Name: Creamy Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1½ pounds boneless chicken breasts, diced into 1-inch cubes; 1 teaspoon Italian herb blend; ½ teaspoon powdered garlic; Sea salt and freshly cracked pepper, to your preference; 2 tablespoons extra virgin olive oil; 8 ounces pasta of choice (fettuccine works wonderfully); 2 tablespoons unsalted butter; 4 garlic cloves, finely chopped; 2 tablespoons all-purpose flour; 1 cup chicken stock or broth; 1 cup heavy whipping cream; 1 cup Parmesan cheese, freshly grated (not the pre-packaged kind); ½ teaspoon crushed red pepper flakes (skip if you prefer no heat); 2 cups baby spinach leaves (entirely optional); Fresh parsley, roughly chopped for finishing

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I had 30 minutes, a pack of chicken breasts, and zero plan—so naturally, I opened the fridge five times like a recipe was going to magically appear. When it didn’t, I started to get anxious and tired… but the hungry mouths around here weren’t going to feed themselves.

Pasta felt like the answer. It’s usually quick, and when you get the sauce right—that creamy, belly-hug kind of sauce—it’s pure comfort.

But I wanted something faster and more flavorful. Then it hit me: I’d had a creamy garlic pasta somewhere before that was unforgettable. The problem? I had no idea how it was made.

So, I did something I almost never do, believe me: I improvised. 😮

For this chicken pasta, I kept the ingredients simple, the dishes minimal, and the cleanup nearly nonexistent—because I was already daydreaming about sitting down, not scrubbing pans.

And you know what? It turned out really good. So good that I wrote it down—obviously, I’m me, I had to. 😂

Now I’m sharing it with you, so you don’t have to overthink dinner either. You’re welcome.

Recipe At a Glance

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Difficulty: Easy
Serves: 4–6
Great for: One-pot dinners, family meals, pasta lovers
Tools you’ll need: Large skillet or deep sauté pan, tongs, cutting board

What You’ll Need For this chicken pasta

For the Chicken Portion:

1½ pounds boneless chicken breasts, diced into 1-inch cubes
1 teaspoon Italian herb blend
1 minced garlic clove. If you’re not into mincing garlic by hand, this garlic press is a total game-changer—fast, no mess, and no lingering garlic fingers.
Sea salt and freshly cracked pepper, to your preference
2 tablespoons extra virgin olive oil

For the Pasta and Creamy Sauce:

8 ounces pasta of choice (fettuccine works wonderfully)
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1 cup heavy whipping cream
1 cup Parmesan cheese, freshly grated (not the pre-packaged kind)
½ teaspoon crushed red pepper flakes (skip if you prefer no heat)
2 cups baby spinach leaves (entirely optional)
Fresh parsley, roughly chopped for finishing

For the best Chicken Pasta, ensure each ingredient is fresh and of high quality.

Creamy Garlic Parmesan Chicken Ingredients

Prep & Cook

Season Your Protein: Combine the chicken pieces with Italian herbs, garlic powder, salt, and pepper in a bowl, ensuring each piece gets evenly coated. I love using silicone tongs for flipping the chicken without losing half of it to the pan. These are my go-tos.
Prepare Your Pasta: Set a large pot of generously salted water to boil. Cook your pasta just until it offers slight resistance when bitten—about a minute less than package directions suggest. Before draining, capture ½ cup of the starchy cooking water.
Transform the Chicken: While the pasta bubbles away, heat olive oil in a wide skillet over medium-high heat until it shimmers. For this recipe, a non-stick skillet like this is perfect! Add the seasoned chicken pieces in a single layer, allowing them to develop a golden crust before stirring, about 5-7 minutes total cooking time. Transfer to a clean plate once no longer pink in the center.
Build Your Sauce Base: Reduce the heat under the same skillet to medium and add the butter. Once it stops foaming, introduce the minced garlic, stirring constantly for just 30 seconds until fragrant but not browned. Sprinkle the flour over everything and whisk continuously for a full minute, creating a blonde roux.
Create Silky Texture: While whisking steadily, slowly pour in the chicken broth, ensuring no lumps form. Once incorporated, add the heavy cream in a thin stream. Allow this mixture to bubble gently for 2-3 minutes as it begins to thicken enough to coat the back of a spoon.
Incorporate Cheese: Lower the heat to prevent scorching and gradually add the Parmesan in small handfuls, allowing each addition to melt completely before adding more. Stir in red pepper flakes if using.
Reunite All Elements: Return the cooked chicken to the pan along with any accumulated juices. Fold in the drained pasta, tossing gently to ensure every strand gets coated in sauce. If it appears too thick, add splashes of the reserved pasta water until it reaches your desired consistency.
Add Fresh Color (Optional): If using spinach, fold it into the hot pasta and allow it to wilt naturally from the residual heat, about 1-2 minutes.
Final Presentation: Divide among warmed bowls, finishing with a scatter of fresh parsley and perhaps an extra dusting of Parmesan.

If you enjoy chicken pasta, be sure to try this other delicious recipe: “Marry Me Chicken Pasta.” It’s delicious and includes one of my Mamy’s favorite ingredients: sun-dried tomatoes.

Secrets from Our Kitchen to Yours

Chicken Pasta Perfection: Stopping the cooking process slightly early ensures your pasta won’t become mushy when it continues cooking in the hot sauce.
The Cheese Matters: The convenience of pre-shredded cheese comes at a flavor cost. Take the extra minute to grate a block of good Parmesan—it melts infinitely better without the anti-caking agents.
Plan Ahead: You can prepare the chicken and sauce components up to 24 hours ahead, storing them separately in the refrigerator. Simply reheat gently and toss with freshly cooked pasta when you’re ready to eat.
Second-Day Secrets: Store leftovers in a sealed container for up to three days. When reheating, add a splash of cream or broth to revive the sauce, which tends to thicken considerably when chilled.
Pound the chicken: Even thickness = fast, juicy cooking.
Don’t rush the garlic: Let it bloom slowly for that mellow, rich flavor.
Sauce too thick? Add a splash of reserved pasta water. It’s magic.
Want it extra velvety? Stir in a tablespoon of cream cheese.

Serving Suggestions For this chicken pasta

This pasta is already a star—but here’s how to give it a full-on dinner moment:

Pour yourself a glass of white wine. Just saying.
Pair with a fresh leafy salad and crusty garlic bread
Or toss in steamed broccoli or sautéed spinach right into the pasta. I’ve done this more than once, and it always gets applause.

And because I didn’t feel like cooking the next day (who does?), I improvised again with the leftovers. Broccoli creamy pasta was born—fancier than it sounds, and way better than sad desk lunch.

Put Your Spin On It

Switch the Protein: The same sauce works wonderfully with quickly sautéed shrimp or slices of Italian sausage.
Vegetable Variations: Consider adding sautéed mushrooms, halved cherry tomatoes, or strips of roasted bell pepper.
Herb Inspiration: Finish with fresh basil instead of parsley.

Tasty Thoughts

What began as kitchen improvisation is now one of my favorites. The beauty of this Creamy Garlic Parmesan Chicken Pasta lies in its balance—indulgent enough for special occasions yet simple enough for Monday nights when energy runs low but appetites run high.

I’ve found that recipes like this one build cooking confidence. It follows classic techniques but forgives minor missteps, making it perfect for developing home cooks. The combination of tender chicken, aromatic garlic, and that velvety Parmesan sauce creates something greater than its individual parts.

I’m curious—what’s your go-to pasta dish when you need reliable comfort? Share your thoughts or questions about this recipe below!

Creamy Garlic Parmezan Chicken Pasta - Plated 02

Common Questions

Combining the chicken pieces with Italian herbs makes this Chicken Pasta irresistible.

Can I use chicken thighs instead of breasts for this chicken pasta?

Absolutely! Boneless thighs add more richness and stay juicier, though they may need an extra minute or two of cooking time.

Is there a lighter alternative to heavy cream?

Half-and-half can work with a slight adjustment to the flour (add an extra teaspoon). The sauce won’t be quite as luxurious but still delicious.

How can I make this without dairy?

This is how you reunite the flavors in your Chicken Pasta.

Try olive oil instead of butter, a plant-based milk thickened with an additional tablespoon of flour, and nutritional yeast in place of Parmesan for a dairy-free alternative.

Does this freeze well?

Pasta dishes generally lose their optimal texture when frozen, but the chicken and sauce freeze beautifully. Prepare fresh pasta to accompany when you’re ready to serve the defrosted sauce.

Curious about calories or carbs?

You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.

Keep Cooking With Us

Craving more cozy meals, like this chicken pasta? Here are a few of our reader favorites:

Simple Roasted Potatoes – Golden, crispy, and the perfect sidekick for creamy pasta.
Chicken in Passion Fruit Sauce – Sweet, tangy, and just fancy enough for weekends.
Creamy Papaya Dessert – Light, tropical, and blender-free—exactly what dinner needs after pasta.

Crispy Roasted Poataoes Featured Img 03 — **Simple Roasted Potatoes**

Papaya Dessert Image 04 — **Creamy Papaya Dessert**

Happy cooking,
🧡 Mary & Fabi

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