Creamy Garlic Parmesan Chicken Pasta is a comforting dish that combines tender chicken pieces with a rich, creamy sauce loaded with garlic and sharp Parmesan cheese. The pasta soaks up the sauce perfectly, making every bite packed with flavor and a nice, creamy texture that feels like a warm hug on a plate.
I love making this dish when I want something satisfying but not complicated. The garlic and Parmesan play such a great role in bringing everything together, and the creamy sauce is just right—not too heavy but plenty flavorful. It’s one of those meals that makes you feel like you’re treating yourself without needing a fancy dinner out.
My favorite way to serve this pasta is with a simple side salad or some steamed veggies to add a fresh crunch. Sometimes I toss in a little extra Parmesan on top before serving, because, well, you can never have too much cheese! It’s a great go-to recipe that practically everyone I’ve shared it with asks for again.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts gives tender, juicy meat. You can also use thighs for a richer flavor and more moisture.
Fettuccine Pasta: Fettuccine works great because its flat shape holds the creamy sauce well. Feel free to swap with linguine, tagliatelle, or even penne.
Garlic: Fresh minced garlic adds the best aroma and flavor. Garlic powder can work in a pinch but fresh is my favorite.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds sharp, nutty flavor. Grated pre-packaged cheese can be used, but fresh really makes a difference.
Heavy Cream: Heavy cream gives the sauce that rich, creamy texture. For a lighter option, half-and-half or whole milk with a bit of flour can be substituted.
Chicken Broth: Adds depth to the sauce. Vegetable broth works well for a milder taste or for those avoiding meat.
How Do I Make Sure the Chicken Stays Juicy and Tender?
Cooking chicken perfectly can be tricky, but here’s a simple way to keep it juicy and flavorful:
- Pat the chicken dry and season well with salt and pepper.
- Heat the oil in the skillet until hot, then add chicken. The hot pan helps seal juices in.
- Cook on medium-high for about 5-6 minutes per side without moving too much to get a nice golden crust.
- Remove the chicken and let it rest a few minutes before slicing to let juices redistribute.
This technique keeps chicken tender and stops it from drying out when added back to the sauce later.
Equipment You’ll Need
- Large pot – I use this to cook the pasta because it gives enough space for boiling evenly.
- Skillet or frying pan – a good-sized skillet allows you to cook the chicken and make the sauce all in one place.
- Wooden spoon or spatula – helps stir the sauce and prevent sticking.
- Chef’s knife – makes slicing the cooked chicken quick and safe.
- Measuring cups and spoons – for precision, especially with cream, broth, and seasonings.
Flavor Variations & Add-Ins
- Try adding spinach or kale to the sauce for some greens, which adds freshness and nutrition.
- Swap chicken for shrimp or sautéed mushrooms for a different protein or extra earthiness.
- Mix in a teaspoon of lemon zest or a splash of lemon juice for brightness that cuts through the richness.
- Top with crispy bacon or pancetta for a smoky, crunchy addition that pairs well with the creamy sauce.
Creamy Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
Pasta:
- 8 oz fettuccine pasta
Chicken:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend 10 minutes preparing and cooking the pasta and chicken, then another 10-15 minutes making the creamy garlic Parmesan sauce and combining everything. It’s a quick and delicious meal that’s perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into strips.
3. Make the Creamy Garlic Parmesan Sauce:
In the same skillet, lower the heat to medium and add the butter. When melted, stir in the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth, scraping up any browned bits from the skillet’s bottom, and let it simmer for about 2 minutes to reduce slightly.
Next, lower the heat and stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if you like a little heat. Keep stirring until the cheese melts and the sauce thickens to a creamy consistency.
4. Combine Pasta and Sauce:
Add the cooked pasta to the skillet and gently toss it in the creamy sauce to coat well.
5. Serve:
Serve the creamy garlic Parmesan pasta on plates or in bowls. Top with the sliced chicken breasts and garnish with freshly chopped parsley and, if you like, some extra Parmesan cheese. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to remove any extra moisture for better browning.
Can I Substitute the Pasta for a Gluten-Free Option?
Absolutely! Use any gluten-free pasta you prefer. Just keep an eye on cooking times, as gluten-free pasta can cook faster or slower than traditional pasta.
How Do I Store Leftovers?
Store any leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the chicken a day in advance. Keep them refrigerated separately and reheat before tossing with freshly cooked pasta for best texture.
