Garlic Parm Chicken Pasta Recipe (Creamy, Cheesy & So Easy!)

If you’re craving serious comfort food that doesn’t require hours in the kitchen, this garlic parm chicken pasta is about to become your new obsession. We’re talking tender chicken, perfectly cooked pasta, and the creamiest garlic parmesan sauce all tossed together in one glorious dish.

This is the kind of pasta that makes you want to curl up on the couch with a big bowl and ignore the world for a while. The sauce is rich and velvety, clinging to every strand of pasta, and the chicken adds that satisfying protein punch. It’s restaurant-quality comfort food made in your own kitchen in about 30 minutes.

I make this at least once a week because it’s foolproof, delicious, and my entire family devours it. Plus, it’s basically a one-pot meal (okay, technically one pot plus one pan, but still minimal dishes). Whether it’s a busy weeknight or you just need something cozy and delicious, this pasta delivers every single time.

Why You’ll Love This Recipe

One-Pot Wonder – Well, almost. You cook the pasta in one pot and the chicken in one pan, then toss everything together. Way less cleanup than most pasta dishes, and everything comes together so smoothly.

Restaurant-Quality Cream Sauce – This garlic parmesan sauce is ridiculously good. It’s creamy, garlicky, cheesy, and coats the pasta perfectly. The kind of sauce that makes you want to lick the bowl (no judgment).

Ready in 30 Minutes – From start to finish, this takes about 30 minutes. That’s faster than delivery and tastes infinitely better. Perfect for those nights when you need dinner fast but refuse to compromise on flavor.

Kid and Adult Approved – Creamy, cheesy pasta is pretty much universally loved. The garlic isn’t overwhelming, and the chicken makes it hearty enough for adults while still being mild enough for kids. It’s that rare recipe that satisfies everyone.

Budget-Friendly Comfort Food – Chicken, pasta, garlic, parmesan, and cream. Basic ingredients that don’t cost much but taste like a million bucks. You can feed a family of four for under $15.

Endlessly Adaptable – Add spinach, sun-dried tomatoes, mushrooms, or broccoli. Use different pasta shapes. Make it spicier with red pepper flakes. This recipe is a great base that welcomes all your creative ideas.

Ingredients

Here’s what you need to make this creamy, dreamy garlic parm chicken pasta.

For the Chicken:

• 1.5 lbs boneless skinless chicken breasts (or thighs)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Pasta and Sauce:

• 1 lb pasta (penne, fettuccine, or bow tie work great)
• 4 tablespoons butter
• 6 cloves garlic, minced (more if you’re a garlic lover)
• 2 cups heavy cream
• 1 cup chicken broth
• 1½ cups freshly grated parmesan cheese (the real stuff, not powdered)
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Optional Add-Ins:

• 2 cups fresh spinach
• 1 cup sun-dried tomatoes, chopped
• 1 cup sliced mushrooms
• 1 cup broccoli florets

Key Ingredient Notes:

Pasta Shape Matters – Penne, fettuccine, rigatoni, or bow tie pasta all work beautifully because they hold the sauce well. Avoid super thin pasta like angel hair—it doesn’t have enough body for this rich sauce.

Fresh Parmesan is Essential – I’ll say it again: skip the green can. Freshly grated parmesan melts smoothly and creates that silky, restaurant-quality sauce. Pre-grated stuff has anti-caking agents that make the sauce grainy.

Chicken Versatility – Breasts are lean, thighs are juicier and more forgiving. Both work great. You can even use rotisserie chicken if you want to save time—just shred it and add it to the finished sauce.

Heavy Cream Creates Magic – This is what makes the sauce so rich and velvety. Half-and-half works in a pinch but won’t be as thick or luxurious. The sauce is the star here, so go for the good stuff.

Garlic, Lots of It – Six cloves might seem like a lot, but the garlic mellows when cooked and creates that amazing flavor base. Trust me on this one.

How to Make Garlic Parm Chicken Pasta

This is easier than you think. Let’s make some incredible pasta.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes depending on the shape).

Before draining, reserve about 1 cup of the pasta cooking water—this starchy liquid helps the sauce cling to the pasta better. Drain the pasta and set it aside.

Pro tip: Slightly undercook the pasta by 1 minute. It’ll finish cooking when you toss it with the hot sauce, and this prevents it from getting mushy.

Step 2: Cook the Chicken

While the pasta cooks, pat the chicken breasts dry and season both sides generously with salt, pepper, garlic powder, and Italian seasoning. If they’re super thick, pound them to an even thickness or slice them in half horizontally.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F).

Remove the chicken from the skillet and let it rest for 5 minutes, then slice or dice it into bite-sized pieces.

Pro tip: Don’t clean the skillet! Those brown bits are flavor gold for your sauce.

Step 3: Make the Creamy Garlic Parmesan Sauce

In the same skillet you cooked the chicken in, melt the 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Don’t let it burn—burnt garlic tastes bitter.

Pour in the chicken broth and scrape up all those delicious brown bits from the bottom of the pan with a wooden spoon. This adds tons of flavor to the sauce.

Add the heavy cream and Italian seasoning. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken slightly.

Reduce the heat to low and gradually stir in the freshly grated parmesan cheese. Keep stirring until the cheese melts completely and the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes if you want a little kick.

Pro tip: If the sauce seems too thick, add a splash of that reserved pasta water to thin it out. If it’s too thin, let it simmer a bit longer or add more parmesan.

Step 4: Combine Everything

Add the cooked pasta and sliced chicken to the skillet with the sauce. Toss everything together until the pasta is completely coated in that creamy garlic parmesan sauce and the chicken is evenly distributed.

If you’re adding spinach, sun-dried tomatoes, or other mix-ins, add them now and toss until the spinach wilts (if using) and everything is heated through.

Let it sit for a minute or two so the pasta absorbs some of the sauce. The pasta will continue to soak up the sauce as it sits, so don’t worry if it looks a little saucy at first.

Step 5: Garnish and Serve

Transfer to a large serving bowl or individual plates. Garnish with fresh parsley and extra parmesan if you’re feeling generous (and you should be—it’s delicious).

Serve immediately while it’s hot and creamy. This pasta is best enjoyed fresh, though leftovers are pretty damn good too.

What to Serve With Garlic Parm Chicken Pasta

This pasta is hearty and rich, so you want sides that complement without overwhelming.

Garlic Bread – Is there any other option? Crusty garlic bread for soaking up any extra sauce is basically mandatory.

Caesar Salad – A crisp Caesar with romaine, parmesan, and tangy dressing cuts through the richness of the pasta perfectly.

Simple Green Salad – Mixed greens with a light vinaigrette provides a fresh, crisp contrast to the creamy pasta.

Roasted Vegetables – Asparagus, broccoli, or Brussels sprouts roasted with olive oil and garlic add some healthy balance to the meal.

Caprese Salad – Fresh tomatoes, mozzarella, and basil with balsamic glaze is light and refreshing alongside the rich pasta.

Steamed Broccoli – Simple steamed broccoli with a squeeze of lemon is perfect if you want something light on the side.

Storage Tips

This pasta stores well and reheats beautifully, making it great for leftovers or meal prep.

Refrigerator Storage:

Let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken as it cools, which is totally normal.

Reheating:

The best way to reheat is in a skillet over medium-low heat. Add a splash of cream, milk, or chicken broth to loosen up the sauce, then warm gently for 5-7 minutes, stirring frequently, until heated through.

You can also microwave it, but add a splash of liquid first and stir halfway through. Reheat at 50% power to prevent the sauce from breaking.

Pro tip: The pasta absorbs sauce as it sits in the fridge. When reheating, don’t be shy about adding extra liquid to get that creamy consistency back.

Freezer Storage:

Cream-based pasta doesn’t freeze perfectly—the sauce can sometimes separate when thawed. But if you want to freeze it, do it in an airtight container for up to 2 months.

Thaw overnight in the refrigerator, then reheat in a skillet over low heat, stirring frequently. You’ll probably need to add extra cream or milk to bring the sauce back together.

Meal Prep Tips:

This pasta is fantastic for meal prep. Portion it out into containers at the beginning of the week for easy lunches. Just remember to add a little extra sauce or keep some cream on hand for reheating, since the pasta will absorb sauce over time.

Final Thoughts

This garlic parm chicken pasta is everything comfort food should be—rich, satisfying, and so easy you’ll wonder why you ever ordered pasta from restaurants. The creamy garlic parmesan sauce is legitimately addictive, and the whole thing comes together faster than you’d think.

I love that it feels fancy enough for company but is simple enough for a random Tuesday when I just need something delicious on the table fast. Plus, watching everyone go back for seconds (and thirds) never gets old.

So grab your biggest pot and your favorite skillet, and get ready for some seriously good pasta. This one’s a keeper. 🙂