Garlic Parmesan Chicken Pasta You’ll Crave Nightly

You want a weeknight win that tastes like a $25 entrée and cooks like a $5 hack? This is it. Tender chicken, silky garlic cream, and a blizzard of Parmesan that clings to pasta like destiny.

It’s rich without being heavy, fast without being boring, and it looks like you tried way harder than you did. Serve it once and watch it become “the usual.”

Why This Recipe Never Fails

This pasta stacks flavor in layers: seasoned, juicy chicken; toasted garlic; and a creamy sauce fortified with starchy pasta water and real Parmesan.

The technique is forgiving, so even if you eyeball a few steps, the sauce still emulsifies beautifully.

It’s also pantry-friendly, adaptable, and scales up for guests with zero drama. Translation: low effort, high applause.

Garlic Parmesan Chicken Pasta You’ll Crave Nightly

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

640

kcal

Your Pantry Guide

• 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)

• 1.25 lb (565 g) boneless, skinless chicken breasts, cut into bite-size pieces

• 1.5 tsp kosher salt, divided

• 1 tsp black pepper

• 1 tsp Italian seasoning (or equal parts dried basil, oregano, thyme)

• 1/2 tsp smoked paprika (optional, but highly recommended)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 6–8 cloves garlic, finely minced

• 1/4 tsp red pepper flakes (optional for gentle heat)

• 1 cup low-sodium chicken broth

• 1 cup heavy cream (or half-and-half for lighter)

• 1–1.25 cups freshly grated Parmesan (never pre-shredded, trust me)

• 1/2 lemon, juiced

• 1/4 cup chopped fresh parsley (or basil)

• Pasta water: reserve 1 cup from the pot

Step-by-Step Guide

• Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta to just shy of al dente per package directions. Reserve 1 cup pasta water, then drain.
• Season the chicken: Pat dry. Toss with 1 tsp salt, pepper, Italian seasoning, and smoked paprika until evenly coated.
• Sear to golden: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until cooked through and nicely browned. Remove to a plate; tent with foil.
• Build the flavor base: Reduce heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes; sauté 30–45 seconds until fragrant.
• Deglaze: Pour in chicken broth, scraping up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.
• Cream it up: Stir in heavy cream. Simmer 2–3 minutes until it thickens enough to coat the spoon.
• Add the cheese: Reduce heat to low. Whisk in Parmesan a handful at a time until melted and silky. If it gets too thick, loosen with a splash of pasta water.
• Marry pasta and sauce: Add drained pasta and cooked chicken to the skillet. Toss vigorously, adding pasta water a little at a time until the sauce clings and glosses every piece.
• Finish strong: Squeeze in lemon juice, sprinkle parsley, and adjust seasoning with the remaining 1/2 tsp salt if needed. Turn off heat and let it sit 1 minute to settle.
• Serve: Top with extra Parmesan and a tiny drizzle of olive oil if you’re feeling fancy. Done and dusted.

Preservation Guide

• Fridge: Store in an airtight container for up to 4 days.
  

  Add a splash of broth or milk when reheating to re-silk the sauce.

• Freezer: Cream sauces aren’t ideal for freezing, but this holds up decently. Freeze portions up to 2 months; thaw overnight and reheat gently with extra cream or broth.
• Reheat: Low heat on stovetop with 1–2 tbsp liquid per serving, stirring until creamy. Microwave works in 45-second bursts, stirring between.

Why This is Good for You

You get high-quality protein from chicken, plus calcium from Parmesan that supports bones and muscle function.

Garlic brings antioxidants and potential heart benefits, and the lemon adds vitamin C to help iron absorption. Balance matters: pair with a green salad or steamed veggies and you’ve got a legit, satisfying meal—not just a creamy pasta flex.

Nutrition Stats

• Calories: ~640 per serving
• Protein: ~38 g
• Carbs: ~55 g
• Fat: ~28 g (mostly from dairy and olive oil)
• Sodium: ~900–1100 mg (varies with salt and cheese)
• Calcium: ~35% DV

Numbers are estimates and will vary with your pasta shape, cheese style, and how heavy your hand is with that Parmesan snowfall (no judgment).

Recipe Mistakes to Avoid

• Using pre-shredded Parmesan: It contains anti-caking agents that prevent melting. Freshly grate it for a smooth, glossy sauce.
• Overcooking the garlic: Burnt garlic = bitter sauce.
  

  Keep heat moderate and watch closely.

• Skipping pasta water: The starch emulsifies the sauce. It’s the secret handshake of great pasta.
• Overcrowding the pan with chicken: You’ll steam, not sear. Cook in batches if needed for golden edges and juicy centers.
• Adding lemon too early: Acid can split dairy at high heat.
  

  Add at the end, off heat, for brightness without curdling.

Variations You Can Try

• Spinach + Sun-Dried Tomato: Stir in 3 cups baby spinach and 1/3 cup chopped sun-dried tomatoes at the end for color and tang.
• Mushroom Upgrade: Sauté 8 oz cremini in butter before the garlic step for earthy depth.
• Broccoli Boost: Toss in blanched florets with the pasta. More crunch, more fiber, more win.
• Spicy Cajun Twist: Swap Italian seasoning for 1 tsp Cajun seasoning; keep the red pepper flakes for extra kick.
• Lighter Option: Use half-and-half and 3/4 cup Parmesan; finish with extra lemon and parsley to keep flavor bright.
• Gluten-Free: Use GF pasta and check broth/seasoning labels. Sauce stays the same, FYI.

FAQ

Can I use rotisserie chicken?

Yes.

Shred 3 cups and warm it in the sauce for 2–3 minutes before adding pasta. You’ll miss the seared bits, but it’s weeknight gold.

Is there a substitute for heavy cream?

Half-and-half works; the sauce will be slightly thinner. For dairy-light, try evaporated milk plus a knob of butter for richness.

What pasta shape is best?

Short shapes like penne or rigatoni catch the sauce in their ridges, while fettuccine gives a luxurious coating.

Use what you have; just cook to al dente.

How do I prevent the sauce from splitting?

Keep heat low when adding Parmesan, add in small handfuls, and stir constantly. Finish with lemon off heat. If it tightens, loosen with warm pasta water.

Can I make it ahead?

Make the sauce and chicken up to 2 days ahead.

Reheat gently, then add freshly cooked pasta and pasta water to finish. Freshly combined tastes best, IMO.

What can I use instead of Parmesan?

Pecorino Romano for a saltier, sharper kick, or Grana Padano for a milder vibe. Avoid soft cheeses here; they won’t emulsify the same way.

End Notes

Garlic Parmesan Chicken Pasta is the kind of recipe that turns “What’s for dinner?” into “You made this?!” in under 40 minutes.

It’s simple technique, quality ingredients, and a couple of smart moves—like pasta water and fresh cheese—that make it restaurant-grade.

Keep this in your rotation, tweak it to your style, and don’t be shy with the Parmesan. Your future self will thank you.