This Garlic Parmesan Chicken Pasta is a comforting one-pan meal featuring tender chicken and pasta in a creamy, garlicky Parmesan sauce. It’s quick to prepare and delivers restaurant-quality flavor perfect for any weeknight. The aroma alone is pure magic.
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Why You’ll Love This Garlic Parmesan Chicken Pasta
- One-pan wonder: Cook everything together for fewer dishes and more flavor.
- Creamy garlic-Parmesan sauce: Rich and balanced without being overly heavy.
- Versatile & forgiving: Swap pasta shapes or adjust garlic to taste easily.
- Quick & satisfying: Ready in about 30 minutes for a special weeknight meal.
Ingredients & Tools
- 400 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 250 g fettuccine or linguine pasta
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 60 g grated Parmesan cheese, plus extra for serving
- 240 ml heavy cream (or half-and-half for a lighter option)
- 480 ml chicken broth
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika (optional, for color)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Tools: Large skillet or Dutch oven with a lid, tongs, wooden spoon, measuring cups/spoons, cheese grater
Notes: Freshly grated Parmesan melts better than pre-shredded, and good-quality chicken broth adds depth.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 48 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own Parmesan. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce. Freshly grated will give you that velvety, restaurant-quality texture.
- Don’t skimp on toasting the garlic. You want to cook it just until it’s fragrant—about 30 seconds—to mellow its sharpness without letting it brown or burn, which can make the sauce bitter.
- Cut the chicken into even pieces. This ensures they cook at the same rate and stay juicy. If the pieces are too large, they might be undercooked inside by the time the outside is done.
- Use a wide, deep skillet or Dutch oven. You’ll need enough surface area to brown the chicken and enough depth to simmer the pasta in the broth and cream. A tight-fitting lid is also key for cooking the pasta properly.
How to Make Garlic Parmesan Chicken Pasta
Step 1: Start by prepping all your ingredients—chop the chicken into bite-sized chunks, mince the garlic, and finely dice the onion. Having everything ready to go makes the cooking process smooth and stress-free. Season the chicken pieces generously with salt, black pepper, and the Italian seasoning. You’ll notice this simple step builds a flavorful foundation right from the start.
Step 2: Heat the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the chicken in a single layer. Cook for 4–5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. It doesn’t need to be fully cooked inside yet—it’ll finish cooking with the pasta. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Toss in the chopped onion and cook for 2–3 minutes until it becomes soft and translucent. Now add the minced garlic and cook for another 30 seconds, stirring constantly, until it’s fragrant. Be careful not to let the garlic burn—you’re just waking up its flavor.
Step 4: Pour in the chicken broth and heavy cream, and give everything a good stir, scraping up any browned bits from the bottom of the pan. Those little bits are packed with flavor! Bring the liquid to a gentle simmer, then add the uncooked pasta directly into the skillet. Make sure the pasta is mostly submerged in the liquid.
Step 5: Cover the skillet with a lid, reduce the heat to medium-low, and let the pasta cook for 12–15 minutes. Stir it every 4–5 minutes to prevent sticking and to help the pasta cook evenly. You’ll notice the sauce will start to thicken as the pasta releases its starch—this is exactly what you want.
Step 6: Once the pasta is al dente and most of the liquid has been absorbed, stir in the grated Parmesan cheese and the cooked chicken pieces. Let everything simmer together for another 2–3 minutes, until the cheese is fully melted and the chicken is heated through. The sauce should be creamy and coat the back of a spoon beautifully.
Step 7: Taste and adjust the seasoning with more salt and pepper if needed. If the sauce seems too thick, you can stir in a splash of chicken broth or cream to loosen it up. Serve immediately, garnished with extra Parmesan, a sprinkle of fresh parsley, and maybe a twist of black pepper.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month (sauce may separate slightly upon thawing).
- Reviving: Reheat gently in a skillet with a splash of broth or cream to restore creaminess.
Serving Suggestions
Complementary Dishes
- Garlic bread or breadsticks — Perfect for mopping up every last bit of that creamy sauce. The crispy, buttery texture is a fantastic contrast to the tender pasta.
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon help cut through the richness of the pasta, balancing the meal beautifully.
- Roasted asparagus or broccoli — The slight char and earthy flavor of roasted veggies add a nice textural variation and make the plate feel more complete.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — Their bright acidity and citrus notes cleanse the palate between bites of the creamy, garlicky pasta.
- Sparkling water with a slice of lemon — For a non-alcoholic option, the bubbles and citrus help reset your taste buds, making each forkful as enjoyable as the first.
- Light-bodied Chardonnay — If you prefer something with a bit more body, an unoaked Chardonnay complements the creaminess without overpowering the dish.
Something Sweet
- Lemon sorbet or granita — The sharp, refreshing citrus is a lovely palate-cleanser after a rich meal and feels light yet satisfying.
- Tiramisu — You can’t go wrong with this classic. The coffee-soaked layers provide a delightful contrast to the savory, cheesy pasta you just enjoyed.
- Panna cotta with a berry coulis — Its smooth, delicate texture and slightly sweet-tart flavor round off the meal on a elegant, comforting note.
Top Mistakes to Avoid
- Overcooking the garlic. Burnt garlic turns bitter and can ruin the entire sauce. Keep the heat at medium and stir constantly—30 seconds is really all it needs.
- Using pre-shredded Parmesan cheese. It often
Garlic Parmesan Chicken Pasta
Make this easy Garlic Parmesan Chicken Pasta in one pan! A creamy, cheesy sauce with tender chicken and pasta, ready in 30 minutes. Get the recipe now!
Ingredients
For the Ingredients
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400 g boneless, skinless chicken breasts (cut into bite-sized pieces)
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250 g fettuccine or linguine pasta
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4 cloves garlic (minced)
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1 medium onion (finely chopped)
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60 g grated Parmesan cheese (plus extra for serving)
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240 ml heavy cream (or half-and-half for a lighter option)
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480 ml chicken broth
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2 tbsp unsalted butter
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1 tbsp olive oil
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1 tsp Italian seasoning
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0.5 tsp paprika (optional, for color)
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Salt and black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Start by prepping all your ingredients—chop the chicken into bite-sized chunks, mince the garlic, and finely dice the onion. Having everything ready to go makes the cooking process smooth and stress-free. Season the chicken pieces generously with salt, black pepper, and the Italian seasoning. You’ll notice this simple step builds a flavorful foundation right from the start.01
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Heat the olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the chicken in a single layer. Cook for 4–5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. It doesn’t need to be fully cooked inside yet—it’ll finish cooking with the pasta. Remove the chicken from the skillet and set it aside on a plate.02
-
Reduce the heat to medium and add the remaining tablespoon of butter to the same skillet. Toss in the chopped onion and cook for 2–3 minutes until it becomes soft and translucent. Now add the minced garlic and cook for another 30 seconds, stirring constantly, until it’s fragrant. Be careful not to let the garlic burn—you’re just waking up its flavor.03
-
Pour in the chicken broth and heavy cream, and give everything a good stir, scraping up any browned bits from the bottom of the pan. Those little bits are packed with flavor! Bring the liquid to a gentle simmer, then add the uncooked pasta directly into the skillet. Make sure the pasta is mostly submerged in the liquid.04
-
Cover the skillet with a lid, reduce the heat to medium-low, and let the pasta cook for 12–15 minutes. Stir it every 4–5 minutes to prevent sticking and to help the pasta cook evenly. You’ll notice the sauce will start to thicken as the pasta releases its starch—this is exactly what you want.05
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Once the pasta is al dente and most of the liquid has been absorbed, stir in the grated Parmesan cheese and the cooked chicken pieces. Let everything simmer together for another 2–3 minutes, until the cheese is fully melted and the chicken is heated through. The sauce should be creamy and coat the back of a spoon beautifully.06
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Taste and adjust the seasoning with more salt and pepper if needed. If the sauce seems too thick, you can stir in a splash of chicken broth or cream to loosen it up. Serve immediately, garnished with extra Parmesan, a sprinkle of fresh parsley, and maybe a twist of black pepper.07
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