Oh, pasta night! There’s just something so incredibly *right* about a big bowl of creamy, garlicky goodness, isn’t there? I’m here to tell you how to whip up your very own restaurant-quality Creamy Garlic Parmesan Chicken Pasta At Home without breaking a sweat. Honestly, this dish used to be my happy accident. One night, I was staring into my fridge, a little short on time, and just threw together what I had – some chicken, pasta, a bit of cream, and *loads* of garlic. What came out was pure magic! It tasted so rich and satisfying, and I thought, “Wow, I can totally make amazing weeknight dinners like this!” That’s the beauty of it – it feels totally gourmet but is surprisingly simple. As a seasoned Recipe Developer, I love finding those recipes that deliver big on flavor but are totally doable for anyone, and this one is absolutely it.
Why You’ll Love This Easy Dinner Recipe
Seriously, this pasta is a winner for so many reasons:
- It’s lightning fast – perfect for those busy weeknights when you need a delicious meal pronto!
- The flavor combination is just divine: creamy, cheesy, garlicky chicken pasta that feels like a hug in a bowl.
- It’s practically a one-pot wonder, meaning less cleanup for you. Yay!
- It’s the kind of dish that makes everyone at the table happy – a total crowd-pleaser for family dinners.
Ingredients for Creamy Garlic Parmesan Chicken Pasta
Alright, let’s talk about what you’ll need to make this amazing dish happen. It’s pretty simple stuff you can probably find in your pantry right now!
For the Chicken
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast (it’s easier if you butterfly them or just pound them down a bit so they’re about ½ inch thick – it helps them cook evenly!)
- 1 tbsp italian seasoning
- ½ tsp paprika
- Salt & pepper, to taste
For the Pasta Dish
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 1 cup jumbo yellow onion, diced (I like yellow onions here, they have a nice sweetness)
- 4-6 large cloves garlic, minced (and I mean *minced*! Don’t be shy with the garlic here!)
- 8 oz dry penne pasta (or your favorite shape – normal, gluten-free, or even protein pasta works great!)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese (freshly grated is *always* best, trust me on this one!)
- ½ cup heavy cream
- 2 tbsp chopped parsley (for a little pop of freshness at the end)
Essential Equipment for Your Easy Dinner Recipes
You really don’t need much to make this amazing pasta happen! Just grab a good-sized pan – a deep skillet or Dutch oven works wonderfully. You’ll also want a little bowl for mixing up those chicken seasonings. That’s pretty much it for the main players!
Step-by-Step Instructions for Creamy Garlic Parmesan Chicken Pasta
Okay, deep breaths! Making this Creamy Garlic Parmesan Chicken Pasta is way easier than you think. We’re going to tackle it step-by-step, and before you know it, you’ll have a showstopper on your table. Remember, the goal is deliciousness and simplicity!
Preparing the Chicken for Your Easy Dinner
First things first, let’s get that chicken ready. Grab a small bowl and mix up your Italian seasoning, paprika, salt, and pepper. Pat your chicken breasts nice and dry – this helps get a good sear. Then, rub that seasoning mixture all over both sides. Now, heat up your big pan over medium heat. Give it a swirl of olive oil, and carefully lay in the seasoned chicken. Cook it for about 3 to 5 minutes on each side, until it’s golden brown and cooked through (aim for an internal temperature of 165°F). Once it’s done, take it out of the pan and let it rest on a plate. While it rests, we’ll make magic in that same pan!
Building the Flavor Base
Turn the heat down a bit, to medium-low. Add another touch of olive oil and that tablespoon of butter. Once the butter’s melted and looks shimmery, toss in your diced onion. Give it a good stir and season it with a pinch of salt. Let those onions cook down for about 3 minutes until they start looking tender and see-through. Now for the star of the show: the garlic! Add your minced garlic and stir it around for just about another minute. Be careful not to burn it – burnt garlic is a sad, bitter no-no!
Cooking the Pasta in the Sauce
This is where the “one pot” magic really happens! Pour in your chicken broth. Use your spoon to scrape up all those yummy brown bits stuck to the bottom of the pan – that’s pure flavor! Let the broth come to a gentle simmer. Now, dump in your dry pasta. Give it a good stir to make sure all those noodles are swimming in the broth. Cover the pan, turn the heat down just a tad, and let it cook for about 10 minutes. You want the pasta to be al-dente, meaning it’s cooked but still has a little bite to it. Don’t overcook it! If you love pasta dishes, you might also enjoy this lemon butter garlic shrimp pasta recipe.
Finishing the Creamy Garlic Parmesan Sauce
Once the pasta is perfectly al-dente, turn off the heat completely. This is important so our sauce doesn’t get weird. Now, sprinkle in that finely grated Parmesan cheese, pour in the heavy cream, and add your chopped parsley. Stir everything together gently until the cheese is all melted and gooey, and the sauce looks rich and slightly thickened. Give it a taste – does it need a little more salt or pepper? Adjust it until it’s just right for you!
Combining and Serving Your Pasta
Take your rested chicken and slice it into nice, juicy strips. Now, gently add those chicken slices right into the pan with the creamy pasta. Give everything a final, loving toss to coat all those noodles and chicken pieces in that incredible sauce. Serve it up immediately in warm bowls and
Tips for Success with Easy Dinner Recipes
Okay, so you’ve got the recipe, but here are a few little secrets from my kitchen to yours to make sure that Creamy Garlic Parmesan Chicken Pasta turns out *absolutely perfect every single time*. Don’t worry, these are easy peasy!
- Quality Counts: Use good Parmesan cheese – the pre-shredded stuff in the can just doesn’t melt the same. Freshly grated makes a world of difference in creaminess! And don’t skimp on the garlic; that’s where a ton of the flavor comes from.
- Don’t Overcrowd the Pan: When you’re searing the chicken, give it enough space. If you cram too many pieces into the pan at once, they’ll steam instead of getting that beautiful golden-brown sear. Cook in batches if you need to!
- Watch That Pasta: Pasta cooking times can vary, especially if you’re using a different shape or type. Keep an eye on it after the 10 minutes are up and test a piece. You want it al-dente, with just a slight bite. It’ll finish cooking a little in the sauce.
- Heat Control is Key: Turning off the heat before adding the cheese and cream is crucial. Too much heat can make the sauce split or become grainy. We want smooth, velvety deliciousness here!
Ingredient Notes and Substitutions
Sometimes you need to work with what you’ve got, right? No worries! This recipe is pretty forgiving. If you don’t have avocado oil, regular olive oil is totally fine. For the pasta, honestly, any shape you love will work – penne, rotini, even spaghetti broken in half! If you’re looking for a lighter version, you could try using half-and-half instead of heavy cream, but it might not be quite as rich. And if you’re dairy-free, there are some wonderful plant-based Parmesan and cream alternatives out there now that can work, though the flavor profile will change a bit. Just experiment and find what tastes best to you!
Serving Suggestions for Your Creamy Garlic Parmesan Chicken Pasta
This pasta is so rich and comforting, it’s practically a meal all on its own! But if you want to round out your dinner, I’ve got some ideas. A simple side salad with a light vinaigrette is always a good idea to cut through that creaminess. Think mixed greens with some cucumber and tomatoes. Or, you can never go wrong with some crusty bread – perfect for soaking up any extra sauce, though there probably won’t be any left! If you want something a bit more substantial, some steamed broccoli or green beans are a lovely, healthy addition. For something a little different, you could even try a serving of our Mediterranean Quinoa Power Bowl or some Roasted Stuffed Bell Peppers on the side!
Storage and Reheating Instructions
Got leftovers? Lucky you! Let that amazing pasta cool down a bit, then tuck it into an airtight container. It’ll keep nicely in the fridge for about 3 days. When you’re ready for more, gently reheat it on the stovetop over low heat, or pop it in the microwave. You might need to add a tiny splash of milk or broth to loosen it up again if it’s gotten a little thick, but trust me, it’ll still be delicious!
Frequently Asked Questions About Easy Dinner Recipes
Got questions? I’ve got answers! This Creamy Garlic Parmesan Chicken Pasta is super versatile, so let’s dive into some common things people ask.
Can I use different types of chicken for this recipe?
Absolutely! Chicken thighs are a fantastic alternative. They’re a bit more forgiving and stay super juicy. Just trim any excess fat and cook them a little longer if they’re thicker, until they’re fully cooked through. Yum!
How do I make this a one-pot meal?
The beauty of this recipe is it’s *almost* a one-pot meal already! You cook the chicken separately first to get a nice crust, then make the sauce and cook the pasta right in the same pan. So, really, just one* pan for the pasta part! It makes cleanup a breeze.
Can I add vegetables to this pasta dish?
Oh, for sure! Adding veggies is a brilliant idea. You can sauté some mushrooms or bell peppers along with the onions, or toss in some spinach or chopped broccoli during the last few minutes of the pasta cooking time. They’ll wilt right into the sauce!
Nutritional Information Estimate
Now, a quick note on the numbers. This Creamy Garlic Parmesan Chicken Pasta is definitely a treat! While I haven’t calculated the exact nutritional value, a serving typically falls somewhere around 550-650 calories, with generous amounts of protein and carbs, and yes, a good dose of fat from that lovely cream and cheese. It’s a satisfying meal! Keep in mind, though, these are just estimates, and the real count can change depending on the exact brands you use and any little tweaks you make.
Share Your Easy Dinner Recipes Creations!
I absolutely LOVE hearing from you all! Did you try this Creamy Garlic Parmesan Chicken Pasta? What did you think? Drop a comment below with your thoughts, or if you’re feeling fancy, give the recipe a star rating! And hey, if you snapped a pic of your amazing creation, tag me on social media – I’d be thrilled to see how it turned out! You can also reach out via my contact page anytime. Happy cooking!
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- In a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
- Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.
- Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.
- Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.
- Cover the pan and cook for 10 minutes or until the pasta is al-dente.
- Turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
- Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!
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.
