Creamy Chicken Garlic Parmesan Pasta has rich, garlicky sauce thickened with tangy Parmesan, coating juicy garlic chicken and bouncy pasta! Creamy garlic chicken parmesan pasta is an easy weeknight dinner recipe that’s a hit with the whole family!
Why You’ll Make This Again and Again
- Family-Favorite Recipe – This bountiful pasta is a hit with everyone from kids to grandparents!
- Easy Weeknight Dinner – While the pasta is cooking, pan sear the chicken, then use the same skillet to cook the sauce, then combine!
- Delicious Flavor Combination – Aromatic garlic and tangy parmesan go so well together in a creamy sauce enrobing juicy chicken and pasta!
Creamy Chicken Garlic Parmesan Pasta
Ever since I shared my garlic parmesan sauce, y’all have been going wild for its rich, thick, and creamy goodness and asking for a pasta recipe to go with it. Introducing: the best ever Creamy Chicken Garlic Parmesan Pasta! Juicy and tender garlic chicken is tossed with bouncy pasta and the dreamiest parmesan garlic pasta sauce.
Welcome to your new favorite pasta dinner for date night, family dinner, a cozy solo night in, and more. This flavorful and aromatic creamy garlic chicken parmesan pasta goes great with roasted garlic bread, a starter of pizza dip and a lovely dessert of cannoli dip!
Garlic Parmesan Chicken Pasta Recipe Ingredients
With simple ingredients you probably already have on hand, this easy garlic parmesan chicken pasta recipe for a healthy dinner is satisfying!
- Pasta – I like ziti, but any pasta will do: penne, fettuccine, angel hair, etc
- Chicken – boneless skinless chicken breasts are perfect for this recipe, and using store-bought speeds things up
- Garlic – freshly-minced garlic is best, but prepared is fine
- Unsalted butter, heavy cream & flour – adds richness and thickness to this Italian recipe
- Homemade spices – Italian seasoning & garlic salt take this recipe to the next level
- Garlic powder
- Chicken broth – you can also use vegetable broth if that’s all you have
- Parmesan cheese
- Olive oil, salt and pepper
How to Make Creamy Garlic Parmesan Chicken Pasta
- In a pasta pot, cook pasta according to package directions. Reserve 1 cup pasta water and drain. Toss with olive oil and set aside.
- Slice chicken breasts into uniformly thin cutlets. Pat dry, then sprinkle with salt and pepper. Cook chicken in a large skillet over medium heat until golden on each side. Sprinkle garlic salt over cutlets. Set aside.
- Melt butter in the same skillet. Add garlic and cook until fragrant, then reduce heat to medium. Whisk in flour, homemade Italian seasoning, garlic powder, salt and pepper until thick. Add salt to taste.
- Increase heat to medium high, whisking in heavy cream and broth. Bring to a simmer, cooking until thickened. Stir in parmesan until melted.
- Stir in chicken and pasta, until well mixed. Add reserved pasta water, salt and pepper if needed. Enjoy incredible chicken parmesan garlic pasta!
Tips
- To prevent the pasta from sticking into one big glob, drain it immediately (after grabbing your reserved pasta water) and toss well with oil.
- Avoid overcooking the chicken by not crowding the pan, which will result in it being overcooked on some parts and raw in others.
- Cook the sauce until just thickened, so it has a nice texture, but isn’t too thick. But if it is….
- Thin out the sauce, if needed, by stirring in the reserved pasta water.
- Lastly, don’t fret! The more times you make this parmesan garlic chicken pasta, the smoother the cooking process will go. Remember to enjoy it. 🙂
What to Serve with Chicken Garlic Parmesan Pasta
- Pasta Pot – my favorite pot for cooking and easily draining pasta.
- 12-inch Skillet – for searing your garlic chicken breasts to perfection.
- Pasta Bowls – pretty dishes for serving up steaming bowls of perfectly cooked chicken pasta!
For more delicious ideas like this garlic parmesan chicken pasta recipe, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Pasta Recipes
We love Italian recipes and pasta recipes, from manicotti and pepperoni pizza sliders to pan seared chicken breast!
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Cook pasta in a large pot with salted water according to package instructions. Reserve 1 cup pasta water. Drain and drizzle with a few dashes of oil and toss to coat to prevent sticking.
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While the pasta is cooking, slice chicken breasts in half length-wise for uniformly thin cutlets. Pat dry and pound into ½ inch thickness. Sprinkle salt and pepper over both sides. Heat olive oil in a large skillet over medium heat. Cook chicken in an uncrowded layer, undisturbed for about 4-6 minutes on each side, until golden.* Sprinkle garlic salt over cutlets. Set aside.
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Melt butter in the same skillet at medium high heat. Add garlic, stirring until fragrant. Reduce heat to medium and whisk in flour, Italian seasoning, garlic powder, salt and pepper until a thick paste forms. Salt and pepper to taste.
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Increase heat to medium high, gradually whisking in heavy cream and broth until smooth. Bring to a low simmer, cooking until sauce thickens, about 2-4 minutes. Reduce heat to low, stirring in Parmesan. Stir until cheese melts and sauce becomes smooth.
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Add chicken and pasta, stirring to combine. Thin out sauce as needed with reserved pasta water. Salt and pepper to taste. Garnish with chopped parsley. Enjoy!
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★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
- Check out my garlic parmesan sauce for more tips and details on making the perfect pasta sauce.
- *According to the USDA, chicken should be cooked until it reaches an internal temperature of 165°F. But since chicken will continue to cook even off the heat (carryover cooking), you can cook it until it reaches about 150-155°F for juicier chicken. Do what makes you comfortable!
Calories: 771kcal, Carbohydrates: 51g, Protein: 41g, Fat: 44g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 176mg, Sodium: 1253mg, Potassium: 674mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1337IU, Vitamin C: 3mg, Calcium: 308mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
