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You know those days when you’re feeling a bit worn out after a busy week, and your fridge seems to be lacking inspiration? That’s exactly how I came up with this easy and delicious Creamy Garlic Parmesan Chicken Pasta recipe! I took some everyday ingredients and turned them into something that tastes like it took all day to make, but really, it comes together in the same amount of time as watching an episode of my current favorite show. Speaking of which, I’m really into this Turkish series called “Son Yaz” (Last Summer) right now—I’m loving every bit of it!
Recipe At a Glance
- Kitchen Time: 10 minutes to prep, 20 minutes to cook
- Feeds: 4 hungry people
- Difficulty: Simple enough for beginners
- Adaptability: Works with gluten-free pasta options
What You’ll Need
For the Chicken Portion:
- 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
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
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.
- 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. 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
- 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.
Serving Suggestions
This rich pasta deserves something bright alongside it—perhaps a simple arugula salad dressed with lemon juice and olive oil. A piece of crusty sourdough bread makes the perfect tool for capturing any sauce left behind. For those enjoying wine, the creamy richness pairs beautifully with an unoaked Chardonnay or crisp Pinot Grigio.
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, or stir in a tablespoon of homemade pesto just before serving.
Nutrition Notes
Each serving provides approximately:
- 650 calories
- 42g protein
- 38g carbohydrates
- 36g fat
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!
Recipe’s Q&A
Can I use chicken thighs instead of breasts?
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?
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.
Creamy Garlic Parmesan Chicken Pasta: A Weeknight Wonder
- Total Time: 30 min
- Yield: 4 portions 1x
Ingredients
For the Chicken Portion:
- 1 1/2 pounds boneless chicken breasts, diced into 1-inch cubes
- 1 teaspoon Italian herb blend
- 1/2 teaspoon powdered garlic
- 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)
- 1/2 teaspoon crushed red pepper flakes (skip if you prefer no heat)
- 2 cups baby spinach leaves (entirely optional)
- Fresh parsley, roughly chopped for finishing
Instructions
- Season Your Protein: Combine the chicken pieces with Italian herbs, garlic powder, salt, and pepper in a bowl, ensuring each piece gets evenly coated.
- 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. 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.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
