Creamy Garlic Chicken Pasta

Tender, golden chicken bites tossed with creamy garlic Parmesan sauce and pasta. This comforting one-pan-style dinner is rich, savory, and packed with flavor, with fresh parsley adding a bright finish.

 Ingredients

For the Chicken

• 1½ lb (680 g) boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pasta

• 12 oz (340 g) pasta — penne, shells, rigatoni, or fettuccine
• 1 teaspoon salt, for the pasta water

For the Creamy Garlic Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional
• ½ cup reserved pasta water, as needed
• 2 tablespoons fresh parsley, chopped

👩‍🍳 Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente.

Before draining, reserve about 1 cup of pasta water.

Drain the pasta and set aside.

2. Season the chicken

Cut the chicken into bite-sized pieces.

Place it in a bowl and toss with Italian seasoning, paprika, garlic powder, salt and black pepper.

3. Brown the chicken

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add the chicken in a single layer.

Cook for about 4–6 minutes, turning occasionally, until golden brown and cooked through.

Transfer the chicken to a plate.

4. Make the garlic sauce

Reduce the heat to medium.

Add 2 tablespoons butter to the same skillet.

Add the minced garlic and cook for 30–45 seconds, just until fragrant.

Pour in the chicken broth and scrape the flavorful browned bits from the bottom of the skillet.

Simmer for about 2 minutes.

5. Add the cream

Pour in the heavy cream.

Add Italian seasoning, black pepper and red pepper flakes if using.

Simmer gently for 3–5 minutes, stirring occasionally. Don’t let the sauce boil aggressively.

6. Add Parmesan

Reduce the heat to low.

Gradually stir in the Parmesan cheese until melted and smooth.

If the sauce becomes too thick, add reserved pasta water a little at a time until it reaches a silky consistency.

7. Combine everything

Return the cooked chicken to the skillet.

Add the drained pasta and gently toss until everything is coated in the creamy garlic Parmesan sauce.

Cook together for 1–2 minutes so the pasta absorbs the sauce.

8. Finish

Remove from the heat and sprinkle generously with fresh parsley.

Add a little extra Parmesan and freshly cracked black pepper before serving.

⭐ Tips for the Best Creamy Chicken Pasta

• Don’t overcrowd the chicken while browning. Cook in batches if necessary.
• Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
• Keep the sauce at a gentle simmer rather than a rapid boil.
• Save pasta water—it helps loosen the sauce while also helping it cling to the pasta.
• Chicken thighs can be used instead of chicken breast for an especially juicy result.
• For extra garlic flavor, add another clove or two.

🥦 Optional Add-Ins

Make it your own with:

• Fresh spinach
• Sautéed mushrooms
• Broccoli
• Sun-dried tomatoes
• Roasted red peppers
• Zucchini
• Fresh basil
• Extra Parmesan
• A squeeze of fresh lemon juice

🥜 Nut & Allergy Information

• Nuts: No nuts are required.
• Dairy: Contains butter, heavy cream and Parmesan.
• Gluten: Regular pasta contains wheat. Use gluten-free pasta if needed.
• Eggs: Some pasta varieties contain eggs, so check the package.
• Soy: No soy is required.
• Allergy note: Check packaged chicken broth and seasonings for allergen statements if preparing this for someone with food allergies.

❓ Q&A

Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work wonderfully and stay very tender.

Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. For a creamy result, whole milk works better than low-fat milk. You can also add a little extra Parmesan.

How do I thicken the sauce?
Let it simmer gently for a few minutes, then add Parmesan. If you need more thickening, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.

Why did my Parmesan sauce become grainy?
The heat may have been too high. Parmesan should be added over low heat and stirred gradually into the warm cream sauce.

Can I add vegetables?
Absolutely. Mushrooms and spinach are especially delicious with the garlic Parmesan sauce.

Can I make this ahead?
Yes. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk, cream or broth to loosen the sauce.

Can I freeze creamy chicken pasta?
It’s best fresh or refrigerated. Cream-based sauces can change texture after freezing and thawing.

What pasta works best?
Shells, penne, rigatoni, fettuccine and bow-tie pasta all work beautifully. Shells are especially good because they catch the creamy sauce.