Creamy Garlic Parmesan Chicken Pasta Recipe in 30 Minutes

When you’re pressed for time but craving something indulgent and flavorful, creamy garlic parmesan chicken pasta is the perfect solution. This dish combines tender chicken, rich parmesan, and a luscious garlic cream sauce that comes together in just 30 minutes. You’ll love how easy it is to make, yet it tastes like you spent hours in the kitchen.

this Recipe

Whether you’re cooking for family or friends, this garlic parmesan chicken pasta recipe is a guaranteed crowd-pleaser. Plus, it’s versatile enough to adapt with your favorite veggies or pasta type.

Why You’ll Love This Recipe

• Ready in just 30 minutes, ideal for busy weeknights
• Rich and creamy garlic parmesan sauce that’s irresistibly comforting
• Uses simple ingredients you probably already have on hand
• One pan cooking mostly on the stovetop for easy cleanup
• Customizable with different pasta shapes or added vegetables

Ingredients

Here’s everything you’ll need to create this creamy garlic parmesan chicken pasta. For best results, use freshly grated parmesan cheese and boneless skinless chicken breasts.

• 8 oz pasta (penne, fettuccine, or rotini)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 cup low-sodium chicken broth
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 580 per serving

How to Make Creamy Garlic Parmesan Chicken Pasta (30-Minute Recipe!)

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until the sauce slightly thickens.
5. Gradually whisk in the parmesan cheese until melted and the sauce is creamy. Season with additional salt and pepper to taste.
6. Add the cooked chicken and drained pasta back into the skillet, tossing to coat everything evenly in the sauce. Heat through for another 2 minutes.
7. Remove from heat and garnish with freshly chopped parsley before serving immediately.

Tips for the Best Results

• Use freshly grated parmesan cheese for a smoother, more flavorful sauce.
• Don’t overcook the pasta; al dente texture holds better in the creamy sauce.
• For extra veggies, stir in spinach or sun-dried tomatoes during the last step.
• Let the sauce simmer gently to avoid curdling the cream.
• Reserve a little pasta water to loosen the sauce if it becomes too thick.

Storage and Reheating

Store any leftover garlic parmesan chicken pasta in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently in a skillet over low heat with a splash of cream or milk to regain creaminess.

You can also freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat as instructed, stirring occasionally to prevent the sauce from separating.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, fettuccine, rotini, or even spaghetti work well in this recipe. Just adjust the cooking time according to the pasta you choose.

Is this recipe suitable for making ahead?

It can be prepared partially ahead by cooking the chicken and pasta separately. Reheat and combine with the sauce when ready to serve for best texture and flavor.

Can I substitute heavy cream with milk?

You can use whole milk, but the sauce won’t be as rich and creamy. To thicken, add a teaspoon of flour or cornstarch mixed with water before adding milk.

How do I prevent the sauce from breaking?

Simmer the sauce gently over medium-low heat and avoid boiling once the cream is added. Adding cheese slowly and stirring constantly helps maintain a smooth texture.