Introduction

This creamy garlic Parmesan chicken pasta is a rich, comforting dish that combines tender chicken with a luscious sauce and perfectly cooked pasta. Easy enough for a weeknight dinner but flavorful enough to impress your guests, it’s the ultimate pasta recipe you’ll want to make again and again.

A white square plate with two main parts: on the left, sliced grilled chicken breast with a browned and slightly crispy surface, speckled with green herbs and red spice bits, arranged in a neat row; on the right, creamy yellow spiral pasta coated in a thick sauce mixed with green herbs and small red pepper flakes, filling the rest of the plate; the plate rests on a wooden cutting board, with a white marbled texture surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb (450 g) twisted pasta (fusilli), or penne/rotini
3 Tbsp unsalted butter, divided
4–5 cloves fresh garlic, minced
1 ½ cups heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese (freshly grated preferred)
1 tsp Italian seasoning, divided
¼ tsp red pepper flakes (optional)
Fine salt & black pepper, to taste
2 Tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
Step 2: Pat the chicken dry and season with salt, pepper, and ½ teaspoon of Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the chicken cubes for 3–4 minutes per side until golden and cooked through. Transfer the chicken to a plate, reserving any pan juices.
Step 3: Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant but not browned.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and the remaining ½ teaspoon of Italian seasoning. Let the sauce simmer gently for 2–3 minutes until it thickens slightly.
Step 5: Lower the heat to low. Gradually add the grated Parmesan, stirring continuously until the cheese melts and the sauce becomes velvety smooth.
Step 6: Return the cooked chicken and any captured juices to the skillet. Add the drained pasta and toss everything together until the pasta is evenly coated. If the sauce feels too thick, add splashes of the reserved pasta water until the sauce is glossy and clings to the pasta.
Step 7: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra flavor, use freshly grated Parmesan instead of pre-grated cheese.
Swap chicken breasts for thighs for a juicier option.
Add sautéed mushrooms or spinach for a veggie boost.
If you prefer less heat, omit the red pepper flakes.
Use gluten-free pasta if needed, adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

A white square plate holds a serving of creamy rotini pasta topped with finely chopped herbs and small red pepper bits, giving a mix of yellow, green, and red colors with a smooth and slightly glossy texture. On the left side of the plate, there are five slices of grilled chicken breast with a golden-brown crust, sprinkled with herbs and spices, layered neatly in a row. The plate is placed on a wooden cutting board, which is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different kind of pasta?

Yes, this recipe works well with any short pasta like penne, rotini, or even farfalle. Just cook until al dente and adjust the sauce thickness as needed.

How do I prevent the sauce from curdling?

Keep the heat on low when adding the cream and cheese, and stir continuously to create a smooth, creamy sauce. Avoid boiling the sauce once dairy is added.

The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This Ultimate Creamy Garlic Parmesan Chicken Pasta is a luscious, comforting dish featuring tender seared chicken cubes tossed with perfectly cooked twisted pasta in a rich, velvety garlic Parmesan cream sauce. Aromatic garlic, Italian seasoning, and red pepper flakes add depth and a subtle kick to this weeknight favorite that’s easy to prepare and irresistibly delicious.

Author: Tara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
Fine salt & black pepper, to taste
½ tsp Italian seasoning
1 Tbsp unsalted butter

Pasta

1 lb (450 g) twisted pasta (fusilli), or penne/rotini as alternatives
½ cup reserved pasta water (from cooking the pasta)

Sauce

3 Tbsp unsalted butter, divided
4–5 cloves fresh garlic, minced
¼ tsp red pepper flakes, optional
½ cup chicken broth
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
Fine salt & black pepper, to taste

Garnish

2 Tbsp fresh parsley, chopped

Instructions

Boil pasta: Bring a large pot of salted water to a rolling boil. Add the twisted pasta and cook until al dente according to package directions. Reserve ½ cup of the pasta cooking water before draining the pasta well.
Season & sear chicken: Pat the chicken cubes dry with paper towels. Season them evenly with salt, black pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken cubes and sear for 3–4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping any juices in the skillet.
Build garlic cream base: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and optional red pepper flakes. Cook for 30 to 60 seconds until the garlic is fragrant but not browned.
Deglaze & simmer: Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. Stir in the heavy cream and the remaining ½ teaspoon of Italian seasoning. Let the sauce simmer gently for 2 to 3 minutes until it begins to thicken slightly.
Melt Parmesan: Reduce the heat to low. Gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes velvety smooth.
Combine: Return the seared chicken and any accumulated juices to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta is evenly coated with the creamy sauce. If the sauce feels too thick, add reserved pasta water a little at a time until the sauce is glossy and clings nicely to the pasta.
Finish & serve: Taste the pasta and adjust seasoning with additional salt and pepper as needed. Garnish generously with chopped fresh parsley before serving hot.

Notes

For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Use freshly grated Parmesan cheese for best melting and flavor; pre-grated often contains anti-caking agents and doesn’t melt as smoothly.
If you prefer a bit more heat, increase the red pepper flakes to ½ teaspoon.
Cook pasta a minute less than package instructions if you want an al dente texture that holds better when tossed in sauce.
Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of milk or chicken broth to loosen the sauce.

Keywords: creamy garlic parmesan chicken pasta, chicken pasta recipe, creamy pasta, garlic parmesan sauce, easy weeknight dinner