Garlic Parmesan Chicken Pasta is the cozy, restaurant-style dinner that disappears the second it hits the table. Tender bites of seasoned chicken get tossed with pasta in a rich, garlicky parmesan cream sauce — it’s comfort food at its most crowd-pleasing, and it all comes together in one pan in about 35 minutes.
I keep this in heavy rotation because it hits every note: creamy without being heavy, deeply savory from real parmesan and plenty of garlic, and hearty enough to feed a hungry family with leftovers (if you’re lucky). It’s the kind of meal that makes everyone ask for the recipe.
Why you’ll love this Garlic Parmesan Chicken Pasta
- One pan, weeknight-fast. Sear the chicken, build the sauce, toss in the pasta — minimal cleanup, big payoff.
- That creamy garlic parmesan sauce. Butter, fresh garlic, broth, cream, and a generous handful of parmesan come together into a silky sauce that coats every bite.
- Family-friendly and flexible. Use chicken breasts or thighs, any short pasta, and add veggies like spinach or broccoli to stretch it further.
Ingredient notes
Grate your parmesan from a block — the pre-shredded kind has anti-caking agents that keep it from melting smoothly. Cut the chicken into even, bite-sized pieces so it cooks quickly and stays juicy. And don’t rush the garlic: cooking it just until fragrant (not browned) gives the sauce its sweet, mellow backbone.
Garlic Parmesan Chicken Pasta
Tender seasoned chicken and pasta in a creamy garlic parmesan sauce — a one-pan comfort dinner ready in 35 minutes.
Ingredients
- 1.5 lbs boneless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 12 oz short pasta (penne or rotini)
- Fresh parsley, chopped, for garnish
Instructions
- Toss the chicken pieces with the salt, pepper, garlic powder, and paprika until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes, turning, until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 1 minute, until fragrant (don’t let it brown).
- Pour in the chicken broth and heavy cream, scraping up any browned bits. Bring to a gentle simmer.
- Add the uncooked pasta directly to the skillet, making sure it’s mostly submerged. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced into a sauce.
- Stir in the parmesan and Italian seasoning until melted and creamy. Return the chicken to the pan and toss to coat.
- Garnish with fresh parsley and extra parmesan, and serve hot.
Tips for the best results
- Keep the simmer gentle. A hard boil can break the cream sauce — low and slow keeps it silky.
- Adjust the consistency. If the sauce thickens too much, loosen it with a splash of warm broth; if it’s thin, simmer a minute longer.
- Add greens. Stir in a few handfuls of baby spinach at the end, or steamed broccoli, for an easy veggie boost.
What to serve with it
It’s rich and filling on its own, but a crisp green salad balances it beautifully, and a slice of garlic bread is never a bad idea for soaking up that sauce.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life. It thickens as it sits, so a little extra liquid goes a long way.
This one’s pure comfort in a bowl — easy enough for a weeknight, satisfying enough to feel a little special. Give it a try and let us know how it goes!
