Why You'll Fall in Love
- **Effortlessly Elegant:** This dish feels so special and decadent, like something from a cozy little cafe, but honestly, it’s one of the simplest things you can make. The creamy sauce and golden chicken look beautiful on the plate with almost zero effort. It's my secret weapon for a last-minute dinner that still feels incredibly thoughtful.
- **30-Minute Magic:** On a busy weeknight, knowing you can have a meal this satisfying on the table in about 30 minutes is, well, everything. The whole process is so streamlined and calm, from browning the chicken to simmering the sauce. It’s faster than ordering takeout and infinitely more comforting.
- **A Symphony of Simple Flavors:** The beauty here is in the simplicity. Rich parmesan, pungent garlic, and luscious cream come together to create a sauce that’s just divine. It’s not about a long list of complicated ingredients; it's about letting a few perfect ones really shine and create something truly memorable.
- **Endlessly Adaptable:** Think of this as a beautiful canvas. You can toss in some spinach at the end, add mushrooms with the chicken, or sprinkle in some red pepper flakes for a little warmth. It's so easy to make it your own, which is a quality I cherish in a recipe; it feels less like a rulebook and more like a gentle guide.
This is pure comfort. The sauce is so velvety and rich, my family asks for it every single week.
Essential Ingredient Guide
- Chicken Breast: Look, the key here is to get a really lovely golden-brown sear on the chicken. I always pat the chicken pieces completely dry with a paper towel before they even think about touching the pan. This helps them brown instead of steam. Cut them into similar-sized, bite-sized pieces so they cook evenly and you get a perfect little morsel in every pasta-filled bite. It makes all the difference, trust me.
- Fresh Parmesan Cheese: Please, please, if you can, use a wedge of real Parmigiano-Reggiano and grate it yourself. The pre-shredded kind often has anti-caking agents that can make your sauce a bit grainy. Freshly grating it means it will melt like a dream into the cream, creating the smoothest, most luxurious sauce. The nutty, salty flavor is just so much more pronounced and beautiful.
- Heavy Cream: This is what gives the sauce its body and its soul, honestly. Don’t be tempted to substitute with milk or half-and-half if you want that truly rich, restaurant-quality texture. Heavy cream is stable and won't curdle when you simmer it. It’s the foundation of that velvety coating that clings to every single piece of pasta in the most wonderful way.
Complete Cooking Process
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Creating the Foundation: Pasta and Chicken:
The first step is about setting the stage for comfort. You'll get your pasta water on to boil, seasoning it generously with salt until it tastes like the sea—this seasons the pasta from the inside out. While it's coming to a boil, you'll prepare your chicken. This quiet moment of prep, cutting the chicken into bite-sized pieces and seasoning them, is part of the calming ritual. Then, you'll sear the chicken in a hot pan until it's beautifully golden on all sides. Don't rush this part; that color is pure flavor.
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Building the Velvety Sauce:
Once the chicken is cooked, you'll set it aside and use that same pan to build your sauce—all those browned bits left from the chicken are flavor gold. This is where the magic really starts to happen. You'll soften the garlic just until it's fragrant, a scent that will fill your entire kitchen. Then, you'll pour in the chicken broth and cream, scraping up all those flavorful bits from the bottom of the pan. Letting it gently bubble and thicken is so satisfying to watch.
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Bringing It All Together:
This is the final, beautiful step where everything becomes one. You'll stir in the grated Parmesan cheese, watching it melt seamlessly into the cream to create the most divine, velvety sauce. Once it's smooth, the cooked pasta and seared chicken go back into the pan. You'll gently toss everything together, making sure every single piece of pasta and chicken is lovingly coated in that glorious garlic parmesan sauce. A final sprinkle of fresh parsley adds a touch of freshness and color, and then, it's ready to be scooped into warm bowls.
- Don't drain all the pasta water! Reserve about a cup before you drain. If your sauce gets a little too thick, a splash of that starchy water is the perfect way to thin it out while helping the sauce cling to the pasta.
- Use low heat when melting the parmesan. If the heat is too high, the cheese can separate and become oily. A gentle, patient approach will give you the creamiest result.
- Taste your sauce before adding the final seasoning. Parmesan is naturally salty, so you might need less salt than you think. A final taste-and-adjust is always the best way to go.
Little Whispers of Advice
These little details are what elevate a simple dish into something truly special. It's about cooking with feeling.
Frequently Asked Questions
→ Can I use another type of pasta for this recipe?
Oh, absolutely! While I love a good rotini or fusilli for how it catches the sauce in all its little twists, feel free to use what you have. Penne, rigatoni, or even fettuccine would be just lovely. The most important thing is to cook it until it's just al dente, so it still has a nice little bite to it after being tossed in the warm sauce. The shape is just a detail, so use what makes you happy.
→ My sauce isn't thick enough. What did I do wrong?
You didn't do anything wrong at all, I promise! Sauces can be finicky sometimes. If it feels a little thin, just let it simmer gently for a few more minutes on low heat; this will help it reduce and thicken up naturally. You can also make a small slurry with a teaspoon of cornstarch and a tablespoon of cold water, then whisk it into the sauce and let it bubble for a minute. That will tighten it right up.
→ Can I add vegetables to this pasta dish?
Yes, and you absolutely should if you feel like it! This recipe is a wonderful base. Some fresh spinach wilted in at the very end is gorgeous, or perhaps some sautéed mushrooms or steamed broccoli florets. Sun-dried tomatoes would also add a lovely sweet and tangy flavor. Just add them in when you're simmering the sauce or toss them in with the chicken. I'm a big fan of my creamy spinach chicken for this reason.
→ How do I store and reheat leftovers?
Leftovers are such a gift! Just store them in an airtight container in the refrigerator, where they'll be happy for up to three days. When you're ready to reheat, do it gently in a saucepan over low heat. I like to add a splash of milk or cream to loosen the sauce back up, as it tends to thicken quite a bit when chilled. It brings it right back to its original creamy, wonderful self.
→ Can I make this dish gluten-free?
Of course! It's very easy to adapt. Simply use your favorite brand of gluten-free pasta and cook it according to the package directions. The sauce ingredients are naturally gluten-free, but it's always a good idea to double-check your chicken broth label just to be certain. The result will be just as comforting and delicious, I assure you. The heart of the dish remains completely the same.
→ What's the best way to avoid rubbery chicken?
Ugh, rubbery chicken is the worst, isn't it? The secret is twofold: don't overcook it, and use medium-high heat. Searing the chicken quickly over strong heat locks in the juices. Cook it until it's just opaque and cooked through. Remember, it will be added back to the hot sauce at the end, so it will have another moment to warm up. A little bit of care at this stage ensures every piece is tender and juicy.
→ Can I use chicken thighs instead of breasts?
Yes, what a wonderful idea! Chicken thighs would be incredibly delicious here. They have a bit more fat, which means they are super flavorful and stay very moist. Just be sure to trim any excess fat and cut them into bite-sized pieces. The cooking time might be a minute or two longer, but the result will be so rich and tender. It’s a fantastic substitution.
Chef's Tips
Reserving pasta water is a non-negotiable for me. It’s liquid gold! The starches in the water help the sauce emulsify and cling to the pasta beautifully, giving you a much silkier final dish. It’s an old Italian trick that works every time.,Be gentle when you reheat leftovers. Cream sauces can sometimes separate if heated too quickly. I find the best way is in a saucepan over low heat with a little splash of milk or cream to bring it back to life. It makes it feel just as luxurious as the first day.,Feel free to adjust the garlic to your liking. I’ve suggested five cloves because I adore a really fragrant, garlic-forward sauce, but if you prefer something a little more subtle, start with three and see how you feel. Cooking should always be about what tastes best to you.
Nutrition Facts
per serving
680
Calories
38g
Protein
35g
Carbs
45g
Fat
Taste Profile
Rich, savory, and deeply comforting with a strong garlic and parmesan flavor.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
For a slightly lighter sauce, you can use half-and-half. It won't be quite as rich or thick, so you may need to simmer it a bit longer. Evaporated milk is also a surprisingly good substitute for creating a creamy texture.
Peeled and deveined shrimp would be wonderful. Just cook them for 1-2 minutes per side until pink and opaque. Sliced, pre-cooked chicken sausage is another quick and flavorful option.
For a lower-carb option, serve the creamy garlic chicken and sauce over sautéed zucchini noodles or roasted spaghetti squash. It's a lighter, yet still incredibly satisfying, way to enjoy these flavors.
Recipe Variations
Try these delicious twists on the original
Creamy Tuscan Chicken Pasta
Add a handful of fresh spinach, a half cup of halved cherry tomatoes, and a quarter cup of chopped sun-dried tomatoes to the sauce as it simmers. This adds a beautiful color and a bright, slightly tangy flavor that is just divine.
Cajun-Inspired Version
Add a teaspoon or two of Cajun seasoning to the chicken along with the salt and pepper. You could also add some sliced andouille beef sausage for an extra layer of smoky flavor. It reminds me of a simplified creamy cajun chicken.
Mushroom and Herb Version
Sauté 8 ounces of sliced cremini mushrooms in the pan after you remove the chicken. Once they're golden brown, proceed with the garlic and sauce. A sprinkle of fresh thyme along with the parsley at the end adds a lovely earthy note.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Boiling the cream sauce. A cream sauce should only ever be at a gentle simmer. Boiling it can cause it to break or curdle, especially after the cheese is added. Low and slow is the way to go.
- Forgetting to reserve pasta water. It’s so easy to do on autopilot! But that starchy water is your insurance policy for a perfect sauce consistency. I always place my liquid measuring cup right next to the colander as a reminder.
- Using pre-shredded Parmesan. I know it's convenient, but it really can make the sauce grainy. Taking the extra minute to grate a wedge of Parmesan is the single best thing you can do for this recipe.
- Crowding the chicken in the pan. Giving each piece of chicken its own little space in the skillet allows it to get a beautiful, caramelized crust. If they're too crowded, they'll just steam and won't develop that deep flavor.
Meal Prep & Storage
Make Ahead Tips
You can definitely get a head start on this dish to make your evening even calmer. The chicken can be cubed and seasoned up to 24 hours in advance and stored in the fridge. You can also mince your garlic and chop your parsley ahead of time. I wouldn't recommend making the full sauce ahead of time, as it's truly best when made fresh just before serving for that perfect velvety texture.
Leftover Ideas
Leftover creamy pasta is one of my favorite lunches the next day. Reheat it gently in a saucepan over low heat, adding a splash of milk or cream to revive the sauce. It can also be repurposed! I sometimes shred the leftover chicken, mix it all together, and use it as a filling for a delicious baked pasta dish, similar to a classic chicken tetrazzini, topped with more cheese and baked until bubbly.
Perfect Pairings
Serve this with...
Cooking Timeline
Put a large pot of water on to boil. Season and chop the chicken.
Cook the pasta. While it cooks, sear the chicken in a hot skillet until golden brown.
Remove the chicken. In the same pan, melt butter and briefly sauté the minced garlic.
Deglaze with chicken broth, then add cream and simmer until it starts to thicken.
Stir in the Parmesan cheese until smooth. Add the cooked chicken and drained pasta back to the pan and toss to combine.
Creamy Garlic Parmesan Chicken Pasta: Easy 30-Minute Dinner
Make this delicious creamy garlic parmesan chicken pasta in just 30 minutes! Tender chicken, garlic, and parmesan.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
For the Pasta and Chicken
- 01 8 oz rotini pasta (or your favorite shape)
- 02 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 03 2 tbsp olive oil
- 04 1 tsp salt
- 05 1/2 tsp black pepper
- 06 1 tsp garlic powder
For the Creamy Garlic Parmesan Sauce
- 01 2 tbsp unsalted butter
- 02 5 cloves garlic, minced
- 03 1/2 cup chicken broth
- 04 1 1/2 cups heavy cream
- 05 1 cup freshly grated Parmesan cheese
- 06 1/4 tsp red pepper flakes (optional, for a little warmth)
- 07 2 tbsp fresh parsley, chopped, for garnish
Instructions
First, let's get the pasta going. Bring a large pot of salted water to a rolling boil, like a gentle ocean wave. Add your pasta and cook it according to the package directions until it’s al dente—soft, but with a tiny bit of firmness right in the center. While the pasta is cooking, you can turn your attention to the chicken. In a small bowl, toss your chicken cubes with the salt, pepper, and garlic powder until they’re evenly coated. This little step ensures every piece is seasoned beautifully.
Now for that beautiful golden chicken. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken in a single layer. Don't overcrowd the pan; you want to hear a confident sizzle, not a sad steam. Let the chicken cook for about 3-4 minutes per side, until it's golden brown and cooked through. The color is flavor! Once done, remove the chicken from the pan and set it aside on a plate for later.
This is where the magic begins. Reduce the heat to medium and add the butter to that same skillet. Once it's melted and foaming gently, add your minced garlic. Sauté it for just about 30 seconds to a minute, until it's incredibly fragrant. Be careful not to let it brown, or it will taste bitter. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it simmer for a minute to let the flavors meld.
Time to build that creamy dream. Pour the heavy cream into the skillet and bring it to a gentle simmer. Let it bubble softly for about 3-4 minutes, stirring occasionally, until it has thickened slightly. Now, turn the heat down to low and gradually stir in the freshly grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and velvety. This is a moment for patience. Toss in the optional red pepper flakes if you're using them. Taste the sauce and add a pinch of salt and pepper if you think it needs it.
Let's bring it all home. Before you drain your pasta, scoop out about a cup of the starchy cooking water and set it aside. Drain the pasta and add it directly to the skillet with the sauce. Add the cooked chicken back in as well. Gently toss everything together until the pasta and chicken are completely coated in that glorious sauce. If it seems a little too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Serve immediately, garnished with a generous sprinkle of fresh parsley. It's just beautiful.
Notes & Tips
- 1 Reserving pasta water is a non-negotiable for me. It’s liquid gold! The starches in the water help the sauce emulsify and cling to the pasta beautifully, giving you a much silkier final dish. It’s an old Italian trick that works every time.
- 2 Be gentle when you reheat leftovers. Cream sauces can sometimes separate if heated too quickly. I find the best way is in a saucepan over low heat with a little splash of milk or cream to bring it back to life. It makes it feel just as luxurious as the first day.
- 3 Feel free to adjust the garlic to your liking. I’ve suggested five cloves because I adore a really fragrant, garlic-forward sauce, but if you prefer something a little more subtle, start with three and see how you feel. Cooking should always be about what tastes best to you.
Tools You'll Need
-
Large Skillet or Dutch Oven: A heavy-bottomed skillet is your best friend for this recipe. It distributes heat evenly, which is key for getting that perfect golden-brown sear on the chicken and for simmering the cream sauce without scorching it.
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Large Pot: You'll need a big pot to cook your pasta properly. Pasta needs lots of room to move around in the boiling water so it can cook evenly and not clump together. Don't skimp on the size here!
-
Cheese Grater: Using a box grater or a microplane to freshly grate your Parmesan cheese will absolutely transform your sauce. It melts so much more smoothly than the pre-shredded kind, giving you that incredibly velvety texture we're all aiming for.
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Wooden Spoon or Spatula: I love using a wooden spoon for sauces. It's gentle on my pans, and it's perfect for scraping up all those flavorful browned bits (the 'fond') from the bottom of the skillet when you deglaze with the broth.
Must-Know Tips
- **Don't Overcook the Pasta:** Cook it just until al dente. It will continue to cook a little more when you toss it in the hot sauce, so pulling it from the water when it still has a slight bite ensures it won't turn mushy.
- **Room Temperature Cream:** If you have a moment, let your heavy cream sit out on the counter for a bit before adding it to the pan. Adding cold dairy to a hot pan can sometimes cause it to separate. Room temperature cream will incorporate much more smoothly.
- **Patience with the Parmesan:** Turn the heat down to low *before* you add the cheese. This prevents it from clumping or becoming grainy. Add it in small handfuls, stirring constantly, for the smoothest possible sauce.
Professional Secrets
- **Season in Layers:** Season the chicken, the pasta water, and the final sauce. Building flavor at each step of the process creates a much deeper, more complex-tasting dish than just adding all the salt at the end.
- **The Power of Parsley:** Don't skip the fresh parsley at the end. It's not just for looks! The fresh, slightly peppery bite of the parsley cuts through the richness of the cream and cheese, brightening up the entire dish and balancing the flavors perfectly.
- **Let the Chicken Rest:** After you cook the chicken and remove it from the pan, let it rest on a plate for a few minutes. This allows the juices to redistribute throughout the meat, ensuring it stays tender and moist when you bite into it.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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