Easy Garlic Parmesan Chicken Pasta Recipe saved my Tuesday nights. You know the kind of day I mean. You want something comforting and creamy, but not a sink full of dishes or a complicated shopping list. This pasta hits that sweet spot. It comes together fast, tastes like a cozy hug, and still looks fancy enough for date night at home. If you can boil pasta and stir a sauce, you can make this.
Why Youll Love this Garlic Parmesan Chicken and Pasta
I love recipes that feel special without being fussy. This one is exactly that. It uses simple ingredients you probably have, and it’s very forgiving. Mess up the timing a little? It still tastes great. Want it creamier, lighter, or a touch spicy? Totally doable. It’s the kind of dinner that makes everyone at the table happy.
- Fast and weeknight friendly: Done in about 30 to 35 minutes, start to finish.
- Creamy but not heavy: A mix of cream, broth, and starchy pasta water makes the sauce silky without being too rich.
- Budget smart: Chicken breast or thighs, pantry pasta, and parmesan. That’s it.
- Kid approved: Mild garlic and parmesan flavor wins every time. Add spinach or peas if your crew is into it.
- Flexible: Swap pasta shapes, use rotisserie chicken, or load it with veggies.
- Great leftovers: The sauce loosens beautifully with a splash of water when reheated.
“Made this on a whim after work and my family asked for seconds. Simple, creamy, and the garlic flavor is just right. New weeknight favorite.”
If you love cozy chicken dinners, you might also enjoy my crispy skillet side idea. These Air Fryer Baked Garlic Parmesan Potatoes pair perfectly with this pasta for a crunchy bite on the side.
What You Need to Make this Garlic Parmesan Chicken and Pasta
Ingredients
- 12 ounces pasta such as penne, rotini, or fettuccine
- 1 pound chicken breast or thighs, cut into bite-size pieces
- 3 tablespoons olive oil divided
- 4 cloves garlic minced
- 3/4 cup heavy cream or half-and-half for lighter
- 1 cup low-sodium chicken broth
- 1 cup freshly grated parmesan plus more for topping
- 1 tablespoon butter
- 1 teaspoon Italian seasoning optional
- 1/2 teaspoon crushed red pepper flakes optional for heat
- Salt and black pepper to taste
- Fresh parsley or basil chopped, for garnish
- Lemon wedge optional, for a bright finish
Optional add-ins
Baby spinach, mushrooms, peas, sun-dried tomatoes, or roasted cherry tomatoes. Bacon or pancetta for extra savoriness. A spoon of cream cheese for ultra creaminess.
Quick Method
1. Bring a big pot of salted water to a boil and cook pasta until al dente. Scoop out 1 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tablespoons oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.
3. Add 1 tablespoon oil and the butter to the skillet. Stir in garlic for 30 seconds until fragrant. Pour in broth and bring to a gentle simmer, scraping up any browned bits. Add cream and simmer 2 minutes.
4. Lower the heat and stir in parmesan a handful at a time until melted. Add a splash of reserved pasta water to loosen. The sauce should look glossy and silky.
5. Toss in the drained pasta and cooked chicken. Add red pepper flakes if you like a kick. Adjust thickness with more pasta water. Taste and season with salt and pepper. Finish with a squeeze of lemon and herbs.
6. Serve hot, with extra parmesan on top. That first bite should be creamy, garlicky, and totally comforting.
Pro move: Always reserve pasta water. It’s liquid gold and helps your sauce cling to the noodles.
Recipe Variations
Want to make it your own? Here are some easy ways to switch it up without overcomplicating dinner.
Spinach and Mushroom: Sauté sliced mushrooms after you cook the chicken. Wilt in a few handfuls of spinach at the end.
Bacon and Peas: Crisp up 4 slices of bacon first, remove, then use the drippings to start your sauce. Stir in peas with the pasta.
Sun-Dried Tomato: Stir in chopped sun-dried tomatoes and a spoon of the oil from the jar for extra flavor.
Cajun Kick: Use a teaspoon of Cajun seasoning on the chicken and add more to the sauce to taste.
Lightened Up: Swap half the cream for milk and use a bit more pasta water to keep it silky.
Gluten-free: Use your favorite gluten-free pasta and thicken with an extra sprinkle of parmesan if needed.
Use different chicken: Crisp chicken strips in the air fryer while the pasta cooks and toss them in at the end. Try these flavorful Air Fryer Garlic Parmesan Chicken Skewers if you want a fun twist.
Another pasta idea: For a tomato-herb variation, this Bruschetta Chicken Pasta is bright and fresh yet still hearty.
What to Serve with Garlic Parmesan Chicken Pasta
Keep sides simple and fresh. You already did the hard part. Here are easy pairings that round out the plate.
- Green salad with lemony vinaigrette to balance the creamy sauce.
- Roasted broccoli or asparagus for color and crunch.
- Garlic bread or warm ciabatta to soak up the sauce.
- Simple tomatoes tossed with olive oil, salt, and basil.
- Crispy potatoes in the air fryer, especially these garlic parmesan potatoes.
- More pasta vibes for a party spread: try this chilled Easy Buffalo Chicken Pasta Salad on the side.
Practical Tips & Recipe Notes
Salt your water: Your pasta water should taste like the sea. It’s the first layer of seasoning.
Freshly grated parmesan: Pre-shredded cheeses often have anti-caking agents that make sauces grainy. Grate it fresh for the best melt.
Go low and slow with the cheese: Keep heat on low when adding parmesan and stir constantly so it melts smoothly.
Use reserved pasta water: Add a splash at a time to loosen the sauce. It’s the best way to perfect the texture.
Don’t overcook the chicken: Take it off the heat when it hits 165°F. Overcooked chicken turns dry quickly.
Make it ahead: Cook the chicken and prep the sauce earlier in the day. Reheat gently with a splash of broth before tossing with fresh-cooked pasta.
Storage: Refrigerate up to 3 days. Reheat on low with a little water or milk. Avoid boiling the sauce again.
Freezer note: The sauce can separate after freezing. It’s fine to eat, but the texture is best fresh.
If you’re collecting cozy recipes, bookmark a soup for later like this quick comfort bowl: Instant Pot Chicken Noodle Soup.
When friends ask what I make the most, I always mention the Easy Garlic Parmesan Chicken Pasta Recipe. It’s reliable, quick, and the flavor never gets old. My smallest kid tries to pick out the spinach and then gives up because the sauce is too good. That’s a win in my book.
Common Questions
Can I use rotisserie chicken?
Yes. Shred about 3 cups of cooked chicken and stir it into the sauce at the end. It saves time and still tastes great.
What pasta shape works best?
Short shapes like penne, rotini, or rigatoni grab the sauce. Fettuccine is also lovely if you want twirlable noodles.
How do I make it lighter?
Use half-and-half instead of heavy cream and add extra pasta water to loosen. Season carefully and finish with lemon to brighten.
How can I thicken the sauce without more cheese?
Simmer it a little longer on low and stir often. The starch in the pasta water also helps the sauce cling.
How do I reheat leftovers?
Warm gently on the stove with a splash of water or milk, stirring until creamy again. Avoid high heat to keep the sauce smooth.
Ready to Cook Dinner Youll Crave?
If you’re after a no-drama dinner that tastes like a hug, this Easy Garlic Parmesan Chicken Pasta Recipe is it. You’ll get creamy garlic goodness in under 40 minutes, with simple steps and lots of room to riff. Want another take to compare? I also like this one-pan approach to Garlic Parmesan Chicken and Pasta for extra inspiration. However you spin it, grab your skillet and give it a go tonight. Your future self will be so happy you did.
Easy Garlic Parmesan Chicken Pasta
Ingredients
Main Ingredients
- 12 ounces pasta such as penne, rotini, or fettuccine
- 1 pound chicken breast or thighs, cut into bite-size pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 3/4 cup heavy cream or half-and-half for a lighter version
- 1 cup low-sodium chicken broth
- 1 cup freshly grated parmesan, plus more for topping
- 1 tablespoon butter
- 1 teaspoon Italian seasoning, optional
- 1/2 teaspoon crushed red pepper flakes, optional for heat
- Salt and black pepper to taste
- Fresh parsley or basil, chopped, for garnish
- Lemon wedge, optional For a bright finish
Optional Add-Ins
- Baby spinach, mushrooms, peas, sun-dried tomatoes, or roasted cherry tomatoes
- 4 slices Bacon or pancetta, for extra savoriness
- 1 spoon Cream cheese, for ultra creaminess
Instructions
Cooking the Pasta
- Bring a big pot of salted water to a boil and cook the pasta until al dente. Scoop out 1 cup of pasta water before draining.
Cooking the Chicken
- In a large skillet, heat 2 tablespoons of oil over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.
Making the Sauce
- Add 1 tablespoon of oil and the butter to the skillet. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits. Add the cream and simmer for 2 minutes.
- Lower the heat and stir in the parmesan a handful at a time until melted. Add a splash of reserved pasta water to loosen. The sauce should look glossy and silky.
Finishing Touches
- Toss in the drained pasta and cooked chicken. If desired, add red pepper flakes for heat. Adjust the thickness with more pasta water, and taste to season with salt and pepper.
- Finish with a squeeze of lemon and herbs. Serve hot, topped with extra parmesan.
