Garlic Parmesan Chicken Pasta

Creamy garlic parmesan chicken pasta is my secret weapon for those nights when everyone wants comfort food but I am short on time. This silky pasta dish brings restaurant vibes to your table in just about half an hour and it is perfect for busy weeknights or when you need a cozy meal that pleases everyone.

The first time I made this my kids licked their plates clean and now it is a regular in our weekly rotation My favorite part has to be the way the garlic perfumes the whole house

Ingredients

• Penne pasta or any medium pasta shape: Makes a perfect vehicle for soaking up the sauce Choose bronze-cut or high quality pasta for the best texture
• Chicken breast: Boneless and skinless cubes cook quickly and stay tender Go for fresh or air-chilled chicken for the cleanest flavor
• Butter: Unsalted butter gives the sauce a luscious finish European style butter brings even more richness
• Garlic: Fresh garlic cloves bring warmth and depth Avoid jarred garlic for the brightest flavor
• Heavy cream: Room temperature cream thickens beautifully without curdling Choose cream with no additives for pure taste
• Parmesan cheese: Freshly grated parmesan melts silky and gives sharp nutty flavor Look for Parmigiano Reggiano if you can
• Olive oil: Helps brown the chicken with a lovely peppery finish Extra virgin adds a touch of green flavor
• Italian seasoning: Optional but layers in an herby background Use a blend with oregano thyme and rosemary
• Red pepper flakes: Optional for a hint of gentle heat Add more or less depending on your spice preference
• Salt and pepper: Enhances all the flavors Use kosher salt and freshly ground black pepper
• Fresh parsley: Adds a pop of color and freshness Finish with flat leaf parsley for the prettiest appearance

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of well salted water Add the pasta and stir so it does not stick Cook until perfectly al dente following package instructions Save half a cup of the pasta water then drain

Prep Everything:

Cut the chicken breast into one inch cubes Mince the garlic finely Grate the parmesan and measure the remaining ingredients Having everything ready makes things move fast and smooth

Brown the Chicken:

Heat a large skillet over medium high Add olive oil When shimmering add the chicken in an even layer Cook undisturbed until the underside is golden then flip and cook until just done Remove chicken and set aside

Make the Garlic Parmesan Sauce:

Lower heat to medium Add butter to the same skillet let it melt and bubble Add garlic and cook until it smells intensely fragrant and just begins to turn golden This releases its sweet flavor Pour in the heavy cream and whisk constantly until steaming but not boiling Add the parmesan cheese and stir in small handfuls letting it melt fully and make a smooth sauce

Finish and Combine:

Add the drained pasta and cooked chicken into the skillet Toss everything thoroughly so the sauce clings to every piece Add a splash of reserved pasta water if it seems too thick Let it all simmer for about five minutes so the flavors blend

Garnish and Serve:

Taste and add more salt pepper red pepper flakes or parsley Scatter chopped parsley over the top and serve hot right away

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My favorite ingredient here is always the freshly grated parmesan There is just something magical about how it turns tangy and nutty as it melts Anyone who visits always asks for the cheese on the side and I do not blame them One of my happiest memories is teaching my daughter to grate her first parmesan chunk for this dish

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to three days Reheat gently on the stove with a splash of cream or milk to loosen the sauce The pasta can also be frozen for a month but it tastes best freshly made

Swapping Ingredients

You can use rotini or rigatoni instead of penne Try boneless chicken thighs for juicier meat For a lighter version use half and half instead of heavy cream or swap coconut cream for a dairy free version Do not use pre shredded parmesan as it will not melt as smoothly

Serving Suggestions

Serve with garlic bread or a crisp green salad For a heartier meal add roasted broccoli or peas to the pasta This pasta also makes a lovely side for grilled steak or fish

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A Little Background

This dish draws inspiration from classic Italian Alfredo and American creamy pasta recipes It brings together the best of both worlds rich sauce and a hearty protein boost making it a true weeknight favorite in my house

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or any short pasta shape like rigatoni or rotini is ideal, as they hold the sauce well and create balanced bites with the chicken.

→ Can I use pre-grated parmesan instead of fresh?

Freshly grated parmesan melts better and adds richer flavor, but pre-grated can be used in a pinch, though it may result in a less creamy texture.

→ Is it necessary to use heavy cream, or are there alternatives?

Heavy cream provides the creamiest result, but half-and-half or whole milk can be used for a lighter version, though the sauce will be thinner.

→ How can I add more flavor to the dish?

A sprinkle of Italian seasoning or a pinch of red pepper flakes adds depth, and finishing with fresh parsley brightens the final dish.

→ Can this be made ahead for meal prep?

Yes, it reheats well. Store in airtight containers for up to 3 days and add a splash of milk or cream when warming to keep the sauce silky.

→ Is there a way to make this on the stovetop only?

Absolutely. All steps are completed on the stovetop, from searing the chicken to combining everything with the sauce and pasta in a single pan.