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Garlic Parmesan Chicken Pasta: The Ultimate Comfort Food Recipe

Name: Garlic Parmesan Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 pound pasta (fettuccine, spaghetti, or penne); 6 quarts water; 2 tablespoons salt; 4 tablespoons butter; 4 cloves garlic, minced; 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup chicken broth; 1/4 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 2 tablespoons chopped fresh parsley, for garnish

Warm, creamy, and utterly satisfying, this Garlic Parmesan Chicken Pasta is the kind of weeknight dinner that feels like a hug on a plate. Tender seared chicken, silky garlic-parmesan sauce, and perfectly al dente pasta come together in under an hour for a dish that’s both simple and special. If you enjoy cheesy garlic chicken dishes, you might also love these cheesy garlic chicken wraps for a hand-held variation.

Why make this recipe
If you’re tired of bland pasta dinners and crave something reliably comforting and flavorful, this recipe is perfect because it pairs familiar pantry ingredients with easy techniques to deliver restaurant-worthy results at home. The sauce is rich without being heavy, the chicken adds satisfying protein, and the whole dish dresses up quickly for company or winds down into a cozy family meal.

Ingredients

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound pasta (fettuccine, spaghetti, or penne work well)
6 quarts water
2 tablespoons salt
4 tablespoons butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chicken broth
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons chopped fresh parsley, for garnish

Step-by-Step Guide to Making Garlic Parmesan Chicken Pasta

Prepare the Chicken
- Pat the chicken breasts dry with paper towels. Drying the meat helps it brown evenly.
- Season both sides generously with garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and pepper.
Sear the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the seasoned chicken breasts.
- Cook for 5–7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Thickness affects time—thinner breasts may take less; thicker may need more.
- Remove the chicken from the skillet and let it rest for a few minutes to allow juices to redistribute. Slice into thin strips or cubes and set aside.
Cook the Pasta
- Bring a large pot of water (about 6 quarts) to a rolling boil. Add 2 tablespoons salt—this seasons the pasta from the inside out.
- Add 1 pound of pasta and cook according to package directions until al dente. Remember it will continue to soften slightly when tossed with sauce.
- Before draining, reserve about 1 cup of the pasta cooking water. This starchy water is invaluable for adjusting sauce consistency. Drain pasta in a colander and set aside.
Make the Garlic Parmesan Sauce
- In the same skillet used for the chicken (wipe clean if needed), melt 4 tablespoons butter over medium heat. Using the same pan means you can keep some of the flavorful browned bits from the chicken—no need to waste them.
- Add 4 cloves minced garlic and cook for 1–2 minutes, or until fragrant. Stir constantly and avoid browning the garlic to prevent bitterness.
- Pour in 1 1/2 cups heavy cream and 1/4 cup chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
- Reduce heat to low and simmer for 5–7 minutes, or until the sauce has thickened slightly. Stir frequently to keep it smooth.
- Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt (or to taste), and 1/4 teaspoon black pepper (or to taste). Continue to simmer for 1–2 minutes, or until the cheese is melted and the sauce is smooth and creamy.
- If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until you reach the desired consistency. If it’s too thin, simmer a few more minutes to reduce and thicken.
Assemble the Pasta
- Add the cooked pasta to the skillet with the garlic Parmesan sauce. Toss gently to coat each strand or piece of pasta evenly in the sauce.
- Add the sliced or cubed chicken and toss gently to combine without breaking up the chicken pieces.
- If the pasta seems dry, add a little more of the reserved pasta water to moisten it and help the sauce cling.
- Taste and adjust seasoning as needed—sometimes a pinch more salt, a grind of black pepper, or an extra sprinkle of Parmesan makes a big difference.
- Garnish with 2 tablespoons chopped fresh parsley and serve immediately with extra Parmesan on the side.

Best Way to Store Garlic Parmesan Chicken Pasta

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: For longer storage, place in a freezer-safe container and freeze for up to 2 months at 0°F (-18°C). Use shallow containers for faster chilling to preserve texture.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat with a splash of milk, cream, or reserved pasta water to restore creaminess, or warm in the microwave in 30-second bursts stirring between intervals until heated through.

How to Present Garlic Parmesan Chicken Pasta

Classic plating: Twirl fettuccine or spaghetti into high nests on warmed plates, top with sliced chicken, spoon extra sauce over the top, and finish with a shower of grated Parmesan and chopped parsley.
Family-style: Serve the pasta in a large warmed serving bowl with extra sauce in a gravy boat so guests can add more if they like. A bowl of extra Parmesan and cracked black pepper at the table lets people customize.
Rustic skillet style: Bring the cast-iron skillet or sauté pan from the stove to the table for a cozy, farmhouse presentation—just be careful with hot handles.

Tips to Make Garlic Parmesan Chicken Pasta
Q: How do I keep the chicken moist?
A: Allow the cooked chicken to rest a few minutes before slicing; this helps the juices redistribute. Avoid overcooking by using an instant-read thermometer—165°F (74°C) is the target.

Q: How do I prevent the sauce from becoming grainy?
A: Use freshly grated Parmesan (not pre-grated) and add it to the warm—not boiling—sauce, stirring until smooth. If the sauce separates, a splash of reserved pasta water and gentle whisking usually brings it back together.

Q: Can I lighten the sauce without losing flavor?
A: Swap half-and-half for heavy cream and add a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if you need more body. Keep in mind the texture will be slightly less rich.

Variation (if any)

Chicken alternatives: Substitute cooked shrimp or sliced Italian sausage for the chicken to create a different protein profile—shrimp is best added near the end of the sauce-simmering step so it cooks through without overcooking.
Flavor swaps: Stir in a handful of baby spinach or roasted cherry tomatoes in the final toss for color and brightness. If you prefer herb-forward flavors, add 1 teaspoon of fresh lemon zest and 1 tablespoon chopped basil when tossing.

FAQs
Q: Can I make this without heavy cream?
A: Yes. Use half-and-half or a mixture of milk and a small amount of cornstarch to thicken, but expect a lighter, less silky texture.

Q: What pasta shape works best?
A: Fettuccine and penne both pair well—the long strands hold sauce beautifully while penne catches the sauce in each tube. Use what you have on hand.

Q: Can this be made ahead for a dinner party?
A: Partially. Cook the chicken and sauce ahead, undercook the pasta slightly, and refrigerate separately. Reheat the sauce slowly and finish cooking the pasta in boiling water for 30–60 seconds before tossing everything together and serving.

How can I add more vegetables?
Sauté sliced mushrooms, bell peppers, or a handful of spinach in the skillet after the garlic and before adding the cream. Deglaze with a splash of chicken broth if needed.
Is it freezer-friendly?
The pasta can be frozen, but cream-based sauces sometimes change texture. Freeze in small portions and add a splash of cream or milk when reheating to help restore creaminess.

Troubleshooting and Cook’s Notes

Sauce too thin: Simmer longer to reduce it, or whisk in a small amount of grated Parmesan off the heat to thicken. Avoid high heat, which can break the sauce.
Sauce too thick: Add reserved pasta water a tablespoon at a time until the desired consistency is reached. The starches in the pasta water help the sauce cling.
Garlic too bitter: If garlic browns, it will become bitter. Cook over medium heat and remove from direct high heat as soon as it becomes fragrant.

Pairing and Serving Ideas

Wine pairing: A crisp Chardonnay or an unoaked white like Pinot Grigio complements the creaminess, while a light Pinot Noir can stand up to the chicken without overpowering the dish.
Side salads: A simple arugula salad dressed with lemon vinaigrette cuts through the richness beautifully.
Bread: Serve with crusty garlic bread or warm ciabatta to sop up any leftover sauce.

Nutritional Notes (approximate)

Serving size: about 1 1/4–1 1/2 cups per person.
Calories: The dish is moderate-high in calories due to heavy cream and Parmesan—expect 600–800 kcal per serving depending on portion size and pasta shape. To reduce calories, use half-and-half, reduce butter, and increase vegetables.

Make-Ahead and Batch Cooking

For meal prep, divide into individual airtight containers and refrigerate for up to 3 days. Reheat with a splash of milk or stock.
If you plan to freeze meals, portion into freezer-safe containers and label with the date. Thaw in the refrigerator overnight before reheating gently to preserve texture.

Presentation Tips for Entertaining

Garnish with freshly chopped parsley and a final grind of black pepper at the table.
Offer grated Parmesan in a small bowl and place a lemon wedge on the side for guests who like a touch of brightness.

Safety and Best Practices

Use a food thermometer to ensure chicken reaches 165°F (74°C).
Cool leftovers to room temperature for no more than two hours before refrigerating to prevent bacterial growth.

Final thoughts
This Garlic Parmesan Chicken Pasta hits the sweet spot between weekday practicality and weekend indulgence. With minimal hands-on time and flexible ingredients, it’s a recipe you’ll reach for again and again. Whether you keep it simple or dress it up with roasted vegetables and a glass of wine, the creamy garlic-parmesan sauce is always the star.

Conclusion

If you’d like an alternate take or inspiration from another home cook, check out Garlic Parmesan Pasta with Chicken – Britney Breaks Bread for a similar comforting variation. For a streamlined, step-by-step recipe guide and tips, see this Creamy Parmesan Chicken Pasta Recipe | Simple Home Edit which complements the method above.