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In just 30 minutes, you can make this Garlic Parmesan Chicken Pasta. A restaurant-worthy weeknight dinner with tender chicken and pasta in a rich, velvety cream sauce.
Some nights I want a meal that’s both a little elegant and comforting, even if my day has been anything but. If you can relate, this creamy Garlic Parmesan Chicken Pasta is a dish you’ll love too. In just 30 minutes, you’ll be sitting down to a relaxing, decadent dinner worth looking forward to.
Though I’ve made this simple pasta dozens of times, it still amazes me how you can combine a few kitchen staples and end up with a dish that’s so beautiful and satisfying. Great on a hectic Wednesday evening and something you’d be proud to serve to dinner guests. The rich blend of flavors feels both hearty and refined and a sprinkle of parsley just before serving adds a touch of vibrant color and freshness. And the cleanup? Barely worth mentioning. It’s also easily customizable; see below for a few ways to make it your own!
“Pasta dishes like yours are so good and so very easy to make.”
Karen
Table of Contents
Why This Recipe Works
- Restaurant-Quality in 30 Minutes: I’ve designed this recipe for speed and flavor. It’s my way of turning a regular weeknight into something a little more elegant, and it’s on the table in 30 minutes flat.
- All the Flavor is in One Skillet: Building the sauce in the same skillet you just used to cook the chicken makes great use of those delicious browned bits that form on the bottom of the pan.
- A Little Cream Goes a Long Way: It’s amazing what a touch of heavy cream and good Parmesan can do to create a sauce that’s truly luxurious without being too heavy.
Garlic Parmesan Chicken Pasta Ingredients
- Fettuccini: Fettuccini works great here, but any long, slender pasta like spaghetti or linguine works well too. When I use fresh pasta for this dish, I use about 50% more by weight.
- Olive Oil: Use a good-quality extra-virgin olive oil for the best flavor.
- Boneless Skinless Chicken Breasts: Look for fresh, well-trimmed pieces that are plump and pink.
- Butter: You can use salted or unsalted butter and adjust the salt to taste.
- Garlic: I prefer fresh garlic for this sauce. It mellows in the butter and adds great depth.
- Heavy Cream: This dish is decadent, so it’s worth the indulgence. You can use half and half, but it’s more likely to curdle and your sauce won’t be as rich.
- Parmesan Cheese: Use a good quality Parmesan and grate it fresh. Pre-shredded is convenient, but it’s likely to get clumpy instead of melting.
- Fresh Parsley: Optional for garnish, but I like how it adds a bright, fresh finish to the dish.
- Kosher Salt and Freshly Ground Black Pepper
How to Make Garlic Parmesan Chicken Pasta
Cook the Pasta: Boil pasta in salted water until al dente, then drain, reserving 1 cup of pasta water.
Sear the Chicken: Heat olive oil and cook the seasoned chicken. Cook and stir until it’s jjust cooked through and transfer to a plate.
Build the Sauce: In the same skillet, melt butter, sauté garlic, and simmer with heavy cream until slightly thickened. Stir in parmesan cheese and return chicken to pan.
Combine and Serve: Add cooked pasta to the skillet, heating and loosening sauce with reserved pasta water as needed. Season with salt and pepper, and serve in a bowl or platter, garnished with additional parmesan and parsley if you like.
Pro Tips
- The Secret to a Silky Sauce: That reserved pasta water really is liquid gold. The starch from the pasta acts as an emulsifier, helping the cream and cheese bind together into a smooth, glossy sauce that clings to the noodles instead of being greasy.
- For the Juiciest Chicken: I typically use boneless skinless chicken breasts for this dish because everyone likes them. But if you’re someone who likes boneless, skinless chicken thighs, they’re a great alternative. They’re more flavorful and forgiving, in that they stay tender and juicy even if you overcook them.
- Watch the Garlic: Garlic burns easily, so cook it just until it’s fragrant (about 30 seconds) to avoid any bitterness in your sauce. If you do burn the garlic, it’s worth rinsing out the pan and starting over. Unfortunately, there’s no ‘fixing’ the flavor of burned garlic.
- Use Freshly Grated Parmesan: To prevent a grainy sauce, always grate your Parmesan from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly.
Recipe Variations
- Roasted Garlic: For a deeper, sweeter garlic flavor, roast a whole head of garlic. Slice the top off, drizzle with olive oil, wrap in foil, and bake at 400°F for 40-45 minutes. Squeeze the softened cloves into the butter when making your sauce.
- Herb Variations: Add chopped fresh herbs like basil or thyme, or a dried herb blend like Italian seasoning for an herbaceous twist.
- Vegetable Add-Ins: Sautéed spinach or zucchini are easy ways to make this dish a little heartier. I love doing this to make the dish a full meal on its own. It’s also a great way to use up leftover cooked vegetables like broccoli or cauliflower.
- Sun-Dried Tomatoes: Stir in a handful of chopped sun-dried tomatoes to add a rich, tangy flavor.
- Spice it Up: Add a good pinch of red pepper flakes or cayenne if you’re in the mood for a little spice.
Serving Ideas
This rich and creamy pasta is a meal in itself, but it pairs beautifully with a simple side to cut through the richness.
- Salad: A crisp green Little Gem Salad with a simple Champagne Vinaigrette or a classic Caesar Salad is a perfect complement.
- Vegetables: Simple Roasted Broccoli and Carrots or steamed vegetables like asparagus, broccoli, or green beans work wonderfully.
- Bread: Serve with crusty bread or no-knead Brioche Bread to soak up any extra sauce.
How to Store and Reheat
Store leftover pasta refrigerated in an airtight container for up to 3 days. Reheat in a covered saucepan on the stovetop over medium-low heat with a generous splash of leftover pasta water (or a splash of cream, half and half, milk or water), gently stirring occasionally until heated through. Adjust seasoning as needed and serve topped with grated parmesan cheese.
FAQ
This recipe makes a simple pan sauce. You start by sautéing fresh garlic in butter, then whisk in heavy cream and simmer until it thickens slightly. The final step is to stir in freshly grated Parmesan cheese off the heat until it melts into a smooth, creamy sauce.
Because the dish is so rich, it’s best to serve it with something light and fresh. A simple green salad, roasted asparagus, or steamed broccoli are all excellent choices that balance the meal.
This dish is best served fresh. However, you can prep components ahead of time. The chicken can be cooked and stored in the fridge for up to 3 days. The sauce can also be made and stored separately. When ready to serve, gently reheat the sauce, add the chicken, and toss with freshly cooked pasta.
The key is to use a block of Parmesan cheese and grate it yourself. Also, add the cheese after the cream has simmered and the skillet is not over direct high heat. This allows the cheese to melt gently into the sauce rather than seizing up.
You can count on this Garlic Parmesan Chicken Pasta dish for everything from family weeknights to entertaining guests. It won’t have you rushing to the store for a long list of ingredients or take up your entire evening to make. Keep this recipe in your regular rotation for times when you want something satisfying, impressive, and surprisingly easy to prepare.
Garlic Parmesan Chicken Pasta
Video
Ingredients
- 8 ounces fettuccini or other long pasta, like linguine or spaghetti
- 2 tablespoons olive oil
- 12 ounces boneless skinless chicken breasts cut into bite size pieces (about 2 boneless skinless chicken breasts)
- 2 tablespoons butter
- 4 large garlic cloves minced
- 1 cup heavy cream
- 3 ounces grated parmesan cheese plus more for serving
- kosher salt and freshly ground black pepper to taste
- chopped fresh parsley for garnish, optional
Instructions
- Cook the Pasta: Cook pasta in a large pot of boiling, salted water until firm to the bite (al dente). Drain, reserving 1 cup of pasta water.
- Sear the Chicken: Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Transfer chicken to a clean plate and cover to keep warm.
- Build the Creamy Sauce: To the same skillet, add butter and stir until sizzling. Add minced garlic; cook and stir until fragrant, about 30 seconds. Add heavy cream and bring to simmer; cook and stir until thickened slightly, about 3 minutes. Add parmesan cheese; cook and stir until cheese has melted. Return chicken to pan and stir to coat.
- Combine and Serve: Add cooked pasta to chicken mixture in skillet; cook and stir until heated through, adding pasta water a tablespoon at a time as needed to loosen the sauce. Season to taste with salt and pepper. Transfer to serving bowl or platter and sprinkle with more parmesan cheese and parsley if desired; serve.
Notes
- If using fresh pasta (not dried), use 12 ounces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfectly creamy and absolutely divine! Who needs a restaurant when you can make this at home? I love the roasted garlic variation, too!
Hi Heidi! Thank you so much – I’m thrilled you loved it! The roasted garlic variation is a favorite of mine too – it adds such a wonderful depth of flavor. Thanks for taking the time to leave such a sweet comment!
Pasta dishes like yours are so good and so very easy to make.
Thank you, Karen. That’s lovely to hear!
This is one of those recipes that I feel like diving in to! Yum.
I love to hear that, Mimi!
You’re talking my kinda language with this recipe, Marissa! I do love creamy pasta, and this looks fantastic – it’s only 7:45am, and I’m wondering if I can make this for breakfast! 🙂
I love it! Thanks, David.