35-Minute Creamy Garlic Parmesan Chicken Pasta Perfection

Oh, garlic parmesan chicken pasta, just the name makes my mouth water! This is the kind of dish that turns an ordinary Tuesday night into something special. I first fell in love with it when my best friend made it for a cozy dinner party years ago. The way the creamy sauce clings to every strand of pasta, the juicy bites of chicken, and that punch of garlic… it’s pure comfort in a bowl. What I love most is how simple it is, just a handful of ingredients, but the flavors feel downright luxurious. Trust me, once you try this recipe, you’ll be making it on repeat!

Why You’ll Love This Garlic Parmesan Chicken Pasta

This dish has become my go-to for so many reasons – let me tell you why it’ll be your new favorite too:

• Weeknight lifesaver: Ready in just 35 minutes from start to finish (yes, really!)
• Creamy perfection: That garlic-Parmesan sauce coats every bite with rich, savory flavor
• Endlessly adaptable: Swap in whatever pasta you have, add veggies – it’s hard to mess up
• Crowd-pleaser: My picky kids and fancy foodie friends both clean their plates

Seriously, what’s not to love? It’s comfort food that feels special without any fuss.

Garlic Parmesan Chicken Pasta

A creamy pasta dish with tender chicken, garlic, and Parmesan cheese.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Pasta

• 12 oz fettuccine

For the Chicken

• 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Sauce

• 4 tbsp butter
• 4 cloves garlic minced
• 1 cup heavy cream
• 1 cup Parmesan cheese grated
• 1 tsp dried parsley

Equipment

• Large Pot
• Skillet

Method

 

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add chicken, salt, and pepper. Cook until chicken is browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and parsley until the sauce is smooth and thickened.
5. Add the cooked chicken and pasta to the skillet. Toss to coat evenly with the sauce. Serve immediately.

Notes

For extra flavor, you can add a pinch of red pepper flakes or fresh parsley as garnish.

The Ingredients That Make This Pasta Shine

Here’s what you’ll need to make this garlicky, cheesy masterpiece – I promise, every ingredient plays a special role:

For the Pasta:

• 12 oz fettuccine (that perfect ribbon shape catches all the sauce!)

For the Chicken:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces – about 1-inch chunks work best)
• 2 tbsp olive oil (for that golden sear we all crave)
• 1 tsp each salt and black pepper (season generously – this builds flavor)

For the Sauce (the star of the show!):

• 4 tbsp butter (real butter only – it makes all the difference)
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 1 cup heavy cream (this creates that luscious texture)
• 1 cup grated Parmesan (get the good stuff from the cheese aisle, not the shaker bottle)
• 1 tsp dried parsley (or fresh if you’re feeling fancy)

Equipment Needed

• Large pot (for cooking that perfect al dente pasta)
• Skillet (a good heavy-bottomed one makes all the difference for the sauce)

How to Make Garlic Parmesan Chicken Pasta

Okay, let’s get cooking! This garlic parmesan chicken pasta comes together so easily – just follow these simple steps and you’ll have restaurant-quality pasta in no time. I’ve made this dozens of times, and these techniques never fail me.

Step 1: Cook the Pasta

First, bring a large pot of salted water to a rolling boil (I use about 1 tablespoon of salt for flavor). Add your fettuccine and cook for about 8-10 minutes – you want it just al dente, with a slight bite. Drain it well, but save about 1/2 cup of that starchy pasta water just in case your sauce needs thinning later!

Step 2: Prepare the Chicken

While the pasta cooks, heat olive oil in your skillet over medium-high heat. Season your chicken pieces generously with salt and pepper – don’t be shy here! Cook them for about 6-8 minutes, stirring occasionally, until they’re beautifully golden brown and cooked through. Remove them to a plate (they’ll go back in later) and resist the urge to snack on them!

Step 3: Make the Garlic Parmesan Sauce

Here’s where the magic happens! In that same skillet (don’t wash it – all those browned bits add flavor), melt your butter over medium heat. Add the minced garlic and sauté for just about 1 minute until fragrant – you’ll know it’s ready when your kitchen smells amazing. Pour in the heavy cream and let it simmer gently for 2 minutes. Then gradually stir in the Parmesan until the sauce is smooth and velvety. If it seems too thick, splash in some of that reserved pasta water.

Step 4: Combine and Serve

Now the fun part! Add the cooked pasta and chicken back to the skillet with the sauce. Toss everything together until every strand is coated in that creamy, garlicky goodness. I like to finish with an extra sprinkle of Parmesan and parsley for color. Serve immediately while it’s piping hot – this dish waits for no one!

Tips for Perfect Garlic Parmesan Chicken Pasta

After making this dish more times than I can count, I’ve learned a few tricks that take it from good to wow:

• Garlic is key: Freshly minced garlic makes all the difference, jarred just doesn’t give that punch of flavor. I use 4 cloves but won’t judge if you add more!
• Chicken doneness: Cut your chicken pieces evenly so they cook at the same rate. They’re perfect when golden brown outside and no longer pink inside, overcooked chicken turns rubbery.
• Sauce consistency: If your sauce thickens too much, use that reserved pasta water to thin it. Too thin? Just simmer a minute longer while stirring.

Trust me, these little details make your pasta taste restaurant-quality every time!

Variations for Garlic Parmesan Chicken Pasta

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried:

• Protein swap: Turkey bacon makes a tasty addition, just crisp it up before adding to the pasta
• Veggie boost: Toss in a couple handfuls of fresh spinach right at the end, it wilts perfectly in the warm sauce
• Lighter option: Half-and-half works if you don’t have heavy cream, though the sauce won’t be quite as rich
• Extra kick: A pinch of red pepper flakes adds just the right amount of heat

Don’t be afraid to make it your own – that’s half the fun! If you are looking for other easy main meals, check out some of my favorites on the main meals page.

Serving Suggestions

This garlic parmesan chicken pasta is heavenly all on its own, but I love pairing it with a simple green salad (that lemony dressing cuts through the richness perfectly) or warm garlic bread for mopping up every last drop of sauce. A crisp white wine never hurts either! For more great recipe ideas, visit recipesloop.com.

Storage & Reheating

Leftovers? No problem! Store your garlic parmesan chicken pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that luscious texture, the microwave works fine, but I prefer the stovetop on low heat, stirring often. Pro tip: The flavors actually deepen overnight!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (but remember, nutrition varies based on your exact ingredients):

• Calories: About 650 (worth every bite!)
• Protein: 35g (thanks to all that chicken and Parmesan)
• Carbs: 45g (mostly from that satisfying pasta)
• Fat: 35g (18g saturated – it’s a rich dish, after all)

Not bad for such a decadent-tasting meal! I like to balance it with lighter sides when I’m watching portions. If you are interested in other kid-friendly options, I have plenty!

Frequently Asked Questions

I get asked about this garlic parmesan chicken pasta all the time, here are the answers to the questions that pop up most often:

Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich or thick. If you must substitute, whole milk works best, just simmer it longer to reduce. For a happy medium, try half-and-half!

How do I prevent clumpy sauce?
The secret is to add your grated Parmesan gradually while stirring constantly. Also, keep the heat at medium, too hot and the cheese can separate. If it does clump, a splash of pasta water and vigorous whisking usually saves it.

Can I use pre-shredded Parmesan?
I don’t recommend it, the anti-caking agents in pre-shredded cheese can make your sauce grainy. Take the extra minute to grate a block of good Parmesan, it melts so much smoother!

What if I don’t have fettuccine?
No worries! Any pasta works, penne, spaghetti, even bowties. Just adjust the cook time based on the package directions. The sauce clings beautifully to whatever shape you choose.

How can I make this gluten-free?
Easy! Just swap in your favorite gluten-free pasta (I like the brown rice varieties) and double-check that your Parmesan is gluten-free. The rest of the ingredients are naturally safe. You can see my gluten-free zucchini bread recipe for another easy option.

Share Your Feedback

I’d love to hear how your garlic parmesan chicken pasta turns out! Did you add any special twists? Leave a note below, your tips might help other home cooks too.