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Garlic Parmesan Chicken Pasta is one of those comfort food recipes that manages to feel both indulgent and cozy at the same time. With tender chicken, creamy parmesan sauce, and perfectly cooked pasta, this dish is a guaranteed family favorite. It’s hearty enough for a weeknight dinner yet elegant enough to serve when hosting friends. If you’ve ever craved a restaurant-quality pasta dish but wanted to enjoy it from the comfort of your own kitchen, this recipe is the answer.

When I first started making this dish, it quickly became a staple in my kitchen. On my [About Me page], I share how I fell in love with cooking by recreating restaurant meals at home—and this Garlic Parmesan Chicken Pasta is one of those recipes I perfected after many trial runs. It captures everything I love in a pasta dish: rich flavor, creamy texture, and a balance of garlic and herbs that keeps every bite exciting.

Why You’ll Love This Garlic Parmesan Chicken Pasta

Creamy and Flavorful – The garlic parmesan sauce is velvety smooth, with just the right balance of cheese and garlic.
Hearty and Satisfying – Chicken and pasta come together for a filling meal that’s perfect on its own.
Versatile Recipe – Works with any short pasta shape, can be adapted for gluten-free diets, and pairs well with veggies or salads.
Better than Takeout – This homemade version tastes fresher and richer than most restaurant pasta dishes.

Whether you’re cooking for a weeknight family dinner or a cozy weekend meal, this pasta is the perfect combination of comfort and flavor.

Ingredients You’ll Need

1 lb shortcut pasta (like rigatoni, penne, or rotini; gluten-free if needed)
1 lb chicken breast, pounded to even thickness (Note 1)
2 tablespoons olive oil
2 teaspoons oregano
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon dried sage
¼ teaspoon red pepper flakes (or more for heat)
3 tablespoons unsalted butter (or vegan butter)
5 cloves garlic, minced
3 tablespoons flour (all-purpose or gluten-free if needed)
½ cup chicken broth
2 cups milk (any kind)
½ cup heavy cream
1 ½ cups fresh grated parmesan cheese
Parsley, parmesan, or red pepper flakes for garnish

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water in case you need to thin the sauce later.

Step 2: Season and Cook the Chicken

Pound chicken breasts to even thickness for quicker cooking. Season both sides with oregano, paprika, garlic powder, sage, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate and let rest before slicing.

Step 3: Make the Garlic Parmesan Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Whisk in flour to form a roux, cooking for another 1–2 minutes. Slowly pour in chicken broth, whisking constantly to avoid lumps. Add milk and cream, stirring until smooth.

Step 4: Add Parmesan

Reduce heat to low and stir in grated parmesan until melted into a creamy sauce. Season with salt, pepper, and red pepper flakes. If the sauce feels too thick, stir in a splash of reserved pasta water.

Step 5: Combine Everything

Add the cooked pasta to the sauce, tossing to coat evenly. Slice the chicken and arrange it over the pasta. Garnish with parsley, more parmesan, and red pepper flakes if desired.

Pro Tips for Success

Use Fresh Parmesan – Pre-grated cheese won’t melt as smoothly. Freshly grated parmesan makes all the difference.
Pound the Chicken – This ensures even cooking and a juicier result.
Save Pasta Water – The starchy water can help loosen the sauce if it thickens too much.
Rest the Chicken – Letting it sit before slicing keeps the juices inside.

Delicious Variations

Veggie Boost – Stir in spinach, roasted broccoli, or sun-dried tomatoes.
Spicy Twist – Add more red pepper flakes or a drizzle of hot sauce.
Protein Swap – Try shrimp, sausage, or even tofu instead of chicken.
Lighter Version – Use half-and-half or whole milk instead of cream.

Perfect Pairings

Garlic Bread – Perfect for soaking up extra sauce.
Simple Green Salad – A fresh side balances the richness of the pasta.
Roasted Vegetables – Adds extra texture and nutrition.
Crisp White Wine – A glass of Chardonnay or Sauvignon Blanc pairs beautifully.

Storage and Reheating

Refrigerator – Store leftovers in an airtight container for up to 4 days.
Freezer – This pasta freezes well for up to 2 months. Store portions in freezer-safe containers.
Reheating – Warm gently on the stovetop with a splash of milk or broth to refresh the sauce.

FAQs

Can I make this ahead of time?
Yes! You can prepare the chicken and sauce separately, then cook pasta fresh before serving.

Can I use pre-cooked chicken?
Definitely. Shredded rotisserie chicken works well—just stir it into the sauce.

Can I make it gluten-free?
Yes, use gluten-free pasta and flour to keep this recipe fully gluten-free.

What’s the best pasta shape for this?
Short pasta like rigatoni, penne, or fusilli works best because it holds onto the creamy sauce.

Nutrition Facts (per serving, 6 servings)

Calories: 610
Protein: 38g
Carbohydrates: 45g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 140mg
Fiber: 2g
Sugar: 4g
Sodium: 790mg
Calcium: 310mg

Conclusion

Garlic Parmesan Chicken Pasta is the kind of meal that brings comfort and elegance together in one dish. With creamy parmesan sauce, tender chicken, and flavorful pasta, it’s versatile enough for weeknights yet impressive enough for guests. Once you try it, you’ll find yourself making it again and again—it’s that good.

Garlic Parmesan Chicken Pasta served in a creamy sauce with parmesan and herbs.

Garlic Parmesan Chicken Pasta Recipe That Will Steal the Show

This creamy Garlic Parmesan Chicken Pasta is the ultimate comfort food! Tender chicken breast, perfectly cooked pasta, and a rich garlic parmesan sauce come together for a hearty and flavorful dinner that’s always a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 29

Total Time 45

Course Dinner, Pasta

Cuisine American, Italian-Inspired

Servings 6

Calories 560 kcal

Ingredients

1 lb shortcut pasta such as rigatoni, gluten-free if needed
1 lb chicken breast pounded to even thickness
2 tablespoons olive oil
2 teaspoons oregano
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon dried sage
¼ teaspoon red pepper flakes or more to taste
3 tablespoons unsalted butter vegan butter if needed
5 cloves garlic minced
3 tablespoons flour gluten-free if needed
½ cup chicken broth
2 cups milk any kind
½ cup heavy cream
1 ½ cups fresh grated Parmesan cheese
Parsley Parmesan, and/or red pepper flakes for garnish

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
Season the chicken: Rub chicken breasts with olive oil, oregano, paprika, garlic powder, sage, and red pepper flakes.
Cook the chicken: Heat a large skillet over medium heat. Cook chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F/74°C). Remove from pan, rest for 5 minutes, then slice.
Make the roux: In the same skillet, melt butter. Add minced garlic and cook for 1 minute. Stir in flour and whisk constantly for 1–2 minutes to form a roux.
Build the sauce: Slowly pour in chicken broth, then milk and heavy cream, whisking until smooth. Simmer for 3–4 minutes until thickened. Stir in Parmesan cheese until melted and creamy.
Combine: Add cooked pasta to the sauce, tossing to coat. Top with sliced chicken.
Serve: Garnish with parsley, extra Parmesan, and red pepper flakes. Serve warm.