Creamy garlic parmesan chicken pasta is basically the holy grail of comfort food dinners tender chicken, perfectly cooked pasta, and a rich, garlicky cream sauce that coats every bite in pure indulgence. I’m talking about the kind of dish that makes your family think you’ve been secretly taking cooking classes when really you just followed a straightforward recipe that happens to taste like it came from an expensive Italian restaurant. This isn’t your basic jarred sauce situation; this is made-from-scratch creamy perfection that comes together in about 30 minutes.
I first made this creamy garlic parmesan chicken pasta during one of those “what can I make with chicken breasts that won’t bore everyone to tears” moments, and honestly, it’s become my go-to recipe for impressing people without actually working that hard. The secret is building layers of flavor and getting that sauce consistency just right—creamy enough to coat the pasta but not so thick it becomes gluey. Plus, it’s totally customizable, so you can make it your own.
Why This Creamy Garlic Parmesan Chicken Pasta Will Become Your Signature Dish
• Restaurant flavor at home – Tastes like you paid $20 for it but costs about $8 to make • One-pan wonder – Minimal cleanup for maximum flavor payoff • Ready in 30 minutes – Perfect for busy weeknights when you want something special • Family-friendly – Even picky eaters love this creamy, comforting combination • Impressive but approachable – Looks fancy enough for date night but easy enough for Tuesday dinner
What You’ll Need (Ingredients)
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts (680g) – pounded to even thickness
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil (30ml)
For the Pasta and Sauce:
- 12 oz fettuccine or penne pasta (340g) – shapes that hold sauce well
- 4 tbsp butter (60g)
- 6 cloves garlic, minced – don’t skimp on this
- ¼ cup all-purpose flour (30g)
- 2 cups chicken broth (480ml) – low sodium preferred
- 1 cup heavy cream (240ml)
- 1 cup freshly grated Parmesan cheese (100g) – fresh is crucial
- ½ cup cream cheese, softened (115g) – secret ingredient for extra creaminess
- 2 tsp fresh lemon juice (10ml)
- ½ tsp red pepper flakes (optional)
For Finishing Touches:
- ¼ cup fresh parsley, chopped
- Extra Parmesan for serving
- Black pepper for garnish
- Lemon wedges (optional)
Essential Equipment
- Large skillet or sauté pan
- Large pot for pasta
- Meat mallet or rolling pin
- Tongs for chicken
- Whisk
- Cheese grater
- Colander
- Large serving bowl
Step-by-Step Instructions for Perfect Creamy Garlic Parmesan Chicken Pasta
Prep Your Chicken Like a Pro
- Pound chicken evenly – Place chicken breasts between plastic wrap and pound to ¾-inch thickness. This ensures even cooking and prevents dry, overcooked edges while the center catches up.
- Season generously – Mix Italian seasoning, garlic powder, paprika, salt, and pepper. Coat chicken breasts on both sides with this mixture, pressing gently to help it stick.
- Get pasta water going – Fill a large pot with salted water and bring to a boil. You’ll want this ready when your sauce is almost done.
Cook That Chicken to Perfection
- Sear the chicken – Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-7 minutes per side until golden brown and internal temp reaches 165°F (74°C).
- Rest and slice – Transfer chicken to a plate and let rest for 5 minutes, then slice into strips. Don’t clean the pan—those browned bits are flavor gold for your sauce.
- Cook the pasta – Start cooking pasta according to package directions minus 1 minute (it’ll finish in the sauce). Reserve 1 cup pasta water before draining.
Build That Incredible Sauce
- Sauté garlic – In the same skillet (with all those lovely browned bits), melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Make the roux – Whisk in flour and cook for 1-2 minutes, stirring constantly. This removes the raw flour taste and creates the base for thickening.
- Add liquids gradually – Slowly whisk in chicken broth, making sure there are no lumps. Then add heavy cream and bring to a gentle simmer.
Create Creamy Perfection
- Add the cheese magic – Remove from heat and whisk in softened cream cheese until smooth. Then gradually add Parmesan cheese, whisking constantly to prevent clumping.
- Season and brighten – Stir in lemon juice and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper. The lemon juice brightens everything and balances the richness.
- Combine everything – Add drained pasta and sliced chicken to the sauce. Toss gently to coat, adding pasta water as needed to achieve perfect consistency.
Serve Like a Restaurant
- Final adjustments – The sauce should coat the pasta nicely but not be gluey. Add more pasta water if needed, or simmer briefly if too thin.
- Garnish beautifully – Transfer to serving bowls and sprinkle with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately while hot and creamy.
Smart Substitutions and Variations
Protein alternatives: Shrimp, salmon, or even grilled vegetables work beautifully with this sauce.
Pasta shapes: Any long pasta works great—linguine, angel hair, or even spaghetti. Short pasta like rigatoni holds the sauce well too.
Lighter version: Use half-and-half instead of heavy cream and reduce cream cheese to 4 oz. It won’t be as rich but still delicious.
Vegetable additions: Spinach, sun-dried tomatoes, mushrooms, or broccoli all make great additions.
Dairy-free attempt: Use cashew cream and nutritional yeast, though the flavor will be quite different.
Pro Tips for Creamy Garlic Parmesan Chicken Pasta Success
• Fresh Parmesan is everything – Pre-grated cheese has anti-caking agents that prevent smooth melting. Grate it yourself for the best sauce.
• Don’t boil after adding cheese – High heat can break the sauce and make it grainy. Keep it at a gentle simmer once dairy is added.
• Save that pasta water – The starchy water helps bind the sauce to the pasta and adjusts consistency perfectly.
• Pound chicken evenly – This is crucial for even cooking. Thick spots will be undercooked while thin spots overcook.
• Taste and adjust constantly – Every brand of cheese and broth is different. Season to your taste, not just the recipe.
Common Mistakes That’ll Ruin Your Pasta
Using pre-grated Parmesan – It doesn’t melt smoothly and can make your sauce grainy instead of silky.
Adding cheese to boiling sauce – High heat breaks dairy and creates a broken, curdled mess instead of smooth cream sauce.
Overcooking the chicken – Thin, overcooked chicken is dry and disappointing. Use a thermometer if you’re unsure.
Not reserving pasta water – This starchy liquid is crucial for achieving the perfect sauce consistency.
Skipping the roux step – The flour-butter mixture is what thickens your sauce properly. Don’t rush this part.
Storage and Leftover Magic
Storage: This creamy garlic parmesan chicken pasta keeps for 3-4 days in the fridge, though the sauce may thicken and separate slightly.
Reheating: Add a splash of milk or broth when reheating and heat gently over low heat, stirring frequently. Don’t microwave on high or the sauce will break.
Make-ahead tips: You can cook components separately and combine when ready to serve, but this dish is really best made fresh.
Leftover transformation: Use leftover pasta as a base for casseroles or add to soup for extra richness.
Perfect Weeknight Pairings
This creamy garlic parmesan chicken pasta pairs beautifully with:
- Simple Caesar salad – the crisp greens cut through the richness perfectly
- Garlic bread – because more garlic is always the answer
- Roasted asparagus or green beans for some color and nutrition
- Light white wine like Pinot Grigio or Chardonnay
- Steamed broccoli mixed right into the pasta for a complete meal
Nutritional Info (Per Serving, Serves 4-6)
Being honest about this indulgent comfort food
- Calories: 485
- Protein: 35g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 2g
- Calcium: 25% daily value
- Satisfaction factor: Through the roof
Creamy Garlic Parmesan Chicken Pasta
Equipment
- Large skillet or sauté pan
- Large pot (for pasta)
- Meat mallet or rolling pin
- Tongs
- Whisk
- Cheese grater
- Colander
- Serving bowl
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (680g), pounded
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil (30ml)
- 12 oz fettuccine or penne pasta (340g)
- 4 tbsp butter (60g)
- 6 cloves garlic, minced
- 0.25 cup all-purpose flour (30g)
- 2 cups chicken broth (480ml)
- 1 cup heavy cream (240ml)
- 1 cup freshly grated Parmesan cheese (100g)
- 0.5 cup cream cheese, softened (115g)
- 2 tsp fresh lemon juice (10ml)
- 0.5 tsp red pepper flakes (optional)
- 0.25 cup fresh parsley, chopped
- Extra Parmesan for serving
- Black pepper for garnish
- Lemon wedges (optional)
Instructions
- Place chicken between plastic wrap and pound to ¾-inch thick. Season with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Fill a large pot with salted water and bring to a boil. You’ll cook the pasta while the sauce simmers.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 6–7 minutes per side until golden and cooked through. Remove and let rest before slicing into strips.
- Cook pasta according to package directions minus 1 minute. Reserve 1 cup of pasta water before draining.
- In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant but not browned.
- Whisk in flour and cook 1–2 minutes to form a light roux. This helps thicken the sauce.
- Gradually whisk in chicken broth, then add heavy cream. Simmer until slightly thickened.
- Remove from heat and whisk in cream cheese, then Parmesan until smooth. Stir in lemon juice and red pepper flakes if using.
- Add cooked pasta and sliced chicken to sauce. Toss to coat, adding reserved pasta water to adjust consistency as needed.
- Transfer to serving bowls and top with parsley, extra Parmesan, black pepper, and lemon wedges. Serve hot.
Notes
Nutrition
FAQ
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs have more flavor and stay more tender. Just remove the skin and adjust cooking time as needed.
Q: What if my sauce is too thick/thin? A: Too thick? Add warm pasta water or milk gradually. Too thin? Simmer gently to reduce, or mix a little cornstarch with cold milk and stir in.
Q: Can I make this creamy garlic parmesan chicken pasta ahead for a dinner party? A: This dish is really best served immediately. You can prep components ahead (cook chicken, grate cheese, etc.) but combine everything just before serving for best results.
Q: Why is my sauce grainy instead of smooth? A: This usually happens from using pre-grated cheese or adding cheese to sauce that’s too hot. Use fresh-grated Parmesan and remove from heat before adding cheese.
Q: Can I substitute the heavy cream? A: Half-and-half works but won’t be as rich. Milk will work in a pinch but the sauce won’t be as thick or creamy. FYI, the cream cheese helps compensate if you need to use lighter dairy.
