Why Make This Recipe
If you’re looking for a delicious meal that’s easy to prepare and satisfies your cravings, this creamy garlic parmesan chicken pasta is the perfect dish. It’s rich in flavor and combined with tender chicken pieces and perfectly cooked pasta. For those who enjoy garlic-infused dishes, this recipe is a must-try and can often be paired with other equally delightful choices like creamy garlic butter steak pasta.
How to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
Ingredients
- 680 g (1.5 lb) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
- 340 g (12 oz) dried pasta (penne, rigatoni, or fusilli)
- 30 ml (2 tbsp) extra virgin olive oil
- 30 g (2 tbsp) unsalted butter
- 6 large garlic cloves, finely minced (about 18 g)
- 15 g (1 tbsp) all-purpose flour
- 480 ml (2 cups) low-sodium chicken broth
- 240 ml (1 cup) heavy cream
- 100 g (1 cup) freshly grated Parmesan cheese
- 15 ml (1 tbsp) freshly squeezed lemon juice
- 5 g (1 tbsp) chopped fresh parsley
- 1 tsp kosher salt
- ½ tsp black pepper
Directions
- Cook pasta in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water.
- Sear chicken in olive oil over medium-high heat for 6 minutes, flipping halfway. Remove from pan.
- Sauté garlic in butter for 2 minutes. Stir in flour to make a roux.
- Deglaze with chicken broth and simmer for 5 minutes before adding cream and Parmesan.
- Combine sauce, chicken, and pasta. Toss with parsley, adjust seasoning, and serve immediately.
How to Serve The Ultimate Creamy Garlic Parmesan Chicken Pasta
You can serve this dish immediately after preparing. A sprinkle of additional Parmesan cheese and fresh parsley elevates the presentation. This dish pairs excellently with a side of garlic bread or a simple green salad. If you’re looking for more savory chicken dishes, consider trying the savory garlic parmesan grilled chicken delight as a side option.
How to Store The Ultimate Creamy Garlic Parmesan Chicken Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or cream to help restore the creamy consistency when warming in a pan or microwave. You may also find Creamy Lemon Chicken Pasta useful.
Tips to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
For the best results, ensure your chicken is seasoned well before cooking. If you enjoy a bit of heat, adding red pepper flakes during the sautéing process can be a great way to adjust the flavor profile. For an even creamier texture, you may replace half of the heavy cream with sour cream. If you’re looking for a healthier option, you can also substitute the pasta with zucchini noodles for a low-carb version, akin to the healthy garlic parmesan chicken skillet dinner.
Variation
Feel free to add other vegetables, like spinach or cherry tomatoes, to the dish. This will not only enhance the flavor but also boost the nutritional value. For a different style, mix in some sun-dried tomatoes or olives according to your preferences. You may also find Baked Garlic Chicken Meatloaf useful.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta you prefer, such as fettuccine, bow ties, or even gluten-free options.
What can I substitute for Parmesan cheese?
If you don’t have Parmesan cheese, you can use Pecorino Romano or nutritional yeast for a dairy-free option.
Can I make this recipe in advance?
While it’s best served fresh, you can prepare the sauce in advance and combine it with freshly cooked pasta and chicken before serving.
Conclusion
This creamy garlic parmesan chicken pasta is a delightful weeknight meal that can quickly become a family favorite. For another tasty chicken and pasta option, consider checking out this garlic parmesan chicken and pasta (one-pan) recipe. You can also explore a simple and delicious creamy Parmesan chicken pasta recipe for more ideas!
Print
Creamy Garlic Parmesan Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and creamy pasta dish with tender chicken and rich garlic flavors, perfect for weeknight dinners.
Ingredients
- 680 g (1.5 lb) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
- 340 g (12 oz) dried pasta (penne, rigatoni, or fusilli)
- 30 ml (2 tbsp) extra virgin olive oil
- 30 g (2 tbsp) unsalted butter
- 6 large garlic cloves, finely minced (about 18 g)
- 15 g (1 tbsp) all-purpose flour
- 480 ml (2 cups) low-sodium chicken broth
- 240 ml (1 cup) heavy cream
- 100 g (1 cup) freshly grated Parmesan cheese
- 15 ml (1 tbsp) freshly squeezed lemon juice
- 5 g (1 tbsp) chopped fresh parsley
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Cook pasta in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water.
- Sear chicken in olive oil over medium-high heat for 6 minutes, flipping halfway. Remove from pan.
- Sauté garlic in butter for 2 minutes. Stir in flour to make a roux.
- Deglaze with chicken broth and simmer for 5 minutes before adding cream and Parmesan.
- Combine sauce, chicken, and pasta. Toss with parsley, adjust seasoning, and serve immediately.
Notes
For a spicier kick, add red pepper flakes during the sautéing process. You can substitute pasta with zucchini noodles for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
