Oh my gosh, the moment that garlic hits the pan and that parmesan starts melting into the cream sauce—it’s pure magic, I tell you! This Garlic Parmesan Chicken Pasta is my go-to when I want something fancy-tasting but don’t have hours to spend in the kitchen. I still remember the first time I whipped this up—my husband walked in, sniffed the air, and immediately asked “What smells so incredible?” before I’d even finished cooking. That’s when I knew this dish was special. Now it’s our weekly comfort food ritual—creamy, garlicky, and packed with flavor, yet simple enough for any busy night.
Why You’ll Love This Garlic Parmesan Chicken Pasta
Trust me, this isn’t just another pasta dish – it’s the kind of meal that’ll have everyone asking for seconds! Here’s why it’s become my ride-or-die weeknight dinner:
- That dreamy sauce: Silky smooth with a perfect balance of garlicky punch and nutty parmesan – way better than anything from a jar!
- 30 minutes, start to finish: Faster than waiting for takeout, but tastes like you spent all day in the kitchen.
- Flavor bomb: The smoked paprika and thyme give it this incredible depth that makes it taste way fancier than it actually is.
- Total crowd-pleaser: Kids go crazy for the creamy pasta, adults love the sophisticated flavors – winner winner chicken dinner!
Seriously, if garlic, cheese, and quick dinners make your heart happy too, this recipe’s about to become your new best friend.
Ingredients for Garlic Parmesan Chicken Pasta
Okay, let’s gather our flavor arsenal! Here’s everything you’ll need to create this garlicky, cheesy masterpiece. I’ve grouped them so you can prep like a pro – trust me, having everything ready before you start cooking makes all the difference.
For the Chicken:
- 1 1/2 lbs Chicken Tenderloins (or boneless skinless thighs if you prefer – thighs stay juicier!)
- 1 tsp Smoked Paprika – this is my secret weapon for depth
- 1 tsp each: Oregano, Garlic Powder, Onion Powder
- 1 tsp Kosher Salt – don’t skimp, it brings out all the flavors
- 1/2 tsp Black Pepper – freshly cracked if you’ve got it
For the Sauce (aka Liquid Gold):
- 2 tbsp Olive Oil + 2 tbsp Salted Butter – the dynamic duo for cooking
- 2 Shallots, finely diced (onions work in a pinch)
- 8 cloves Garlic, minced (yes, EIGHT – we’re serious about garlic here)
- 4 sprigs Thyme, leaves stripped from stems
- 1 cup Dry White Wine – use something you’d drink! My Parmesan Garlic Noodles uses a similar trick
- 2 tbsp All-Purpose Flour – our thickening agent
- 2 tsp Chicken Bouillon Paste – flavor booster!
The Creamy Dream Team:
- 2 cups Heavy Cream – no substitutes here, we want richness
- 4 oz Cream Cheese, softened – makes the sauce extra luscious
- 1 1/2 cups Parmesan, freshly grated (pre-grated won’t melt as smoothly)
- 1 tbsp Lemon Juice – brightens everything up
- 1 tbsp Hot Sauce – just enough for a subtle kick
- 3 tbsp Fresh Parsley, chopped – for that fresh finish
Pasta:
- 12 oz Pasta – I love fettuccine or penne, but use what you’ve got
See? Mostly pantry staples with a few special touches. Now let’s turn these ingredients into something magical!
How to Make Garlic Parmesan Chicken Pasta
Alright, let’s get cooking! This Garlic Parmesan Chicken Pasta comes together in a beautiful dance of steps – each one building on the last to create that perfect creamy, garlicky goodness. I’ll walk you through it just like I do when teaching my friends. The key is to have everything prepped and ready to go before you start – trust me, it makes the process so much smoother. And don’t worry if it’s your first time – I’ve included all my little tricks to help you nail it!
Preparing the Chicken
First things first – let’s talk chicken. Here’s my golden rule: dry chicken sears better! Use paper towels to pat those tenderloins or thighs completely dry – this helps get that beautiful golden crust. Then, sprinkle all those lovely spices (smoked paprika, oregano, garlic powder, onion powder, salt, and pepper) evenly on both sides. Don’t be shy – really massage those seasonings in!
Now, heat your olive oil in a large skillet over medium heat. Here’s where patience pays off – don’t overcrowd the pan! Cook in batches if needed, giving each piece space to breathe. About 5-7 minutes per side should give you perfectly cooked chicken with a gorgeous golden-brown crust. Transfer to a plate and let it rest while we work on the sauce. Pro tip: Don’t clean the pan – all those browned bits will add amazing flavor to our sauce!
Making the Garlic Parmesan Sauce
This is where the magic happens! In that same pan (with all those delicious chicken juices), melt your butter over medium heat. Add the diced shallots and sauté for about 4-5 minutes until they’re soft and translucent. Now toss in the garlic and thyme – oh, that aroma! Cook for just 2-3 minutes until fragrant, but don’t let the garlic brown or it’ll turn bitter.
Time to deglaze – pour in that white wine and let it bubble away for about 5 minutes, scraping up all the tasty browned bits from the pan bottom. This step is crucial for flavor! Now sprinkle in the flour and whisk like crazy to combine it with the chicken bouillon paste – this is our thickening base. Keep whisking to avoid lumps – no one wants a lumpy sauce!
Slowly pour in the heavy cream while whisking constantly. Add the cream cheese in small chunks – it’ll melt easier this way. Let this simmer for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Then comes the best part – stir in the parmesan, lemon juice, hot sauce, and parsley. Taste and adjust seasoning – this is your masterpiece, make it perfect for you! Just like in my Quick Broccoli Pasta, the sauce makes the dish.
While the sauce simmers, cook your pasta in well-salted water until al dente – reserve about a cup of that starchy pasta water before draining. It’s like liquid gold for adjusting sauce consistency later! Chop your rested chicken into bite-sized pieces, then add both chicken and pasta to the sauce, tossing everything together. If the sauce seems too thick, splash in some of that reserved pasta water until it’s perfectly silky.
And voila! You’ve just created restaurant-quality Garlic Parmesan Chicken Pasta in your own kitchen. Now go grab some plates – this beauty is ready to impress!
Tips for Perfect Garlic Parmesan Chicken Pasta
Listen, I’ve made this dish more times than I can count, and here are my absolute can’t-live-without tips to take your Garlic Parmesan Chicken Pasta from good to “Oh my god, give me the recipe!” status:
Freshly grated parmesan is non-negotiable. That pre-shredded stuff? It’s coated with anti-caking agents that make your sauce grainy. Take the extra minute to grate it yourself – the difference is night and day! My little trick? I keep a block in the freezer and grate it straight from frozen – no muss, no fuss.
Taste as you go with the spices. That tablespoon of hot sauce? Start with half if you’re sensitive to heat. Love garlic like me? Add an extra clove or two! This recipe is wonderfully forgiving, so adjust to your heart’s content.
Never, ever throw out that pasta water! I keep a mug right by the stove to catch it. That starchy liquid is magic for loosening up the sauce if it thickens too much while you’re getting everything together. Just splash in a tablespoon at a time until it’s perfectly silky.
Oh! And one last thing – let the chicken rest before slicing. Those juices need time to redistribute, or you’ll end up with dry chicken in your beautiful creamy pasta. Five minutes makes all the difference!
Serving Suggestions for Garlic Parmesan Chicken Pasta
Now that you’ve made this glorious Garlic Parmesan Chicken Pasta, let’s talk about how to serve it up like a pro! First rule – get those plates warm. Nothing kills the vibe faster than hot pasta hitting a cold plate. I like to pop mine in the microwave for 30 seconds or run them under hot water right before serving.
For sides, you can’t go wrong with garlic bread – it’s practically mandatory for mopping up that creamy sauce! A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Just like with French onion soup, the contrast of textures makes the whole meal sing. If I’m feeling fancy, I’ll add some roasted cherry tomatoes on the vine for a pop of color.
Presentation tip: Use tongs to twirl that pasta high on the plate, then artfully arrange the chicken pieces around it. Finish with an extra sprinkle of parmesan and a few parsley leaves – makes it look straight out of a restaurant!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because if by some miracle you have any of this Garlic Parmesan Chicken Pasta left, you’ll want to keep it tasting amazing! Here’s my tried-and-true method: transfer cooled pasta to an airtight container (I like glass ones) and pop it in the fridge. It’ll stay delicious for 3-4 days – though in my house, it never lasts that long!
When reheating, don’t just nuke it on high – that’s how you end up with separated, greasy sauce. Instead, warm it gently in a skillet over medium-low heat with a splash of cream or milk. Stir frequently until it’s heated through. If you must use the microwave, do it in 30-second bursts with a little extra liquid each time, stirring between bursts. Trust me, your future self will thank you when that first creamy bite tastes just as good as when you made it!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving of this Garlic Parmesan Chicken Pasta (because let’s be real – we all want to know how much we can guiltlessly enjoy!):
- Calories: 650
- Fat: 38g (20g saturated)
- Protein: 35g – thanks to all that chicken and parmesan!
- Carbs: 45g (3g fiber)
- Sugar: 6g
- Sodium: 800mg
Now, full disclosure – these numbers are estimates. Your actual counts might vary slightly depending on exact ingredients and portion sizes. But hey, with flavors this good, who’s counting? (Okay, maybe we are a little – but it’s totally worth it!)
Frequently Asked Questions
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work just fine – I use them all the time when that’s what I have on hand. Just slice them into even strips so they cook at the same rate as the tenderloins would. And here’s my little secret: pound them slightly thinner if you can. This helps them stay juicy and cook through faster. The only difference you’ll notice is that thighs and tenderloins are a bit more forgiving if you accidentally overcook them.
How to make it gluten-free?
Easy peasy! Just swap the regular pasta for your favorite gluten-free variety (I like the brown rice ones – they hold up great). For the sauce, instead of all-purpose flour, use cornstarch or a gluten-free flour blend. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it in when you’d normally add the flour. Same creamy results, no gluten in sight!
Can I freeze this dish?
Honestly? I don’t recommend it. Cream-based sauces tend to separate when frozen and thawed – they lose that gorgeous silky texture we work so hard for. But here’s what I do instead: make a double batch of the sauce and freeze that separately (it holds up better without the pasta). Then just cook fresh pasta and chicken when you’re ready to serve. The sauce reheats beautifully with a little extra cream stirred in!
What if I don’t have white wine?
No worries – I’ve been there! You can substitute with chicken broth (about 3/4 cup since it’s not as strong). Or if you want that extra depth, add a splash of white wine vinegar or lemon juice to the broth. The sauce will still be delicious – promise! Just maybe add an extra pinch of herbs to amp up the flavor.
Can I make this ahead of time?
You bet! The sauce actually tastes even better after sitting for a bit (those flavors really meld). I’ll often make the sauce and cook the chicken earlier in the day, then just cook the pasta fresh when it’s dinner time. Combine everything while the pasta’s still hot – it’ll warm the other components right up. Leftovers reheat surprisingly well too – just add a splash of milk or cream when warming to bring back that creamy consistency.
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Garlic Parmesan Chicken Pasta
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy, flavorful pasta dish with pan-seared chicken and a rich garlic parmesan sauce.
Ingredients
- 1 1/2 lbs Chicken Tenderloins (or boneless skinless chicken thighs)
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Salted Butter
- 2 Shallots (diced)
- 8 cloves Garlic (diced)
- 4 sprigs Thyme (stems removed)
- 1 cup Dry White Wine
- 2 tbsp All Purpose Flour
- 2 tsp Chicken Bouillon Paste
- 2 cups Heavy Cream
- 4 oz Cream Cheese
- 1 1/2 cups Parmesan (freshly grated)
- 1 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 3 tbsp Fresh Parsley (chopped)
- 12 oz Pasta
- Salt and Pepper (to taste)
Instructions
- Pat chicken dry and season with smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side, then set aside.
- In the same pan, melt butter and sauté shallots for 4-5 minutes. Add garlic and thyme, cook for 2-3 minutes.
- Pour in white wine and cook for 5 minutes. Whisk in flour and chicken bouillon paste until smooth.
- Add heavy cream and cream cheese, stirring until melted. Simmer for 5-7 minutes until thickened.
- Stir in parmesan, lemon juice, hot sauce, and parsley. Adjust seasoning to taste.
- Cook pasta in salted water until al dente. Drain, reserving 1 cup of pasta water.
- If needed, loosen the sauce with reserved pasta water. Add chopped chicken and pasta, tossing to coat.
Notes
- Use freshly grated parmesan for the best flavor.
- Adjust hot sauce to your spice preference.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Garlic Parmesan Chicken Pasta, Chicken Recipes, Dinner Ideas, Healthy Dinner, Pasta Recipes