Ultimate Creamy Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is a rich, comforting one-pan dinner that comes together in under 40 minutes. Tender chicken, al dente pasta, and a silky cheese sauce make this an instant family favorite.
About This Recipe
Ingredients
- 10 oz (280 g) penne pasta (or any short pasta)
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 1/2 cups (360 ml) chicken broth, low sodium
- 1 cup (240 ml) heavy cream
- 3/4 cup (75 g) freshly grated Parmesan cheese
- 1/2 cup (120 ml) milk (whole or 2%)
- 1 tsp lemon juice, freshly squeezed
- 1/4 cup (10 g) chopped fresh parsley (or 1 tbsp dried parsley)
- 1/3 cup (30 g) grated Parmesan, for serving (optional)
- 1 tbsp olive oil (for finishing, optional)
Nutrition Facts
Instructions
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1Step 1: Season the chicken by patting the pieces dry with paper towels. In a bowl, toss chicken with 1 teaspoon salt, black pepper, and Italian seasoning until evenly coated.
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2Step 2: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain and set aside.
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3Step 3: Sear the chicken by heating 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
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4Step 4: Make the garlic base by reducing the heat to medium and adding the butter to the same skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds until fragrant, stirring constantly to avoid burning.
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5Step 5: Deglaze and add liquids by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream and remaining 1/2 teaspoon salt. Bring to a gentle simmer over medium heat.
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6Step 6: Thicken the sauce by lowering the heat to medium-low and whisking in the grated Parmesan cheese a handful at a time, stirring until melted and smooth. Add the milk and simmer for 3–4 minutes, stirring frequently, until the sauce slightly thickens and coats the back of a spoon.
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7Step 7: Combine pasta and chicken by adding the drained pasta and cooked chicken into the skillet with the sauce. Toss well to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
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8Step 8: Finish the dish by stirring in the lemon juice and chopped parsley. Taste and adjust seasoning with more salt and pepper if needed. Drizzle with 1 tablespoon olive oil for extra richness, if desired.
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9Step 9: Serve immediately, topped with additional grated Parmesan and a sprinkle of parsley. Enjoy hot for the creamiest texture.
💡 tips
Use freshly grated Parmesan rather than pre-shredded for a smoother sauce that melts evenly. Make sure to simmer the sauce gently—boiling can cause the cream to separate and the cheese to become grainy. If reheating leftovers, add a splash of milk or cream to restore creaminess. For extra flavor, marinate the chicken for 20–30 minutes with olive oil, garlic, and Italian seasoning before cooking. Toasting the garlic lightly (but not browning it) builds depth without bitterness.
🔄 substitutions
For a lighter version, swap half of the heavy cream with additional milk or unsweetened evaporated milk. Use boneless, skinless chicken thighs instead of breasts for juicier meat. For a vegetarian option, omit the chicken and add sautéed mushrooms, spinach, or broccoli. Substitute penne with fusilli, farfalle, or rigatoni. If you don’t have Italian seasoning, use a mix of dried oregano, basil, and thyme. Lactose-sensitive cooks can use lactose-free cream and milk; for a lower-sodium dish, choose low-sodium broth and reduce added salt to taste.
📦 storage
Cool the pasta completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low to medium-low heat with a splash of milk or cream, stirring until the sauce loosens and becomes creamy again. The dish can be frozen for up to 1 month, but the texture of the cream sauce may change slightly; thaw overnight in the refrigerator and reheat slowly with added liquid to improve consistency.
