Are you craving the ultimate comfort food pasta? A dish so rich, so creamy, and so packed with a savory garlic-Parmesan flavor that it tastes like it came from your favorite Italian restaurant? This incredible, from-scratch Creamy Garlic Parmesan Chicken Pasta is that perfect meal. We’re talking tender, golden-brown chicken and perfectly cooked pasta, all swimming in the most luscious, velvety, and completely irresistible cream sauce you’ve ever had.
This isn’t just another pasta recipe; it’s your new go-to for a special weeknight dinner or a cozy date night in. We’ll show you the simple but crucial secrets to a flawlessly smooth and luxurious cheese sauce that is never grainy, and how to cook chicken so it’s perfectly juicy and tender. This is a show-stopping meal that is surprisingly easy to make.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Pasta
What makes this Garlic Parmesan Chicken Pasta so spectacularly delicious is its incredible, restaurant-quality cream sauce and its simple yet sophisticated flavor profile. This dish is a masterpiece of classic comfort. The sauce is a rich and savory, Alfredo-style cream sauce, made completely from scratch in one pan. A savory base of fresh garlic is deglazed with chicken broth, then made impossibly rich and luscious with heavy cream and a generous amount of freshly grated Parmesan cheese. This velvety sauce is the perfect partner for tender, pan-seared chicken breast and a fun, twisted pasta shape that catches the sauce in every nook and cranny.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Creamy Dream Team: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients to create its signature rich and savory flavor.
- The Garlic-Parmesan Sauce (The Star of the Show!):
- Heavy Cream: For the most luxurious, decadent, and stable sauce, it is essential to use full-fat heavy cream. It has a high fat content, which is the key that prevents the sauce from curdling and gives it its signature, rich texture.
- Freshly Grated Parmesan Cheese: This is the most important secret to a perfect sauce! You must use a high-quality, freshly grated Parmesan cheese from a block (ideally a true Parmigiano-Reggiano). Pre-shredded, bagged cheeses are coated in starches (like potato starch or cellulose) to prevent them from clumping. These anti-caking agents are the number one culprit behind a cheese sauce that is grainy, stringy, or refuses to melt smoothly.
- Fresh Garlic: For the best, most vibrant and authentic flavor, it is essential to use freshly minced garlic.
- The Chicken:
- Boneless, Skinless Chicken Breasts: A fantastic, lean, and healthy choice. The secret to ensuring they stay juicy and cook quickly and evenly in this dish is to pound them to an even thickness before you cut them into cubes.
- The Pasta & The “Liquid Gold”:
- Twisted Pasta: A fun, twisted pasta shape like fusilli, rotini, or cavatappi is the perfect choice for this dish. All their beautiful nooks and crannies are ideal for catching and holding onto the thick, creamy sauce.
- Starchy Pasta Water: The starchy, salty water left over from cooking your pasta is the magic ingredient that helps to thin the sauce to a perfect, silky consistency while also helping it to cling beautifully to every single noodle.
Step-by-Step to the Best Creamy Chicken Pasta
This elegant meal comes together in one skillet while your pasta cooks.
Step 1: Cook the Pasta and Sear the Chicken
Step 1: First, bring a large pot of generously salted water to a rolling boil. Add your 1 pound of twisted pasta and cook according to the package directions until it is perfectly al dente.
Pro Tip: Just before you drain the pasta, be sure to reserve at least 1/2 cup of the starchy, salty pasta water. This is the most important ingredient for your sauce! Drain the cooked pasta.
Step 2: While the pasta is cooking, prepare your chicken. Pat your 2 large, boneless, skinless chicken breasts completely dry with a paper towel. Season the chicken generously on all sides with salt, pepper, and half of your Italian seasoning (about 1/2 teaspoon).
Step 3: In a large skillet, melt 1 tablespoon of the butter over a medium-high heat. Add your seasoned chicken cubes to the hot skillet in a single layer.
Step 4: Sear the chicken for 3 to 4 minutes per side, until it has a beautiful, deep golden-brown crust and is cooked all the way through. Remove the seared chicken from the pan and set it aside on a plate. Do not wipe out the skillet!
Part 2: Build the Garlic Parmesan Cream Sauce
Step 1: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
Step 2: Once the butter has melted, add your 4-5 cloves of minced fresh garlic and the optional 1/4 teaspoon of red pepper flakes. Cook for just 30 to 60 seconds, stirring constantly, until the garlic is very fragrant.
Step 3: Deglaze the pan by pouring in the 1/2 cup of chicken broth. Use a wooden spoon to scrape up all the delicious, flavorful browned bits from the bottom of the skillet.
Step 4: Stir in the 1 1/2 cups of heavy cream and the remaining half of your Italian seasoning. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes, until the sauce has thickened slightly.
Step 5 (The Secret to a Smooth Sauce!): Reduce the heat to low. Gradually whisk in your 1 cup of freshly grated Parmesan cheese, one handful at a time. Continue to whisk gently until each addition of the cheese has completely melted and the sauce is perfectly smooth before you add the next handful.
Part 3: Combine Everything and Serve
Step 1: Return your cooked chicken and any of its accumulated juices back to the skillet with the sauce. Add your hot, drained pasta to the skillet as well. Step 2: Gently toss everything together until the chicken and the pasta are beautifully and generously coated in the luscious, creamy sauce. Step 3: If your sauce seems too thick, you can add a small splash of your reserved, starchy pasta water to thin it out to your desired, silky consistency. Give the dish a final taste and adjust the seasoning with any more salt and pepper if needed. Garnish the pasta generously with the 2 tablespoons of fresh, chopped parsley and serve immediately in warm, shallow bowls.
Creamy Garlic Parmesan Chicken Pasta
A quick and rich one-pan recipe for a creamy garlic Parmesan chicken pasta. This dish features bite-sized pieces of chicken breast, seasoned with Italian herbs and seared until golden. A luxurious and velvety sauce is then created in the same skillet by sautéing fresh garlic, deglazing with chicken broth, and adding heavy cream and freshly grated Parmesan cheese. Cooked twisted pasta (fusilli) and the seared chicken are tossed in the sauce until well coated, creating a restaurant-worthy meal in about 30 minutes.
Ingredients
- 2 large Boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli, penne, or rotini)
- 3 Tbsp Unsalted butter
- 4–5 cloves Fresh garlic, minced
- 1 1/2 cups Heavy cream
- 1/2 cup Chicken broth
- 1 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- 1/4 tsp Red pepper flakes (optional)
- Salt and black pepper to taste
- 2 Tbsp Fresh parsley, chopped
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, pat the chicken cubes dry and season them with salt, pepper, and half of the Italian seasoning.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown and cooked through. Remove the chicken to a plate.
- Make the Sauce: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and optional red pepper flakes; cook for 30–60 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the heavy cream and the remaining Italian seasoning. Let the sauce simmer for 2–3 minutes to thicken slightly.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth.
- Combine and Serve: Return the cooked chicken and any accumulated juices to the skillet. Add the drained pasta. Toss gently to coat everything in the sauce.
- If the sauce is too thick, add splashes of the reserved pasta water until it reaches a silky, clinging consistency. Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with chopped parsley and serve immediately.
Notes
- This is a one-pan meal (for the chicken and sauce), which builds layers of flavor by cooking the sauce in the same skillet used for the chicken.
- Reserving the starchy pasta water is a key step that helps to emulsify the sauce and allows you to adjust its consistency.
- Using freshly grated Parmesan cheese, rather than pre-shredded, is recommended as it melts more smoothly into the sauce without clumping.
What to Serve With Your Creamy Chicken Pasta
This beautiful and rich dish is a fantastic, all-in-one meal. To round it out, here are a few simple and classic pairings:
- A Simple Green Salad: A crisp green salad, especially one with a bright and zesty lemon or a simple balsamic vinaigrette, is the perfect, fresh counterpoint to the rich, creamy pasta.
- Crusty Garlic Bread: A side of warm, crusty garlic bread is an absolute must-have for sopping up every last drop of that incredible, savory cream sauce.
- Steamed or Roasted Vegetables: A simple side of steamed broccoli or asparagus is another fantastic and healthy choice.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by cooking and cubing your chicken up to 3 days in advance. Store it in an airtight container in the refrigerator.
- Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat a cream-based pasta sauce is to do so gently in a skillet on the stovetop over a low heat. You will need to add a generous splash of milk, cream, or broth to loosen the sauce and bring back its original, luscious and creamy consistency.
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Creative Recipe Variations
- Add Some “Hidden” Veggies: For a beautiful pop of color and some extra nutrients, you can stir about 1 to 2 cups of fresh baby spinach into the hot sauce at the very end and let it wilt. A cup of steamed broccoli florets or sweet peas would also be a fantastic addition.
- Use a Different Protein: If you’re not a fan of chicken, this delicious and versatile cream sauce is also absolutely fantastic with about 1 pound of sautéed shrimp or some crispy, crumbled pancetta or bacon.
- Add a Tangy, Savory Kick: For an even deeper, more complex flavor, you can stir about 1/4 cup of chopped, oil-packed sun-dried tomatoes or a handful of briny capers into the sauce along with the garlic.
Enjoy The Ultimate Comfort Food Pasta!
You’ve just created a truly special dish that is a perfect harmony of classic ingredients and delicious, satisfying flavors. This Creamy Garlic Parmesan Chicken Pasta is a testament to the power of a simple, from-scratch meal to bring the comfort and luxury of a restaurant to your own dinner table. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamy, not grainy, Parmesan cheese sauce?
The secret is to use freshly grated Parmesan from a block and to add it to your sauce over a very low heat. Pre-shredded, bagged cheeses are coated in starches that will prevent them from melting smoothly and will make your sauce grainy. Adding the freshly grated cheese slowly and over a gentle heat is the key that will allow it to melt beautifully into a perfectly smooth and velvety sauce.
Q2: Can I make this dish ahead of time for a party?
This dish is at its absolute creamiest and best when it is served fresh. However, you can save a ton of time by preparing the sauce completely and storing it in the refrigerator. When you are ready to eat, you can simply reheat the sauce gently on the stovetop while you cook your fresh pasta and chicken.
Q3: What is the best way to reheat a cream-based pasta sauce?
The key to reheating a cream sauce is to do it low and slow. Place the leftover pasta and sauce in a skillet or a saucepan over a low heat. Add a generous splash of milk, cream, or broth and stir it gently as it heats up. The extra liquid will help to bring back the original, luscious and creamy consistency of the sauce.
Q4: Can I use half-and-half or milk instead of heavy cream to make the sauce lighter?
You can, but the final sauce will be significantly thinner and less rich. It will also be more susceptible to “breaking” or curdling. For the most foolproof, decadent, and stable sauce, a heavy cream with its high fat content is highly recommended.
Q5: What is the best way to cook the chicken so it stays juicy?
The secret is to not overcook it! A medium-high heat is perfect for getting a quick, beautiful, golden-brown sear on the outside of the chicken cubes. Then, when you add the chicken back to the sauce to simmer for a few minutes, it will finish cooking gently and will absorb all the delicious flavors of the sauce, which will keep it wonderfully moist and tender.