You know those nights when you need dinner on the table fast, but still want something that feels special? That’s exactly why I fell in love with this garlic parmesan chicken pasta recipe years ago. As a busy mom of two, I’m always looking for meals that come together in under 30 minutes but taste like I spent hours in the kitchen. The moment that garlic hits the butter and fills my kitchen with that incredible aroma, my kids come running – and honestly, who can blame them? Creamy parmesan sauce clinging to tender pasta with juicy bites of chicken – it’s pure comfort food magic that never fails to make everyone happy.
Table of Contents
Table of Contents
Why You’ll Love This Garlic Parmesan Chicken Pasta
Trust me, this recipe is going to become your new weeknight hero. Here’s why:
- Crazy quick – From fridge to table in under 30 minutes (my personal record is 22 minutes when I was really hungry!)
- Creamy dreamy sauce – That parmesan-heavy cream combo is pure magic – sticks to every noodle just right
- Flavor bomb – Garlic lovers rejoice! The golden butter-garlic combo is *chef’s kiss* perfection
- Kid-approved – My picky eaters gobble this up every time (even the one who swears she hates “green specks”)
- One-pan wonder – Less dishes = more time for that glass of wine you definitely earned today
Ingredients for Garlic Parmesan Chicken Pasta
Okay, let’s talk ingredients – and I mean the good stuff. This isn’t one of those recipes where you can skimp on quality, especially when it comes to the garlic and parmesan (trust me, I learned that the hard way). Here’s exactly what you’ll need to make this beauty:
- 8 oz pasta – I’m partial to fettuccine or penne, but use whatever shape makes you happy
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces (about 1-inch cubes)
- 3 cloves garlic, minced (or 4 if you’re feeling wild – no judgment here)
- 1 cup heavy cream – this is where the magic happens, folks
- 1/2 cup freshly grated parmesan cheese – and I mean freshly grated, not that pre-shredded stuff
- 2 tbsp butter – because everything’s better with butter
- 1 tbsp olive oil – helps prevent the butter from burning
- Salt and pepper to taste – don’t be shy with the seasoning
- 1 tsp dried parsley – or fresh if you’ve got it (about 1 tbsp chopped)
A quick pro tip: measure everything before you start cooking. Things move fast once that garlic hits the pan!
How to Make Garlic Parmesan Chicken Pasta
Alright, let’s get cooking! This recipe moves fast once you start, so I like to have everything prepped and ready to go. Follow these simple steps, and you’ll have a creamy, garlicky masterpiece in no time.
Cooking the Pasta
First things first – get that pasta going! Bring a large pot of salted water to boil (it should taste like the sea). Add your pasta and cook it just until al dente – usually about 1 minute less than the package says. Drain it, but don’t rinse (we want that starch to help the sauce cling). Save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce consistency later.
Preparing the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add your diced chicken (try to keep the pieces about the same size so they cook evenly). Season generously with salt and pepper – this is your chance to build flavor! Cook for 5-6 minutes, stirring occasionally, until the chicken is golden and no longer pink inside.
Making the Garlic Parmesan Sauce
Reduce the heat to medium and add butter to the skillet. Once it melts, toss in your minced garlic and sauté for about 30 seconds – just until fragrant (you’ll know it’s ready when your whole kitchen smells amazing). Pour in the heavy cream and let it simmer gently for 2-3 minutes. Now sprinkle in that glorious parmesan cheese and parsley, stirring constantly until the cheese melts completely and the sauce thickens enough to coat the back of a spoon.
Combining Everything
Add your drained pasta directly into the skillet with the sauce. Use tongs to toss everything together until every noodle is coated in that creamy garlic parmesan goodness. If the sauce seems too thick, splash in some of that reserved pasta water a tablespoon at a time until it reaches your perfect consistency. Give it one final taste and adjust seasoning if needed – then dig in while it’s piping hot!
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Creamy Garlic Parmesan Chicken Pasta in Just 30 Minutes
Garlic Parmesan Chicken Pasta is a creamy, flavorful dish perfect for weeknight dinners. Tender chicken and al dente pasta are tossed in a rich garlic parmesan sauce.
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
- 8 oz pasta of your choice
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried parsley
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink. Season with salt and pepper.
- Add butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
- Pour in heavy cream and stir. Simmer for 2-3 minutes.
- Add parmesan cheese and dried parsley. Stir until the cheese melts and the sauce thickens.
- Toss cooked pasta in the sauce until well coated. Serve hot.
Notes
- Use freshly grated parmesan for the best flavor.
- Adjust creaminess by adding a splash of pasta water if needed.
- Garnish with extra parmesan and parsley before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Tips for the Best Garlic Parmesan Chicken Pasta
Let me share my hard-earned secrets to making this dish truly spectacular – the little things that take it from good to “oh my goodness, can I have seconds?” good:
- Parmesan matters – That pre-shredded stuff has anti-caking agents that make your sauce grainy. Take 2 minutes to grate it fresh – you’ll taste the difference!
- Watch that garlic – Burnt garlic is bitter garlic. Keep the heat medium and don’t walk away once it hits the pan.
- Sauce too thick? That reserved pasta water is your best friend. Add a splash at a time until perfect.
- Finish with flair – A sprinkle of extra parmesan and fresh parsley makes it look restaurant-worthy.
And here’s my bonus tip: Let the pasta sit for 2 minutes after tossing – the sauce clings even better!
Variations for Garlic Parmesan Chicken Pasta
One of my favorite things about this recipe is how easily you can switch it up – because let’s face it, even the best dishes need a little variety sometimes! Try tossing in a handful of fresh spinach during the last minute of cooking – it wilts beautifully into that creamy sauce. Mushroom lovers can sauté sliced creminis with the garlic for an earthy twist. If you want to lighten things up, swap half the heavy cream for whole milk (though the sauce won’t be quite as luxurious). And for extra crunch? Some toasted breadcrumbs or pine nuts on top transform the texture completely. The possibilities are endless!
Serving Suggestions for Garlic Parmesan Chicken Pasta
Honestly, this pasta is so satisfying it could stand alone, but you know me – I love building the perfect plate! A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Garlic bread is non-negotiable in my house (those crispy edges are made for sauce-dipping). When I’m feeling fancy, I’ll roast some asparagus or broccoli – the charred bits pair amazingly with the creamy sauce. And don’t forget the wine – a crisp Pinot Grigio makes everything better!
Storing and Reheating Garlic Parmesan Chicken Pasta
Leftovers? Lucky you! Store this garlic parmesan chicken pasta in an airtight container in the fridge for 3-4 days. When reheating, add a splash of cream or milk to bring back that velvety texture – microwaving tends to dry it out. My favorite trick? Warm it gently in a skillet over low heat while stirring frequently. The sauce will come back to life beautifully, though I doubt it’ll last long enough to reheat!
Garlic Parmesan Chicken Pasta Nutrition
Let’s talk numbers – because even comfort food deserves a little transparency! One generous serving of this garlic parmesan chicken pasta clocks in around 450 calories, with 28g of protein to keep you satisfied. You’re looking at about 22g of fat (12g saturated from that glorious cream and cheese), 35g carbs, and 2g fiber. Sodium comes in around 300mg, but you can always adjust seasoning to taste. Remember, these are estimates – actual values can vary based on exact ingredients and portion sizes. My philosophy? Everything in moderation, especially when it tastes this good!
Frequently Asked Questions
I’ve gotten so many great questions about this garlic parmesan chicken pasta over the years – here are the ones that pop up most often:
Can I use pre-shredded parmesan?
Technically yes, but I don’t recommend it. That powdery coating on pre-shredded cheese makes the sauce grainy. Freshly grated melts like a dream and tastes so much better – it’s worth the extra minute of effort!
What can I substitute for chicken?
Shrimp works beautifully (cook it just until pink). For vegetarians, mushrooms or roasted cauliflower make great alternatives. Just adjust cooking times accordingly.
How can I make this less rich?
Try swapping half the heavy cream for whole milk or evaporated milk. You’ll lose some creaminess but still get great flavor. Adding a squeeze of lemon at the end also brightens things up!
Can I make this ahead?
The sauce thickens as it sits, so I prefer making it fresh. If you must prep ahead, keep components separate and combine when ready to serve.
Final Thoughts
There you have it – my family’s favorite garlic parmesan chicken pasta that never fails to bring everyone running to the table. I can’t wait for you to experience that first creamy, garlicky bite! Give it a try this week and let me know how it turns out – leave a comment or rating so I can hear about your kitchen adventures. Happy cooking, friends!
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