Delish Garlic Parmesan Chicken Pasta

There are nights when I just want a big, cozy bowl of something creamy-cheesy and garlicky that doesn’t demand my entire soul to make. This is that bowl. Delish Garlic Parmesan Chicken Pasta is basically silky Alfredo’s cooler cousin—more garlic, less fuss, with juicy chicken and noodles that get absolutely coated in a glossy, pepper-flecked sauce. It’s weeknight-easy, date-night-good, and yes, you’ll want a spoon for the last puddle of sauce.

My husband calls this “the keep-’em-silent dinner,” because everyone at the table goes quiet after the first bite. Our kid picks out a few chicken pieces, then gives up and eats everything, which is the highest compliment. I’ve made it after soccer practice, after a long day of emails, and once at 9:30 p.m. when we were both starving and not speaking. The way we sat on the couch and twirled noodles straight from a shared bowl? Marriage therapy.

How to Make It

Grab a big skillet and a big pot. Salt your pasta water like the ocean and get it boiling. While that heats, cut 1 pound of chicken (breasts or thighs) into bite-size pieces, pat dry, and season with salt, pepper, and a little Italian seasoning. Sear in a mix of butter and olive oil until golden and cooked through—don’t cram the pan or it steams. Scoot the chicken out to a plate.

In the same skillet, drop in more butter and 4 minced garlic cloves. Let it get fragrant (like 30 seconds—don’t burn it), then splash in 1 cup chicken broth and scrape up the tasty brown bits. Stir in 1 cup heavy cream and a pinch of red pepper flakes. Let it bubble gently—happy simmer, not angry boil.

Cook 12 ounces of short pasta (penne, rotini, whatever you’ve got) to al dente, and save a mug of that starchy water. Back in the skillet, whisk in 1 packed cup of freshly grated Parmesan off the heat so it melts smooth, then toss in the cooked pasta and chicken. Add splashes of pasta water until glossy and saucy. Finish with a squeeze of lemon and a handful of chopped parsley. Taste. Add more salt, pepper, Parm—live your truth.

✔Ingredient Notes

– Chicken: Thighs stay juicy even if you forget them for a minute. Breasts work great—just don’t overcook. Patting dry = better browning.
– Garlic: Fresh is worth it. Jarred can go bitter if it sits too long in hot fat—keep the heat medium and move quickly.
– Parmesan: Grate it yourself. The bagged stuff has anti-caking agents and won’t melt creamy; it goes grainy and sad.
– Cream: Heavy cream is foolproof. Half-and-half works if you keep it at a gentle simmer and add cheese off the heat.
– Pasta: Short shapes grip the sauce like champs. Salt the water wildly and save a cup of it—pasta water is liquid gold.
– Lemon + Parsley: Totally optional but they wake the whole thing up. Forget them and it’s still delicious.

✔Recipe Steps

1. Boil a large pot of heavily salted water and cook 12 oz pasta to al dente; reserve 1 cup pasta water.
2. Season 1 lb diced chicken with salt, pepper, and 1 tsp Italian seasoning.
3. Sear chicken in 1 tbsp olive oil + 2 tbsp butter over medium-high until golden and cooked; transfer to a plate.
4. Sauté 4 minced garlic cloves in the skillet 30 seconds; deglaze with 1 cup chicken broth, scraping browned bits.
5. Stir in 1 cup heavy cream and a pinch of red pepper flakes; simmer gently 2–3 minutes.
6. Remove from heat, whisk in 1 cup freshly grated Parmesan, then toss in pasta and chicken; loosen with pasta water, finish with lemon juice and parsley, and adjust salt/pepper.

What to Serve It With

– Crisp green salad with a lemony vinaigrette to cut the richness.
– Roasted broccoli or asparagus—sheet pan, 425°F, olive oil, salt, 12–15 minutes.
– Garlic bread if you’re all-in on carbs (same).
– A chilled pinot grigio or sparkling water with a squeeze of lemon.

✔Tips & Mistakes

– Don’t burn the garlic. If it gets dark, start over—it turns the whole sauce bitter.
– Add cheese off the heat. This keeps it silky instead of clumpy.
– Use pasta water for magic. A splash at a time turns glossy and restaurant-y.
– Season the chicken, not just the sauce. Better flavor all the way through.
– Crowded pan = steamed chicken. Cook in two batches if needed.
– Freshly grated Parm. I know I already said it. I’m saying it again.

✔Storage Tips

Fridge it in an airtight container up to 3–4 days. Reheat gently on the stove with a splash of milk, cream, or even water—stir until the sauce loosens up again. Microwave works too; pause and stir halfway. Cold straight from the container? It’s giving pasta salad energy, and I won’t judge. Breakfast leftovers with a fried egg on top is… elite.

✔Variations and Substitutions

– Spinach or peas: Toss in at the end until just wilted/warm.
– Sun-dried tomatoes: Chop and stir in with the chicken for a little tang.
– Bacon or pancetta: Crisp first, cook chicken in the fat, live your best life.
– Lighter sauce: Use half-and-half; be gentle with heat, add cheese off the burner, and use pasta water to thicken.
– Gluten-free: Swap in your favorite GF pasta and watch the cook time—it can go from perfect to mush fast.
– Dairy-free-ish: Full-fat coconut milk will make it creamy, and nutritional yeast adds cheesiness, but it won’t taste like classic Parmesan. Still good, just different.
– No broth: Use pasta water plus a tiny bouillon or just salted water—been there.

Frequently Asked Questions

Delish Garlic Parmesan Chicken Pasta

Creamy garlic-Parmesan sauce coats juicy chicken and tender pasta for a comforting, weeknight-friendly dinner that’s ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 4 cloves garlic, minced about 2 teaspoons minced
• ▢ 2 cups low-sodium chicken broth low-sodium recommended
• ▢ 1 cup heavy cream
• ▢ 4 oz cream cheese, softened cut into small cubes
• ▢ 1.25 cups Parmesan cheese, freshly grated freshly grated melts best
• ▢ 12 oz penne pasta, dry
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 0.25 cup fresh parsley, chopped for garnish
• ▢ 1 tbsp lemon juice optional, brightens the sauce

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
• While the pasta cooks, pat chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through, 5 to 7 minutes. Transfer to a plate.
• Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet, then stir in minced garlic. Cook until fragrant, about 30 seconds.
• Pour in chicken broth and scrape up browned bits. Stir in heavy cream and the cubed cream cheese; whisk until smooth and gently simmering.
• Add Parmesan and stir until melted and silky. Stir in crushed red pepper flakes and lemon juice if using. Simmer on low 2 to 3 minutes to thicken.
• Return cooked chicken and any juices to the pan. Add drained pasta and toss to coat. Loosen with a splash of reserved pasta water as needed until creamy.
• Taste and adjust seasoning. Sprinkle with chopped parsley and serve hot.

Notes

For the best texture, grate Parmesan fresh so it melts smoothly. Reserve pasta water to adjust the sauce to your desired creaminess. Add-ins like baby spinach or steamed broccoli are great. Boneless chicken thighs can replace breasts; cook until 165°F internal temperature. Leftovers reheat well with a splash of milk or broth.