You know those nights? The ones where you’re absolutely wiped, the fridge looks a little sad, and the last thing you want to do is spend an hour in the kitchen? I totally get it. That’s exactly why I developed these Easy Dinner Recipes: Creamy Garlic Parmesan Chicken Pasta Made Simple. As a recipe developer, I’ve learned that comfort food doesn’t have to be complicated. This dish is my secret weapon for those evenings – proof that you can have a rich, satisfying, and incredibly flavorful meal on the table in about 30 minutes flat. It’s pure, creamy, garlicky goodness when you need it most.
Why You’ll Love This Easy Dinner Recipe
Seriously, who wouldn’t love a killer pasta dish that’s on the table faster than you can decide what to watch? Here’s why this Creamy Garlic Parmesan Chicken Pasta is a total winner:
- It’s crazy fast! We’re talking about a delicious dinner in about 30 minutes, perfect for any night of the week.
- Flavor explosion! All those creamy, garlicky, parmesan vibes? Pure comfort in a bowl.
- So easy to whip up. No fancy techniques, just simple steps that lead to fantastic results.
- Hearty and satisfying. It’s got chicken, pasta, and a sauce that’ll make you feel all warm and fuzzy inside.
Gather Your Ingredients for Creamy Garlic Parmesan Chicken Pasta
Okay, let’s get our stuff together! The beauty of this pasta is that it uses pretty standard pantry staples. You probably have half of this already, which is always a win. Here’s what you’ll need to grab:
- Oil: 2 tablespoons of any neutral oil you like – canola, vegetable, or even a light olive oil works great.
- Chicken: 2 large chicken breasts, about a pound total. Make sure you pat ’em dry and cut them into little bite-sized pieces. This helps them cook faster and get a nice sear.
- Salt & Pepper: 1 teaspoon of salt and ½ teaspoon of pepper. We’ll split the salt between the chicken and the sauce.
- Butter: 2 tablespoons of unsalted butter. This is going to start our delicious sauce base.
- Garlic: 4 cloves of garlic, minced. Don’t skimp on the garlic here – it’s kind of the star!
- Flour: 2 tablespoons of all-purpose flour. This is our little helper to thicken up the sauce.
- Chicken Stock: 2 cups of chicken stock. Use low-sodium if you can, so you have more control over the saltiness.
- Heavy Cream: ¾ cup of heavy cream. This is what makes it all creamy and dreamy!
- Parmesan Cheese: ½ cup of grated Parmesan cheese. Freshly grated is always best, trust me!
- Herbs: 1 teaspoon of dried oregano and ½ teaspoon of dried basil. These give it that classic pasta yumminess.
- Red Pepper Flakes: ½-1 teaspoon, totally optional! If you like a little kick, toss ’em in.
- Pasta: 8 ounces of rotini pasta (or whatever fun shape you have on hand!), cooked according to package directions. Rotini is great because it catches all that yummy sauce!
Simple Steps for Creamy Garlic Parmesan Chicken Pasta
Alright, let’s get cooking! This is where the magic happens, and honestly, it’s ridiculously straightforward. You’ll be amazed at how quickly this comes together. Trust me, even if you’re new to the kitchen, you’ve got this!
Cooking the Chicken
First things first, let’s get that chicken ready. Grab your big skillet and crank the heat up to medium-high. Pat your chicken pieces super dry with a paper towel – this is key for getting them nice and browned. Sprinkle them with about half a teaspoon of salt and half a teaspoon of pepper. Toss in your oil, and once it’s shimmering hot, add the chicken. Let it sizzle and cook until it’s golden brown and totally cooked through. Don’t overcrowd the pan; cook in batches if you need to! Once it’s done, scoop it out and set it aside on a plate. Easy peasy so far, right?
Building the Creamy Sauce for Your Easy Dinner Recipe
Now for the star: that luscious sauce! Turn the heat down to medium – we don’t want anything burning here. Add the butter to the same skillet (don’t you love that leftover chicken flavor? Yum!). Once it’s melted, toss in your minced garlic. Give it a quick stir for about 30 seconds until it smells amazing – be careful not to let it brown too much, or it can get bitter.
Next, sprinkle in the flour. Give it a good whisk with the garlic and butter for about 30 seconds. This is your roux, the start of our thick, creamy sauce! Slowly, very slowly, whisk in the chicken stock and then the heavy cream. Keep whisking like crazy to get rid of any lumps and to help the sauce start thickening up. Let it simmer gently for a few minutes, stirring now and then, until it coats the back of a spoon nicely. Now, stir in that gorgeous grated Parmesan cheese, the dried oregano, dried basil, and if you’re feeling brave, those red pepper flakes. Keep stirring until the cheese smells all melty and divine. This sauce is incredibly versatile, much like the one in our lemon butter garlic shrimp pasta recipe.
Combining Everything for the Perfect Pasta
Time for the grand finale! Bring your cooked pasta and the glorious chicken back into the skillet with that dreamy sauce. Give everything a good toss to make sure every single piece of pasta and chicken is coated in that creamy, garlicky goodness. Taste it! Does it need a little more salt or pepper? Go ahead and add the other ½ teaspoon of salt and any extra pepper you think it needs. Just a quick stir, and boom! You’ve just made yourself a restaurant-worthy pasta dish that’s perfect for any [Easy Dinner Recipes: Creamy Garlic Parmesan Chicken Pasta Made Simple](https://chomzi.com/lemon-butter-garlic-shrimp-pasta/) night. Serve it up hot and dive in!
Tips for Success with Creamy Garlic Parmesan Chicken Pasta
Okay, so this dish is pretty forgiving, which is why I love it! But, if you want to make it *extra* special, here are a few little tricks I’ve picked up. First off, don’t skimp on grating your own Parmesan cheese. The stuff in the shaker just doesn’t melt and incorporate into the sauce the same way, and you really want that smooth, velvety finish. Also, be patient when you’re building that sauce – letting the garlic bloom in the butter before adding the flour and whisking everything together really makes a difference in flavor. And for goodness sake, taste as you go! A little extra salt or pepper before serving can elevate this from good to *amazing*.
Equipment Needed for This Easy Dinner Recipe
You don’t need a fancy setup for this gorgeous pasta! Just a couple of trusty kitchen basics will do the trick. You’ll want a nice big skillet – one that can handle cooking the chicken and then building the sauce right in the same pan is ideal. Plus, having a whisk handy is super helpful for getting that sauce perfectly smooth. That’s honestly it!
Ingredient Notes and Substitutions
This recipe is super flexible, which is one of the best parts! If you don’t have rotini pasta, no worries! Any short pasta shape like penne, farfalle (bowties!), or even rigatoni will work beautifully. They all do a great job of catching that creamy sauce. For the chicken, boneless, skinless thighs work just as well if you prefer them – just chop ’em up and cook ’em the same way. And if you’re looking for a dairy-free version, you can try using full-fat canned coconut milk instead of heavy cream and a dairy-free parmesan alternative, though the flavor will be a bit different. experiment and have fun with it!
Frequently Asked Questions about Creamy Garlic Parmesan Chicken Pasta
Got questions about whipping up this crowd-pleasing pasta? I’ve got you covered! This dish is pretty forgiving, but a few tips might make your life even easier.
Can I make this ahead of time and reheat it?
You sure can! While it’s best served fresh, this creamy pasta reheats pretty well. The sauce might thicken up a bit more, so you might want to add a splash of milk or chicken stock when warming it up on the stovetop or in the microwave. Just be aware that the pasta can get a *tad* softer upon reheating, but it’ll still be delicious!
What pasta works best for this recipe?
Honestly, almost any short pasta shape you love will be fantastic here! Rotini, as I mentioned, is great because its spirals hug all that yummy sauce. But penne, fusilli, farfalle (bowties!), or even elbow macaroni work wonderfully. Just cook it according to the package directions until it’s perfectly al dente!
How do I make the sauce thicker or thinner if needed?
It’s super simple! If your sauce seems a bit too thin after you’ve added everything, just let it simmer a little longer over low heat; it’ll continue to thicken as it reduces. If it’s too thick, no worries! Just whisk in a little more chicken stock or even a splash of milk or heavy cream until you reach your desired consistency. It’s all about playing with it until it feels just right!
Can I add vegetables to this dish?
Absolutely! This recipe is a fantastic base for adding veggies. Broccoli florets, spinach (stirred in at the end until wilted!), peas, or sautéed mushrooms would be amazing additions. You might need to adjust the cooking time slightly depending on what you add, but it’ll just make your [fast supper] even more complete.
Estimated Nutritional Information
A quick heads-up: the nutritional info for homemade dishes can really bounce around depending on the brands you use and exactly how you measure things. But, as a general ballpark, a serving of this Creamy Garlic Parmesan Chicken Pasta usually comes in around 500-600 calories, with about 25-35g of fat (hello, cream and cheese!), 30-40g of protein from the chicken, and roughly 40-50g of carbohydrates from that lovely pasta. Enjoy!
Share Your Creamy Garlic Parmesan Chicken Pasta Experience
I absolutely LOVE hearing from you! Did you make this creamy chicken pasta? Did you try a fun variation? Please, please leave a comment below and let me know how it turned out. Your feedback, ratings, and stories help other home cooks feel confident trying this recipe too. If you have any extra tips or just want to share your delicious creation, I’m all ears! You can also reach out to me directly through my contact page if you have specific questions.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Pat the chicken dry, season with ½ teaspoon salt and ½ teaspoon pepper. Add the oil to the skillet and brown the chicken until fully cooked. Set aside.
- Reduce the heat to medium then add in the butter. Once melted add in the garlic and cook for 30 seconds.
- Whisk in the flour to make the roux. Cook for 30 seconds then slowly whisk in the chicken stock and heavy cream, scraping the bottom of the pan. Bring to a simmer and stir as the sauce thickens.
- Stir in the Parmesan, dried oregano, dried basil and red pepper flakes (if using).
- Add the cooked pasta and chicken back to the pan, toss everything together. Season with ½ teaspoon salt and pepper if needed. Enjoy!
Notes
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Paige Graham is a dedicated culinary content creator known for her wholesome, flavor-forward approach to home cooking. With a passion for teaching and a commitment to creating dependable recipes, Paige helps home cooks build confidence, expand their skills, and rediscover the joy of homemade meals. Her work blends practical kitchen wisdom with creative inspiration, making her a trusted voice for readers seeking reliable, approachable, and delicious dishes. Today, she proudly shares her recipes on chomzi.com, where she helps inspire everyday cooking with clarity and heart.
Paige’s culinary journey began in the world of hospitality, where she worked in boutique cafés and event kitchens, gaining firsthand experience in flavor pairing, crowd-pleasing recipe creation, and fast-paced cooking environments. Inspired by how food brought people together, she transitioned into culinary writing and digital recipe development, dedicating her career to teaching others the techniques and flavors she once shared in person. Her ability to simplify recipes without sacrificing depth or satisfaction quickly helped her gain traction in the food media space.
As her career grew, Paige collaborated with local food brands, cooking instructors, and kitchenware companies to develop recipes, video content, and educational cooking guides. Her work has been highlighted in online food communities for its clarity, warmth, and dependable results. With a growing library of well-tested recipes, she continues to refine her craft through ongoing research, culinary experimentation, and an unwavering commitment to helping home cooks succeed.
