Creamy Garlic Parmesan Chicken Pasta

Nothing hits the spot after a hectic day quite like a steaming bowl of creamy garlic parmesan chicken pasta. This recipe takes all the comfort of a restaurant favorite and brings it to your kitchen in under an hour. You get juicy pieces of chicken, buttery garlic, rich parmesan, and perfectly tender pasta in every bite. It is a family-approved recipe that will put a smile on anyone’s face.

There is a reason this pasta shows up at so many Sunday dinners. I once made it for a neighbor who just had a baby and she called asking for the recipe within the week. It is that comforting and shareable.

Ingredients

• Chicken breasts: Boneless and skinless for tender bites Choose plump fresh cuts for best texture
• Twisted pasta: Fusilli holds creamy sauce in every twist Other short shapes like penne or rotini also work Choose high-quality pasta for heartiness
• Unsalted butter: Adds rich flavor to the sauce and chicken
• Garlic: Fresh cloves give bold aroma and punch Jarred garlic can work but fresh really pops
• Heavy cream: Makes the sauce ultra silky and decadent For a lighter feel you can use half-and-half
• Chicken broth: Adds layers of savory flavor Use a good low-sodium broth if possible
• Parmesan cheese: Freshly grated melts smooth and gives the best flavor Pre-grated can be used in a pinch
• Italian seasoning: For herby notes Opt for blends with oregano and basil for balance
• Red pepper flakes: Gives a little heat Totally optional but recommended if you want a mild kick
• Salt and pepper: Essential for seasoning Taste all along for balance
• Fresh parsley: Brings color and a bright finish Choose flat-leaf if you can

Instructions

Prepare the Pasta:

Boil your pasta in a large pot of salted water until it is just al dente usually one to two minutes less than the package suggests Drain and set aside but reserve a little pasta water for later if you want to loosen the sauce

Cook the Chicken:

Heat two tablespoons of butter in a large skillet over medium-high Once melted add your cubed chicken in an even layer Sprinkle over half the Italian seasoning a touch of salt and pepper Cook the chicken without moving it too much for about five to seven minutes until edges are browned and the inside is cooked through Transfer onto a plate and tent lightly with foil to keep it moist

Build the Garlic Flavor:

In the same skillet turn the heat to medium low and melt the last bit of butter Add the minced garlic and red pepper flakes Sauté for about one minute stirring constantly to prevent burning Your whole kitchen will smell amazing from the garlic Make sure it turns just golden and not dark brown

Add Cream and Cheese:

Pour in your heavy cream and chicken broth scraping up any browned bits left in the pan from the chicken Turn heat down to low Bring to a gentle simmer then sprinkle in the parmesan and the rest of the Italian seasoning Stir until the cheese is fully melted and your sauce begins to thicken a little Taste and add salt or pepper as needed

Combine Everything:

Return your cooked chicken and any juices to the pan Toss in the drained pasta Stir vigorously to coat everything evenly letting the creamy sauce cling to each twist or noodle If the sauce gets too thick add a splash of reserved pasta water to loosen it

Finish and Serve:

Sprinkle chopped parsley all over for freshness Serve immediately while the sauce is creamy and hot Pass extra parmesan at the table for serious cheese lovers

Parmesan is my secret obsession I always buy a fresh block and shave off icy cold curls for serving My daughter always sneaks into the kitchen just as I finish cooking begging to steal a noodle or two straight from the skillet

Storage Tips

Leftovers keep beautifully Just cool the pasta completely then seal in an airtight container and chill for up to three days Reheat gently on the stove with a splash of milk or cream to bring the sauce back to life If freezing let it cool then portion into containers It will keep for up to two months Thaw overnight in the fridge and reheat slowly stirring in a bit more cream if needed

Ingredient Substitutions

You can swap rotisserie or leftover grilled chicken for the breasts Just add at the end to warm through Swap out heavy cream for evaporated milk or half-and-half for a lighter touch Vegan butter works if you want to avoid dairy and gluten-free pasta holds up if you need to adapt Check that your parmesan is vegetarian if required

Serving Suggestions

Serve this pasta with a crisp side salad and garlicky bread for a complete meal For something extra try roasted broccoli or glazed carrots The mellow creamy sauce is also delicious with a squeeze of lemon over the top We often make this for birthdays as a special pasta night treat

Cultural and Seasonal Notes

This dish takes the best of Italian-American comfort meals by drawing on the classic flavors of Rome while making it weeknight easy In the spring try adding peas or asparagus tips In the fall sauté mushrooms and stir them in just before serving It is a solid base for all sorts of fresh market veggies

Seasonal Adaptations

Use baby spinach for pop of color Add sun dried tomatoes in the winter for sweetness Try grilled zucchini in the summer for a lighter lift

Success Stories

My friend once doubled this recipe for a big potluck and still came home with an empty dish Guests kept asking if she used a fancy trick but it is just about layering flavors I even served it for a last minute dinner party with just a glass of white wine and everyone was amazed

Freezer Meal Conversion

To make this ahead prepare the cream sauce and chicken but stop before adding pasta Cool completely and freeze in a zip bag or container When ready to serve cook fresh pasta and mix into reheated sauce This keeps the texture perfect The cheese sauce will thicken but a bit of cream loosens it up again

Satisfy your comfort food cravings with this easy creamy pasta. With simple ingredients and a few smart techniques, dinner feels like a hug in a bowl every time.

Fragen & Antworten zu Rezepten

→ What pasta shapes work best for this dish?

Fusilli, penne, and rotini are ideal for holding the creamy sauce, but any short pasta can be used.

→ How can I make the sauce lighter?

Substitute half-and-half for heavy cream. The sauce will be thinner but still flavorful.

→ Can I use pre-grated parmesan?

Freshly grated parmesan melts better and enhances the sauce, but pre-grated can work in a pinch.

→ What’s the best way to add more spice?

Increase the amount of red pepper flakes or add a dash of cayenne for extra heat.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently before serving.