Creamy Garlic Parmesan Chicken Pasta is a comforting and delicious dish that combines tender chicken, rich garlic, and creamy Parmesan sauce all tossed with perfectly cooked pasta. The sauce is smooth and cheesy, with just the right amount of garlic to make every bite flavorful without being overpowering.
I love making this dish on busy weeknights because it feels fancy but is actually quite simple to prepare. The garlic and Parmesan flavors come together in such a way that everyone at the table always asks for seconds. One little tip I use is to save some pasta water to mix into the sauce—it makes it silky and helps everything stick together beautifully.
My favorite way to serve this pasta is with a sprinkle of fresh parsley on top and a side of crusty bread to soak up any extra sauce. It’s a dish that feels like a warm hug on a plate, perfect for sharing with family or friends when you want a meal that’s both satisfying and a little special. I always find that making this pasta brings a cozy, happy vibe to dinner time.
Key Ingredients & Substitutions
Chicken breasts: These give the dish its main protein and texture. If you prefer, use chicken thighs for juicier meat or even turkey breasts for a leaner option.
Rotini pasta: Its twists hold sauce well. You can swap with penne, rigatoni, or fusilli, all of which trap creamy sauces nicely.
Parmesan cheese: Freshly grated Parmesan melts smoothly, adding rich flavor. If unavailable, Pecorino Romano or Asiago work well too.
Garlic: Fresh minced garlic delivers the best flavor punch. Garlic powder can substitute in a pinch but add it sparingly for balanced taste.
Spinach: Adds a fresh, mild green note. Baby kale or arugula can be used instead for a slightly different flavor and texture.
How Do You Get Chicken Perfectly Cooked and Seasoned?
Getting flavorful, juicy chicken is key here. Follow these tips:
- Pat chicken dry before seasoning to help the spices stick and promote browning.
- Rub the spice blend evenly on both sides. This step builds flavor beyond just salt and pepper.
- Cook chicken on medium-high heat in hot oil to get a nice crust without drying it out.
- Cook 5–6 minutes per side depending on thickness; avoid flipping too often.
- Let chicken rest for a few minutes before slicing to keep juices inside.
These efforts make the chicken both tasty and tender in the final dish.
Equipment You’ll Need
- Large pot – I use it to cook the pasta; it’s big enough to hold plenty of water and pasta for even cooking.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce in one pan for easy cleanup.
- Cooking spoon or spatula – helps to stir the sauce and turn the chicken without scratching the pan.
- Measuring cups and spoons – keep ingredients precise for best flavor and consistency.
- Sharp knife and cutting board – essential for chopping garlic and slicing cooked chicken neatly.
- Grater – for freshly grated Parmesan that melts nicely into the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sautéed mushrooms for different textures and flavors.
- Add a pinch of red pepper flakes to give the dish a slight spicy kick.
- Stir in a dash of lemon juice or zest for a bright, fresh flavor contrast.
- Mix in sun-dried tomatoes or roasted red peppers for sweetness and color.
Creamy Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
- 8 oz rotini pasta (or your preferred pasta)
- 2 boneless, skinless chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chopped spinach or baby spinach leaves
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, totaling roughly 30 minutes. It’s quick enough for a weeknight but tasty and rich enough to impress.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
2. Prepare and Cook the Chicken:
Pat the chicken breasts dry. In a small bowl, mix together paprika, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Rub this spice mix evenly onto both sides of the chicken breasts.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until cooked through with a nice brown crust. Remove the chicken from the skillet and let it rest a few minutes before slicing.
3. Make the Creamy Sauce:
Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring well to mix with the garlic and scrape up any browned bits from the pan. Let the mixture simmer gently for 3–4 minutes to thicken a bit.
Stir in the Parmesan cheese until melted and smooth. Add the chopped spinach and cook until wilted, about 1–2 minutes.
4. Combine and Serve:
Add the cooked pasta to the sauce, stirring to coat each piece nicely. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Plate the creamy pasta and lay the sliced chicken breasts on top. Garnish with fresh parsley and a final crack of black pepper. Serve immediately and enjoy your delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture that could prevent a good sear.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a little butter as a lighter alternative, but the sauce won’t be as rich and creamy. Greek yogurt can also work if added off heat to avoid curdling.
How Do I Store Leftovers?
Store any leftover pasta and chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to keep the sauce smooth.
Can I Make This Ahead of Time?
Absolutely! Prepare the chicken and sauce in advance and refrigerate separately from the pasta. Reheat gently and toss everything together before serving for best texture.
