Name: Garlic Parmesan Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts, thinly sliced; 2 teaspoons olive oil; 1 tablespoon butter; 10 ounces short pasta (penne, rotini, or rigatoni); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika (smoked or sweet); 3 tablespoons butter; 5-6 cloves garlic, minced; 2 tablespoons all purpose flour; 2 cups low sodium chicken broth; 1 cup heavy cream; 1 cup freshly grated parmesan cheese, lightly packed; 1/4 teaspoon red pepper flakes; 1/4 teaspoon garlic powder; extra salt and pepper, to taste; 1 cup baby spinach, roughly chopped; 1/2 cup frozen peas, thawed; 2 tablespoons chopped fresh parsley or basil; extra grated parmesan, for serving; lemon wedges, for serving

Garlic Parmesan Chicken Pasta Recipe tastes rich, creamy, garlicky, and a little bit fancy while still counting as weeknight comfort food, and it comes together in about 35 minutes, start to finish. It works perfectly for busy families, date night at home, or anyone who wants a cozy bowl of pasta without spending all evening in the kitchen. I tested this on my own picky crew, and the pot came back scraped clean, which tells you everything you need to know.

Why You Should Try This Garlic Parmesan Chicken Pasta Recipe

This garlic parmesan chicken pasta recipe gives you juicy, seasoned chicken, a silky parmesan cream sauce, and tender pasta that soaks up every drop. The garlic flavor tastes bold but not harsh, and the parmesan adds a salty, nutty punch that feels restaurant level.

You cook everything in one pot plus one skillet, so cleanup stays easy. Leftovers also reheat beautifully, which makes this recipe a smart choice for meal prep and lunches.

“Creamy, garlicky, cheesy, and somehow still weeknight-friendly… my whole family asked for seconds and then argued over the last noodles. ★★★★★”

Ingredients You’ll Need

Chicken and Pasta

1 pound boneless skinless chicken breasts, thinly sliced
- Use thighs if you prefer extra juicy chicken.
2 teaspoons olive oil
1 tablespoon butter
10 ounces short pasta (penne, rotini, or rigatoni work best)
- Use whole wheat or chickpea pasta if you want more fiber or protein.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika (smoked or sweet, your choice)

Garlic Parmesan Cream Sauce

3 tablespoons butter
5 to 6 cloves garlic, minced
- Use jarred minced garlic in water as a shortcut, about 2 tablespoons.
2 tablespoons all purpose flour
2 cups low sodium chicken broth
- I like Better Than Bouillon paste with water for strong flavor.
1 cup heavy cream
- Use half and half for a lighter version and simmer a bit longer to thicken.
1 cup freshly grated parmesan cheese, lightly packed
- Skip the green can here; it clumps and tastes too salty.
¼ teaspoon red pepper flakes (optional, for a gentle kick)
¼ teaspoon garlic powder (to boost the fresh garlic)
Extra salt and pepper to taste

Add-ins and Garnishes

1 cup baby spinach, roughly chopped (optional but tasty)
½ cup frozen peas, thawed under warm water (easy pantry freezer shortcut)
2 tablespoons chopped fresh parsley or basil
Extra grated parmesan for serving
Lemon wedges, optional, for a squeeze of brightness

Equipment

Large pot for boiling pasta
Large skillet or sauté pan (10 to 12 inch)
Tongs or spatula
Whisk
Measuring cups and spoons
Cutting board and sharp knife
Microplane or box grater for parmesan

Tips & Tricks

Slice the chicken into thin strips so it cooks quickly and stays juicy.
Pat the chicken dry and season it generously so you get a nice golden crust.
Grate parmesan from a block so it melts smoothly into the sauce.
Cook the pasta just to al dente since it finishes in the sauce.
Reserve at least 1 cup of pasta water before you drain, so you can thin the sauce if it thickens too much.
Keep the heat at medium or lower when you add cream so it does not scorch.
Add the parmesan off the heat and whisk well so it melts instead of clumping.
Stir in spinach or peas at the end so they stay bright and tender, not mushy.
Taste the sauce after adding parmesan before you add more salt, since parmesan already tastes salty.
Let the pasta sit in the sauce for 2 to 3 minutes before serving so it absorbs flavor.

How to Make Garlic Parmesan Chicken Pasta Recipe

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente, usually 1 minute less than package directions.
Scoop out 1 cup of starchy pasta water and set it aside, then drain the pasta.

Step 2: Season and Cook the Chicken

While the pasta cooks, pat the chicken dry with paper towels.
Toss the chicken with salt, pepper, Italian seasoning, and paprika until the pieces look evenly coated.
Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat.
Add the chicken in a single layer and cook 4 to 6 minutes, stirring once or twice, until the pieces look golden and cooked through.
Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the Garlic Roux

Turn the heat down to medium and add 3 tablespoons butter to the same skillet.
Add the minced garlic and cook 30 to 60 seconds, stirring constantly, until it smells fragrant and just starts to turn golden.
Sprinkle in the flour and whisk it into the butter and garlic until it forms a thick paste.
Cook this mixture 1 to 2 minutes while you whisk, so the flour loses its raw taste.

Step 4: Add Broth and Cream

Slowly pour in the chicken broth while you whisk, smoothing out any lumps.
Add the garlic powder and red pepper flakes and keep whisking until the mixture looks smooth.
Pour in the heavy cream and whisk again, then bring the sauce to a gentle simmer.
Let the sauce bubble softly for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.

Step 5: Melt in the Parmesan

Turn the heat to low and add the grated parmesan in small handfuls, whisking after each addition.
Keep whisking until the cheese melts and the sauce turns silky and thick.
Taste the sauce and add more salt and pepper if you need it.
If the sauce looks too thick, stir in a splash of the reserved pasta water until it reaches your favorite consistency.

Step 6: Combine Pasta, Chicken, and Add-ins

Add the cooked pasta and the cooked chicken to the skillet with the sauce.
Toss everything together over low heat until the pasta looks coated and the chicken heats through.
Stir in the spinach and peas, if you use them, and cook 1 to 2 minutes until the greens wilt and the peas warm up.
Turn off the heat and let the pasta sit in the pan for 2 to 3 minutes so it soaks up extra flavor.

Step 7: Garnish and Serve

Sprinkle chopped parsley or basil over the top.
Add extra grated parmesan and a pinch of red pepper flakes if you like a little heat.
Serve the garlic parmesan chicken pasta hot, with lemon wedges on the side for anyone who wants a bright squeeze over the top.

What to Serve with Garlic Parmesan Chicken Pasta Recipe

This garlic parmesan chicken pasta recipe tastes rich and creamy, so simple sides balance it nicely. I like a crisp green salad with a light vinaigrette, or steamed broccoli with a squeeze of lemon and a pinch of salt. Garlic bread or warm crusty rolls make a perfect partner if you want to scoop up every bit of sauce. Roasted vegetables like carrots, zucchini, or green beans also work well and add color to the plate.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Add a splash of milk or broth before reheating so the sauce turns creamy again.
Reheat gently on the stove over low to medium heat, stirring often, or in the microwave in short bursts, stirring between each.
Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge and reheat with a bit of extra liquid to loosen the sauce.