There’s something magical about comfort food that brings people together—especially when it’s a hearty, creamy pasta dish made with love. Creamy Garlic Parmesan Chicken Pasta is exactly that kind of dish. It’s the perfect go-to for a cozy evening at home, a family gathering on a Sunday afternoon, or even a casual dinner party when you want to serve something rich, flavorful, and soul-satisfying.
The inspiration behind this recipe comes from a blend of rustic Italian cooking and Southern-style indulgence. Imagine tender pieces of golden-seared chicken nestled into swirls of pasta, all bathed in a silky parmesan garlic cream sauce. This dish was first served in our home on a chilly evening when nothing but a steaming plate of creamy pasta would do. Since then, it’s become a beloved weeknight staple and a favorite to share with guests.
Why You’ll Love This Recipe
If you’re a fan of garlic, parmesan, and tender chicken, this recipe is practically made for you. Here’s what makes it so irresistible:
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Bold garlic flavor without being overwhelming
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Rich, velvety sauce that clings beautifully to the pasta
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Simple ingredients that are easy to find but come together in a gourmet-worthy way
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Versatile and customizable—use your favorite pasta, add vegetables, or swap out the protein
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One-pan option for minimal cleanup and maximum flavor
Whether you’re cooking for your family, date night, or meal-prepping for the week, this dish is one that delivers big satisfaction with little stress.
Ingredients
Here’s everything you’ll need to create this creamy dream dish:
For the Chicken:
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1.5 lbs boneless, skinless chicken breasts (or thighs)
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Salt and black pepper, to taste
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1 tsp garlic powder
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1 tsp onion powder
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1 tbsp olive oil
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1 tbsp unsalted butter
For the Sauce:
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4–5 cloves garlic, finely minced
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2 tbsp butter
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2 cups heavy cream
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4 oz cream cheese, softened
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1 cup grated parmesan cheese
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1/2 cup shredded mozzarella (optional for extra creaminess)
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Salt and freshly cracked black pepper, to taste
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1/2 tsp Italian seasoning (optional)
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1/4 tsp red pepper flakes (optional, for subtle heat)
For the Pasta:
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12 oz fettuccine, linguine, penne, or your favorite pasta
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Salt, for pasta water
Optional Garnishes:
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Fresh chopped parsley
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Extra grated parmesan
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Cracked black pepper
Directions
1. Season and Cook the Chicken
Begin by preparing your chicken. Pat the chicken breasts or thighs dry using paper towels—this step is essential for getting that golden, flavorful sear. Moisture on the surface of the meat can cause it to steam rather than brown, so take your time here.
Season both sides generously with salt and black pepper. Then sprinkle on garlic powder and onion powder for added depth. These simple seasonings build a base of flavor that complements the creamy garlic parmesan sauce to come.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil along with 1 tablespoon of butter. The oil raises the smoke point, while the butter adds a rich, savory finish. Once the butter has melted and the pan is hot, place your chicken in the skillet.
Let the chicken cook undisturbed for about 5–6 minutes on each side. You’re looking for a deep golden crust on the outside and juicy, fully cooked meat inside. Thinner cuts may need less time, while thicker ones may need a few more minutes. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F (75°C).
Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Resting helps the juices redistribute through the meat. After resting, slice the chicken into thin strips or bite-sized chunks, depending on your preference.
2. Cook the Pasta
While the chicken is cooking or resting, bring a large pot of salted water to a rolling boil. Salt is key—it’s your chance to season the pasta from the inside out, and it enhances the overall flavor of the dish.
Add your chosen pasta—fettuccine, linguine, penne, or any other sturdy type that holds sauce well. Cook according to the package instructions until al dente (tender but with a slight bite). Overcooked pasta will become mushy, especially once combined with the sauce, so keep a close eye.
Before draining, reserve about 1/2 cup of the starchy pasta water. This can be used later to loosen the sauce and help it cling better to the noodles. Drain the pasta and set it aside.
3. Make the Creamy Garlic Parmesan Sauce
Return to the skillet you used for the chicken—those browned bits stuck to the bottom are pure flavor gold. Lower the heat to medium and add 2 tablespoons of butter. As it melts, use a wooden spoon or spatula to scrape up any flavorful residue.
Add the minced garlic and sauté it gently for 30 to 60 seconds until it’s fragrant and just beginning to turn golden. Don’t let it burn—burnt garlic can make the sauce taste bitter.
Pour in the heavy cream and bring it to a gentle simmer. Then stir in the softened cream cheese, breaking it up so it melts into the sauce. This helps create a thick, luscious base.
Add the grated parmesan and, if you like your sauce extra creamy, toss in a handful of shredded mozzarella. Stir continuously until the sauce becomes silky and smooth. At this point, season with a pinch of Italian seasoning and a small dash of red pepper flakes for a touch of warmth. Taste and adjust with salt and freshly cracked black pepper to balance all the flavors.
4. Combine Everything
Now it’s time to bring it all together. Add your cooked pasta to the skillet, followed by the sliced chicken. Use tongs or a large spoon to gently toss everything until the noodles and chicken are thoroughly coated with that creamy garlic parmesan sauce.
If the sauce feels too thick or clings too heavily, don’t worry. Just drizzle in a bit of the reserved pasta water, a tablespoon at a time, until the consistency is just right—creamy, glossy, and coating every strand of pasta beautifully.
5. Serve and Enjoy
Plate the pasta while it’s still warm and steamy. Garnish with a generous sprinkle of fresh chopped parsley for a burst of color and freshness. Add more parmesan on top if you like it extra cheesy (and who doesn’t?).
Serve immediately while hot, and watch it disappear quickly. If you happen to have leftovers, refrigerate them in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to revive the sauce.
Enjoy every bite of this rich, comforting meal—your new favorite creamy garlic parmesan chicken pasta.
Tips for Success
Use Fresh Garlic
Fresh garlic cloves give the most robust flavor. Pre-minced or jarred versions work in a pinch, but fresh is worth the extra effort.
Don’t Overcook the Chicken
Searing over medium-high heat locks in juices and builds flavor. Use a thermometer to ensure it reaches 165°F without overcooking.
Balance the Sauce
If your sauce turns out too salty from the cheese, a splash of cream or pasta water can mellow it out. If it’s too bland, a little more parmesan or a pinch of salt can enhance it.
Choose the Right Pasta
Long noodles like linguine and fettuccine are classic, but short shapes like penne or rotini hold the sauce well too.
Variations to Try
Looking to switch things up? This recipe is highly flexible.
Add Veggies
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Spinach: Stir in fresh baby spinach during the last 2 minutes of cooking.
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Broccoli: Blanch separately or steam with the pasta and toss into the sauce.
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Sun-dried tomatoes: Add for a sweet-tangy twist and deeper flavor.
Switch the Protein
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Shrimp: Quick-cooking and tender, shrimp pairs beautifully with the garlic cream sauce.
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Steak bites: Sear and slice before adding to the pasta.
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Tofu: For a vegetarian twist, pan-fry tofu cubes and toss in at the end.
Go Low-Carb
Swap the pasta for zucchini noodles or roasted cauliflower florets to keep things keto-friendly.
What to Serve With Creamy Garlic Parmesan Chicken Pasta
This rich pasta shines as a main course, but pairing it with lighter sides can round out the meal:
Bread
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Warm garlic bread or soft dinner rolls for dipping in the extra sauce.
Salad
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A crisp Caesar salad or arugula salad with a lemon vinaigrette balances the creaminess.
Vegetables
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Roasted asparagus, sautéed green beans, or grilled zucchini for a fresh contrast.
Storing and Reheating
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken as it sits, but it can be easily loosened when reheated.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to revive the silky texture.
Avoid high heat, which can cause the sauce to break or become grainy.
Make-Ahead Tips
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Chicken: Cook and slice up to 2 days in advance. Store in the fridge until ready to combine with sauce and pasta.
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Sauce: The garlic cream sauce can be made a day ahead and reheated slowly.
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Full dish: Assemble and refrigerate the full pasta dish, then gently reheat before serving. Add a splash of cream or broth to keep the sauce smooth.
Frequently Asked Questions
Can I freeze this pasta?
While you can freeze it, cream-based sauces don’t always thaw well and may separate. For best texture, it’s recommended to enjoy it fresh or within a few days from the fridge.
Is this dish spicy?
Not at all—unless you choose to add red pepper flakes. It’s mild, creamy, and family-friendly.
What pasta works best for this recipe?
Fettuccine, linguine, and penne are all great choices. Choose a shape that holds onto the sauce well.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. Whole milk is best if you’re avoiding heavy cream. Add a bit more cream cheese to help thicken.
