Creamy Garlic Parmesan Chicken Pasta is just what it sounds like—a comforting dish filled with tender chicken, rich garlic flavors, and loads of creamy Parmesan cheese all tossed with your favorite pasta. It’s the perfect mix of smooth sauce and hearty chicken that feels like a warm hug on a plate.
I love making this dish when I want something that feels special but doesn’t take forever to cook. The garlic and Parmesan come together to create such a nice, simple sauce that really brings everything to life. And the chicken pieces get so juicy and flavorful, making every bite super satisfying.
My favorite way to serve this is straight out of the pan with a sprinkle of fresh parsley and maybe a side of crunchy bread for dipping. It’s the kind of meal that everyone seems to enjoy, whether you’re cooking just for yourself or feeding a crowd. I always find that it’s a great way to brighten up any weeknight dinner.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. If you prefer, chicken thighs work great too and can be juicier.
Rotini pasta: The spiral shape holds the creamy sauce well. You can swap in penne, fusilli, or any short pasta you have on hand.
Heavy cream: It gives the sauce its rich and smooth texture. For a lighter option, try half-and-half, but expect a thinner sauce.
Parmesan cheese: Freshly grated Parmesan adds salty depth. Pre-grated works in a pinch, but fresh has a better flavor and melts nicely.
Sun-dried tomatoes and spinach: These add color and a bit of freshness. Don’t worry if you skip either—they’re optional and the dish is still tasty without them.
How Do I Get the Chicken Nice and Crispy Without Overcooking?
Cooking chicken just right can be tricky. Here’s my easy way:
- Pat chicken dry with paper towels so it browns better.
- Don’t crowd the pan — leave space so heat circulates.
- Use medium-high heat for a nice crust but not too hot to burn.
- Cook 5-7 minutes per side depending on thickness, then check with a thermometer if you have one (165°F is safe).
- Let it rest for a few minutes before slicing to keep juices locked in.
These steps help you get flavorful, juicy chicken that stands out on your pasta.
Equipment You’ll Need
- Large skillet – I use a roomy pan to cook the chicken and make the sauce in one place, which saves time and dishes.
- Funny-shaped pasta strainer – helps drain the pasta quickly so it doesn’t stick together.
- Measuring cups and spoons – keep everything accurate for the best flavor.
- Sharp knife – for slicing the cooked chicken into strips neatly and safely.
- Cooking spoon or tongs – makes mixing and flipping the chicken easy.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist that cooks quickly and pairs nicely with the creamy sauce.
- Mix in sautéed mushrooms or bell peppers to add some veggie crunch and earthiness.
- Add a splash of lemon juice or zest to brighten the sauce and give it a fresh flavor.
- Stir in a pinch of red pepper flakes for some spicy heat that balances the richness.
Creamy Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta and Sauce:
- 12 ounces rotini pasta (or your preferred pasta)
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped (optional)
- 2 cups fresh spinach
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to cook. You’ll spend time seasoning and searing the chicken, boiling the pasta, and making a creamy Parmesan sauce that comes together quickly on the stovetop.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Mix paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this all over the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Cook the chicken 5 to 7 minutes per side until cooked through and golden brown. Remove and let it rest for a few minutes before slicing into strips.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.
3. Make the Creamy Sauce:
In the same skillet used for chicken, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in the Parmesan cheese until the sauce becomes creamy and smooth. If using, add chopped sun-dried tomatoes and fresh spinach. Stir until the spinach wilts, about 2 minutes. Season with salt and pepper as needed.
4. Toss Pasta and Serve:
Add the cooked pasta to the skillet and toss it in the creamy sauce until well coated. Serve the pasta on plates and top each with sliced chicken. Garnish with fresh parsley and black pepper for a finishing touch.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid excess moisture that can prevent a nice sear.
Can I Make This Pasta Dairy-Free?
Absolutely! Substitute heavy cream with coconut milk or a dairy-free cream alternative, and use vegan Parmesan or nutritional yeast instead of traditional Parmesan cheese.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.
What Pasta Works Best?
Rotini is great because it holds the sauce well, but you can use penne, fusilli, or any short pasta you have on hand. Just cook according to package directions for al dente texture.
