If you’re craving something that feels like a warm, comforting hug on a plate, then this Creamy Garlic Parmesan Chicken Pasta Recipe is exactly what you need. I absolutely love how this dish comes together with tender chunks of chicken, perfectly cooked pasta, and a sauce that’s decadently creamy without being overwhelming. Once you try it, you’ll find that it’s not just delicious but also surprisingly simple to make on a busy weeknight. Stick with me, and I’ll share all my little secrets to make it shine.

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Why You’ll Love This Recipe

Rich & Creamy Sauce: The garlicky parmesan cream sauce is silky, comforting, and perfectly coats every noodle.
Tender Chicken Bites: Seasoned and seared chicken pieces add amazing flavor and texture that won’t dry out.
Super Quick to Make: Ready in about 30 minutes, making it ideal for busy weeknights or last-minute dinners.
Customizable & Crowd-Pleasing: Easily tweak it with your favorite herbs or veggies, and it’s guaranteed to be a hit with family and friends.

A dark round pan filled with creamy, light brown macaroni pasta is the main focus. Mixed within the pasta are medium-sized golden brown cooked chicken pieces scattered mostly in the center. On top of the chicken pieces in the middle, there is a small pile of finely shredded white cheese sprinkled with small bits of green herbs. A silver spoon is placed inside the pan on the left side, partially under the pasta. Around the pan, there are small bowls with finely chopped green herbs and grated cheese on a white marbled surface. A bunch of fresh green parsley lies to the right side near the edge of the pan, and a beige cloth is partly visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays its part in making this Creamy Garlic Parmesan Chicken Pasta Recipe pop with flavor. I always recommend using freshly grated parmesan—it really elevates the sauce compared to the pre-grated kind you find in a jar. And trust me, good chicken broth makes all the difference when building the richness of the sauce.

Cavatappi pasta: I love the spiral shape because it holds the sauce so well, but feel free to swap with penne or fusilli.
Boneless skinless chicken breasts: Cut into 1-inch cubes and patted dry to help the seasoning stick and to get a nice sear.
Kosher salt, garlic powder, onion powder, paprika, black pepper: This blend gives the chicken a well-rounded flavor punch before cooking.
Extra virgin olive oil: Provides a fruity, clean base for searing the chicken beautifully.
Unsalted butter: Divided for richness—part in cooking the chicken, rest to start the creamy sauce.
Minced garlic: Fresh garlic is key here, adding that classic aromatic punch everyone loves.
All-purpose flour: Used to make a roux that thickens the sauce just right without lumps.
Chicken broth: Adds savory depth; homemade or store-bought both work well.
Heavy cream: For that luscious, velvety texture in the sauce.
Freshly grated parmesan cheese: Adds nutty, salty flavor and helps thicken the sauce naturally.
Fresh parsley: Brightens up the dish with a fresh herbaceous note and looks great as a garnish.

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

I love playing around with this Creamy Garlic Parmesan Chicken Pasta Recipe depending on what’s in the fridge or what my family’s craving. Don’t be afraid to make it your own—it’s a versatile base that welcomes plenty of tweaks.

Swap pasta types: Tried it with whole wheat penne and gluten-free options—they all work well, just cook according to package instructions.
Veggie boost: Sometimes I toss in mushrooms, spinach, or sun-dried tomatoes for extra color and flavor. They add freshness and nutrition.
Protein options: I once made this recipe using shrimp instead of chicken for a quicker, lighter meal that my family adored.
Dairy-free version: Use coconut cream and nutritional yeast in place of cream and parmesan for a similar luxurious texture and cheesy taste without dairy.

How to Make Creamy Garlic Parmesan Chicken Pasta Recipe

Step 1: Cook the Pasta to Perfect Al Dente

Start by bringing a big pot of salted water to a boil. I usually add about a tablespoon of salt—it seasons the pasta beautifully. Cook your cavatappi pasta according to the package directions but make sure it’s al dente; you want a slight bite because the pasta will continue to soften when tossed with the sauce later. Don’t forget to reserve a cup of the pasta water before draining—it’s liquid gold to loosen the sauce if it gets too thick!

Step 2: Season and Sear the Chicken

Pat your cubed chicken dry to help the seasoning stick, then toss it in a small bowl with kosher salt, garlic powder, onion powder, paprika, and black pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter’s melted and the oil’s shimmering, lay the chicken in the pan in a single layer. Sear each side for 3 to 4 minutes without overcrowding, until the outside is golden brown and the inside reaches 165°F. Transfer the chicken pieces to a plate and tent loosely with foil to keep warm.

Step 3: Build the Creamy Garlic Parmesan Sauce

Lower the heat to medium. Using the same skillet (no need to clean it—the flavorful bits stuck to the pan will enhance the sauce), add the remaining butter. Once melted, add the minced garlic and cook for about one minute until fragrant, but be careful not to burn it. Stir in the flour and cook for another minute, whisking constantly to make a smooth roux.

Slowly whisk in the chicken broth and heavy cream. Bring everything to a gentle simmer and let it thicken for about 3 to 4 minutes while whisking frequently. Once it’s thickened nicely, remove from heat and stir in the freshly grated parmesan cheese. Taste and adjust with a pinch more salt and pepper if needed.

Step 4: Combine Pasta, Sauce, and Chicken

Add the cooked pasta directly into the sauce and stir to coat thoroughly. If the sauce feels a bit too thick or sticky, add reserved pasta water one tablespoon at a time until you reach your desired consistency. Then, top with the seared chicken and toss everything gently to combine. This way, every bite has that perfect balance of creamy sauce and tender chicken. Garnish with chopped fresh parsley and a little extra parmesan cheese for that final flourish.

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Pro Tips for Making Creamy Garlic Parmesan Chicken Pasta Recipe

Dry the Chicken Well: I learned the hard way that drying your chicken cubes helps get that golden-brown sear and keeps the chicken juicy inside.
Use Fresh Parmesan: Freshly grated parmesan melts smoothly and has a richer flavor than pre-grated options; trust me, it makes a world of difference.
Reserve Pasta Water: Adding reserved pasta water little by little helps you loosen the sauce without watering down the flavors.
Don’t Rush the Roux: Take time to cook the flour butter mixture fully before adding liquids to avoid any floury taste or lumps.

How to Serve Creamy Garlic Parmesan Chicken Pasta Recipe

A bowl of creamy pasta with spiral-shaped noodles mixed with golden brown pieces of cooked chicken on top, speckled with small green herb bits. The pasta has a smooth, shiny sauce coating each noodle, giving it a rich and creamy look. The bowl is white, set on a white marbled surface with a small fork inside the bowl resting against the pasta. In the background, there is a wooden bowl with salt and some green herbs, as well as a black pan filled with more pasta. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for fresh parsley to sprinkle on top. It adds a lovely pop of green and a mild herbaceous note that wakes up the rich cream sauce. A little extra parmesan cheese on top never hurts either—makes it look as good as it tastes!

Side Dishes

This pasta pairs perfectly with a crisp green salad dressed in lemon vinaigrette, or roasted vegetables like asparagus or broccoli to balance the creaminess. For bread lovers, a warm garlic baguette on the side is always a crowd-pleaser.

Creative Ways to Present

One of my favorite ways to dress this up is by serving it in individual shallow bowls and adding a little drizzle of high-quality olive oil and freshly cracked black pepper right before serving. For dinner parties, garnish with microgreens or edible flowers to make the presentation extra special.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I transfer the cooled pasta and chicken into an airtight container and keep it in the fridge. It stays good for up to 3 days. I recommend storing a little extra reserved pasta water in a separate little container to stir back in if the sauce firms up in the fridge.

Freezing

I have frozen this dish a couple of times with mixed success. The cream sauce can separate a bit after thawing, so I prefer freezing just the chicken and pasta separately. When reheating, stir in some fresh cream or broth to bring back the sauce’s original creaminess.

Reheating

For best results, reheat gently in a skillet over low heat rather than the microwave. Add a splash of chicken broth or cream while warming to help loosen the sauce and keep everything silky. Stir often to prevent sticking and restore that luscious texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and have more fat, which can add extra flavor. Just adjust your cooking time slightly as thighs may take a bit longer to cook through—use a meat thermometer to ensure they reach 165°F.
Is there a way to make the sauce lighter?

Yes! You can substitute half-and-half or whole milk for the heavy cream to lighten up the sauce, but it won’t be quite as rich or thick. Alternatively, reduce the amount of butter used in the roux to decrease fat content.
What can I use if I don’t have cavatappi pasta?

Any short, twisty pasta like rotini, fusilli, or penne will work wonderfully. The key is choosing shapes that catch the sauce well, so your pasta bites are flavorful in every mouthful.
Can I prepare this recipe in advance?

You can cook the pasta and chicken ahead of time and keep them refrigerated separately. The sauce is best made fresh, but you can prepare it a few hours ahead, then gently reheat and combine everything when ready to serve.

Final Thoughts

This Creamy Garlic Parmesan Chicken Pasta Recipe has become a staple in my house because it’s just that good and approachable. The balance of flavors, the creamy texture, and the way it comes together quickly make it a go-to whenever I want a satisfying homemade meal without slaving away in the kitchen. I’m confident once you try it, it’ll earn a permanent spot on your recipe rotation too—your family might even ask for seconds (and thirds!). So go ahead, give it a whirl and enjoy a cozy, delicious dinner tonight.