parmesan for an even thicker, ultra creamy sauce.

How to Serve Garlic Parmesan Chicken Pasta Recipe

Serve Garlic Parmesan Chicken Pasta Recipe hot in warm bowls so the sauce stays silky and does not tighten too fast. Add a simple green salad on the side, maybe with a lemony dressing, to cut through the richness. Garlic bread, focaccia, or even plain toasted sandwich bread works perfectly to scoop up extra sauce. Kids often like it with carrot sticks or cucumber slices on the side, which keeps the plate colorful and fun.

How to store

• Cool leftovers to room temperature within 30 minutes, then transfer them to airtight containers.
• Store in the fridge for up to 3 days; the sauce thickens as it sits but loosens again with a splash of milk or broth.
• Freeze portions in freezer safe containers for up to 2 months; thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low heat with a splash of milk, cream, or broth, and stir often until hot and creamy again; you can also reheat in the microwave in short bursts, stirring between each round.

Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta Recipe tastes rich, creamy, garlicky, and a little cheesy, comes together in about 35 minutes, and works perfectly for busy weeknights or cozy weekends.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1 pound boneless skinless chicken breasts, thinly sliced
• 2 teaspoons olive oil
• 8 ounces short pasta, such as penne, rotini, or bowties
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

• 3 tablespoons unsalted butter
• 5-6 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, lightly packed
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or basil

Instructions

 

1. Bring a large pot of water to a boil and add a generous pinch of salt.
2. Add the pasta and cook until al dente, following package directions but checking 1 to 2 minutes early.
3. Reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.

1. Pat the chicken dry with paper towels and place it in a bowl.
2. Season with the kosher salt, black pepper, and half of the Italian seasoning, then toss to coat evenly.
3. Heat the olive oil in a large deep skillet over medium-high heat.
4. Add the chicken in a single layer and cook for 4 to 6 minutes, stirring once or twice, until the pieces are golden and cooked through.
5. Transfer the chicken to a plate and keep it nearby.

1. Reduce the heat to medium and add the butter to the same skillet.
2. When the butter melts and foams slightly, add the minced garlic.
3. Stir and cook the garlic for 30 to 60 seconds until fragrant and just lightly golden, not brown.
4. Sprinkle the flour over the garlic and butter and whisk constantly for about 1 minute until smooth and slightly thickened.
5. Slowly pour in the chicken broth while whisking, breaking up any lumps.
6. Add the heavy cream and continue whisking until the sauce is smooth.
7. Stir in the remaining Italian seasoning and the red pepper flakes, if using.
8. Let the sauce simmer gently for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon.
9. Turn the heat to low and add the grated Parmesan in small handfuls, whisking after each addition until the cheese melts and the sauce is silky.
10. Stir in the lemon juice, then taste and adjust with more salt or pepper if needed.

1. Add the cooked chicken and any accumulated juices back into the skillet and stir to coat in the sauce.
2. Add the cooked pasta and toss until the pasta is fully coated in the sauce.
3. If the sauce seems too thick, add a splash of the reserved pasta water and toss again until it reaches your preferred consistency.
4. Turn off the heat and sprinkle the chopped parsley or basil over the pasta, tossing lightly.
5. Let the pasta sit for 1 to 2 minutes so the sauce clings, then serve hot with extra Parmesan on the side if desired.

Notes

Tips: Salt the pasta water generously so the pasta carries flavor. Cut chicken into even, thin strips and pat dry so it browns instead of steaming. Brown the chicken in a single layer for the best color and flavor. Use freshly grated Parmesan so the sauce turns smooth and creamy, and keep the heat to medium when you add the cream to avoid scorching. Add the Parmesan off the heat and whisk well so it melts gently and does not clump. Thin the sauce with a splash of pasta water if it looks too thick, and taste for salt at the end.

Variations: Swap the chicken for cooked shrimp and add it at the very end just to warm through. Stir in baby spinach, chopped kale, steamed broccoli, or peas during the last couple of minutes to make it a fuller one-bowl meal. For a spicy, smoky twist, add extra red pepper flakes and a pinch of smoked paprika. For extra richness, stir in a spoonful of cream cheese along with the Parmesan.

Serving and Storage: Serve hot in warm bowls with a simple green salad and crusty bread or garlic bread on the side. Cool leftovers within 30 minutes, then store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk, cream, or broth, or in the microwave in short bursts, stirring between each round.

Nutrition Information
Approximate per serving (1/4 of recipe): 720 calories; fat 41 g; saturated fat 22 g; carbohydrates 48 g; fiber 2 g; sugars 3 g; protein 39 g; sodium 860 mg. Values are estimates and will vary based on brands, add-ins, and portion size.