What is the best way to make creamy parmesan garlic chicken pasta?

The best method involves sautéing garlic, cooking chicken until golden, then combining with heavy cream, parmesan cheese, and cooked pasta for a velvety, rich finish.

Can I make garlic parmesan chicken pasta in a crockpot?

Yes, just add chicken, garlic, broth, cream cheese, and seasonings to the crockpot. Stir in cooked pasta and parmesan at the end for the perfect creamy texture.

What type of pasta works best with garlic parmesan chicken?

Short pasta like penne, rigatoni, or rotini holds onto the creamy sauce well, though fettuccine or linguine also works for a richer dish.

How can I make this pasta healthier?

Use whole wheat pasta, low-fat cream, reduce cheese quantity, and add spinach, mushrooms, or steamed broccoli for extra nutrients.

What can I substitute for heavy cream in garlic parmesan chicken pasta?

Greek yogurt, half-and-half with a bit of butter, or a roux-based milk sauce can work as lighter alternatives.

How do I store and reheat leftover garlic parmesan chicken pasta?

Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of milk or cream to revive the sauce’s creamy consistency.

Parmesan Garlic Chicken Pasta – The Best 30-Minute One-Pot Meal

Description

This creamy Parmesan Garlic Chicken Pasta is a comforting and flavorful dish loaded with tender seared chicken, rich garlic-Parmesan cream sauce, and perfectly cooked pasta. It’s an easy, restaurant-style dinner you can make in under 45 minutes — perfect for busy weeknights or cozy weekends.

Ingredients

Scale

For the Chicken:

2 large chicken breasts, sliced into strips
1 tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 tbsp olive oil

For the Pasta:

8 oz (about 225g) fettuccine or penne
2 tbsp butter
4–5 garlic cloves, minced
1½ cups heavy cream (or half-and-half for a lighter version)
1 cup freshly grated Parmesan cheese
½ cup chicken broth (optional, for thinning sauce)
Salt and pepper to taste
Fresh parsley (optional for garnish)

Instructions

Cook the Pasta:
- Boil pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season and Cook the Chicken:
- In a bowl, toss chicken strips with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
Make the Garlic Parmesan Sauce:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant (about 1 minute).
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese gradually, mixing until smooth and creamy. Add a splash of chicken broth or pasta water if needed to thin the sauce.
- Season with salt and pepper to taste.
Combine:
- Add the cooked pasta and chicken back to the pan. Toss to coat everything in the sauce.
- Let simmer for 2–3 minutes to allow flavors to meld.
Serve:
- Garnish with chopped parsley and extra Parmesan cheese.
- Serve hot with garlic bread or a simple salad on the side.

Notes

Pasta Type: Fettuccine, penne, or rotini work best for holding the creamy sauce.
Cheese Tip: Always use freshly grated Parmesan — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Add Veggies: Try adding spinach, mushrooms, or sun-dried tomatoes for more texture and flavor.
Make it Lighter: Use half-and-half or evaporated milk in place of heavy cream for a lighter version.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American/Italian-inspired