Name: Garlic Parmesan Chicken Pasta in 30 Minutes or Less
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts, sliced; 4 cloves garlic, minced; 1 cup grated parmesan cheese; 2 cups heavy cream; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes (optional); 12 oz penne or rotini pasta; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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Garlic Parmesan Chicken Pasta is more than dinner—it’s my go-to when life gets loud and I need something that just works.

I’m Amanda—mom, meal-maker, and realist in the kitchen. I started this blog to share recipes that save the day, not steal your time. This pasta came together one hectic night with just chicken, cream, garlic, and parmesan—and now it’s the meal my family asks for most.

It’s warm, simple, and packed with flavor. The kind of food that earns you a quiet table and a few grateful smiles. And sometimes, that’s everything.

Why You’ll Love This Garlic Parmesan Chicken Pasta

Creamy, comforting, and quick

Garlic Parmesan Chicken Pasta is one of those rare dinners that checks all the boxes—easy, rich, and loved by everyone at the table.

Made for real-life weeknights

You only need 30 minutes, one skillet, and a few pantry staples. While the pasta cooks, you’ll season and sear the chicken, then build a creamy, garlicky sauce that ties it all together.

Kid-friendly, adult-worthy

This dish is simple enough for picky eaters but still satisfying for grown-ups. Parmesan adds depth, the cream makes it luscious, and a pinch of red pepper gives it gentle warmth (if you want it).

✅ If you’re craving something bold and smoky, this Harissa Honey Chicken pairs beautifully with the creamy parmesan flavors in today’s recipe.

What You’ll Need

Garlic Parmesan Chicken Pasta ingredients laid out on a kitchen counter

Core Ingredients

Chicken breasts (2 large, sliced) – Boneless and skinless for quick cooking
Garlic (4 cloves, minced) – Fresh garlic gives the bold flavor this dish is known for
Parmesan cheese (1 cup, grated) – Use real Parm for the best melt and taste
Heavy cream (2 cups) – Makes the sauce extra smooth and luxurious
Butter + olive oil – For flavor and perfect browning
Italian seasoning + red pepper flakes – Adds balance and a hint of heat
Pasta (12 oz penne or rotini) – Holds onto the creamy sauce
Salt + pepper – Season well for depth
Fresh parsley – Optional garnish, but adds color and a fresh finish

Optional Swaps & Smart Shortcuts

To make Garlic Parmesan Chicken Pasta even more weeknight-friendly, use rotisserie chicken, toss in steamed broccoli or spinach, or swap in gluten-free pasta. Even half-and-half works if you’re lightening things up.

If you prefer bite-sized pieces, these Baked Chicken Bites work perfectly as a pre-cooked option.

How to Make Garlic Parmesan Chicken Pasta

1. Cook the pasta

Garlic Parmesan Chicken Pasta in salted boiling water

Bring a large pot of salted water to a boil. Add 12 oz of penne or rotini and cook until just al dente, according to package instructions. This type of pasta holds the creamy sauce beautifully in every bite of Garlic Parmesan Chicken Pasta. Drain and set aside, reserving ½ cup of pasta water.

2. Season the chicken

Garlic Parmesan Chicken Pasta seasoned with garlic powder and salt

Slice 2 large chicken breasts into thin strips. Pat dry, then season with salt, pepper, and 1 teaspoon of garlic powder. Toss to coat evenly.

3. Sear the chicken

arlic Parmesan Chicken Pasta chicken seared until golden

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and sear until golden brown and fully cooked, about 4–5 minutes per side. Transfer to a plate and cover loosely with foil.

4. Sauté the garlic

Garlic Parmesan Chicken Pasta with sautéed minced garlic

In the same skillet, reduce heat slightly and add 2 tablespoons of butter. Once melted, stir in the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown it.

5. Make the sauce

Garlic Parmesan Chicken Pasta creamy parmesan sauce simmering

Slowly pour in 2 cups of heavy cream, stirring as you go. Bring to a gentle simmer. Stir in 1 cup grated parmesan, 1 teaspoon Italian seasoning, and red pepper flakes (if using). Let the sauce thicken for 3–5 minutes, stirring occasionally.

6. Bring it all together

Garlic Parmesan Chicken Pasta tossed in skillet with cream sauce

Add the cooked pasta and chicken back into the skillet. Toss everything gently until coated in the sauce. If it’s too thick, add a splash of reserved pasta water.

7. Garnish and serve

Garlic Parmesan Chicken Pasta served hot with parmesan and parsley

Turn off the heat. Top with freshly chopped parsley and more parmesan, if you’d like. Serve hot—and watch everyone come back for seconds.

Why This Recipe Works So Well

Garlic + Parmesan = instant flavor base

Garlic Parmesan Chicken Pasta works because its flavor starts with the basics done right. When garlic hits warm butter, it releases a rich, savory aroma that builds the base of the dish. Parmesan follows with its nutty, salty bite—perfectly balanced by the cream. Together, they create the heart of this comforting sauce and give Garlic Parmesan Chicken Pasta its signature richness.

Cream balances spice and texture

Heavy cream doesn’t just make things rich—it smooths out the sharpness of garlic and parmesan, and gives the sauce its cling. A pinch of red pepper adds gentle heat without overpowering.

Searing the chicken adds golden flavor

Cooking chicken in a hot pan gives it a deep golden crust that adds flavor and texture. It also leaves behind little brown bits (fond) that melt into the sauce for added depth.

Salted pasta water is your secret weapon

Cooking pasta in salted water seasons it from the inside out. And saving a splash of that starchy water lets you loosen the sauce just enough to coat every bite without thinning it too much.

Butter + oil = best of both

Using both butter and olive oil to sear the chicken gives you flavor and stability. Butter brings taste; oil keeps it from burning.

For another dish that gets big flavor from seared chicken, this Baked Pesto Chicken is a fantastic, low-effort option.

Make It Your Own

Add vegetables

Boost nutrition by stirring in steamed broccoli, baby spinach, or peas during the last few minutes of cooking. The creamy garlic sauce pairs beautifully with mild green veggies—and it’s a sneaky way to get kids to eat them.

Go gluten-free

Swap in your favorite gluten-free pasta and double-check that your Parmesan cheese is certified gluten-free. The rest of the dish is naturally gluten-free, so this is an easy win.

Make it spicy or mild

Want more heat? Add extra red pepper flakes or a dash of cayenne. Prefer it gentle? Skip the spice and let the garlic and parmesan shine. Either way, Garlic Parmesan Chicken Pasta holds up with or without the kick.

Shortcut ideas

No time to cook from scratch? Use rotisserie chicken or even pre-cooked grilled chicken strips. You can also use leftover pasta—just warm it in the sauce with a splash of cream.

Kid-friendly adjustments

For picky eaters, cut the garlic slightly and skip the red pepper. Serve with breadsticks or plain buttered noodles on the side if needed.

Craving a casserole twist? This Chicken Cordon Bleu Casserole is a cheesy, baked take on creamy chicken comfort.

Common Mistakes to Avoid

Overcooking the pasta

It’s tempting to let it go a minute longer—but don’t. Overcooked pasta turns mushy once it hits the warm sauce. Cook just to al dente, then finish it in the skillet so it soaks up flavor without falling apart.

Letting the cream boil

Once you add the cream, keep it at a gentle simmer. If it boils, it can separate or scorch. A steady, low heat gives you a smooth, velvety sauce.

Not seasoning the chicken

Salt, pepper, and garlic powder might seem simple, but skipping this step makes a big difference. Bland chicken will flatten the whole dish—even the best Garlic Parmesan Chicken Pasta needs bold, seasoned layers.

Adding cheese too fast

Dumping in the parmesan all at once can cause clumps. Stir it in gradually, and remove the skillet from heat once the sauce is thickened to keep the texture silky.

Want more foolproof flavor in simple chicken dinners? Try this Green Chili Chicken Enchilada Casserole — packed with cozy spice and no soggy tortillas.

Frequently Asked Questions

Can I use rotisserie chicken for garlic parmesan chicken pasta?

Absolutely. Just shred the cooked chicken and stir it in at the end with the pasta. It’s a great shortcut that still gives you all the cozy comfort of homemade Garlic Parmesan Chicken Pasta without the extra prep.

What kind of pasta works best for garlic parmesan chicken pasta?

Short shapes like penne, rotini, or rigatoni work best. Their ridges and curves hold onto the sauce, making each bite creamy and flavorful. Long pastas like spaghetti work too, but may not coat as evenly.

If you’re a fan of rotini recipes, this Chicken Taco Casserole is another hearty favorite that’s easy to prep ahead.

How do I thicken the garlic parmesan sauce without flour?

The sauce thickens naturally as the cream simmers and the parmesan melts. If it feels too thin, let it simmer a few minutes longer, or add a bit more grated parmesan. You can also use a tablespoon of pasta water to bind everything together.

Can I make garlic parmesan chicken pasta ahead of time?

Yes! Make the dish fully, then store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of cream or milk to bring the sauce back to life. It’s even better the next day.

And if you’re craving more comfort like this, try this Chicken Bacon Ranch Tater Tot Casserole — it’s cozy, crisp, and pure joy in a baking dish

There’s something about this dish that just settles the whole house. Maybe it’s the garlic melting into butter, or the way cream hugs every piece of pasta—but it has become one of those quiet, trusty dinners I come back to when I’m too tired to think but still want to feed with love.

If tonight feels heavy, or the to-do list is still staring at you, I hope this recipe gives you what it gives us: a full table, a few deep breaths, and that first warm bite that makes everyone pause and smile.

From my kitchen to yours—here’s to meals that bring a little comfort, a little calm, and a lot of heart.

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