Creamy Garlic Parmesan Chicken Pasta

Servings: 4–5
Prep time: 15 minutes
Cook time: 25 minutes
Total: ~40 minutes

Ingredients
Chicken
1½ lb (680 g) boneless, skinless chicken breasts or thighs
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika
½ tsp garlic powder
1½ tbsp olive oil
1 tbsp butter
Pasta
12 oz (340 g) penne, rigatoni, shells, or fusilli
Salt, for pasta water
¾ cup reserved pasta water
Creamy garlic Parmesan sauce
2 tbsp butter
5–6 garlic cloves, finely minced
1 cup (240 ml) heavy cream
¾ cup (75 g) freshly grated Parmesan
½ tsp Italian seasoning
½ tsp dried thyme
¼ tsp red-pepper flakes, optional
½ tsp black pepper
½ cup (120 ml) chicken broth
1–2 tbsp chopped fresh parsley
1 tsp lemon juice, optional
Instructions
1. Prepare the chicken

Cut the chicken into fairly even bite-size pieces. Pat dry, then season with salt, pepper, paprika, garlic powder, and Italian seasoning.

2. Brown the chicken

Heat olive oil and butter in a large skillet over medium-high heat.

Add the chicken in a single layer. Cook for about 3–4 minutes per side, turning occasionally, until nicely browned.

Don’t overcrowd the pan—cook in two batches if necessary. Transfer the cooked chicken to a plate.

For food safety, chicken should reach 165°F (73.9°C) in the thickest part, measured with a food thermometer; color alone isn’t a reliable indicator of doneness.
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3. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package directions.

Before draining, reserve about ¾ cup pasta water.

4. Make the garlic sauce

Reduce the skillet heat to medium.

Add 2 tbsp butter. Once melted, add the minced garlic and cook for about 30–60 seconds, just until fragrant. Don’t let it burn.

Add chicken broth and scrape up the browned bits from the bottom of the pan.

Pour in the heavy cream. Add Italian seasoning, thyme, black pepper, and red-pepper flakes.

Simmer gently for 3–5 minutes. Avoid a hard boil.

5. Add Parmesan

Turn the heat to low.

Gradually stir in the Parmesan until melted and smooth. If the sauce becomes too thick, add reserved pasta water a tablespoon or two at a time.

Tip: Freshly grated Parmesan melts much more smoothly than many pre-shredded varieties.

6. Combine

Add the drained pasta to the sauce and toss thoroughly.

Return the chicken and its juices to the skillet. Toss everything together for another 1–2 minutes.

Add a splash more pasta water if needed—the finished sauce should be creamy enough to coat the pasta rather than sit heavily on it.

7. Finish

Stir in chopped parsley and, if you like a little brightness to balance the richness, about 1 tsp lemon juice.

Taste and adjust salt and pepper.

To get the appearance in your photo
For that particularly golden, restaurant-style look:

Brown the chicken quite deeply before making the sauce.
Use fresh Parmesan.
Add plenty of minced parsley at the end.
Use a small amount of red-pepper flakes for color.
Don’t boil the cream sauce aggressively.
Let the browned bits from the chicken dissolve into the sauce.
Use pasta water to make the sauce glossy and clingy.
Finish with a little extra Parmesan and parsley over the top.
Nut information
This recipe is naturally nut-free as written.

There are no peanuts or tree nuts in the ingredients. However, if you’re cooking for someone with a serious allergy, check the labels of packaged ingredients such as chicken broth, pasta, seasoning blends, and Parmesan for allergen statements and possible cross-contact.

Contains: milk/dairy (butter, cream, Parmesan)
Does not intentionally contain: peanuts, tree nuts, sesame, soy, eggs, or wheat-free ingredients—but the pasta normally contains wheat, so it is not gluten-free as written.

For a gluten-free version, use certified gluten-free pasta and verify all packaged ingredients.

Easy substitutions
Ingredient Substitute
Chicken breast Boneless chicken thighs
Heavy cream Half-and-half for a lighter sauce
Parmesan Pecorino Romano
Penne/rigatoni Fettuccine, shells, fusilli
Fresh parsley Chives or basil
Chicken broth Vegetable broth
Red pepper flakes Cayenne or omit
Fresh garlic 1–1½ tsp garlic powder, though fresh is better

Q&A
Q: Can I use chicken thighs?
Absolutely. Thighs are especially juicy and flavorful in a creamy sauce. Still cook them to 165°F/73.9°C for safety.
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Q: Why did my Parmesan sauce become grainy?
Usually the cheese was added over excessive heat or the sauce was boiling. Lower the heat and add freshly grated Parmesan gradually.

Q: Why is my sauce too thick?
Add reserved pasta water a little at a time while tossing. The pasta’s starch helps loosen the sauce while keeping it creamy.

Q: Why is my sauce too thin?
Simmer it gently for another 1–3 minutes, then add Parmesan. Don’t simply dump in a lot of cheese, because that can make the sauce heavy or grainy.

Q: Can I make this without cream?
Yes. Use milk plus a little extra Parmesan, or make a lighter sauce with evaporated milk. The result won’t be quite as rich.

Q: Can I add vegetables?
Yes. Mushrooms, spinach, broccoli, sun-dried tomatoes, asparagus, or peas all work well.

Q: Can I make it spicy?
Add ½–1 tsp red-pepper flakes, or a little cayenne. You can also drizzle chili oil over the finished pasta.

Q: How should I store leftovers?
Refrigerate promptly in a shallow container. USDA guidance recommends refrigerating perishable food within 2 hours and using most cooked leftovers within 3–4 days; reheat leftovers to 165°F (73.9°C).
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Q: How do I reheat it without drying it out?
Reheat gently over low-medium heat with a splash of milk, cream, broth, or water. Stir frequently. The sauce will loosen as it warms.

Q: Can I freeze it?
You can, but cream sauces can separate somewhat after freezing and thawing. For the best texture, this dish is better refrigerated and eaten within a few days.

Q: Do I need to wash the raw chicken first?
No. Washing raw chicken can spread bacteria and cause cross-contamination; thorough cooking is what makes it safe.
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Q: What makes the chicken so golden like the photo?
Dry the chicken well before seasoning, don’t overcrowd the skillet, and let it develop a deep golden-brown crust before turning it. That browning also creates the flavorful bits that make the cream sauce taste much richer.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.