This creamy garlic parmesan chicken pasta combines tender chicken, penne pasta, fresh garlic, and a smooth parmesan sauce in one comforting dinner.
The sauce tastes rich without requiring complicated ingredients, while the pasta makes it satisfying enough for a family meal. It is an excellent choice for a busy weeknight and can be served with garlic bread, roasted vegetables, or a simple green salad.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 6
Course: Main Course
Cuisine: American-inspired
Why You’ll Love This Recipe
- It uses accessible ingredients available in most US grocery stores.
- Dinner can be ready in approximately 35 minutes.
- The creamy sauce is prepared from scratch.
- Chicken, pasta, and sauce are combined in one satisfying dish.
- The seasonings can easily be adjusted to suit your household.
Ingredients You’ll Need
- 12 ounces penne pasta
- 1¼ pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1¼ cups freshly grated parmesan cheese
- ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, optional
Ingredient Notes
Chicken
Cut the chicken breasts into evenly sized, bite-size pieces. Similar-sized pieces cook more consistently than pieces of different sizes.
Boneless, skinless chicken thighs may also be used, although their cooking time can differ.
Parmesan Cheese
Freshly grated parmesan melts more smoothly than many varieties of pre-shredded cheese. Measure the cheese after grating it and add it gradually to prevent clumping.
Heavy Cream
Heavy cream gives the sauce its rich texture. Half-and-half may produce a thinner sauce and should not be expected to deliver exactly the same result.
Pasta
Penne holds the creamy sauce particularly well, but rotini, rigatoni, or bow-tie pasta can also work. Follow the cooking time printed on the package.
How to Make Creamy Garlic Parmesan Chicken Pasta
1. Prepare the Ingredients
Bring a large pot of salted water to a boil.
While the water heats, cut the chicken into approximately 1-inch pieces. Keep the raw chicken and its cutting board separate from the ingredients that are ready to eat.
Season the chicken with Italian seasoning, garlic powder, paprika, ½ teaspoon salt, and black pepper.
2. Cook the Pasta
Add the penne to the boiling water and cook until al dente, following the package directions.
Before draining, carefully reserve approximately ½ cup of pasta water. Drain the pasta without rinsing it and set it aside.
3. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Arrange the seasoned chicken in a single layer. Cook for approximately 6–8 minutes, turning the pieces occasionally, until browned and completely cooked.
Chicken must reach a minimum internal temperature of 165°F when measured with a food thermometer, according to the USDA food-safety chart.
Transfer the cooked chicken to a clean plate. Do not place cooked chicken on the plate that previously held it raw.
4. Start the Garlic Parmesan Sauce
Reduce the heat to medium and add the butter to the same skillet.
Once the butter melts, add the minced garlic. Cook for approximately 30 seconds, stirring continuously, until fragrant. Avoid allowing the garlic to burn.
Pour in the chicken broth and gently scrape the browned pieces from the bottom of the skillet. Allow the broth to simmer for 2–3 minutes.
5. Make the Sauce Creamy
Reduce the heat to medium-low and stir in the heavy cream.
Let the mixture warm gently for 2–3 minutes. Do not bring the cream to a rapid boil.
Add the freshly grated parmesan in small portions, stirring after each addition until the cheese melts into the sauce.
Taste the sauce and add the remaining salt only if needed. Parmesan and chicken broth can already contain a considerable amount of sodium.
6. Combine the Pasta and Chicken
Return the drained pasta and cooked chicken to the skillet.
Toss gently until everything is evenly coated. If the sauce is thicker than desired, add reserved pasta water one tablespoon at a time.
Allow the pasta to warm in the sauce for 1–2 minutes. Remove the skillet from the heat and garnish with chopped parsley and additional parmesan, if desired.
Serve immediately.
Tips for the Best Creamy Chicken Pasta
- Grate the parmesan finely so it melts evenly.
- Lower the heat before adding the cream and cheese.
- Add the cheese gradually rather than all at once.
- Reserve pasta water before draining the pasta.
- Avoid overcooking the pasta because it will soften slightly in the sauce.
- Check the chicken with a food thermometer instead of relying only on its color.
- If the sauce becomes too thick, loosen it with a small amount of reserved pasta water.
Easy Variations
Add Vegetables
Stir in cooked broccoli, spinach, peas, mushrooms, or asparagus. Spinach can be added near the end and cooked just until wilted.
Add Gentle Heat
Add a small pinch of red pepper flakes with the garlic. Start with a modest amount and adjust according to taste.
Change the Pasta
Use rigatoni, rotini, or another short pasta with grooves that can hold the sauce.
Add Lemon
A small squeeze of fresh lemon juice can balance the richness of the sauce. Add it after removing the skillet from the heat.
What to Serve With Chicken Pasta
Serve creamy garlic parmesan chicken pasta with:
- Garlic bread
- Roasted broccoli
- Green beans
- A simple garden salad
- Roasted asparagus
- Caesar salad
Storage and Reheating
Transfer leftovers to a shallow, airtight container and refrigerate them within two hours. The USDA recommends using most cooked leftovers within 3–4 days. See its leftovers and food-safety guidance.
Reheat the pasta gently on the stovetop over low heat or in short microwave intervals. Add a splash of chicken broth, milk, or cream to loosen the sauce.
Reheat leftovers containing chicken to 165°F. Avoid repeatedly cooling and reheating the same portion.
Cream-based pasta is best enjoyed fresh or refrigerated rather than frozen because the sauce can separate after thawing.
Frequently Asked Questions
Why did my parmesan sauce become grainy?
Excessive heat and cheese added too quickly can produce a grainy texture. Lower the heat and add finely grated parmesan gradually while stirring.
Can I use pre-shredded parmesan?
It can be used, but freshly grated parmesan generally melts more smoothly. Pre-shredded cheese may contain ingredients that affect melting.
Can I make this recipe without heavy cream?
Half-and-half may be substituted, but the sauce will likely be thinner. Milk alone does not provide the same richness or stability.
How can I thin the sauce?
Add reserved pasta water or chicken broth one tablespoon at a time until the sauce reaches the desired consistency.
Can I prepare it in advance?
The dish is best immediately after cooking. You can cut and season the chicken in advance, grate the cheese, and refrigerate the prepared ingredients safely until cooking time.
More Easy Dinner Recipes
If you enjoyed this pasta, try these recipes next:
- Honey Garlic Chicken
- Crispy Air Fryer Chicken Bites
- One-Pot Ground Beef Pasta
- Garlic Parmesan Roasted Broccoli
Add the links after these articles are published.
Recipe Card
Creamy Garlic Parmesan Chicken Pasta
Tender chicken and penne pasta coated in a homemade garlic parmesan cream sauce.
Ingredients
- 12 ounces penne pasta
- 1¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1¼ cups freshly grated parmesan
- Up to ½ cup reserved pasta water
- 2 tablespoons chopped parsley, optional
Instructions
- Cook the pasta until al dente. Reserve ½ cup pasta water before draining.
- Season the chicken with Italian seasoning, garlic powder, paprika, ½ teaspoon salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for approximately 6–8 minutes, or until it reaches 165°F. Transfer it to a clean plate.
- Reduce the heat to medium. Melt the butter and cook the garlic for approximately 30 seconds.
- Add the chicken broth and simmer for 2–3 minutes.
- Reduce the heat to medium-low and stir in the heavy cream.
- Add the parmesan gradually, stirring until smooth. Season with the remaining salt only if needed.
- Return the pasta and chicken to the skillet. Toss until coated, adding pasta water as necessary.
- Garnish with parsley and serve immediately.
Notes
Use freshly grated parmesan and avoid rapidly boiling the cream sauce. Cooking times can vary; verify that the chicken reaches 165°F with a food thermometer.