Creamy garlic parmesan chicken pasta became my go-to comfort meal after a long workday when I needed something that felt like a warm hug on a plate and still came together without much effort. The first time I made it I had leftover grilled chicken in the fridge a block of parmesan begging to be used and a serious craving for something creamy but not overly heavy—and that’s how this dish was born.

It’s since become a staple at my dinner table because it checks all the right boxes—creamy cheesy garlicky and just the right amount of indulgent. Whether I’m cooking for just myself or for guests it never fails to impress and the best part is how easy it is to make with pantry staples and a single skillet.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Chicken breasts – Sliced and seared for juicy protein-packed bites.
Garlic – The aromatic base of the sauce that makes it irresistibly rich.
Heavy cream – Creates that velvety smooth luxurious texture.
Parmesan cheese – Freshly grated for bold salty cheesy flavor.
Butter – Helps the garlic bloom and adds richness.
Olive oil – For cooking the chicken evenly without sticking.
Pasta (fettuccine or linguine) – Holds the creamy sauce perfectly.
Salt and pepper – Simple seasonings that bring balance to the dish.
Parsley – Adds a pop of freshness and color before serving.

Tools You’ll Need

Large skillet or sauté pan – Ideal for cooking the chicken and building the sauce in one place.
Pot for boiling pasta – A big one to allow the pasta to move freely.
Tongs or pasta fork – Useful for tossing the pasta in the sauce.
Cheese grater – For freshly grating the parmesan which melts more smoothly.
Cutting board and knife – For prepping the chicken and herbs.

Instructions

Step 1:

I start by boiling a pot of salted water and cooking the pasta until al dente. I make sure to save about a cup of that pasta water before draining it.

Step 2:

While the pasta is cooking I season the chicken breasts with salt and pepper then I heat olive oil in a skillet over medium heat and sear the chicken for about 5 to 6 minutes per side until golden and cooked through. I transfer it to a plate to rest.

Step 3:

In the same skillet I reduce the heat slightly and melt a bit of butter then I add the minced garlic and sauté it gently until it’s fragrant and just turning golden.

Step 4:

I pour in the heavy cream and bring it to a gentle simmer stirring frequently. I then whisk in the grated parmesan cheese until it melts into the sauce and becomes silky smooth.

Step 5:

I slice the rested chicken into strips then I add the cooked pasta to the sauce and toss everything together. I use a splash or two of the reserved pasta water if the sauce needs to loosen up.

Step 6:

I plate the pasta and top it with the sliced chicken then I finish it all off with extra parmesan freshly ground black pepper and a sprinkle of parsley.

Tips

I always use freshly grated parmesan because pre-shredded cheese doesn’t melt as smoothly.

If the sauce gets too thick I just stir in a little more pasta water until it’s just right.

You can add a handful of spinach or peas for extra veggies without changing the flavor too much.

For extra flavor I sometimes add a pinch of red pepper flakes to the garlic while it’s cooking.

Ways to Serve

This dish is perfect on its own but I like to serve it with garlic bread and a crisp green salad on the side.

It also pairs well with roasted vegetables like broccoli or asparagus.

Leftovers make a great lunch the next day—just reheat with a splash of milk or cream.

Frequently Asked Questions

Can I make Creamy Garlic Parmesan Chicken Pasta ahead of time?

Yes but for best results store the sauce and pasta separately then reheat with a bit of milk or cream to loosen the sauce.

What pasta works best in Creamy Garlic Parmesan Chicken Pasta?

Fettuccine linguine or spaghetti all work beautifully since they hold the creamy sauce well.

Can I make this recipe lighter?

You can use half-and-half instead of heavy cream and go lighter on the butter and cheese if you prefer.

How do I prevent the parmesan sauce from clumping?

Make sure to add the cheese slowly to warm not boiling cream and whisk continuously to help it melt smoothly.

See You in the Kitchen

I hope you give this creamy garlic parmesan chicken pasta a try because it’s one of those recipes that brings so much satisfaction with every bite and is surprisingly easy to pull together. Let me know how it turns out for you and don’t forget to save it for your next pasta night craving!

Happy Cooking!