Creamy Garlic Parmesan Chicken Pasta

Introduction

If you’re craving a warm bowl of comfort that checks all the boxes—creamy, cheesy, garlicky, and loaded with tender chicken—then this Creamy Garlic Parmesan Chicken Pasta is about to be your new go-to weeknight dinner. It’s rich without being heavy, indulgent but still simple, and comes together in just 35 minutes. Yes, really!

There’s something magical about the combination of garlic and parmesan. Add juicy, golden-seared chicken and perfectly cooked penne pasta, and you’ve got a dinner that’ll have everyone going back for seconds. It’s easy enough for a weeknight, but feels elegant enough for a stay-at-home date night. I’ve even made this on a Sunday with a glass of wine in hand, and it’s just the coziest kind of joy.

This dish is also a Pinterest favorite—make sure to save it for your next meal plan over at Cooking with Callie on Pinterest.

Why You’ll Love This Recipe

Key Benefits

• Quick and fuss-free: 10 minutes of prep and just 25 minutes to cook
• One pan for the sauce and chicken = fewer dishes
• Simple ingredients you likely already have in your fridge or pantry
• A guaranteed hit with picky eaters and pasta lovers alike

Taste & Texture

This pasta is everything a creamy garlic dish should be: smooth, rich, and silky with just the right amount of garlicky kick. The parmesan gives it a salty, nutty undertone that pairs beautifully with the juicy pan-seared chicken. The penne pasta holds onto that luscious sauce in every bite. It’s savory, soul-warming, and satisfies every comfort food craving.

Dietary Attributes

• High-protein thanks to the chicken
• Easily adaptable to gluten-free by using gluten-free pasta and flour
• Can be made lower in dairy by substituting half and half with a non-dairy cream alternative

Ingredients & Substitutions

Ingredient List

• 8 ounces penne pasta
• 1 pound boneless skinless chicken breasts, thinly sliced
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• ½ cup yellow onion, diced
• 3 tablespoons all-purpose flour
• 5 cloves garlic, minced
• 1½ cups chicken broth
• ⅓ cup half and half
• 1 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Reserved pasta water (about ½ cup)

Notes on Quality

Use fresh garlic if you can—it really makes a difference in the flavor. For the parmesan, skip the pre-shredded bags and go for a block of real Parmigiano-Reggiano. It melts better and has a richer taste.

As for chicken, thinly sliced breasts cook faster and stay tender. You can also use chicken tenders or even boneless thighs if that’s what you have.

Possible Substitutions

• Pasta: Swap penne for fettuccine, rigatoni, or even spaghetti
• Half and half: Use heavy cream for an extra indulgent sauce or whole milk for a lighter version
• Parmesan: Pecorino Romano works great as a bolder alternative
• Butter: Can be replaced with ghee or plant-based butter

Step-by-Step Instructions

• Cook the pasta according to package directions. Before draining, reserve ½ cup of the pasta water and set aside.

• Pat the chicken dry and season it on both sides with Italian seasoning, garlic powder, salt, pepper, and paprika.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides and fully cooked (internal temp should be 165°F). Remove from the pan and cover loosely with foil.
• Lower the heat to medium. Add the remaining olive oil and butter to the same pan.
• Once the butter is melted, stir in the diced onion. Sauté for about 3-4 minutes until softened.
• Add the minced garlic and flour. Stir constantly for about 1 minute to form a thick paste.
• Slowly whisk in the chicken broth, breaking up any clumps. Add the half and half and bring to a light simmer.
• Cook for 2-3 minutes until the sauce begins to thicken to a gravy-like consistency.
• Lower the heat to medium-low and stir in the parmesan cheese. Mix until smooth and creamy.
• Slice the cooked chicken into bite-sized pieces and return it to the pan along with the cooked pasta. Toss everything to coat in the sauce.
• Stir in the chopped parsley. If the sauce is too thick, add some reserved pasta water a little at a time until the desired consistency is reached.
• Serve immediately while hot and creamy.

Expert Tips & Tricks

Best Practices

• Let the chicken rest after cooking before slicing it—this keeps the juices in
• Whisk the sauce continuously when adding broth to avoid lumps
• Use freshly grated cheese for the creamiest results

Common Mistakes

• Overcooking the chicken—remove it as soon as it hits 165°F
• Skipping the pasta water—this starchy liquid is a secret sauce hero
• Using pre-shredded parmesan—these often have additives that prevent melting smoothly

Time-Saving Tips

• Slice and season your chicken ahead of time—store it in the fridge overnight
• Use jarred minced garlic in a pinch to save on prep time
• Make the sauce while the pasta cooks to shave off extra minutes

Serving Suggestions

Pairings

• Garlic bread or a simple baguette
• Roasted broccoli or green beans
• A fresh Caesar or arugula salad

For more cozy pasta vibes, check out this Creamy Chicken Marsala—another rich and flavorful dish perfect for a romantic night in.

Presentation Ideas

Serve this dish in a shallow bowl with a sprinkle of extra parmesan and parsley. For a more elevated touch, try a light drizzle of truffle oil or a few chili flakes for heat.

Beverage Pairings

• A crisp white wine like Pinot Grigio or Chardonnay
• Sparkling water with lemon or lime
• For a cozy dinner, try a light red like Pinot Noir

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in single portions for up to 2 months.

Reheating Methods

• Reheat on the stovetop over low heat, adding a splash of milk or broth to revive the sauce
• Microwave in 30-second intervals, stirring in between, until warmed through

Frequently Asked Questions

Substitutions & Adjustments

Can I use rotisserie chicken?
Yes! Just shred it and stir it into the sauce in Step 10.

Can I double the recipe?
Absolutely—just make sure your pan is large enough and add a little extra broth and cheese to balance the sauce.

Troubleshooting

My sauce is too thick—what can I do?
Add more pasta water or a splash of milk until the texture is right.

The chicken is dry—how do I fix this next time?
Be sure to slice thin, don’t overcook, and let it rest before slicing.

Variations & Customizations

Dietary Adaptations

• Gluten-free: Use gluten-free pasta and replace flour with a GF thickener like cornstarch
• Dairy-free: Use plant-based butter, almond or oat milk, and a vegan parmesan alternative

Flavor Twists

• Add sun-dried tomatoes or spinach for extra color and texture
• Toss in crushed red pepper flakes for heat
• Finish with a squeeze of lemon juice for brightness

Seasonal/Holiday Versions

For a cozy winter twist, add roasted butternut squash or mushrooms. In spring, swap parsley for fresh basil and stir in asparagus tips. This also makes a lovely dish for date nights—pair it with a glass of wine and check out this romantic Creamy Chicken Marsala recipe.

Looking for another quick and delicious dinner idea? Don’t miss my Sheet Pan Gnocchi—the ultimate throw-it-on-a-tray-and-go meal.

Conclusion

This Creamy Garlic Parmesan Chicken Pasta is one of those dishes that just feels like a warm hug in a bowl. It’s simple to make, full of comforting flavors, and so satisfying. Whether you’re making it for your family, your partner, or just treating yourself (because you deserve it), this one’s a keeper.

If you make it, I’d love to hear how it turned out. Leave a comment below or tag me over on Pinterest with your photo. Happy cooking!

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