Creamy Garlic Parmesan Chicken Pasta (The Dish I’m Slightly Obsessed With)
I’m a little embarrassed by how much I love this dish… but once you make it, you’ll understand exactly why. This Creamy Garlic Parmesan Chicken Pasta is rich, comforting, and downright addictive. It’s one of those meals that makes you go back for “just one more bite” — and then somehow your plate is empty again.
This recipe has become a regular in our house because it checks all the boxes: easy, filling, family-friendly, and packed with flavor. Tender chicken, a velvety garlic parmesan sauce, and perfectly cooked pasta come together in a single skillet for a dinner that tastes like it came from a restaurant but is simple enough for a busy weeknight.
If you’re looking for a comfort food pasta recipe, an easy creamy chicken dinner, or a meal that will impress without stress, this one deserves a permanent spot in your rotation.
Why Everyone Loves This Creamy Chicken Pasta
There’s something magical about the combination of garlic, butter, cream, and parmesan. Add juicy chicken and pasta, and you’ve got a dish that feels indulgent without being complicated.
Here’s why this recipe works every single time:
Rich, creamy parmesan sauce with deep garlic flavor
Tender, well-seasoned chicken in every bite
One-pan preparation (less cleanup!)
Easily customizable with vegetables or spice
Perfect for leftovers — if you have any
It’s the kind of dish people ask for again… and again… and again.
Ingredients You’ll Need
For the Chicken and Pasta
2 boneless, skinless chicken breasts (cut into bite-size pieces)
10 oz pasta (penne, fettuccine, or rotini work best)
2 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
For the Creamy Garlic Parmesan Sauce
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
Red pepper flakes (optional)
Optional Add-Ins
Fresh spinach
Mushrooms
Broccoli
Sun-dried tomatoes
How to Make Creamy Garlic Parmesan Chicken Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika. Cook for 5–7 minutes until golden and fully cooked. Remove from skillet and set aside.
Step 3: Build the Flavor
In the same skillet, melt butter and add minced garlic. Sauté for about 30 seconds until fragrant (don’t let it burn).
Step 4: Make the Creamy Sauce
Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer. Add Italian seasoning and slowly stir in the parmesan cheese until melted and smooth.
Step 5: Bring It All Together
Add cooked pasta and chicken back to the skillet. Toss until everything is coated in that creamy garlic parmesan sauce. Let simmer for 2–3 minutes to thicken.
Step 6: Serve
Taste and adjust seasoning. Finish with extra parmesan and fresh parsley if desired.
Pro Tips for the Best Results
Use freshly grated parmesan — pre-shredded cheese won’t melt as smoothly
Don’t overcook the chicken; juicy bites make all the difference
Reserve a little pasta water if the sauce gets too thick
Let the dish rest for 5 minutes before serving to thicken perfectly
Variations You’ll Love
Spicy Version: Add red pepper flakes or a splash of hot sauce
Vegetable-Loaded: Stir in spinach, broccoli, or mushrooms
Protein Swap: Try shrimp instead of chicken
Lighter Option: Use half-and-half instead of heavy cream
How to Store and Reheat
To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days.
To Reheat:
Warm gently on the stovetop or microwave with a splash of milk or cream to bring the sauce back to life.
Final Thoughts
I’ll admit it — I make this Creamy Garlic Parmesan Chicken Pasta way more often than I probably should. But when a dish is this comforting, this easy, and this good… why fight it?
If you try it, don’t be surprised if it becomes your guilty pleasure too. Save it, share it, and don’t lose this recipe — you’ll want it again.
If you want, I can:
