Parmesan Garlic Chicken Pasta
You know that feeling when you walk into an Italian restaurant and smell that amazing garlic and cheese combo? Well, I’m about to bring that magic right to your kitchen!
This parmesan garlic chicken pasta is my go-to recipe when I want something that tastes fancy but won’t leave me stressed in the kitchen. It’s comfort food at its finest – creamy, garlicky, and absolutely delicious.
Why You’ll Love This Chicken Pasta
This dish is like a warm hug on a plate! I’ve been making this recipe for years, and it never fails to impress. Here’s what makes it so special:
- Super easy to make – Even beginners can nail this one.
- Ready in 30 minutes – Perfect for busy weeknights.
- Restaurant-quality taste – Your family will think you’re a chef!.
- Uses simple ingredients – Nothing fancy or hard to find.
- Creamy and satisfying – It hits all the right comfort food notes.
- Great for meal prep – Leftovers taste amazing too.
If you love pasta dishes like this one, you’ll want to try my lemon asparagus pasta with chicken or my creamy chicken bacon spinach pasta. Both are equally delicious and easy to make!
Ingredients You’ll Need
Here’s what you’ll need to make this creamy, dreamy pasta – check the recipe card below for exact amounts!
- Pasta: I love a long noodle like spaghetti or linguine. It also works with a chunky shape like rigatoni or penne.
- Chicken: Boneless, skinless chicken breasts work best. I pound them thin for even cooking and maximum tenderness.
- Garlic: Fresh garlic cloves are a must! Don’t even think about using the pre-minced stuff – fresh makes all the difference.
- White wine: This adds amazing depth to the sauce. If you don’t have wine, just use extra broth instead.
- Cream: Heavy cream creates that rich, velvety sauce we’re after. Light cream works too, but heavy is best.
- Broth/Stock: I recommend chicken broth for the sauce, but vegetable broth is a great alternative.
- Parmesan cheese: Get the good stuff! Freshly grated parmesan melts better and tastes so much richer than the pre-shredded kind.
How to Make Parmesan Garlic Chicken Pasta
This recipe comes together in three simple steps: cook the chicken, make the pasta, then create that dreamy sauce!
Step 1: Prepare Your Chicken
- Season chicken breasts with salt and pepper on both sides.
- Heat 2 tablespoons olive oil in your heavy skillet over medium-high heat.
- Cook chicken for 6-7 minutes per side until golden brown and cooked through.
- Remove chicken and let it rest for 5 minutes, then slice into strips.
- Set aside while you work on the pasta and sauce.
Step 2: Cook the Pasta
- Bring a large pot of salted water to boil.
- Add 12 ounces pasta and cook according to package directions until al dente.
- Reserve 1 cup pasta cooking water before draining.
- Drain pasta, but don’t rinse – you want that starch to help thicken the sauce.
Step 3: Make the Sauce
- In the same skillet, melt 3 tablespoons butter over medium heat.
- Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Pour in ½ cup white wine and let it simmer for 2 minutes.
- Add 1 cup chicken broth and ¾ cup heavy cream, and simmer for 3-4 minutes.
- Stir in 1 cup grated Parmesan cheese until melted and smooth.
- Add cooked pasta and chicken back to the skillet, and toss everything together.
- Add pasta water if needed to reach your desired consistency.
Tips for the Best Chicken Pasta
Here are my tried-and-true secrets for making this dish perfect every time:
- Don’t overcook the chicken: Use a meat thermometer – chicken is done at 165°F internal temperature for juicy, tender results.
- Save that pasta water: The starchy cooking liquid is liquid gold for adjusting sauce consistency and helping everything stick together beautifully.
- Use fresh parmesan: Pre-shredded cheese has anti-caking agents that prevent smooth melting – freshly grated makes all the difference here.
- Let the wine cook off: Give the alcohol time to evaporate so you’re left with just the rich, complex flavors.
- Taste and adjust: Add salt, pepper, or more cheese at the end – your taste buds are the best guide!
- Serve immediately: This dish is best enjoyed hot and fresh when the sauce is perfectly creamy and coating everything.
Variations and Substitutions
Want to mix things up? Here are some delicious ways to customize this recipe to your liking:
- Add vegetables: Toss in spinach, broccoli, or sun-dried tomatoes during the last few minutes of cooking for extra nutrition.
- Make it lighter: Swap heavy cream for half-and-half or even whole milk – just add a tablespoon of flour first.
- Different proteins: Try shrimp, Italian sausage, or even leftover rotisserie chicken instead of fresh chicken breasts for variety.
- Cheese variations: Mix in some Romano or Asiago cheese along with the Parmesan for a more complex flavor profile.
- Spice it up: Add red pepper flakes, Italian seasoning, or fresh herbs like basil and oregano for extra flavor.
Make-Ahead and Storage Tips
This pasta is great for meal prep! You can cook the chicken ahead of time and store it in the fridge for up to 3 days. The sauce comes together so quickly that I usually make it fresh, but you can prep all your ingredients in advance.
Store leftovers in the refrigerator for up to 4 days – just add a splash of broth or cream when reheating to bring back that creamy texture. The pasta reheats beautifully in the microwave or on the stovetop over low heat. I don’t recommend freezing this dish since cream sauces can separate when thawed.
Recipe FAQs
Can I use a different type of pasta?
Absolutely! Any pasta shape works, but longer noodles like fettuccine or penne hold the creamy sauce really well.
What if I don’t have white wine?
No worries! Just use extra chicken broth instead, or try a splash of lemon juice for brightness.
Can I make this dish dairy-free?
You can substitute coconut cream and nutritional yeast, but the flavor will be quite different from traditional Parmesan.
How do I prevent the sauce from breaking?
Keep the heat on medium-low when adding cheese, and stir constantly to prevent the proteins from separating.
Can I use chicken thighs instead of breasts?
Definitely! Thighs stay more tender and juicy, just adjust cooking time since they take a bit longer.
What to serve with Parmesan garlic chicken pasta?
A simple side salad, garlic bread, or roasted vegetables pair perfectly without overwhelming the creamy pasta flavors.
How do I know when the chicken is done?
Use a meat thermometer – chicken is safe at 165°F internal temperature and should no longer be pink.
Can I add vegetables to this dish?
YES! Broccoli, spinach, mushrooms, or bell peppers all work great and add nice color and nutrition.
Why is my sauce too thin?
Add more parmesan cheese or let it simmer longer, uncovered, to reduce and thicken the sauce naturally.
Can I make this ahead for a dinner party?
Cook components separately and combine just before serving – the sauce is best made fresh for optimal creaminess.
Parmesan Garlic Chicken Pasta
Ingredients
For the Chicken:
- 2 pounds chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta:
- 12 ounces pasta
- 1 tablespoon salt
For the Sauce:
- 3 tablespoons butter
- 4 cloves garlic (minced)
- ½ cup dry white wine
- 1 cup chicken broth
- ¾ cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons finely chopped parsley
- ½ teaspoon black pepper
- Extra parmesan for garnish
- Salt to taste you might not need extra
Instructions
Prepare the Chicken
- Season and cook: Heat olive oil in skillet, season chicken with salt and pepper, cook 6-7 minutes per side until golden.
- Rest and slice: Remove chicken, let rest 5 minutes, then slice into strips and set aside.
Cook the Pasta
- Boil pasta: Bring salted water to boil, add pasta, cook until al dente per package directions.
- Reserve water: Save pasta cooking water before draining pasta.
Make the Sauce
- Garlic base: In the same skillet, melt butter, add minced garlic, and cook 30 seconds until fragrant.
- Add liquids: Pour wine, simmer 2 minutes, add broth and cream, simmer 3-4 minutes until slightly thickened.
- Finish sauce: Remove from heat, stir in parmesan until melted and smooth throughout.
- Combine all: Add pasta and chicken to skillet, toss to coat, adding pasta water as needed.
- Final touch: Season with salt, pepper, and parsley, serve with extra parmesan.
Notes
- Fresh parmesan melts better: Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate your own for best results.
- Don’t skip the pasta water: The starchy cooking liquid helps bind the sauce and creates the perfect creamy consistency throughout.
- Wine alternatives work fine: If you don’t drink wine, substitute with extra broth or add lemon juice for acidity.
- Chicken temperature matters: Use a meat thermometer to ensure chicken reaches 165°F for food safety and optimal texture.
- Serve immediately for best texture: This pasta is at its creamiest when served hot – leftovers reheat well with extra liquid.
