Creamy Garlic Parmesan Chicken Pasta (30-Minute Recipe!)

I adore this pasta for its rich, comforting sauce and simple prep. It’s one of my go-to weeknight meals when I want something indulgent but fast.

Why You’ll Love This Recipe

I love how the sauce becomes creamy and luxurious with just a few ingredients, coating every bit of pasta and chicken. The garlic and Parmesan bring classic flavors, and because it comes together in about half an hour, it feels decadent without being fussy.

Ingredients

Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
Unsalted butter — 3 Tbsp, divided
Fresh garlic, minced — 4–5 cloves
Heavy cream — 1 ½ cups
Chicken broth — ½ cup
Grated Parmesan cheese — 1 cup (freshly grated preferred)
Italian seasoning — 1 tsp, divided
Red pepper flakes — ¼ tsp, optional
Fine salt & black pepper — to taste
Fresh parsley, chopped — 2 Tbsp, for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Cook the pasta
   I bring a large pot of salted water to a boil and cook the pasta (fusilli, or penne/rotini) according to package directions, until al dente. I then reserve about ½ cup of pasta water before draining, and set the pasta aside.
2. Cook the chicken
   While the pasta cooks, I melt 1 tablespoon of butter in a large skillet over medium-high heat. I season the cubed chicken with salt, pepper, and ½ tsp Italian seasoning, then add it to the skillet. I cook the chicken 4–5 minutes, stirring occasionally, until browned and cooked through. I remove the chicken from the skillet and set it aside.
3. Make the garlic butter base
   In the same skillet, I reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, I add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant (don’t let it burn).
4. Build the creamy sauce
   I pour in the ½ cup chicken broth, scraping up any browned bits from the bottom of the skillet. Then I add 1 ½ cups heavy cream and bring to a gentle simmer. I stir in ½ tsp of Italian seasoning and red pepper flakes (if using).
5. Incorporate the cheese and adjust consistency
   I slowly whisk in the 1 cup grated Parmesan cheese, stirring until the sauce is smooth and creamy. If the sauce is too thick, I add a bit of the reserved pasta water, a tablespoon at a time, until I reach my desired consistency.
6. Combine pasta and chicken
   I return the cooked chicken to the skillet and stir to coat it in the sauce. Then I fold in the drained pasta, tossing everything together so each piece of pasta is well coated.
7. Finish and serve
   I taste and adjust salt and pepper as needed. I sprinkle the chopped fresh parsley over top before serving for a burst of color and freshness.

Servings and Timing

This recipe makes about 4 to 6 servings, depending on portion size.
My typical timing breakdown:

• Pasta cooking: ~10 minutes
• Cooking chicken: ~5 minutes
• Making sauce + combining: ~10–12 minutes
• Final adjustments & plating: ~2 minutes
  So overall, I usually finish in about 25–30 minutes.

Variations

• I sometimes use half-and-half or whole milk instead of full heavy cream for a lighter version (though the sauce is thinner).
• I swap in penne, rotini, or rigatoni if I don’t have fusilli on hand.
• I add sautéed mushrooms, spinach, or sun-dried tomatoes for extra depth and vegetables.
• For a twist, I’ll use asiago or Romano cheese or a blend instead of all Parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place the pasta in a skillet over low heat with a splash of milk, cream, or broth to revive the sauce and stir gently until warmed through. Microwaving works too—just heat in short bursts and stir in between to prevent the sauce from separating.

FAQs

1. Can I use frozen chicken instead of fresh?

I recommend thawing the chicken first. If cooked from frozen, it may release water and affect searing.

2. What if I don’t have heavy cream?

I sometimes substitute with whole milk plus a bit of flour to thicken, or half-and-half, though the sauce won’t be quite as rich.

3. How can I make this gluten-free?

I use gluten-free pasta and ensure that any chicken broth or seasonings are gluten-free.

4. Can I make this ahead?

I wouldn’t fully assemble ahead, but I can cook the chicken and pasta in advance and make the sauce right before serving.

5. Will the sauce thicken too much when it cools?

Yes, it might. That’s why I reserve pasta water or extra broth to loosen it when reheating.

6. Can I omit garlic?

You can, but the garlic adds key flavor. If omitting, I might increase onions or use garlic powder sparingly.

7. How do I prevent the sauce from curdling?

I keep the heat moderate, avoid boiling hard, and stir constantly while incorporating cheese.

8. Is it okay to use pre-shredded Parmesan?

Yes, though freshly grated melts more smoothly and gives better texture.

9. Can I add vegetables into the sauce?

Absolutely—I often stir in spinach, peas, mushrooms, or broccoli during the sauce stage so they cook gently.

10. What’s a good protein swap?

Shrimp, salmon, or tofu work well. Just adjust cooking times so nothing overcooks.

Conclusion

This Creamy Garlic Parmesan Chicken Pasta is one of my favorites when I want something that feels elegant yet comes together quickly. The creamy, flavorful sauce ties everything together—chicken, pasta, cheese—into a comforting, satisfying dish. I think it’ll become a staple in your cooking rotation, just like it is in mine.

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