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Creamy Garlic Parmesan Chicken Pasta

There are few dinners more comforting than tender, golden-seared chicken tossed with pasta in a rich, creamy garlic-Parmesan sauce. This creamy garlic Parmesan chicken pasta brings together simple ingredients in a way that feels indulgent without being complicated. The chicken is cut into bite-sized pieces and seared until beautifully browned, then coated in a velvety sauce infused with garlic, Parmesan, and a touch of seasoning.

Fresh parsley adds a bright finish that balances the richness of the sauce, while the pasta helps soak up every bit of that creamy goodness. It is the kind of meal that works equally well for a quick weeknight dinner or a cozy weekend meal when you want something hearty and satisfying.

Why You’ll Love This Recipe

This chicken pasta is especially appealing because everything comes together in one skillet after the pasta is cooked. The chicken develops a flavorful golden crust from searing, while the same pan is used to build the garlic-Parmesan sauce, allowing all those browned bits left behind to become part of the finished dish.

The sauce is creamy and flavorful without needing a long list of ingredients. Garlic provides a savory foundation, Parmesan brings salty nuttiness, and pasta water helps the sauce cling beautifully to every piece of pasta.

Ingredients

For the Chicken

1 ½ pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon paprika

For the Pasta

12 ounces pasta, such as penne, fettuccine, linguine, or rigatoni
Salt, for the pasta water
½ cup reserved pasta water

For the Creamy Garlic Parmesan Sauce

2 tablespoons butter
5–6 cloves garlic, finely minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
2 tablespoons chopped fresh parsley
Optional: ¼ teaspoon red pepper flakes for a little heat

Step-by-Step Method

Step 1: Prepare the Chicken

Start by cutting the chicken into small, evenly sized chunks. Keeping the pieces relatively uniform helps them cook at the same rate and makes every forkful easy to eat with the pasta.

Pat the chicken dry with paper towels. This small step is important because excess moisture can prevent the chicken from developing a good seared crust.

Season the chicken with salt, black pepper, Italian seasoning, and paprika. Toss well so every piece is lightly coated.

Step 2: Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente.

Before draining, scoop out about ½ cup of the pasta cooking water and set it aside.

Drain the pasta without rinsing it. The starch remaining on the pasta helps the creamy sauce adhere to its surface.

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat. Add the olive oil and butter.

Once the butter has melted and the pan is hot, add the seasoned chicken pieces in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in two batches.

Let the chicken cook undisturbed for about 2–3 minutes on the first side. This allows a golden crust to develop. Turn the pieces and continue cooking until they are browned on multiple sides and cooked through.

Transfer the chicken to a clean plate and set it aside.

The browned bits left on the bottom of the skillet are exactly what you want. They will add extra flavor to the sauce.