How to make restaurant-quality creamy garlic Parmesan chicken pasta in just 30 minutes with golden seared chicken, velvety cream sauce, and perfectly cooked fusilli.
I stumbled onto this creamy garlic Parmesan chicken pasta recipe during a particularly chaotic Wednesday evening when I needed dinner on the table fast but still wanted something that felt special. The golden seared chicken paired with that rich, garlicky Parmesan cream sauce became an instant family favorite, and now it’s my secret weapon for busy weeknights when I want restaurant-quality results without the fuss.
What makes this pasta different from your typical Alfredo is how quickly the flavors build. You’re searing chicken to create those caramelized bits that become the foundation of your sauce, then layering in garlic, cream, and freshly grated Parmesan for a dish that tastes like it took hours but comes together in just 30 minutes. The key is good technique and timing, both of which I’ll walk you through.
Let’s get cooking!
Table of Contents
Ingredients for Creamy Garlic Parmesan Chicken Pasta
I’ve made this recipe dozens of times, and through trial and error, I’ve learned that using freshly grated Parmesan rather than the pre-shredded stuff makes all the difference. The pre-shredded variety contains anti-caking agents that prevent smooth melting, leaving you with a grainy sauce instead of that silky texture you’re after.
For the Chicken:
2 large boneless skinless chicken breasts (cut into 1-inch cubes)
1 teaspoon Italian seasoning (divided)
Fine salt and freshly ground black pepper to taste
For the Pasta:
1 pound fusilli pasta (or penne/rotini – I prefer fusilli because the spirals catch the sauce beautifully)
½ cup reserved pasta water (the starchy liquid is essential for creating that clingy sauce)
For the Sauce:
3 tablespoons unsalted butter (divided)
4 to 5 cloves fresh garlic (minced – I recommend using fresh, not jarred, for best flavor)
½ cup low-sodium chicken broth
1½ cups heavy cream (full-fat works best here)
1 cup freshly grated Parmesan cheese (my preference is Parmigiano-Reggiano for authentic flavor)
¼ teaspoon red pepper flakes (optional, but adds nice subtle heat)
For Garnish:
2 tablespoons fresh parsley (chopped – adds brightness and color)
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin. In my experience, having everything within arm’s reach makes the process much smoother.
Step 1: Bring a large pot of water to a rolling boil and season generously with salt until it tastes like the sea. Cook fusilli until al dente according to package directions, usually 10 to 12 minutes. Just before draining, scoop out ½ cup of the starchy pasta water and set it aside in a measuring cup. Drain the pasta and set aside.
Step 2: While pasta cooks, pat chicken cubes completely dry with paper towels. This step is crucial for getting a proper sear rather than steaming the meat. Season with salt, pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon butter in a large 12-inch skillet over medium-high heat until it shimmers and the foam subsides. Add chicken in a single layer without crowding and sear for 2 to 3 minutes per side until golden brown and cooked through to 165°F. Transfer chicken to a plate and leave all the flavorful pan juices in the skillet.
Step 3: Reduce heat to medium. Add remaining 2 tablespoons butter and let it melt completely. Toss in minced garlic and red pepper flakes if using. Stir constantly for 30 to 60 seconds until fragrant and just starting to turn golden. Watch it closely as garlic can go from perfect to burnt in seconds, and burnt garlic tastes bitter.
Step 4: Pour in chicken broth and use your wooden spoon to scrape up all those caramelized bits stuck to the bottom of the pan. These brown bits are pure flavor. Stir in heavy cream and remaining ½ teaspoon Italian seasoning. Let the mixture simmer gently for 2 to 3 minutes until it starts to thicken slightly and reduces by about one-third.
Step 5: Reduce heat to low. Gradually sprinkle in Parmesan cheese about ¼ cup at a time, stirring continuously until each addition melts completely before adding more. This prevents clumping. The sauce should become smooth and coat the back of a spoon. When you draw a finger through it, the line should hold its shape.
Step 6: Return chicken and any accumulated resting juices to the skillet. Add drained pasta and toss everything together for 1 to 2 minutes until each piece is well coated. If the sauce seems too thick and isn’t clinging properly, add reserved pasta water 2 tablespoons at a time until it reaches a glossy, clingy consistency.
Step 7: Taste and adjust seasoning with more salt or pepper if needed. Remove from heat, shower with fresh chopped parsley, and serve immediately while hot.
Perfect Pairings for Creamy Garlic Parmesan Chicken Pasta
This rich, creamy pasta calls for sides that offer textural contrast and cut through the richness with brightness or acidity.
Crusty Garlic Bread: Nothing beats garlic bread rolls for soaking up every last drop of that Parmesan cream sauce. The crispy exterior and soft interior provide perfect textural contrast to the silky pasta.
Caesar Salad: A crisp Caesar salad with crunchy romaine, sharp Parmesan, and tangy dressing balances the richness of the cream sauce beautifully. The acidity cuts through the fat and refreshes your palate between bites.
Roasted Vegetables: Try sheet pan garlic butter chicken and veggies preparation method for your vegetables. Roasted broccoli, asparagus, or green beans add color, nutrition, and a slight char that complements the creamy pasta.
Simple Green Salad: A light mixed green salad with a lemony vinaigrette offers brightness and acidity that refreshes your palate. The crisp greens provide textural contrast to the tender pasta.
Steamed Broccoli: If you love broccoli with pasta, check out chicken and broccoli alfredo bake for another delicious combination. Steamed broccoli florets tossed with a bit of lemon juice add nutrition and color without competing with the main dish.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh from the stove when the sauce is at its silkiest. Cream sauces naturally thicken as they cool, so the texture changes with storage. That said, leftovers keep well in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of chicken broth, heavy cream, or milk to the pan along with the pasta. Heat gently over low heat, stirring frequently, until warmed through. The liquid helps restore that creamy, clingy texture. I don’t recommend freezing this dish as cream-based sauces tend to separate and become grainy when thawed.
For a similar weeknight pasta option, try one pot creamy garlic pasta for an even faster version with minimal cleanup. You can also prep the chicken ahead by cutting and seasoning it up to 24 hours in advance. Store covered in the refrigerator and let it come to room temperature for 15 minutes before cooking for more even results.
FAQs
Can I use pre-cooked rotisserie chicken instead?
Yes, you can skip the chicken searing step and add shredded rotisserie chicken when you return the chicken to the sauce in Step 6. You’ll miss the fond (brown bits) that add depth, so consider adding an extra clove of garlic or ½ teaspoon of Italian seasoning to boost flavor.
Why is my sauce grainy instead of smooth?
Grainy sauce usually happens when the heat is too high when adding cheese or if you use pre-shredded Parmesan. Always reduce heat to low before adding cheese, add it gradually, and use freshly grated Parmesan for best results. If it does become grainy, whisk in a tablespoon of cream over very low heat.
Can I make this recipe lighter?
You can substitute half-and-half for heavy cream, though the sauce will be thinner and less rich. For a protein boost with similar creaminess, try high protein creamy beef pasta which uses cottage cheese as a base. You cannot substitute milk for cream as it’s too thin and will result in a watery sauce.
Conclusion
This creamy garlic Parmesan chicken pasta delivers impressive, restaurant-quality results with straightforward technique and ingredients you likely already have on hand. The combination of tender seared chicken, al dente pasta, and that rich, garlicky Parmesan sauce creates a dish that feels indulgent but comes together quickly enough for any weeknight. Give this recipe a try the next time you need dinner on the table fast, and watch it become a regular in your rotation.
Creamy Garlic Parmesan Chicken Pasta
Restaurant-quality creamy garlic Parmesan chicken pasta with golden seared chicken, velvety Parmesan cream sauce, and al dente fusilli. Ready in just 30 minutes for an impressive weeknight dinner.
Bring large pot of salted water to rolling boil. Cook fusilli until al dente, 10 to 12 minutes. Before draining, reserve ½ cup pasta water. Drain pasta and set aside.
Pat chicken cubes completely dry with paper towels. Season with salt, pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon butter in large 12-inch skillet over medium-high heat until shimmering. Add chicken in single layer and sear 2 to 3 minutes per side until golden and cooked to 165°F. Transfer to plate, leaving pan juices in skillet.
Reduce heat to medium. Add remaining 2 tablespoons butter and melt. Add minced garlic and red pepper flakes if using. Stir constantly for 30 to 60 seconds until fragrant and just golden. Watch closely to prevent burning.
Pour in chicken broth and scrape up all browned bits from bottom of pan. Stir in heavy cream and remaining ½ teaspoon Italian seasoning. Simmer gently for 2 to 3 minutes until slightly thickened and reduced by about one-third.
Reduce heat to low. Gradually add Parmesan cheese ¼ cup at a time, stirring continuously until each addition melts completely. Sauce should become smooth and coat the back of a spoon.
Return chicken and any accumulated juices to skillet. Add drained pasta and toss for 1 to 2 minutes until well coated. If sauce is too thick, add reserved pasta water 2 tablespoons at a time until glossy and clingy.
Taste and adjust seasoning with salt and pepper. Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Use freshly grated Parmesan rather than pre-shredded for smooth sauce. Add cheese gradually over low heat to prevent clumping. Reserved pasta water is essential for perfect sauce consistency. Best served immediately as cream sauces thicken when cooled. Store leftovers up to 3 days; reheat gently with splash of cream or broth.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
