Ready in just 30-minutes, this Creamy Garlic Parmesan Chicken Pasta combines tender bites of chicken and al dente pasta in a delicious creamy garlic parmesan sauce that is super easy to make. This family friendly dish is one of my favorite 30-minute recipes to make.
Who doesn’t love a comforting pasta dish that is smothered with a deliciously easy garlic parmesan sauce? This one is super easy to make, no premade jars of sauce needed. Even better, you probably already have all of the ingredients you need to make this recipe.
Have leftover rotisserie chicken or grilled chicken? You can substitute either of those for this recipe and utilize those leftovers.
If you are looking for more quick and easy dinner recipes give these Crispy Beef Tacos or this Lemon Chicken with Garlic Butter Sauce recipe a try.
What You Need To Make This Creamy Garlic Parmesan Chicken Pasta
- Chicken Breasts – Cut into bite sized pieces. Boneless skinless chicken thighs, rotisserie chicken or grilled chicken can also be used.
- Seasonings – This recipes uses salt, pepper, dried oregano, dried basil and red pepper flakes (optional). Italian Seasoning can also be substituted.
- Oil – Any neutral tasting oil such as Avocado Oil, Olive Oil or Tallow can be used.
- Butter – To make the roux (thickener) for the sauce.
- Garlic – Fresh garlic cloves!
- Flour – Plain all-purpose flour to make the roux for the sauce.
- Chicken Stock – The base of this delicious creamy garlic parmesan sauce.
- Heavy Cream – To add a bit of texture to the sauce.
- Parmesan Cheese – Grated, shredded or a combination of both.
- Pasta – For this dish I like using spiral pasta (rotini). Feel free to use what you have.
How to make creamy garlic parmesan chicken pasta
The full recipe is in the recipe card below.
This simple recipe comes together in just 30-minutes. Its restaurant quality sauce will have all of your friends and family raving.
For the Chicken: Pat the chicken dry, cut it into bite sized pieces (1-inch) and season with salt and pepper. Heat a large skillet over medium-high heat, add in the oil and chicken. Sear on all sides until browned and fully cooked.
For the Sauce: Melt the butter in the pan, add in the minced garlic to the pan, and cook for 30. Now whisk in the flour to make the roux. Cook for 30 seconds.
Now whisk in the chicken stock and heavy cream. Once thickened add in the parmesan, dried oregano, dried basil and red pepper flakes (if using). Stir in the pasta and chicken. Season with salt and pepper as needed. Enjoy!
Tips
If the sauce is too thick it can be thinned out a bit with more chicken stock or milk.
Don’t have any heavy cream? Use milk in its place.
Add veggies like broccoli, mushrooms or roasted squash/zucchini to the dish for a chicken and veggie pasta.
Use small pasta shapes like rotini, rigatoni, farfalle or penne to grab ahold of the creamy cheese sauce.
More chicken dishes to try
Storing/Reheating creamy garlic parmesan chicken pasta
This Creamy Garlic Parmesan Chicken Pasta makes delicious leftovers!
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating: I find the best way to reheat this pasta dish is to stir in a little water/milk and reheat over medium low in a pan on the stove. If reheating in the microwave stir in a little water/milk, cover with a damp paper towel and reheat in 30 second intervals until heated through.
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Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
Creamy Garlic Parmesan Chicken Pasta
Ready in just 30-minutes, this Creamy Garlic Parmesan Chicken Pasta combines tender bites of chicken and al dente pasta in a delicious creamy garlic parmesan sauce that is easy to make. This family friendly dish is one of my favorite 30-minute recipes to make.
Ingredients
Instructions
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Heat a large skillet over medium-high heat. Pat the chicken dry, season with salt and pepper. Add the oil to the skillet and brown the chicken until fully cooked. Set aside.
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Turn the heat down to medium then add in the butter. Once melted add in the minced garlic and cook for 30 seconds.
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Now whisk in the flour to make the roux. Cook for 30 seconds then slowly whisk in the chicken stock, being sure to scrape the bottom of the pan to remove the fond (brown bits). Once all of the stock has been incorporated, whisk in the heavy cream.
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Season with the dried herbs and red pepper flakes (if using). Whisk in the Parmesan cheese until fully combined.
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Add the chicken and pasta to the sauce and mix well to combine. Season with additional salt and pepper if needed. Enjoy!
Easy and delicious pasta dish!