Creamy Garlic Parmesan Chicken

This creamy garlic Parmesan chicken pasta is exactly what you need when you want a comforting meal that feels indulgent but comes together fast. It combines tender, golden-brown chicken with perfectly cooked pasta, all coated in a luscious, velvety sauce made from garlic, Parmesan, and cream. What usually feels like a weekend or special occasion dish becomes an easy weeknight favorite that doesn’t skimp on flavor or satisfaction.

Ingredients

• Boneless skinless chicken breast: Cooked to golden perfection for tender bites
• Twisted pasta or your preferred variety: Fusilli, penne, or rotini work well and hold the sauce nicely
• Unsalted butter: Adds rich creaminess and depth to the sauce
• Fresh garlic, minced: Essential for aromatic flavor, fresh cloves make a huge difference
• Heavy cream: Creates the velvety base for the sauce, opt for full-fat for best texture
• Chicken broth: Adds savory depth and balances the richness
• Grated Parmesan cheese: Freshly grated is key to a smooth, creamy sauce
• Italian seasoning: A subtle blend of herbs for complexity
• Red pepper flakes: Optional for a touch of heat that brightens the flavor
• Salt and black pepper: For layering and enhancing every element
• Fresh parsley, chopped: Adds freshness and a pop of color when serving

Step-by-Step Instructions

Cook the Pasta and Sear the Chicken:

Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Before draining, reserve about half a cup of the pasta water, this starchy liquid is crucial for adjusting the sauce later. Meanwhile, dry the chicken cubes thoroughly and season with salt, pepper, and half the Italian seasoning. Melt one tablespoon of butter over medium-high heat in a large skillet, then add the chicken in a single layer. Sear each side for three to four minutes until the chicken is golden and cooked through. Remove the chicken and set it aside.

Create the Luscious Garlic Parmesan Sauce:

Lower the heat to medium and melt the remaining butter in the same skillet. Add the minced garlic and red pepper flakes if using, cooking for only thirty to sixty seconds until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up all the flavorful bits stuck to the bottom. Stir in the heavy cream and remaining Italian seasoning. Let the sauce gently simmer for two to three minutes to thicken slightly. Reduce the heat to low and slowly add the grated Parmesan cheese, stirring gently until the sauce is smooth and velvety.

Combine Everything for the Grand Finale:

Return the seared chicken and its juices to the skillet. Add the drained pasta, then toss gently with tongs until every piece is coated in the rich garlic Parmesan sauce. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches the consistency you like. Taste and adjust seasoning with salt and pepper, then garnish with fresh parsley before serving immediately.

Save Pin

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce and prevent it from drying out.

Ingredient Substitutions

If you want a lighter version, try substituting heavy cream with half-and-half or evaporated milk, the sauce won’t be quite as rich but still delicious. Chicken thighs can replace breasts for juicier, more flavorful meat, just add a few extra minutes to cooking time. Using whole wheat pasta adds fiber and a nuttier flavor. You can also swap chicken for shrimp, cooking them just a couple of minutes per side until pink and opaque.

Serving Suggestions

This creamy pasta shines as a complete meal but pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread is a perfect companion to mop up any leftover sauce. For a colorful, healthy side, try steamed or roasted vegetables like asparagus or broccoli.

Cultural and Historical Context

Creamy pasta dishes with Parmesan cheese have Italian roots, embracing simple, fresh ingredients to make luxurious textures and hearty flavors. This version adds garlic and chicken broth for an Americanized twist that brings comfort food vibes while keeping the essence of Italian cooking traditions alive.

Pro Tips

• Cook chicken in batches if your pan isn’t large enough to avoid overcrowding, which steams the meat instead of searing it
• Always grate your own Parmesan cheese for the smoothest sauce, pre-shredded varieties contain anti-caking agents that cause graininess
• Do not overcook the garlic when making the sauce—just 30 to 60 seconds until fragrant is enough to avoid bitterness

Commonly Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful result. They may require a few extra minutes of cooking per side to ensure they're cooked through.

→ Can I substitute shrimp for chicken?

Absolutely, shrimp works wonderfully. Season and sear peeled shrimp for 1-2 minutes per side, then add them back with the pasta at the end to keep them tender.

→ What is the best way to grate Parmesan cheese?

Using a microplane grater results in a fine, fluffy texture that melts smoothly, creating a velvety sauce. A box grater with small holes also works well.

→ How can I prevent the sauce from becoming grainy?

Always use freshly grated Parmesan block cheese and add it over low heat to ensure it melts smoothly, avoiding the dry texture caused by pre-shredded cheese with anti-caking agents.

→ How do I thin the sauce if it gets too thick?

Stir in a small amount of reserved starchy pasta water gradually until the sauce reaches a silky consistency that clings perfectly to the pasta.

→ What’s the best way to reheat leftovers?

Gently warm leftovers over low heat in a skillet, adding a splash of milk or broth and stirring frequently to loosen the sauce and reheat evenly.

[object Object]