Name: Creamy Garlic Parmesan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces cavatappi pasta; 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes, pat dry; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon paprika; ½ teaspoon black pepper; 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter, divided; 2 teaspoons garlic, minced; 2 tablespoons all-purpose flour; 1 ½ cups (12 ounces / 360 g) chicken broth; ½ cup (119 g) heavy cream; 1 cup (100 g) freshly grated parmesan cheese, plus more for garnish; Salt and pepper, to taste; Fresh parsley, chopped for garnish

If you’re craving something rich, comforting, and downright delicious, this Creamy Garlic Parmesan Chicken Pasta Recipe is going to be your new go-to. I absolutely love how this dish comes together—the tender chicken, the garlicky, cheesy sauce, and that perfectly al dente pasta all mingle into a dinner that feels fancy but comes together in under 30 minutes. Stick with me because I’ll share all my tips and tricks so you nail this every single time.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday staples that you probably already have in your pantry and fridge.
Quick and Easy: Ready in about 30 minutes, perfect for busy weeknight dinners.
Creamy and Comforting: The creamy sauce has just the right amount of garlic and parmesan kick.
Customizable: Whether you swap pasta or add veggies, this recipe is easy to tweak to your taste.

A dark round pan filled with creamy, light brown macaroni pasta is the main focus. Mixed within the pasta are medium-sized golden brown cooked chicken pieces scattered mostly in the center. On top of the chicken pieces in the middle, there is a small pile of finely shredded white cheese sprinkled with small bits of green herbs. A silver spoon is placed inside the pan on the left side, partially under the pasta. Around the pan, there are small bowls with finely chopped green herbs and grated cheese on a white marbled surface. A bunch of fresh green parsley lies to the right side near the edge of the pan, and a beige cloth is partly visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Creamy Garlic Parmesan Chicken Pasta Recipe lies in how these simple ingredients come together. I like to use cavatappi pasta for its fun spiral shape that holds onto the sauce well, and freshly grated parmesan makes all the difference in flavor—skip the pre-grated stuff for this one. Plus, seasoning the chicken well before searing ensures every bite is packed with flavor.

Cavatappi Pasta: Its ridges and twists catch the sauce perfectly, but you can swap for penne or rotini.
Boneless Skinless Chicken Breasts: Cut into even cubes to ensure they cook through evenly and stay juicy.
Kosher Salt: Essential for seasoning and boosting overall flavor.
Garlic Powder and Onion Powder: These add a lovely depth to the chicken without overpowering it.
Paprika: Gives a subtle smoky flavor and beautiful color to the chicken.
Black Pepper: Freshly ground if possible for that little peppery bite.
Extra Virgin Olive Oil: Helps sear the chicken to golden perfection and adds richness.
Unsalted Butter: Adds creaminess and helps build the sauce; divided for chicken and sauce steps.
Fresh Garlic (Minced): Garlic is the star here—fresh always beats powder in the sauce.
All-Purpose Flour: Helps thicken the sauce just right without lumps.
Chicken Broth: Builds flavor and thins the sauce before cream is added.
Heavy Cream: Makes the sauce luxuriously creamy and rich.
Freshly Grated Parmesan Cheese: Essential for that signature nutty, salty taste.
Fresh Parsley: Chopped for garnish adds a pop of color and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing recipes, and this Creamy Garlic Parmesan Chicken Pasta Recipe is perfect for that. Whether you want to lighten it up or add some veggie power, you can tweak it to your heart’s desire. Here are some variations I’ve tried and loved over the years.

Vegetable Boost: I often add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce for extra flavor and nutrition.
Swap the Chicken: For a pescatarian twist, try shrimp instead of chicken—but watch the cooking time since shrimp cooks quickly.
Lower Fat Version: Use half-and-half instead of heavy cream and reduce butter slightly; the sauce will still be creamy but lighter.
Gluten-Free: Swap all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

How to Make Creamy Garlic Parmesan Chicken Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Start by bringing a large pot of salted water to a boil—this seasons your pasta from the get-go. Cook the cavatappi according to the package instructions until al dente; you want it to have a little bite since it’ll cook a bit more when mixed with the sauce. Don’t forget to save about 1 cup of the pasta water before draining—it’s a goldmine for loosening the sauce later if it gets too thick.

Step 2: Season and Sear the Chicken

While the pasta cooks, mix up your seasoning blend of kosher salt, garlic powder, onion powder, paprika, and black pepper. Toss the cubed chicken in this mixture, making sure every piece is coated. Heat olive oil and half the butter in a large skillet over medium-high heat. When it’s hot and shimmering, add the chicken pieces. Sear them for about 3-4 minutes per side until they’re golden brown and cooked through—using a meat thermometer to check for 165°F really helps you avoid overcooking. Transfer the chicken to a plate and tent with foil; this keeps them warm without drying out.

Step 3: Build the Creamy Garlic Parmesan Sauce

Lower the heat to medium and add the remaining butter and minced garlic to the skillet. Stir it around for about 1 minute until fragrant but not browned. Then sprinkle in the flour and keep stirring for another minute—this step is key to creating a smooth roux that will thicken your sauce perfectly. Slowly whisk in the chicken broth and heavy cream, making sure to mix well so you don’t get lumps. Turn the heat up just a bit and let the sauce simmer for 3-4 minutes until it thickens beautifully, stirring often to prevent sticking.

Step 4: Finish with Parmesan and Combine Everything

Remove the skillet from the heat and stir in the freshly grated parmesan cheese until it melts into the sauce—a critical moment that brings everything together. Taste and add more salt and pepper if needed. Next, toss the cooked pasta right into the sauce, stirring to coat every piece. If your sauce feels too thick, add reserved pasta water one tablespoon at a time. Finally, nestle your seared chicken back in, toss gently to combine, and you’re ready to serve.

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Pro Tips for Making Creamy Garlic Parmesan Chicken Pasta Recipe

Pat the Chicken Dry: I learned this the hard way—wet chicken won’t sear properly and ends up stewing instead of browning.
Use Freshly Grated Parmesan: Pre-grated cheese can be too powdery and won’t melt smoothly in the sauce like fresh does.
Don’t Skip Reserved Pasta Water: It’s starchy and helps loosen your sauce without watering down flavor.
Avoid Overcooking Chicken: Use a thermometer or cut into a piece to check doneness—overcooked chicken gets dry and tough.

How to Serve Creamy Garlic Parmesan Chicken Pasta Recipe

A bowl of creamy pasta with spiral-shaped noodles mixed with golden brown pieces of cooked chicken on top, speckled with small green herb bits. The pasta has a smooth, shiny sauce coating each noodle, giving it a rich and creamy look. The bowl is white, set on a white marbled surface with a small fork inside the bowl resting against the pasta. In the background, there is a wooden bowl with salt and some green herbs, as well as a black pan filled with more pasta. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about keeping it classic here—sprinkle some extra freshly grated parmesan over the top and a handful of chopped fresh parsley for a bit of color and freshness. Sometimes I add a light drizzle of good olive oil or even a pinch of red pepper flakes if I’m feeling bold.

Side Dishes

This pasta stands strong as a main, but I love pairing it with a vibrant green salad tossed with lemon vinaigrette or some garlicky roasted broccoli. For easy weeknights, some crusty bread or garlic knots are always winners to soak up any leftover sauce.

Creative Ways to Present

For dinner parties or special occasions, I like serving this pasta in individual shallow bowls garnished with edible flowers or microgreens for a pop of color. You can also add a sprinkle of toasted pine nuts or walnuts on top for crunch and a festive touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps nicely for 3 to 4 days. The pasta might absorb some sauce, so giving it a quick toss with a splash of chicken broth or cream when reheating refreshes it beautifully.

Freezing

I’ve found that freezing fully cooked pasta dishes with cream sauces can sometimes change the texture—sauces may separate or become grainy upon thawing. If you want to freeze, it’s best to freeze the cooked chicken and sauce separately from the pasta, then reheat and combine fresh pasta when serving.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often, and add a splash of chicken broth or cream to bring back the creamy consistency. Microwaving works, too, but do it in short bursts and stir in between to avoid overheating and curdling the sauce.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While cavatappi works wonderfully because of its shape, you can swap in penne, rotini, fusilli, or even fettuccine based on what you like or have on hand. Just be sure to cook it al dente as it finishes cooking slightly once combined with the sauce.
Is there a way to make this recipe dairy-free?

Yes, but it requires some adjustments. You can use a dairy-free butter substitute and swap the heavy cream for full-fat coconut milk or a cashew cream. Nutritional yeast can also be used as a parmesan alternative to keep that cheesy flavor.
How can I tell when the chicken is cooked perfectly?

The safest way is using a meat thermometer—you want an internal temperature of 165°F. If you don’t have one, cut into the biggest piece and ensure there’s no pink inside and the juices run clear.
Can I prepare parts of this recipe ahead of time?

Definitely! You can season and cube the chicken in advance and refrigerate for a few hours. Cooking the pasta ahead is possible too, but be sure to toss it with a little olive oil to prevent sticking, then reheat gently with sauce.
What’s the best way to reheat leftovers without drying out the chicken?

Reheat leftovers slowly on the stovetop with a splash of chicken broth or cream to keep the sauce moist, stirring frequently. Avoid microwaving at full power, which can dry out the chicken and break the sauce.

Final Thoughts

This Creamy Garlic Parmesan Chicken Pasta Recipe is one I’ve turned to time and again, especially when I want a crowd-pleaser that doesn’t stress me out. It’s creamy, flavorful, and feels special but comes together so quickly that even busy weeknights don’t stand a chance against it. I hope you enjoy making it as much as my family does—once you try it, I’m confident you’ll add it to your rotation too. Grab your skillet and let’s get cooking!