You know those nights when you’re exhausted, the kids are hangry, and takeout just isn’t in the budget? That’s when my creamy garlic parmesan chicken pasta swoops in to save the day. I’ve lost count of how many times this recipe has rescued my weeknights – it’s become my go-to “I need something comforting FAST” meal. The magic happens in one skillet (hello, easy cleanup!) and comes together quicker than it takes to argue about what to watch on TV. Tender chicken, al dente pasta, and that rich, garlicky parmesan cream sauce? Pure comfort in every bite. Trust me, once you try this, you’ll be making it on repeat just like I do.

Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta

Let me tell you why this dish has become my weeknight superhero—and why it’ll steal your heart too:

One-pan wonder: Minimal cleanup means more time relaxing (or chasing kids, no judgment).
30-minute magic: From fridge to table faster than pizza delivery—with way more flavor.
Crowd-pleaser: Even my picky nephew licks his plate clean (and he thinks ketchup is spicy).
Comfort food upgrade: That creamy garlic parmesan sauce? It’s like a cozy blanket for your taste buds.
Pantry-friendly: Uses staples I always have on hand—no last-minute grocery runs.

Bonus? Leftovers taste even better next day (if you somehow have any left).

Ingredients for Creamy Garlic Parmesan Chicken Pasta

Okay, let’s raid the pantry and fridge – here’s what you’ll need to work that weeknight magic:

2 large boneless, skinless chicken breasts (about 1.5 lbs total – trust me, size matters here)
2 tablespoons olive oil (the good stuff for that perfect sear)
1 teaspoon each: garlic powder, paprika (smoked or sweet – your call)
½ teaspoon each: salt, black pepper (freshly ground makes all the difference)
½ teaspoon Italian seasoning (shake that jar well first!)
12 oz rotini pasta (those corkscrews hold sauce like nobody’s business)
2 tablespoons butter (because cream sauce deserves the real deal)
4 cloves garlic, minced (yes, four – we’re not vampire-friendly here)
1 cup heavy cream (go full-fat for that luscious texture)
½ cup chicken broth (low-sodium lets you control the salt)
1 cup freshly grated Parmesan cheese (see my rant below about pre-shredded)
Crushed red pepper flakes (just a pinch wakes up all the flavors)
2 tablespoons fresh parsley, chopped (the green confetti that makes it pretty)

Ingredient Notes & Substitutions

Listen, I get it – sometimes you gotta improvise. Here’s my cheat sheet:

Cheese emergency? That green can of pre-shredded parm has anti-caking agents that make sauce grainy. In a pinch, blend it with a splash of cream first. But fresh-grated? *Chef’s kiss*.

Out of heavy cream? Half-and-half works if you simmer it longer, but the sauce won’t be as luxurious. Whole milk with a tablespoon of flour whisked in can fake it in a crisis.

Pasta preferences? Rotini’s my MVP, but penne, farfalle – whatever’s lurking in your cabinet will do. Gluten-free? Just adjust the cook time.

Chicken shortcuts? Leftover rotisserie chicken or grilled chicken thighs are fabulous time-savers. Just skip to the sauce step!

How to Make Creamy Garlic Parmesan Chicken Pasta

Okay, let’s get cooking! This is where the magic happens – but don’t worry, it’s easier than folding a fitted sheet. Just follow these simple steps and you’ll have a creamy, dreamy dinner in no time.

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a big pot of salted water to a rolling boil (taste it – it should be as salty as the sea). Toss in your rotini and cook it just until al dente – about 7-8 minutes usually. You want it to still have a little bite, not mushy at all. Pro tip: Save about ½ cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce consistency later.

Step 2: Season and Sear the Chicken

While the pasta’s bubbling away, let’s work on our chicken. Mix all those gorgeous spices (garlic powder, paprika, salt, pepper, Italian seasoning) in a little bowl. Pat your chicken breasts dry – this is KEY for getting that perfect golden crust. Heat the olive oil in your skillet over medium-high until it shimmers, then lay those seasoned chicken breasts down. Don’t touch them for 5-6 minutes per side – we’re going for that beautiful caramelized color. When they’re cooked through (165°F if you’re checking), transfer to a plate and let them rest. This keeps all those juicy juices inside!

Step 3: Make the Creamy Garlic Sauce

Same skillet, lower the heat to medium – we’re building flavor here! Melt your butter and add that minced garlic. Now breathe deep – that incredible smell means you’re doing it right. Cook just until fragrant (about 30 seconds – burnt garlic is bitter sadness). Pour in your chicken broth and heavy cream, give it a good stir, and let it simmer gently for 3-4 minutes. You’ll see it start to thicken slightly. Now the magic ingredient – whisk in that freshly grated parmesan until it’s smooth and velvety. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.

Step 4: Combine and Serve

Time for the grand finale! Toss your drained pasta right into that glorious sauce, stirring until every corkscrew is coated. If it seems too thick, splash in a bit of that reserved pasta water. Slice your rested chicken (see those perfect juicy slices?) and arrange it over the pasta. Finish with a shower of fresh parsley – it’s not just decoration, that bright flavor cuts through the richness. Dig in while it’s piping hot!

Tips for Perfect Creamy Garlic Parmesan Chicken Pasta

After making this dish more times than I can count, here are my hard-earned secrets for absolute perfection:

Grate your own Parmesan – I know it’s tempting to grab that pre-shredded bag, but the anti-caking agents make the sauce grainy. Freshly grated melts like a dream.
Don’t rush the chicken – Let it get that gorgeous golden crust before flipping. And for heaven’s sake, let it rest before slicing or all those juices will run out!
Garlic timing is everything – That 30-second sauté window is crucial. Burnt garlic turns bitter and ruins the whole dish.
Spice control – Start with just a pinch of red pepper flakes – you can always add more, but you can’t take it out once it’s too hot.
Sauce too thin? Simmer a bit longer. Too thick? That reserved pasta water is your best friend.

Trust me, these little tricks make all the difference between good and “oh-my-god-can-I-have-seconds” amazing!

Serving Suggestions for Creamy Garlic Parmesan Chicken Pasta

This pasta is perfection on its own, but here’s how I love to round out the meal:

Crusty garlic bread – Because mopping up that creamy sauce is mandatory
Simple green salad – A bright, lemony arugula mix cuts through the richness
Roasted broccoli – Tossed with olive oil and more of that parmesan we love

For busy nights? Just grab a bagged Caesar kit – I won’t tell!

Storage & Reheating

Here’s the good news – this creamy garlic parmesan chicken pasta makes fantastic leftovers! Store it in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon or two of chicken broth before microwaving – it brings that luscious creaminess right back to life. I often make extra just for easy lunches (though I usually “accidentally” snack on it cold straight from the fridge – no shame!). If you’re feeling fancy, sprinkle on some fresh parsley after reheating to brighten it up.

Nutritional Information

Just so you know – these numbers are ballpark estimates (your actual mileage may vary depending on brands and portion sizes). Per serving, you’re looking at roughly 560 calories, 36g protein, and all that cheesy goodness. But honestly? Some comfort foods are worth every delicious bite!

Frequently Asked Questions

Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich. Whole milk with a tablespoon of flour whisked in helps thicken it, but for that truly luscious texture, heavy cream is worth the splurge. Half-and-half is my compromise if I’m out of cream.

How should I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. The pasta soaks up sauce as it sits, so when reheating, add a splash of chicken broth or cream to bring back that creamy goodness. Microwave in 30-second bursts, stirring in between.

Is frozen chicken okay to use?
Absolutely! Just thaw it completely in the fridge first, then pat it VERY dry before seasoning. Wet chicken won’t get that beautiful golden crust we want. Pro tip: I often freeze chicken breasts flat in individual bags for quick weeknight meals like this.

Can I make this creamy garlic parmesan chicken pasta ahead?
You can prep components – cook pasta (toss with a little oil to prevent sticking), make sauce (it thickens when cooled, so thin with broth when reheating), and even season the chicken. But for best texture, combine everything just before serving.

What if I don’t have rotini pasta?
No stress! Penne, farfalle, or even spaghetti work great. Just adjust cook times accordingly. The corkscrew shape is fun, but any pasta that holds sauce will make a delicious weeknight chicken pasta dinner.

30-Minute Creamy Garlic Parmesan Chicken Pasta Recipe You’ll Crave

Author: lucy
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A rich and creamy pasta dish with tender garlic parmesan chicken, perfect for a quick weeknight dinner.

Ingredients

Scale

2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning
12 oz rotini pasta
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped

Instructions

Cook rotini pasta according to package directions until al dente. Drain and set aside.
Season chicken breasts with garlic powder, paprika, salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Remove and let rest, then slice.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and heavy cream. Stir and simmer for 3–4 minutes until slightly thickened.
Add Parmesan cheese, salt, pepper, and red pepper flakes. Stir until smooth and creamy.
Add cooked pasta to the sauce and toss until fully coated.
Top with sliced chicken and garnish with fresh parsley. Serve warm.

Notes

For extra flavor, use freshly grated Parmesan instead of pre-shredded.
Adjust red pepper flakes to taste for added spice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 3g
Sodium: 800mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 36g
Cholesterol: 140mg

Keywords: creamy garlic parmesan chicken pasta, creamy chicken pasta, parmesan chicken dinner, easy pasta recipe, weeknight chicken pasta, comfort food pasta