This recipe for chicken parmesan garlic pasta cooked is the best! One of the most delicious pasta recipes I know; easy and ready in less than 30 minutes.
The chicken parmesan garlic pasta recipe is out of this world! I am sure that, just like we do, you will keep making it on repeat; it’s just that good!
This easy one-pot dinner is the perfect weeknight meal for the entire family. It's made with a few simple ingredients and is ready in no time. But it’s not just a “busy weeknight recipe”; the creamy Parmesan chicken garlic pasta dish will impress any guests you might have.
Check out more chicken pasta recipes: Chicken Fusilli Pasta, Chicken and Bacon Pasta Bake, Chicken Asparagus Pasta Bake, and Asparagus Chicken Soup (with Noodles).
- Pasta: We used fettuccine this time, but we often cooked this recipe for Parmesan chicken pasta with spaghetti, linguine, or tagliatelle.
- All these pasta sorts have a similar cooking time, but please check the package instructions just to be sure.
- Boneless skinless chicken breasts. Boneless skinless chicken thighs cut into thin strips are also great, but you might need to add a few minutes to their cooking time.
- Parmesan: Freshly grated Parmesan from a wedge. Please don’t use pre-grated Parmesan cheese; its additives prevent it from melting nicely, and the garlic sauce will be grainy.
- Garlic: 5-6 cloves for a fantastic garlic flavor.
- Olive oil for cooking the chicken pieces.
- Butter: Salted or unsalted butter are both ok, but adjust the salt accordingly.
- Chicken stock: Homemade or store-bought. Store-bought chicken stock (unless it’s low sodium) is saltier, so you must adjust the salt accordingly.
- Whole milk
- Cream cheese: I recommend using full-fat cheese. A couple of tablespoons help the sauce thicken slightly and make it super creamy.
- Seasoning: Fine sea or kosher salt, freshly ground black pepper, oregano, and fresh parsley.
- Alternatively, you can use Italian seasoning or herbs de Provence instead of oregano and other fresh herbs like basil or chives.
- Or add some red pepper flakes to make the chicken garlic Parmesan pasta a bit spicier.
Customize your recipe
- Add steamed vegetables like broccoli or cauliflower, sauteed mushrooms, zucchini, asparagus, or defrosted peas.
- Add fresh vegetables like fresh spinach leaves or arugula, cherry tomatoes, green onions, or lots of fresh basil.
- Use other proteins instead of chicken: sausage, crispy bacon, ham, shrimp, finely chopped anchovies, cooked or smoked salmon, or canned tuna.
- Olives, sun-dried tomatoes, capers, or artichokes are also a great addition.
- A deep-sided large skillet or a large pan. It should be large enough to hold all the ingredients.
- Basically, one that’s large enough to hold the long pasta. If you don’t have one, break the noodles in two.
How to make garlic parmesan chicken pasta?
- Chicken: Cut it into thin strips or bite-sized pieces.
- Season chicken with spices and cook it in the heated oil on medium-high heat for about 3 minutes until lightly golden brown and cooked through (1).
- Remove from the pan and keep them warm.
- Sauté: Melt butter in the same pan and add the grated garlic. Cook the garlic for about 1 minute until it is fragrant and golden; ensure it doesn’t get brown (2).
- Add fettuccine or spaghetti, chicken broth, and whole milk. Bring the mixture to a boil, and during this time, take the time to separate the noodles with a wooden spoon (3).
- Simmer: Cover the pot leaving a crack open. Cook pasta in the creamy garlic sauce for 6-8 minutes on low heat, stirring occasionally to ensure the noodles don’t stick together (4).
- Check doneness; the cooked pasta should be al dente and not too soft.
- Turn off the heat. Stir in the Parmesan, cream cheese, and chopped parsley. The residual heat will help them melt (5).
- Stir in the cooked chicken pieces.
- Adjust the taste with salt and pepper if necessary (depending on your stock).
- Rest for 2-3 minutes, then stir again. During this time, the noodles will absorb more of the garlic Parmesan sauce, and the dish will be creamier (6).
- Serve immediately.
- Garlic: Fresh garlic is a must in this recipe; garlic powder is not a good substitute.
- Parmesan: It should be freshly grated cheese from a wedge. Pre-grated Parmesan doesn’t taste good enough, and due to its preservatives (like starch and natamycin), it will not melt well, making the garlic sauce grainy.
- Double the recipe to serve more people; ensure the pot is large enough to hold everything.
You shouldn’t. The starch in the water will help the sauce stick to the noodles.
Pasta with creamy Parmesan garlic sauce is best served immediately. If it stands too long, the noodles will get softer. However, leftovers are still delicious.
Store leftovers for 2-3 days in an airtight container in the refrigerator.
Reheat on the stovetop or the microwave. Add a splash of milk to the creamy cheese sauce, stir well, and reheat, often stirring.
How to serve garlic Parmesan chicken pasta?
- Salads: Green salad with vinaigrette, arugula, lamb’s lettuce salad with onions and balsamic honey dressing, salad with Raspberry Vinaigrette, or Broccoli Pea Salad.
- Steamed or roasted vegetables: Try Caramelized Brussels Sprouts, French Green Beans, Steamed Swiss Chard, or Roasted Asparagus and Tomatoes.
- Bread: French baguette, ciabatta, dinner rolls, or breadsticks.
More creamy pasta recipes
The Best Chicken Parmesan Garlic Pasta
- Deep-sided skillet or large pan
- ½ lb boneless skinless chicken breast 225 g/ 8 oz
- ¼ teaspoon fine sea salt or kosher salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon oregano
- 1 tablespoon olive oil
- 2 tablespoons butter Note 1
- 5-6 garlic cloves
- 2 cups chicken stock 500 ml, Note 2
- 1 cup whole milk 250 ml
- ½ lb fettucine 225 g/ 8 oz, Note 3
- 2 tablespoons cream cheese
- ½ cup Parmesan freshly grated, 30 g/ 1 oz
- 2 tablespoons fresh parsley
- fine sea salt or kosher salt if required
- freshly ground black pepper
- Cut the breast into regular strips or bite-sized pieces. Toss them with salt, pepper, and oregano. ½ lb/ 225 g chicken breast + ¼ teaspoon salt + ⅛ teaspoon pepper + ½ teaspoon oregano
- Cook chicken: Heat the oil and cook the chicken for about 3 minutes until lightly browned on all sides. Remove from the pan and keep it warm. 1 tablespoon olive oil
- Sauté garlic: Melt the butter in the same pan. Add the garlic and sauté for another minute until fragrant and golden (not brown). 2 tablespoon butter + 5-6 garlic cloves
- Add chicken stock, milk, and fettuccine. Stir well to combine, and use a wooden spoon to separate the long pasta shapes (Note 4). Bring to a boil, cover the pot leaving a crack open, and turn the heat down to low. 2 cups/ 250 ml chicken stock + 1 cup/ 250 ml milk + ½ lb/ 225 g pasta
- Simmer for 6-8 minutes or until cooked al dente, stirring occasionally. Check the pasta repeatedly during the last few minutes; it should be cooked al dente and not too soft.
- Add: Turn off the heat and stir the Parmesan, cream cheese, and parsley. The residual heat will help the cheese melt. Add chicken and adjust the taste with salt and pepper (depending on the stock, you might not need salt). ½ cup/ 30 g Parmesan + 2 tablespoon cream cheese + 2 tablespoon parsley
- Leave to stand for 2-3 minutes, stir again and serve.
- Butter: Salted or unsalted butter; adjust the salt accordingly.
- Long pasta shapes: I had fettuccine, but spaghetti or other long pasta is excellent. Check the package instructions and adjust the cooking time accordingly. Always check that the pasta is cooked al dente.
- Stock: Homemade or store-bought chicken stock. Adjust the salt accordingly; some stocks are saltier than others.
- Separate pasta: If you leave them unattended at the beginning of the cooking time, they will stick to each other in a block of pasta. Use a wooden spoon or spatula, and separate them carefully without breaking them.
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