Name: The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts, cut into 1-inch cubes; 1 lb (450 g) fusilli, penne, or rotini pasta; 3 tablespoons unsalted butter, divided; 4–5 cloves fresh garlic, minced; 1½ cups heavy cream; ½ cup chicken broth; 1 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning, divided; ¼ teaspoon red pepper flakes (optional); Fine salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)

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Ready in 30 Minutes: I love how fast this comes together. It’s perfect for busy weeknights when I want something rich and satisfying without a lot of fuss.

The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week

One-Skillet Wonder: Everything cooks in one pan (plus the pasta pot), which makes cleanup a breeze. Fewer dishes, more flavor—that’s a win in my book.

Restaurant Quality at Home: The silky Parmesan cream sauce, tender chicken, and perfectly cooked pasta feel like something I’d order out, but I get to enjoy it in my own kitchen.

Comfort Food Perfection: Creamy, garlicky, cheesy—this pasta hits all the right notes when I’m craving comfort in a bowl.

Endlessly Customizable: I switch it up with add-ins like spinach, mushrooms, or sun-dried tomatoes when I want something a little extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb (450 g) fusilli, penne, or rotini pasta
3 tablespoons unsalted butter, divided
4–5 cloves fresh garlic, minced
1½ cups heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning, divided
¼ teaspoon red pepper flakes (optional)
Fine salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions

Boil the Pasta
I bring a large pot of salted water to a rolling boil. I cook the pasta just until al dente, then drain and reserve ½ cup of the pasta water in case I need to loosen the sauce later.
Sear the Chicken
While the pasta cooks, I pat the chicken dry and season it with salt, pepper, and ½ teaspoon of Italian seasoning. In a large skillet over medium-high heat, I melt 1 tablespoon of butter, then sear the chicken for 3–4 minutes per side until golden and fully cooked. I transfer it to a plate, keeping all the delicious juices.
Build the Garlic Cream Base
I reduce the heat to medium, melt the remaining 2 tablespoons of butter in the same skillet, and stir in the minced garlic and red pepper flakes. I cook for about 30–60 seconds until fragrant.
Deglaze and Simmer
Next, I pour in the chicken broth and scrape up all the browned bits from the bottom of the pan. I add the heavy cream and the rest of the Italian seasoning, letting it simmer gently for 2–3 minutes until it begins to thicken.
Melt the Parmesan
I lower the heat and gradually add the Parmesan cheese, stirring until it fully melts into the sauce and becomes smooth and velvety.
Combine Everything
I return the cooked chicken and its juices to the skillet, then add the drained pasta. I toss everything together until the pasta is coated in the creamy sauce. If the sauce is too thick, I add a splash or two of the reserved pasta water.
Taste and Serve
I adjust the salt and pepper to taste, then garnish with freshly chopped parsley and serve hot.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add Veggies: I sometimes stir in spinach, peas, or sun-dried tomatoes for a touch of color and extra flavor.
Switch the Pasta: I love using fusilli or rotini, but any short pasta shape works great—especially ones that hold onto the creamy sauce.
Use Half-and-Half: For a lighter version, I use half-and-half instead of cream and thicken the sauce with a bit of cornstarch.
Make it Spicy: A pinch of cayenne or extra red pepper flakes brings a nice kick when I want more heat.
Try Mushrooms: Sautéed mushrooms are a delicious earthy addition that I often fold into the sauce.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for 3–4 days.
Reheating: I reheat gently on the stovetop or in the microwave with a splash of broth, milk, or cream to loosen the sauce.
Freezing: I don’t usually freeze this pasta because of the dairy-based sauce, which can separate upon thawing.

FAQs

Can I use pre-shredded Parmesan cheese?

I prefer freshly grated Parmesan because it melts more smoothly and gives the sauce a better texture. Pre-shredded can be grainy due to anti-caking agents.

What can I use instead of heavy cream?

I’ve used half-and-half, evaporated milk, or a combination of milk and cream with a cornstarch slurry to thicken the sauce—it still turns out creamy and rich.

Can I make this ahead of time?

Yes, I sometimes prep the chicken and cook the pasta ahead. When I’m ready to serve, I quickly reheat everything and add the sauce fresh.

How do I keep the sauce from getting too thick?

If the sauce thickens too much, I stir in a little of the reserved pasta water or some extra broth until it reaches the right consistency.

Can I use a different type of pasta?

Absolutely. I love short, ridged shapes like penne, rotini, or cavatappi because they hold the creamy sauce beautifully.

The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week

Conclusion

This creamy garlic Parmesan chicken pasta is everything I want in a comforting weeknight dinner—quick, satisfying, and full of rich flavor. The combination of tender chicken, garlicky cream sauce, and perfectly coated pasta is so crave-worthy, I find myself making it again and again. Whether I keep it classic or throw in a few extras, this one-pan meal always delivers.