You know those nights, right? The ones where the clock is ticking, tummies are rumbling, but the energy for a complicated meal? Zero. That’s exactly when this Easy Dinner Recipe: Creamy Garlic Parmesan Chicken Pasta Without The Fuss comes to the rescue. I’m Sean Patterson, and as a recipe developer, I’ve found that truly satisfying meals don’t need to be a twenty-step production. Trust me, this pasta is proof! It’s a comforting bowl of creamy, garlicky, cheesy goodness that comes together faster than you can say ‘takeout’ – a true testament to simple ingredients and smart cooking.
Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta
When you’re staring down a busy weeknight, you need recipes that work for you, not against you. This one delivers, big time!
- Minimal Prep, Maximum Flavor: Seriously, chopping is about as complicated as it gets!
- Few Ingredients, Big Taste: You probably have most of what you need already.
- Under 45 Minutes Total Time: Dinner on the table before that show even gets interesting.
- One-Pot Wonder (Almost!): We’re talking very little cleanup here.
- Pure Comfort Food: Rich, creamy, garlicky, cheesy – it hits all the right notes.
- So Versatile: Easy to tweak with what you have on hand.
Gather Your Few Ingredients for Easy Dinner Recipes
Okay, let’s talk ingredients! This is where the magic starts to happen, and you’ll see just how few things you actually need to create something so darn tasty. Seriously, you probably have most of this stuff hanging out in your pantry right now. That’s the beauty of this dish! The less fuss, the better, right?
You’ll need:
- 1 pound boneless, skinless chicken breast: Just cut it into thin strips about 2 inches long. So simple!
- 2 tablespoons cornstarch: This is our secret weapon for a perfectly thickened, luscious sauce. Don’t skip it!
- 1 teaspoon salt, divided: We’ll use some for the chicken, and save some for the pasta water. Flavor is key!
- 1 teaspoon ground black pepper, divided: For a little warmth and zing.
- 2 cloves garlic: Mince ’em up or grate ’em – whatever you prefer to get that lovely garlic aroma going.
- 2 cups chicken stock or broth: This forms the delicious base of our creamy sauce.
- 1/2 cup milk: Any kind works, just gives it that wonderfully creamy boost. Whole milk makes it extra rich, though!
- 1/4 cup grated Parmesan cheese: And yes, freshly grated is always best for melting and flavor if you can!
- 10 ounces uncooked dry pasta: Honestly, use whatever shape you love! Penne, rotini, fettuccine – they all work great and grab onto that sauce beautifully.
- 2 teaspoons extra virgin olive oil: For getting that chicken perfectly browned.
- 1/4 cup fresh parsley: Roughly chopped, for a burst of freshness and a pretty garnish. We’ll save a little for the end!
Simple Steps: Making Creamy Garlic Parmesan Chicken Pasta Without The Fuss
Alright, let’s get this dinner party started! Making this Creamy Garlic Parmesan Chicken Pasta Without The Fuss is honestly a breeze. We’re talking minimal fiddling and maximum deliciousness. It’s all about doing things in the right order so everything comes together perfectly. Ready?
Preparing the Chicken and Sauce Base
First things first, let’s prep our chicken! Cut those chicken breasts into nice, thin strips – about two inches long is perfect. Give them a little sprinkle of half the salt and pepper from our ingredient list. Now, in a medium bowl, let’s get our sauce started. Whisk together the cornstarch and milk until it’s nice and smooth. Then, stir in the Parmesan cheese and chicken stock. Don’t forget to toss in most of your chopped parsley – save a little bit for sprinkling on top later. Give it a good whisk until everything is combined. This is going to be our luscious sauce!
Cooking the Pasta to Perfection
While we’re getting the sauce ready, let’s get that pasta going. Bring a big pot of water to a rolling boil, add a good tablespoon of salt (this really makes a difference!), and dump in your pasta. Cook it according to the package directions until it’s just right – we call that ‘al dente’. The crucial part here? Scoop out about a cup of that starchy pasta water before you drain it. This liquid gold is our secret weapon for getting the sauce just right. Drain the pasta and set it aside for a moment.
Combining Chicken, Sauce, and Pasta
Now for the showstopper! Get a large skillet nice and hot over medium-high heat and add your olive oil. Lay those seasoned chicken strips in there in a single layer so they brown up nicely. Cook ’em for about 3-4 minutes per side until they’re golden brown, then turn the heat down to medium and let them finish cooking through – probably another 4-5 minutes. Once the chicken is cooked, reduce the heat to low and toss in your minced garlic. Let it sizzle for just a minute until it smells amazing. Pour in that sauce mixture you made earlier and stir constantly. It’ll start to thicken up pretty quickly, usually in just 2-3 minutes. Finally, add your drained pasta right into the skillet with the chicken and sauce. Give it all a good toss to coat everything beautifully. If it looks a little too thick for your liking, just splash in a bit of that reserved pasta water, a tablespoon at a time, until it’s perfectly creamy. Serve it up right away, making sure to sprinkle with that reserved parsley. Enjoy this amazing garlic pasta dish!
Tips for Success with Easy Dinner Recipes
Even though this Creamy Garlic Parmesan Chicken Pasta is designed to be super simple, a few little tricks can make it absolutely restaurant-worthy. Sean Patterson here, and these are the things I always keep in mind to make sure it turns out perfectly every single time. It’s all about those little details that make a big difference in the end!
For starters, don’t skimp on browning the chicken. That golden-brown crust adds so much flavor, and it only takes a few extra minutes. Also, that reserved pasta water isn’t just for show – it’s magic for getting your sauce to that perfect silky consistency. If your sauce seems a little too thick after adding the pasta, a splash of that starchy water will loosen it up beautifully. And seriously, freshly grated Parmesan melts so much better and tastes way superior to the pre-grated stuff. Little things like this make a huge difference!
Ingredient Notes and Substitutions
One of the best things about this Creamy Garlic Parmesan Chicken Pasta is how forgiving it is! Because we’re keeping things simple, you can totally tweak it to what you’ve got. If you don’t have chicken breasts, boneless, skinless thighs work great too, just give them a few extra minutes to cook through. For the pasta, honestly, any shape works! Little spirals like rotini or farfalle are fun because they catch all that sauce, but penne, rigatoni, or even spaghetti are fantastic options. And if you’re out of regular milk, a splash of half-and-half or even some heavy cream will make the sauce extra decadent!
Frequently Asked Questions about Creamy Garlic Parmesan Chicken Pasta
Got questions about making this super easy pasta? I’ve got answers! It’s one of my favorite weeknight warriors, and I know you’ll love it too. Let’s dive into some common queries that pop up.
Can I make this ahead of time?
While this pasta is best enjoyed fresh right out of the pan, you can definitely cook the chicken and sauce ahead of time. Let it cool completely, then store it in an airtight container in the fridge. When you’re ready to serve, just gently reheat the chicken and sauce in a skillet over low heat, add your freshly cooked pasta, and maybe a splash of extra pasta water or milk to loosen it up. It won’t be quite as creamy as the first go, but it’s still delicious!
What other pasta shapes work best for this recipe?
Oh, you can use almost anything! I love using shapes that have nooks and crannies to really grab onto that creamy garlic Parmesan sauce. Think rotini, fusilli, penne, or shells. Even spaghetti or fettuccine works beautifully if that’s what you have on hand. The key is just cooking it to al dente, as the recipe says.
Is this recipe freezer-friendly?
Honestly, creamy pasta dishes like this don’t always freeze and reheat perfectly. The sauce can sometimes separate or get a bit grainy. It’s much better to make it fresh when you’re craving it. If you do end up with leftovers, they’re usually best enjoyed within a day or two in the fridge.
Estimated Nutritional Information
Keep in mind that these numbers are just estimates, and they can wiggle around a bit depending on the exact brands you use and how generously you portion! But generally, a serving of this Creamy Garlic Parmesan Chicken Pasta is roughly around 550-650 calories, with about 25-35g of fat, 35-45g of protein, and 40-50g of carbs. It’s a hearty meal that really satisfies without going totally overboard!
Share Your Creamy Garlic Parmesan Chicken Pasta Creations!
Alright, now that you’ve whipped up this amazing Creamy Garlic Parmesan Chicken Pasta, I’d absolutely love to hear how it turned out! Snap a pic, share your thoughts in the comments below, or rate the recipe – your feedback seriously makes my day. You can even reach out and tell me all about it!
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Cut the chicken into thin strips about 2 inches long. Season with ½ teaspoon salt and ½ teaspoon pepper. Chop the parsley. Peel and mince or grate the garlic.
- In a medium mixing bowl, combine the parmesan cheese and milk. Whisk in the cornstarch. Add the chicken stock and most of the parsley (save some for garnish). Whisk until smooth.
- Bring a large pot of water to a boil over high heat and add a tablespoon of salt. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Set the pasta aside.
- Preheat a large skillet or frying pan over high heat. Add the olive oil and the chicken strips in a single layer. Cook for 3-4 minutes until browned on one side, then flip and cook the other side for another 3-4 minutes. Reduce heat to medium and cook for 4-5 minutes, or until chicken is cooked through.
- Turn the heat to low. Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant. Pour in the prepared sauce mixture and stir continuously as it thickens, about 2-3 minutes.
- Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with the remaining parsley.
Notes
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Sean Patterson is a seasoned kitchen skills educator who has built a reputation for helping home cooks master the fundamentals while exploring bold, approachable flavors. Known for his clear teaching style, reliable recipe structures, and passion for seasonal cooking, Sean creates dishes that are as practical as they are memorable. Today, he shares his expertise as a contributing author at chomzi.com, where he is committed to elevating everyday cooking through smart techniques and well-tested recipes.
Sean’s culinary path began in neighborhood restaurants, where he worked his way up from prep cook to sous-chef, learning firsthand how food, discipline, and creativity come together in a professional kitchen. Those early experiences sparked a lifelong interest in teaching others—leading Sean to transition from restaurant work into culinary content creation and instructional recipe writing. By combining his kitchen background with a talent for communication, he developed a writing style that makes cooking feel intuitive instead of intimidating.
Throughout his career, Sean has collaborated with food startups, cooking instructors, and local producers to develop educational content, recipe series, and cooking demonstrations. His recipes have been highlighted in online cooking communities and featured in curated roundups for their clarity, flavor, and repeat-worthy results. He continues to refine his craft through research, kitchen experimentation, and hands-on testing, always focused on creating recipes that deliver success for cooks at every level.
