Can I use milk instead of heavy cream for this recipe?

Heavy cream is recommended because it can withstand higher temperatures and longer cooking times without curdling. If you must substitute, use half-and-half and increase the flour to 3 tablespoons to help thicken the sauce. Avoid regular milk as it may separate when heated.

How do I know when my chicken is cooked perfectly?

The most reliable way is using an instant-read thermometer to ensure the internal temperature reaches 165°F. If you don't have a thermometer, cut into the thickest part - the meat should be completely white with no pink, and the juices should run clear.

Can I make this dish ahead of time for a dinner party?

For best results, prepare the components separately: cook and slice the chicken, make the sauce, and cook the pasta just until al dente. Refrigerate separately, then reheat the sauce gently, add the chicken to warm through, and toss with the pasta (reheated by dipping in hot water for 30 seconds) just before serving.

My sauce turned out too thick/thin. How can I fix it?

For sauce that's too thick, add a splash of chicken broth or pasta water while whisking until you reach your desired consistency. If it's too thin, make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk into the simmering sauce until it thickens.

Garlic Parmesan Chicken Pasta Recipe

Name: Garlic Parmesan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon paprika; 1 tablespoon oil; 2 tablespoons butter; 3-4 cloves garlic (minced); ½ teaspoon salt; ⅛ teaspoon black pepper; 2 tablespoons flour; 1½ cups heavy cream; 1 cup low sodium chicken broth; ¼ cup shredded Parmesan cheese; ¾ lb pasta (any kind, uncooked; about 340 grams); Fresh chopped parsley and cracked black pepper (for garnish)

This irresistible Garlic Parmesan Chicken Pasta combines tender chicken with a rich, velvety cream sauce that’s packed with garlic and Parmesan flavors. The whole dish comes together in just 40 minutes, making it perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. The combination of golden-seared chicken and silky sauce coating each strand of pasta creates a restaurant-quality meal that your family will request again and again.

Why You’ll Love This Recipe

Quick and Satisfying: This pasta dish takes just 40 minutes from start to finish – perfect for those evenings when you want something delicious without spending hours in the kitchen.
Rich Flavor Profile: The combination of garlic, Parmesan, and cream creates a sauce that’s luxurious and deeply satisfying without being overly complicated.
Versatile Base Recipe: Once you master this recipe, you can easily adapt it with different proteins or add vegetables to make it your own signature dish.
Perfect Texture Contrast: The golden-seared chicken paired with al dente pasta and silky sauce creates a wonderful contrast of textures in every bite.

Ingredients You’ll Need

Chicken breasts: The star protein that gets beautifully seared before being finished in the sauce. They become tender and flavorful, absorbing all the garlic and Parmesan goodness.
Seasonings (salt, pepper, garlic powder, paprika): This simple blend creates a delicious crust on the chicken when seared. The paprika adds a beautiful color and subtle depth.
Oil: Used for searing the chicken to golden perfection. A higher smoke point oil like canola or avocado works best here.
Butter: Creates the rich base for the sauce and adds a wonderful depth of flavor that only butter can provide.
Fresh garlic: The aromatic foundation of the sauce. Fresh minced garlic provides so much more flavor than pre-minced varieties.
Flour: Helps thicken the sauce to that perfect consistency that clings to each strand of pasta.
Heavy cream: Provides richness and body to the sauce. This ingredient is what makes the sauce so luxurious.
Chicken broth: Adds depth of flavor while balancing the richness of the cream with savory notes.
Parmesan cheese: Brings that distinctive nutty, salty flavor that makes this dish unforgettable. Freshly grated works best for smooth melting.
Pasta: The perfect vehicle for capturing the creamy sauce. Choose your favorite shape – fettuccine, penne, or rotini all work beautifully.
Fresh parsley: Adds a pop of color and fresh flavor that brightens up the rich dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the chicken breasts with boneless chicken thighs for a more tender, flavorful option. Alternatively, try Italian sausage or crispy bacon bits for a completely different but equally delicious version.

Vegetable Additions

Transform this into a complete one-dish meal by adding sautéed mushrooms, spinach, sun-dried tomatoes, or roasted bell peppers to the sauce.

Spice It Up

Use Cajun seasoning instead of the basic spice blend for a dish with a bit of heat. Red pepper flakes also make a simple but effective addition for spice lovers.

Lighter Version

For a slightly lighter (but still delicious) option, substitute half and half for some of the heavy cream, and increase the amount of chicken broth.

How to Make Garlic Parmesan Chicken Pasta

Step 1: Prepare and Season the Chicken

Flatten the chicken breasts slightly by covering them with plastic wrap and using a rolling pin or small pan. This ensures even cooking. Mix salt, pepper, garlic powder, and paprika together, then sprinkle evenly over both sides of the chicken.

Step 2: Sear the Chicken

Heat oil in a large skillet over medium-high heat. When hot, add the chicken and sear for 3-4 minutes per side until beautifully golden. Remove the chicken from the pan and cover to keep warm. This step creates that wonderful flavor crust that makes the chicken so delicious.

Step 3: Start the Sauce

In the same pan (don’t clean it – those chicken bits add flavor!), add butter, garlic, salt, and pepper. Cook for just one minute until the garlic becomes fragrant. Stir in the flour until completely incorporated with no white specks remaining.

Step 4: Create the Cream Sauce

Gradually whisk in the cream and broth until smooth. Return the chicken to the pan, cover partially to allow some steam to escape, and reduce heat to medium-low. Let it simmer for 8-10 minutes until the sauce thickens slightly and the chicken reaches 165°F internally.

Step 5: Cook the Pasta

While the chicken is simmering, bring a large pot of water to a boil, salt it generously, and cook your pasta until al dente according to package directions. Drain when done.

Step 6: Finish the Dish

Remove the cooked chicken and slice it into strips. Stir the Parmesan cheese into the sauce until melted and smooth. Toss the pasta with some of the sauce, then serve topped with the sliced chicken and more sauce. Garnish with fresh parsley and cracked black pepper.

Pro Tips for Making the Recipe

Don’t Skip the Searing: That golden crust on the chicken adds tremendous flavor to both the meat and the sauce.
Heavy Skillet: Use a heavy-bottomed skillet if possible – it conducts heat more evenly and helps create that perfect sear on the chicken.
Pasta Water: Save a cup of pasta cooking water before draining. If your sauce becomes too thick, a splash of starchy pasta water helps thin it to the perfect consistency.
Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grate your own for the smoothest, creamiest result.
Temperature Control: Keep the heat at medium-low when simmering the sauce to prevent the cream from separating or the garlic from burning.

How to Serve

Perfect Pairings

This rich pasta dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette makes an excellent accompaniment for soaking up extra sauce.

Wine Suggestion

A glass of unoaked Chardonnay or Pinot Grigio complements the creamy sauce without overwhelming the delicate garlic and Parmesan flavors.

Serving Style

For an impressive presentation, place the pasta in a large shallow bowl, arrange the sliced chicken on top, and drizzle with additional sauce. Garnish with fresh parsley and offer extra grated Parmesan at the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled.

Freezing

While cream sauces don’t typically freeze well (they can separate when thawed), you can freeze the cooked chicken separately. The complete dish is best enjoyed fresh or within a few days of refrigeration.

Reheating

Reheat leftovers gently in a skillet over medium-low heat. Add a splash of cream or milk to revive the sauce as it will have thickened in the refrigerator. Stir frequently to prevent sticking and burning.

FAQs

Can I use milk instead of heavy cream for this recipe?

Heavy cream is recommended because it can withstand higher temperatures and longer cooking times without curdling. If you must substitute, use half-and-half and increase the flour to 3 tablespoons to help thicken the sauce. Avoid regular milk as it may separate when heated.
How do I know when my chicken is cooked perfectly?

The most reliable way is using an instant-read thermometer to ensure the internal temperature reaches 165°F. If you don’t have a thermometer, cut into the thickest part – the meat should be completely white with no pink, and the juices should run clear.
Can I make this dish ahead of time for a dinner party?

For best results, prepare the components separately: cook and slice the chicken, make the sauce, and cook the pasta just until al dente. Refrigerate separately, then reheat the sauce gently, add the chicken to warm through, and toss with the pasta (reheated by dipping in hot water for 30 seconds) just before serving.
My sauce turned out too thick/thin. How can I fix it?

For sauce that’s too thick, add a splash of chicken broth or pasta water while whisking until you reach your desired consistency. If it’s too thin, make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk into the simmering sauce until it thickens.

Final Thoughts

This Garlic Parmesan Chicken Pasta is truly weeknight magic – sophisticated enough for a special dinner but simple enough for any Tuesday night. The combination of golden seared chicken and that velvety, garlicky Parmesan sauce creates a dish that feels like a restaurant treat right at your kitchen table. Once you master this recipe, I promise it will become a regular in your dinner rotation. So grab that skillet, pour yourself a little something while you cook, and enjoy creating a meal that will have everyone asking for seconds!