This creamy garlic Parmesan chicken pasta is the kind of weeknight dinner that feels luxurious without the fuss. Tender cubes of boneless, skinless chicken and twisted pasta are tossed in a velvety, garlicky Parmesan sauce that clings to every spiral — perfect for busy families, date nights, or whenever you want comfort food that tastes like you spent hours in the kitchen. If you enjoy cozy, homemade meals, you might also like Grandma’s chicken soup — the ultimate comfort in a bowl for cold nights and simple leftovers.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s fast, crowd-pleasing, and fridge-friendly. The sauce uses just a few pantry staples — butter, garlic, cream, and real Parmesan — and comes together in one skillet once the pasta is cooked. The twisted pasta (fusilli) holds little pockets of sauce, making each bite rich and satisfying.
“Weeknight hero: rich, garlicky, and ready in under 30 minutes. My kids asked for seconds.” — a quick test-dinner review
Perfect occasions: weeknight dinners, casual dinner parties, meal prep for lunches, or a simple date-night at home.
The cooking process explained
Here’s what to expect in plain steps before you start: cook the pasta until al dente, sear seasoned chicken until golden, create a garlicky cream base, deglaze with chicken broth, fold in heavy cream and Parmesan until silky, then toss in the pasta and chicken and finish with parsley. Keep a little reserved pasta water to loosen the sauce if needed.
What you’ll need
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) twisted pasta (fusilli) — penne or rotini work too
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese (fresh is best for melting)
- 1 tsp Italian seasoning, divided (½ tsp for chicken, ½ tsp for sauce)
- ¼ tsp red pepper flakes (optional, for a touch of heat)
- Fine salt and black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Substitutions/notes:
- Use light cream or half-and-half only if you reduce the sauce longer to thicken; results will be lighter.
- For a vegetarian version, swap cubed, seared mushrooms or chickpeas for the chicken and use vegetable broth.
- Grated Parmesan from a block melts better than pre-grated powders.
Step-by-step instructions
- Boil the pasta: Bring a large pot of generously salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Season and sear the chicken: Pat the chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. Heat a large skillet over medium-high and melt 1 Tbsp butter. Sear chicken in a single layer 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and keep any pan juices.
- Build the garlic cream base: Reduce heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in minced garlic and red pepper flakes; cook 30–60 seconds until fragrant but not browned.
- Deglaze and simmer: Pour in chicken broth, scraping up browned bits with a wooden spoon. Stir in heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to slightly thicken.
- Melt in Parmesan: Lower heat to low. Gradually sprinkle in the Parmesan, whisking or stirring until the cheese melts and the sauce is silky. Avoid boiling once the cheese is added to prevent graininess.
- Combine: Return the chicken and any accumulated juices to the skillet. Add drained pasta and toss until evenly coated. If the sauce is too thick, add splashes of reserved pasta water until it becomes glossy and clings to the pasta.
- Finish: Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.
Cooking method
This recipe leans on three cooking techniques: boiling (pasta), searing (chicken for Maillard flavor), and gentle simmering (sauce). Searing the chicken gives the sauce extra depth from the fond (browned bits) when you deglaze the pan — don’t skip scraping those up.
What to serve it with
Serve this pasta with simple, crisp or acidic sides to balance the richness:
- A bright arugula or mixed greens salad with lemon vinaigrette.
- Roasted or steamed broccoli for color and texture.
- Crusty garlic bread or a warm baguette to mop up sauce.
For a snack or appetizer pairing, a spicy cured-meat platter like beef pepperoni — the ultimate savory snack can work well for casual gatherings.
Storage and reheating tips
- Refrigerator: Store in an airtight container up to 3–4 days. Keep sauce and pasta together; chicken won’t dry out that way.
- Freezing: The cream sauce can separate slightly when frozen, so freezing is not ideal. If you must freeze, use a freezer-safe container for up to 1 month and expect a slight texture change.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or chicken broth to revive creaminess. Microwave in short intervals, stirring and adding liquid as needed. Ensure reheated chicken reaches 165°F (74°C).
Food safety: Cool quickly and refrigerate within two hours. Discard if left at room temperature longer than two hours (one hour if >90°F/32°C).
Pro chef tips
- Dry the chicken well before seasoning and searing — moisture inhibits browning.
- Use freshly grated Parmesan from a block; it melts smoothly. Pre-grated cheese often contains anti-caking agents that prevent proper melting.
- Don’t boil the sauce after adding cheese; keep heat low to preserve a silky texture.
- Reserve that pasta water — the starch helps bind and thicken the sauce naturally.
- If the sauce seems thin after adding pasta, stir vigorously and add a tablespoon of reserved water at a time until it clings.
Creative twists
- Lemon-parmesan: Add 1 tsp lemon zest and a squeeze of lemon at the end for brightness.
- Veg-loaded: Toss in wilted spinach, sautéed mushrooms, or roasted cherry tomatoes.
- Spicy sausage swap: Replace chicken with crumbled Italian sausage for a heartier, spicier profile.
- Dairy-free: Use full-fat coconut milk and a dairy-free Parmesan alternative; sear tofu or chicken for protein.
- Low-carb option: Serve over spiralized zucchini (zoodles); sauté zoodles briefly and fold into sauce to avoid excess water.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–12 minutes for pasta and 12–15 minutes for searing and finishing the sauce.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs add more flavor and stay juicier. Cut into similar-sized pieces and sear until cooked through (internal temp 165°F / 74°C).
Q: My sauce is grainy after adding cheese — how do I fix it?
A: If cheese overheats or the sauce boils, it can separate. Remove from heat, whisk in a splash of hot pasta water or cream slowly, and stir until smoothed. Use freshly grated Parmesan next time.
Q: Is this safe to make ahead for meal prep?
A: You can make it ahead and refrigerate for up to 4 days. Reheat gently on the stovetop with a little broth or milk. Avoid freezing if you want perfect texture.
Q: Can I make this lighter?
A: Yes — use half-and-half or milk and simmer longer to reduce, or swap half the butter for olive oil. Expect a thinner sauce and adjust seasoning.
Q: How do I get the best texture with fusilli or penne?
A: Cook pasta just to al dente; it will finish cooking slightly when tossed with the hot sauce. That ensures a pleasant bite and prevents mushiness.
Enjoy this creamy, comforting pasta — it’s practical enough for a busy weeknight and tasty enough to make for guests.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the pasta
- 1 lb twisted pasta (fusilli) Penne or rotini can work as well
For the chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 Tbsp unsalted butter, divided
- 1 tsp Italian seasoning, divided ½ tsp for chicken, ½ tsp for sauce
- Fine to taste salt and black pepper
For the sauce
- 4-5 cloves fresh garlic, minced
- 1.5 cups heavy cream Light cream or half-and-half can be used if reduced longer
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese Fresh is best for melting
- ¼ tsp red pepper flakes Optional, for a touch of heat
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
Boil the pasta
- Bring a large pot of generously salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
Season and sear the chicken
- Pat the chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
- Heat a large skillet over medium-high and melt 1 Tbsp butter. Sear chicken in a single layer 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
- Transfer chicken to a plate and keep any pan juices.
Build the garlic cream base
- Reduce heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in minced garlic and red pepper flakes; cook 30–60 seconds until fragrant but not browned.
Deglaze and simmer
- Pour in chicken broth, scraping up browned bits with a wooden spoon. Stir in heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to slightly thicken.
Melt in Parmesan
- Lower heat to low. Gradually sprinkle in the Parmesan, whisking or stirring until the cheese melts and the sauce is silky. Avoid boiling once the cheese is added to prevent graininess.
Combine
- Return the chicken and any accumulated juices to the skillet. Add drained pasta and toss until evenly coated.
- If the sauce is too thick, add splashes of reserved pasta water until it becomes glossy and clings to the pasta.
Finish
- Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.