A rich, comforting pasta dish that brings together tender chicken, garlic, and Parmesan cheese in a silky, flavorful cream sauce. I find it perfect for a cozy weeknight dinner or when I want something indulgent and satisfying without a ton of effort.

Why I Love This Recipe

I love how this creamy garlic Parmesan chicken pasta balances bold flavors with a smooth, velvety texture. The seared chicken adds that golden, savory crust while the garlic and Parmesan give the sauce its deep, crave-worthy richness. I can get this dish on the table in under an hour, and it's always a hit with anyone I serve it to—whether it's a casual family meal or a dinner with friends.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (about 1 lb)
Salt and freshly ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil (for chicken)
2 tablespoons butter
3‑4 cloves garlic, minced
2 tablespoons all‑purpose flour
1½ cups heavy cream
1 cup low‑sodium chicken broth
¼ cup grated Parmesan cheese, plus extra for serving
¾ lb pasta (any type), uncooked (≈ 340 grams)
Fresh parsley, chopped (for garnish)

Directions

I start by slicing or butterflying the chicken breasts to even thickness. Then I season both sides with salt, pepper, garlic powder, and paprika.
In a large skillet over medium‑high heat, I heat olive oil and sear the chicken for about 3‑5 minutes per side, until it's golden and fully cooked. I remove the chicken and keep it warm.
Using the same skillet, I lower the heat to medium and add butter. Once it's melted, I sauté the minced garlic for about a minute until fragrant.
I stir in the flour to make a roux, cooking it for about a minute to get rid of the raw taste.
Slowly, I whisk in the chicken broth and heavy cream until the sauce is smooth. I let it simmer gently until it starts to thicken.
I stir in the Parmesan cheese and mix until the sauce is creamy and the cheese has fully melted.
While the sauce is coming together, I cook the pasta in salted boiling water until al dente, then drain it—reserving a little pasta water.
I slice the cooked chicken into strips and return it to the skillet. I add the pasta and gently toss it all together in the sauce, using a splash of pasta water if I need to loosen it.
Finally, I garnish the pasta with fresh parsley and more Parmesan before serving.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes use chicken thighs instead of breasts for extra juiciness.
For a lighter dish, I swap the heavy cream with half‑and‑half or even a combo of milk and Greek yogurt, though I know the sauce will be a bit lighter and less silky.
I also like experimenting with different types of pasta—fettuccine or penne work really well.
If I want some extra veggies, I throw in a handful of spinach or sun-dried tomatoes during the last few minutes of cooking.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for 3 to 4 days. When reheating, I do it gently over low heat on the stovetop or in short bursts in the microwave. If the sauce thickens too much, I just add a splash of milk or broth to bring it back to life.

FAQs

What pasta shape works best for this recipe?

I usually go for fettuccine, penne, or rigatoni because they hold onto the creamy sauce really well. But honestly, just about any pasta will do.

Can I make this recipe ahead of time?

Yes, I can prepare the sauce and chicken a day ahead. I store them separately and cook the pasta fresh before serving for the best texture.

Is this recipe gluten-free?

Not as written, but I can easily make it gluten-free by using gluten-free pasta and replacing the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

Can I freeze the leftovers?

I don’t recommend freezing this dish. Creamy sauces like this one tend to separate once frozen and reheated, so I prefer to keep it in the fridge and eat it within a few days.

What can I use instead of Parmesan?

If I don’t have Parmesan, I sometimes use Pecorino Romano or even a sharp white cheddar for a different twist. It changes the flavor, but it’s still delicious.

Conclusion

This creamy garlic Parmesan chicken pasta is one of those go-to recipes I always come back to when I want something comforting, flavorful, and simple to make. It’s rich without being overwhelming, and it satisfies that deep pasta craving every single time. Whether I make it for a weeknight dinner or a casual get-together, it never fails to impress.

Creamy Garlic Parmesan Chicken Pasta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop, Searing & Simmering
Cuisine: Italian/American
Diet: Gluten Free

Print Recipe

Description

A creamy, flavorful pasta dish with tender chicken, garlic, and Parmesan cheese in a rich sauce.

Instructions

Slice or butterfly the chicken breasts to even thickness. Season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil over medium‑high heat in a large skillet. Sear the chicken about 3‑5 minutes per side, until golden brown and cooked through. Remove chicken from the pan and keep warm.
In the same skillet, reduce heat to medium. Add butter. Once melted, add minced garlic and sauté about 1 minute until fragrant.
Sprinkle in the flour, stirring to combine into a roux; cook for about 1 minute.
Slowly whisk in the chicken broth and heavy cream until smooth. Let the sauce simmer for a few minutes until it begins to thicken.
Stir in the Parmesan cheese; mix until melted and smooth.
Meanwhile, cook the pasta in salted boiling water until al dente. Drain and reserve a small amount of pasta water.
Slice the cooked chicken into strips. Return chicken to the sauce in the skillet. Add the cooked pasta, tossing gently to coat in the sauce. If needed, use reserved pasta water to adjust sauce consistency.
Garnish with chopped parsley and serve with extra Parmesan.

Notes

You can use chicken thighs instead of breasts for a juicier texture.
For a lighter version, substitute heavy cream with half‑and‑half or a mix of milk + Greek yogurt (but texture & richness will be slightly changed).
Freshly grated Parmesan gives better flavor than pre‑grated.
Leftovers store 3‑4 days in refrigerator; reheat gently to avoid breaking sauce.