I love making this for my partner when he’s tired and wants something quick.
Creamy Garlic Parmesan Chicken Pasta is one of those dinners I make when I want something that feels indulgent but still easy enough for a weeknight.
I absolutely love the tender chicken, golden garlic, and a silky parmesan cream sauce coating every piece of pasta that makes the whole kitchen smell incredible.
It feels like restaurant food, but honestly, it’s simple, cozy, and totally doable at home.
This is the kind of meal you make once… and then suddenly it’s in your regular dinner rotation.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Grate your own parmesan instead of using pre-shredded – a good microplane grater works wonder
A nonstick sauté pan helps the mushrooms brown perfectly without sticking.
Use freshly grated parmesan, it melts beautifully and gives that creamy finish.
For a lemony twist, add a touch of lemon zest right before serving to brighten the flavors.
Creamy Garlic Parmesan Chicken Pasta
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes20
minutesIngredients
12 oz pasta (penne or fettuccine work best)
2 large chicken breasts, sliced thin
Salt and black pepper to taste
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated parmesan cheese
½ cup chicken broth
½ teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining, then set the pasta aside.
- Season the sliced chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat and cook the chicken until golden on both sides and fully cooked through, about 5–6 minutes. Remove from the pan and set aside.
- In the same skillet, melt the butter and add the minced garlic. Cook for about 30–45 seconds until fragrant, being careful not to brown it too much. Pour in the chicken broth and let it simmer for 2–3 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream. Let it gently simmer for 4–5 minutes until it starts to thicken. Add the freshly grated parmesan cheese and stir until melted and smooth.
- Return the cooked chicken to the pan, then add the drained pasta. Toss everything together until fully coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce and make it extra silky. Sprinkle with red pepper flakes and fresh parsley before serving.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
You can swap heavy cream for half-and-half for a lighter version, though the sauce will be slightly thinner.
Add steamed broccoli for a more balanced meal.
Use shrimp instead of chicken for a seafood twist.
For a high-protein version, substitute part of the cream with blended cottage cheese.
Make it spicy by doubling the red pepper flakes or adding Cajun seasoning.
It’s easy, it’s forgiving, and it’s downright delicious.
