I like this recipe because it’s quick, creamy, and full of flavor. The combination of garlic, butter, and Parmesan creates a luscious sauce that clings to the pasta beautifully. I also love that it’s versatile—I can make it with any short pasta I have on hand and even toss in vegetables like spinach or sun-dried tomatoes. It’s a one-pan wonder that feels like something I’d order at a restaurant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini Unsalted butter — 3 Tbsp, divided Fresh garlic, minced — 4–5 cloves Heavy cream — 1 ½ cups Chicken broth — ½ cup Grated Parmesan cheese — 1 cup (freshly grated preferred) Italian seasoning — 1 tsp, divided Red pepper flakes — ¼ tsp, optional Fine salt & black pepper — to taste Fresh parsley, chopped — 2 Tbsp, for garnish
Directions
I bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Before draining, I reserve ½ cup of the pasta water.
I pat the chicken dry and season it with salt, pepper, and ½ teaspoon of Italian seasoning.
In a large skillet over medium-high heat, I melt 1 tablespoon of butter and sear the chicken for 3–4 minutes per side until golden and cooked through. I transfer the chicken to a plate and keep the juices for flavor.
I lower the heat to medium and melt the remaining 2 tablespoons of butter. I stir in the minced garlic and red pepper flakes, cooking for about 30–60 seconds until fragrant.
I pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Then I stir in the heavy cream and remaining Italian seasoning, letting it simmer for 2–3 minutes to thicken slightly.
I reduce the heat to low and gradually sprinkle in the Parmesan cheese, stirring until it melts completely and the sauce becomes smooth and velvety.
I return the cooked chicken (and its juices) to the skillet, then add the drained pasta. I toss everything together until the pasta is evenly coated. If the sauce is too thick, I stir in small splashes of reserved pasta water until it’s glossy and clings perfectly to the noodles.
I taste and adjust the seasoning with more salt or pepper if needed, then garnish with chopped parsley before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes.
Variations
Sometimes I add sautéed mushrooms, baby spinach, or sun-dried tomatoes for extra color and flavor. When I want a lighter version, I use half-and-half instead of heavy cream or swap in coconut milk for a dairy-free twist. I also like using different pasta shapes—penne and rotini both hold the sauce beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I do it gently over low heat on the stove, adding a splash of broth or milk to loosen the sauce and bring back its creaminess.
FAQs
Can I use pre-shredded Parmesan?
I prefer freshly grated Parmesan—it melts smoother and gives the sauce a silkier texture.
Can I make this with chicken thighs instead of breasts?
Yes, I’ve used boneless thighs before and they turn out just as tender and flavorful.
How can I make it spicy?
I add more red pepper flakes or a pinch of cayenne for extra heat.
Can I make it gluten-free?
Yes, I use gluten-free pasta and check that my broth is certified gluten-free.
What can I use instead of heavy cream?
Half-and-half or evaporated milk works well, though the sauce will be slightly lighter.
How do I prevent the sauce from separating?
I keep the heat low when adding Parmesan and stir constantly to maintain a smooth consistency.
Can I make this ahead of time?
Yes, I cook the pasta slightly under al dente and refrigerate it separately, then toss everything together just before serving.
What vegetables go well in this dish?
I love adding spinach, peas, or broccoli for color and nutrition.
Can I make it without chicken?
Absolutely—it’s delicious as a creamy garlic Parmesan pasta on its own or with shrimp instead.
What’s the best pasta shape to use?
I like fusilli, rotini, or penne because their twists hold onto the sauce perfectly.
Conclusion
I love this creamy garlic Parmesan chicken pasta because it’s rich, comforting, and ready in just 30 minutes. The tender chicken, buttery garlic, and velvety sauce make every bite satisfying. For me, it’s the ultimate weeknight comfort food—easy to make, beautifully indulgent, and something I look forward to cooking again and again.
This creamy garlic Parmesan chicken pasta is a quick and comforting one-pan meal featuring tender chicken, perfectly cooked pasta, and a velvety Parmesan sauce. Rich, flavorful, and easy enough for weeknights, it’s the kind of dish you’ll crave over and over again.
Ingredients
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb (450 g) twisted pasta (fusilli, penne, or rotini)
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
Pat chicken dry and season with salt, pepper, and ½ teaspoon Italian seasoning.
In a large skillet over medium-high heat, melt 1 tablespoon butter and sear the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate, reserving the juices.
Lower heat to medium, melt remaining 2 tablespoons butter, and add minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and remaining Italian seasoning, simmering for 2–3 minutes until slightly thickened.
Reduce heat to low and slowly stir in Parmesan cheese until melted and sauce is smooth and creamy.
Return cooked chicken and its juices to the skillet, then add drained pasta. Toss to coat, adding reserved pasta water as needed for a glossy sauce.
Adjust seasoning with salt and pepper, garnish with parsley, and serve immediately.
Notes
Use freshly grated Parmesan for the smoothest, creamiest sauce.
Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and color.
Swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free option.
Reheat gently with a splash of milk or broth to restore creaminess.
Great with shrimp, tofu, or without protein for a vegetarian version.