Garlic Parmesan Chicken Pasta

garlic parmesan chicken pasta

Are you in the mood for a delicious and flavorful pasta dish? Look no further than garlic parmesan chicken pasta! This recipe combines tender chicken, aromatic garlic, creamy parmesan cheese, and al dente pasta to create a mouthwatering meal that will satisfy your cravings. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. Follow along to learn how to make this delightful dish step by step.


In this article, we will guide you through the process of preparing garlic parmesan chicken pasta. This dish is a delightful combination of flavors that will leave you craving more. From the tender chicken to the creamy parmesan sauce, every bite is packed with deliciousness. Let’s dive into the ingredients you will need.


To make garlic parmesan chicken pasta, you will need the following ingredients:

  • 1 pound chicken breasts, boneless and skinless
  • 8 ounces pasta of your choice
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish


1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Make the sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the chicken broth and bring to a simmer. Allow the broth to reduce by half, then add the heavy cream. Stir in the grated parmesan cheese and continue to cook until the sauce has thickened.

4. Combine the ingredients: Slice the cooked chicken into thin strips and add it back to the skillet with the sauce. Add the cooked pasta and toss everything together until well coated. Cook for an additional 2-3 minutes to heat through.

5. Serve: Transfer the garlic parmesan chicken pasta to a serving dish or individual plates. Garnish with fresh parsley for an extra pop of color and flavor. Serve immediately and enjoy!


To ensure tender and juicy chicken, avoid overcooking it. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
Don’t rinse the cooked pasta with water after draining, as the starch helps the sauce adhere better.
Feel free to customize this recipe by adding vegetables like spinach, cherry tomatoes, or mushrooms for extra flavor and nutrition.


In conclusion, garlic parmesan chicken pasta is a delicious and satisfying dish that will impress your taste buds. The combination of tender chicken, flavorful garlic, and creamy parmesan sauce creates a delightful harmony of flavors. Whether you’re cooking for yourself, your family, or hosting a dinner party, this recipe is a winner. Give it a try and indulge in a bowl of homemade goodness!


1. Can I use a different type of pasta for this recipe?
Absolutely! Feel free to use any pasta variety you prefer or have on hand. Penne, fettuccine, or bowtie pasta work well with this dish.

2. Can I substitute the chicken with another protein?
Certainly! If you’re not a fan of chicken, you can substitute it with cooked shrimp or even tofu for a vegetarian version.

3. How long does it take to make garlic parmesan chicken pasta?
The total preparation and cooking time for this recipe is approximately 30 minutes.

4. Can I make this dish ahead of time?
While the pasta is best enjoyed immediately after cooking, you can prepare the sauce and cook the chicken in advance. Simply reheat the sauce, cook the pasta, and combine everything when you’re ready to serve.

5. How do I store leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before enjoying.

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