This creamy chicken garlic parmesan pasta brings together tender seasoned chicken, a velvety parmesan sauce, and perfectly cooked pasta for a rich and comforting meal that I love preparing on busy weeknights.
Why You’ll Love This Recipe
I love how simple this dish is while still tasting restaurant-worthy. The chicken cooks up flavorful and juicy, and the creamy garlic-parmesan sauce coats the pasta beautifully. It’s a cozy, satisfying dish that always feels special without requiring much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken marinade:
• 1 large chicken breast, butterflied
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried parsley
• ¼ tsp chili flakes
• ½ Tbsp olive oil
• 1 Tbsp butter (for cooking the chicken)
For the pasta sauce:
• 2 Tbsp butter
• 1 medium onion, diced
• 8 garlic cloves, minced
• 2 cups heavy cream
• 1 Tbsp flour mixed with 2 Tbsp water (slurry)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ¼ tsp chili flakes
• Handful of fresh parsley, chopped
• 1 cup freshly grated Parmesan cheese
• 8 oz (about 225 g) cooked fusilli pasta or any preferred pasta
Directions
I mix the smoked paprika, garlic powder, dried parsley, chili flakes, salt, and pepper, then rub the mixture onto the butterflied chicken breast. I drizzle it with olive oil and let it marinate while I prepare the other ingredients.
I heat 1 Tbsp of butter in a skillet over medium heat and sear the chicken for 4–5 minutes per side until golden and cooked through. I set it aside to rest before slicing.
In the same pan, I melt 2 Tbsp of butter. I add the diced onion and sauté until soft and translucent. Then I stir in the minced garlic and cook until fragrant.
I pour in the heavy cream and stir in the flour slurry to thicken the sauce. I let it simmer until slightly thickened.
I add smoked paprika, garlic powder, chili flakes, and chopped parsley, stirring well to combine.
I cook the pasta in salted boiling water until al dente, reserve ½ cup of pasta water, then drain.
I add the pasta to the sauce and toss until well coated. Then I stir in the freshly grated Parmesan so it melts smoothly into the sauce, adding pasta water if needed.
I slice the chicken and serve it over the creamy pasta, garnishing with more parsley and Parmesan if desired.
Servings And Timing
This recipe serves 4 people.
Prep time: about 15 minutes
Cook time: about 20 minutes
Total time: about 35 minutes
Variations
• I swap chicken breast for boneless thighs when I want richer flavor.
• I add spinach or sun-dried tomatoes for extra color and texture.
• I use penne, rigatoni, or spaghetti depending on what I have on hand.
• I lighten the dish by using half-and-half instead of heavy cream.
• I make it spicier by increasing the chili flakes or adding a pinch of cayenne.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat with a splash of milk or cream to restore the sauce’s creaminess. I avoid freezing this dish because creamy sauces tend to separate after thawing.
FAQs
How can I make this recipe lighter?
I use half-and-half or evaporated milk instead of heavy cream and choose a lighter pasta like whole wheat or chickpea pasta.
Can I use a different type of pasta?
Yes, any pasta shape works. I especially like shapes that hold sauce well, such as penne, rotini, or rigatoni.
Can I use pre-grated Parmesan cheese?
I can, but freshly grated Parmesan melts much better and gives the sauce a smoother, creamier texture.
Can I substitute the chicken with another protein?
Absolutely. I replace the chicken with turkey, shrimp, or even leftover rotisserie chicken for a quicker option.
How do I keep the sauce from getting grainy?
I keep the heat to a gentle simmer, stir regularly, and melt the Parmesan slowly to maintain a smooth sauce.
Conclusion
I find this creamy chicken garlic parmesan pasta to be a comforting, flavorful dish that fits both casual dinners and special occasions. With simple ingredients and a quick process, it delivers rich flavor every time, and I always enjoy making and serving it.
This creamy chicken garlic parmesan pasta features juicy, seasoned chicken breast paired with a velvety garlic-Parmesan cream sauce and pasta, making it a rich, comforting, and easy-to-prepare dish perfect for busy weeknights.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 large chicken breast, butterflied
Salt and pepper, to taste
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried parsley
¼ tsp chili flakes
½ Tbsp olive oil
1 Tbsp butter (for cooking the chicken)
2 Tbsp butter
1 medium onion, diced
8 garlic cloves, minced
2 cups heavy cream
1 Tbsp flour mixed with 2 Tbsp water (slurry)
1 tsp smoked paprika
1 tsp garlic powder
¼ tsp chili flakes
Handful of fresh parsley, chopped
1 cup freshly grated Parmesan cheese
8 oz (about 225 g) cooked fusilli pasta or any preferred pasta
Instructions
Mix smoked paprika, garlic powder, dried parsley, chili flakes, salt, and pepper, and rub onto the butterflied chicken breast. Drizzle with olive oil and marinate while preparing other ingredients.
Heat 1 Tbsp butter in a skillet over medium heat and sear the chicken for 4–5 minutes per side until golden and cooked through. Set aside to rest, then slice.
In the same pan, melt 2 Tbsp butter, add diced onion and sauté until soft and translucent. Stir in minced garlic and cook until fragrant.
Pour in heavy cream and stir in the flour slurry. Simmer until the sauce slightly thickens.
Add smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir to combine.
Cook pasta in salted boiling water until al dente, reserve ½ cup pasta water, then drain.
Add pasta to the sauce and toss until well coated. Stir in Parmesan cheese until melted, adding pasta water if needed for consistency.
Slice chicken and serve over the pasta. Garnish with additional parsley and Parmesan if desired.
Notes
Use freshly grated Parmesan for the creamiest texture.
Add spinach or sun-dried tomatoes for extra flavor and color.
Boneless chicken thighs can be used for richer flavor.
Adjust chili flakes for more or less spice.
Half-and-half can replace heavy cream for a lighter version.
