Creamy Garlic Parmesan Chicken Pasta – Easy 30-Minute Dinner That’s Rich & Irresistible
This Creamy Garlic Parmesan Chicken Pasta is the ultimate quick comfort meal—tender chicken breast tossed with al dente pasta in a velvety garlic-Parmesan cream sauce. Ready in just 30 minutes, it’s perfect for weeknight dinners, date nights, or when you need something satisfying without spending hours in the kitchen. With bold flavor, creamy texture, and simple ingredients, this one-pan wonder is guaranteed to become a family favorite.
Equipment
- Large skillet or sauté pan
- Medium pot (for boiling pasta)
- Wooden spoon or silicone spatula
- Tongs
- Cheese grater
Ingredients
- 2 large chicken breasts (boneless, skinless, ~1 lb)
- 2 tbsp olive oil (or butter)
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 8 oz pasta (penne, fettuccine, or spaghetti)
- 1 tbsp butter (for sauce)
- 1 tsp Italian seasoning (or parsley + thyme)
- Salt & black pepper, to taste
- Optional garnish: fresh parsley, extra Parmesan
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Prepare chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet, sear chicken 5–6 minutes per side until golden and cooked through (165°F/74°C). Remove and slice.
- Make sauce: In the same skillet, melt butter. Sauté garlic 1 minute until fragrant. Pour in chicken broth and cream, bringing to a gentle simmer.
- Add Parmesan: Stir in Parmesan until melted and sauce thickens. Adjust with reserved pasta water if needed.
- Combine: Add pasta and sliced chicken to the skillet, tossing until coated in sauce.
- Serve: Garnish with parsley and extra Parmesan. Serve warm with garlic bread or salad.
Notes
- Substitutions: Swap chicken for shrimp, salmon, or sausage. Use gluten-free pasta if needed.
- Lighter version: Use half-and-half or Greek yogurt instead of heavy cream.
- Storage: Refrigerate up to 3 days. Reheat gently with a splash of milk or broth.
- Pro tip: Always grate fresh Parmesan for the smoothest, non-gritty sauce.