Creamy Garlic Parmesan Chicken Pasta: An Easy & Quick Family Dinner

By:
Julia Pacheco

Experience the joy of a truly satisfying and easy weeknight dinner with this Garlic Parmesan Chicken Pasta. This dish is the epitome of comfort food, blending tender chicken with a rich, creamy, and undeniably cheesy garlic parmesan sauce, all tossed with your favorite pasta. It’s designed to be simple, incredibly flavorful, and a guaranteed hit with everyone at the table. Say goodbye to complicated recipes and hello to a fuss-free meal that brings gourmet taste to your home in just 30 minutes!

Prep:

5 minutes

Cook:

25 minutes

Total:

30 minutes

Servings:

4
servings

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Ingredients

To create this incredibly delicious Garlic Parmesan Chicken Pasta, you’ll need a selection of fresh and pantry staples. The quality of your ingredients directly impacts the final flavor, so opt for fresh chicken and good quality Parmesan cheese for the best results. Here’s everything you’ll need for four generous servings:

1 large chicken breast, sliced horizontally to create two thinner cutlets for even cooking
1 tsp Salt
1 tsp Black Pepper
1 tsp Italian seasoning
2 tbsp All-purpose Flour, for dredging chicken
1 tbsp Olive Oil
1 tbsp Unsalted Butter, for cooking chicken
½ lb Pasta, such as fettuccine, penne, or spaghetti
2 tbsp Unsalted Butter, for the sauce
1 tbsp Minced Garlic, about 3-4 cloves, finely minced
3 tbsp All-purpose Flour, for the roux
½ cup Chicken Broth
¾ cup Chicken Broth, additional
1 ¼ cup Half and Half, or heavy cream for a richer sauce
¾ cup Grated Parmesan Cheese, plus extra for garnish

Equipment Needed

Having the right tools makes cooking this dish even simpler:

Large skillet or deep frying pan
Large pot for boiling pasta
Whisk
Tongs
Cutting board and knife

Instructions

Follow these simple steps to create a show-stopping Garlic Parmesan Chicken Pasta that will become a regular in your dinner rotation. Each step is designed for clarity and ease, ensuring a delicious outcome every time.

Begin by preparing your chicken. Take your chicken breast halves and generously season both sides with salt, pepper, and Italian seasoning. Ensure an even coating. Then, dredge each seasoned chicken piece in 2 tablespoons of all-purpose flour, shaking off any excess. This light flour coating will help create a beautiful golden crust.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the pan. Once the butter has melted and the oil is shimmering, carefully place the floured chicken cutlets into the hot pan. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). This searing technique locks in moisture and flavor.
While your chicken is cooking, start on the pasta. Bring a large pot of salted water to a rolling boil. Add your chosen pasta (fettuccine, penne, or spaghetti work wonderfully) and cook according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside. As soon as the chicken is fully cooked, remove it from the skillet and transfer it to a plate. Tent it with foil to keep it warm and allow it to rest for a few minutes. Then, slice or dice the chicken into smaller, bite-sized pieces.
Using the same pan where you cooked the chicken (don’t clean it, those browned bits add flavor!), melt the remaining 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Then, sprinkle in 3 tablespoons of flour. Whisk continuously for 1-2 minutes until the flour is fully incorporated and no longer appears white, creating a light roux.
Slowly begin to whisk in ½ cup of chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, continuing to whisk until it starts to thicken. Next, gradually whisk in the remaining ¾ cup of chicken broth and the 1 ¼ cups of half-and-half (or heavy cream). Continue whisking as the sauce comes back to a simmer, allowing it to thicken to your desired consistency. The sauce should be smooth and luscious.
Once the sauce has reached a beautiful, thick consistency, remove the pan from the heat. Stir in the ¾ cup of grated Parmesan cheese until it melts completely into the sauce, making it extra creamy and cheesy. Finally, add the cooked and drained pasta along with the sliced chicken pieces back into the pan. Toss everything together until the pasta and chicken are thoroughly coated in the irresistible garlic parmesan sauce. Serve immediately and garnish with fresh parsley or extra Parmesan cheese, if desired.

Pro Tips for the Perfect Pasta

Elevate your Garlic Parmesan Chicken Pasta with these expert tips:

Don’t Overcrowd the Pan: When searing the chicken, cook in batches if necessary to ensure a good sear and even cooking. Overcrowding can steam the chicken instead of browning it.
Al Dente Pasta is Key: Always cook your pasta to al dente (firm to the bite). It will continue to cook slightly when tossed with the hot sauce, preventing it from becoming mushy.
Scrape the Bottom: The browned bits left in the pan after cooking the chicken (fond) are packed with flavor. Deglaze the pan with a splash of broth before adding the butter for the sauce, and scrape up those delicious bits to incorporate them into your sauce.
Fresh Garlic Matters: While jarred minced garlic can work in a pinch, fresh garlic offers the best flavor. Take the extra minute to mince it yourself.
Gradual Liquid Addition: When adding the chicken broth and half-and-half, do so slowly while continuously whisking. This prevents lumps and helps create a perfectly smooth sauce.
Taste and Adjust: Always taste your sauce before mixing in the pasta and chicken. Adjust salt, pepper, or add a pinch more Italian seasoning if needed.

Variations & Substitutions

This recipe is highly adaptable. Feel free to get creative and customize it to your taste or what you have on hand:

Protein Alternatives: Instead of chicken, try shrimp, thinly sliced pork tenderloin, or even a can of drained chickpeas for a vegetarian option.
Vegetable Boost: Add some greens! Sauté spinach, chopped broccoli, mushrooms, or cherry tomatoes along with the garlic before adding the flour for the sauce.
Spice It Up: For a touch of heat, add a pinch of red pepper flakes with the garlic.
Different Cheeses: While Parmesan is classic, a blend of Parmesan and Pecorino Romano or even a touch of cream cheese can add unique depth to the sauce.
Herb Swaps: Fresh basil or oregano can be used instead of or in addition to Italian seasoning. Fresh parsley is also a wonderful finishing garnish.
Dairy-Free Option: You can attempt a dairy-free version using plant-based milk (like unsweetened almond or cashew milk) and dairy-free Parmesan alternatives, though the richness might differ.
Gluten-Free: Use gluten-free all-purpose flour for dredging the chicken and thickening the sauce, and select your favorite gluten-free pasta.

Serving Suggestions

This Garlic Parmesan Chicken Pasta is a complete meal on its own, but it pairs beautifully with a few simple sides:

A crisp green salad with a light vinaigrette.
Warm crusty garlic bread or breadsticks for dipping into the creamy sauce.
Steamed asparagus or green beans for added vegetables.

Make Ahead & Storage

This recipe is best enjoyed fresh, but leftovers are still delicious:

Storage: Store any leftover Garlic Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce as it can thicken in the refrigerator. Microwave reheating is also an option, but stir frequently to ensure even heating.
Freezing: Freezing is generally not recommended for creamy pasta dishes, as the sauce can separate upon thawing and reheating.

Recipe Video

Watch this video to see how easily this incredible Garlic Parmesan Chicken Pasta comes together. Julia walks you through each step, making it even simpler to follow along and create a delicious meal for your family.

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation. Values may vary based on specific ingredients and preparation methods.

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