Garlic Parmesan Pasta with Chicken
This Garlic Parmesan Pasta with Chicken is everything you’d want in a cozy weeknight dinner — creamy, cheesy, and loaded with bold garlic flavor. Juicy, tender chicken takes it up a notch, while a luscious sauce made with cream, cream cheese, and parmesan wraps around every forkful of pasta.
If easy pasta recipes are your jam, make sure to check out my creamy salmon pasta or buffalo chicken pasta too! It’s been a while since I shared a new chicken pasta dish, and let me tell you — this one is next-level. It’s indulgent, velvety, cheesy, and brimming with garlic flavor that shines through every bite. The parmesan cream sauce is silky and luxurious, made with butter, garlic, cream, and plenty of parmesan cheese.
This garlic parmesan pasta with chicken is true comfort food bliss. The seasoned, golden-brown chicken is juicy and flavorful, pairing perfectly with twirls of pasta smothered in the creamy sauce. Honestly? Total dinner win.
The best part is that it feels a little fancy while being surprisingly quick and easy to throw together. With simple ingredients and a short cooking time, this recipe is ideal for slipping into your weekly dinner lineup. Top it with some fresh parsley, pour a glass of wine, and you’ve got yourself a meal that feels special but takes very little effort. It’s the kind of dish your whole family will devour every single time!
Ingredients
Here’s everything you’ll need to make this creamy garlic parmesan chicken pasta:
For the Chicken:
- 1 ½ lbs Chicken Tenderloins (or boneless, skinless chicken thighs)
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 2 tbsp Olive Oil
For the Garlic Parmesan Sauce:
- 2 tbsp Salted Butter
- 2 Shallots, diced
- 8 cloves Garlic, minced
- 4 sprigs Thyme, stems removed
- 1 cup Dry White Wine use chicken broth instead.
- 2 tbsp All-Purpose Flour
- 2 tsp Chicken Bouillon Paste
- 2 cups Heavy Cream
- 4 oz Cream Cheese
- 1 ½ cups Parmesan, freshly grated
- 1 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 3 tbsp Fresh Parsley, chopped
For the Pasta:
- 12 oz Pasta (fettuccine, linguine, or any preferred shape)
- Salt & Pepper, to taste
Key Ingredient Notes
- Chicken Tenderloins or Boneless Thighs – stay juicy while cooking and soak up all the garlicky, cheesy goodness.
- Plenty of Garlic – with 8 fresh cloves, this dish is bold, flavorful, and perfect for garlic lovers.
- Cream + Cream Cheese – creates a velvety texture and adds rich depth.
- Parmesan – freshly grated for maximum flavor.
- Dry White Wine + Lemon Juice – balance out the richness with acidity.
- Pasta – long noodles like fettuccine or linguine hold onto the sauce beautifully, but short pasta works too.
- Bouillon & Shallots – give the sauce a savory, aromatic base.
- Flour – thickens the sauce, but gluten-free substitutions work fine.
Variations & Substitutions
- Skip the wine and use chicken broth instead.
- Add fresh spinach or kale for an easy veggie boost.
- If you have extra time, make roasted garlic for deeper flavor — just slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for 40–45 minutes.
- Dairy-free option: use coconut milk or another non-dairy alternative. The sauce won’t be as thick but still delicious.
- To bring some heat, toss in red pepper flakes or more hot sauce (like in my buffalo chicken pasta).
How to Make Garlic Parmesan Pasta with Chicken
Step 1:
Pat the chicken dry with paper towels, place it in a bowl, and season with smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Heat olive oil in a skillet over medium. When hot, sear the chicken for 5–7 minutes per side until golden. Remove, cover with foil, and set aside.
Step 2:
In the same pan, melt butter. Add shallots and sauté 4–5 minutes until soft and fragrant. Stir in garlic and cook for 2–3 minutes more.
Step 3:
Add thyme and pour in white wine. Let it cook down for about 5 minutes. Stir in flour and chicken bouillon paste until it forms a thin paste. Slowly whisk in heavy cream, then add cream cheese. Season lightly with salt and pepper, stirring until the cream cheese melts into the sauce.
Step 4:
Let the sauce simmer 5–7 minutes until it thickens into a creamy consistency (similar to alfredo). Stir in parmesan, lemon juice, hot sauce, and parsley. Taste and adjust seasoning.
Step 5:
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
Step 6:
Slice the chicken into bite-sized pieces and stir into the sauce. Plate the pasta, spoon sauce over the top, and finish with extra parsley. Serve with garlic bread and a simple salad for the perfect meal.
Expert Tips
- Dry the chicken before seasoning – this ensures a golden sear instead of steaming.
- Save pasta water – just a splash helps loosen the sauce and makes it cling to the pasta.
- Rest the chicken before slicing – it keeps the meat juicy.
- Add pasta right after draining – this helps the sauce coat it evenly.
- Choose tenderloins or thighs – they’re harder to overcook and always stay juicy.
Serving Suggestions
Because the pasta is rich and creamy, it pairs beautifully with something light and fresh like a crisp green salad with balsamic dressing or even a peach caprese salad.
And don’t forget the bread — sourdough garlic bread or soft garlic butter dinner rolls are perfect for mopping up the sauce. If you’re having a drink, a chilled glass of white wine or sangria is a dreamy pairing.
FAQs
Can I use another type of pasta?
Yes, long or short pasta shapes both work.
How should I store and reheat leftovers? Can I freeze it?
Store in the fridge and reheat gently on the stove. Freezing is possible, though the sauce may separate slightly.
Can I use rotisserie or pre-cooked chicken?
Yes — just stir it into the finished sauce to warm through.
Is there a dairy-free version?
Yes, swap in coconut milk or a non-dairy cream.
Can I make this in a slow cooker?
Yes, the flavors adapt well to slow cooking.