Ultimate Creamy Garlic Parmesan Chicken Recipe

Save this recipe on:

This Ultimate Creamy Garlic Parmesan Chicken is one of those dishes that makes you feel like you’re dining at a fancy restaurant, but it’s shockingly simple to whip up at home. I first made it on a weeknight when I needed something comforting but not boring, and wow—it quickly became a favorite. Between the juicy seared chicken, the velvety garlic-Parmesan sauce, and that perfect twisty pasta that catches every bit of flavor, it’s everything I want in a hearty dinner.

The creaminess of the sauce is what really seals the deal. It’s indulgent without being heavy, thanks to the balance of cream, garlic, fresh parsley, and plenty of Parmesan. And let me tell you—when the golden chicken slices are nestled into that rich pasta, it becomes one of those meals that makes everyone at the table go silent… because they’re too busy eating.

---

Why You’ll Love This Ultimate Creamy Garlic Parmesan Chicken

This dish hits all the right notes—creamy, savory, garlicky, and loaded with flavor. The juicy chicken breast is seasoned to perfection, pan-seared until beautifully golden, and served over pasta that’s drenched in a silky garlic-Parmesan cream sauce.

You’ll love it because it’s:

• Quick enough for a weeknight dinner.
• Elegant enough for a dinner party.
• Easy to customize.
• A guaranteed family favorite.

---

What Kind of Chicken Should I Use for Creamy Garlic Parmesan Chicken?

I always go with boneless, skinless chicken breasts for this recipe because they sear beautifully and slice up nicely for presentation. But if you prefer dark meat, boneless thighs are also an excellent alternative—they’re juicier and more forgiving if slightly overcooked. Just make sure to pound the chicken to an even thickness so it cooks evenly and stays tender.

If you’re in a pinch, rotisserie chicken can even work. Just skip the searing step and warm it gently in the sauce toward the end.

---

Options for Substitutions

This recipe is incredibly flexible. Here are some of my go-to swaps and tweaks:

• Pasta: Rotini is my favorite because it grabs the sauce, but penne, fettuccine, or even spaghetti will work just fine.
• Heavy Cream: You can lighten things up with half-and-half or whole milk (just know the sauce won’t be quite as rich).
• Parmesan Cheese: Freshly grated is best, but pre-shredded works too. Romano or Asiago can also be used for a twist.
• Greens: I often add fresh spinach or chopped kale directly into the sauce—it wilts down beautifully.
• Garlic: Fresh is best, but garlic powder can be used in a pinch.
• Protein Variations: Swap chicken with shrimp, salmon, or even crispy tofu for a vegetarian version.

This dish is all about comfort and flexibility, so don’t be afraid to make it your own.

---

Ingredients for this Ultimate Creamy Garlic Parmesan Chicken Recipe

• Chicken Breasts
  The star of the dish—sliced and pan-seared until golden and juicy. Boneless, skinless is easiest to cook evenly and quickly.
• Olive Oil & Butter
  A combination of both gives the chicken a flavorful sear and adds richness to the sauce.
• Fresh Garlic
  Essential for that bold, aromatic base. It infuses the cream with its signature flavor and makes the sauce irresistible.
• Heavy Cream
  The foundation of the creamy sauce. It thickens beautifully and adds a luxurious texture.
• Parmesan Cheese
  Sharp, salty, and nutty—freshly grated Parmesan is what makes the sauce ultra flavorful and cheesy.
• Rotini Pasta
  Twisty noodles are ideal for trapping all that creamy sauce. You can use other short pastas if you prefer.
• Italian Seasoning
  A fragrant blend of herbs that brings extra depth to both the chicken and the sauce.
• Salt and Black Pepper
  Basic but crucial—season generously to bring all the flavors to life.
• Fresh Parsley
  Adds a fresh, vibrant touch and a pop of color to balance the richness.
• Crushed Red Pepper Flakes (optional)
  For those who like a bit of heat, a pinch of red pepper flakes adds the perfect kick.

---

Step 1: Season and Sear the Chicken

Start by patting your chicken breasts dry and seasoning both sides with salt, pepper, and Italian seasoning. Heat olive oil and a bit of butter in a large skillet over medium-high heat. Once hot, add the chicken and sear for 5–6 minutes per side, or until golden brown and cooked through. Remove and let rest.

---

Step 2: Cook the Pasta

While the chicken cooks, boil a pot of salted water and cook your rotini pasta until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

---

Step 3: Make the Creamy Garlic Parmesan Sauce

In the same skillet used for the chicken, lower the heat to medium. Add a little more butter if needed, then sauté minced garlic until fragrant—about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth.

---

Step 4: Add Pasta and Greens

Add the cooked pasta into the sauce and toss to coat. If using fresh spinach or kale, stir it in now so it wilts into the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

---

Step 5: Slice Chicken and Combine

Slice the cooked chicken into strips and nestle it on top or mix it in with the pasta. Sprinkle with chopped parsley and crushed red pepper flakes for extra flavor and color.

---

How Long to Cook the Ultimate Creamy Garlic Parmesan Chicken

The cooking process is fairly quick and straightforward:

• Chicken: Searing takes about 5–6 minutes per side depending on thickness. Always check that the internal temperature reaches 165°F (75°C).
• Pasta: Typically 8–10 minutes for al dente rotini (check your package instructions).
• Sauce: After garlic is sautéed, the sauce simmers for about 5–7 minutes—just enough to thicken and meld all the flavors.

Start to finish, the entire dish can be on the table in about 30–35 minutes.

---

Tips for Perfect Creamy Garlic Parmesan Chicken

• Pound the chicken to an even thickness for more uniform cooking.
• Use fresh garlic and Parmesan for maximum flavor—it makes a noticeable difference.
• Don’t overcook the chicken. Let it rest for 5 minutes before slicing to lock in juices.
• Reserve pasta water to help adjust the sauce consistency if needed.
• Use a nonstick or cast iron skillet for a great sear and easier cleanup.
• Taste as you go. Parmesan can be salty, so season with care.
• Finish with fresh parsley and red pepper flakes to balance the creamy richness with brightness and heat.

---

Watch Out for These Mistakes While Cooking

• Skipping the seasoning: Both the chicken and the sauce need layers of seasoning—don’t just rely on salt at the end. Season as you go.
• Using cold chicken straight from the fridge: Let it sit at room temperature for 15–20 minutes before cooking to ensure an even sear.
• Overcrowding the pan: If your skillet is too small, sear the chicken in batches. Crowding leads to steaming, not browning.
• Boiling the sauce too hard: Simmer gently once the cream is added; boiling can cause it to separate or scorch.
• Adding cheese too quickly: Stir Parmesan in slowly and off heat if needed—this helps it melt smoothly into the sauce instead of clumping.
• Overcooking the pasta: Al dente is key. Overdone pasta will turn mushy when tossed in the hot sauce.
• Forgetting to rest the chicken: Let the meat rest before slicing so it stays juicy and flavorful.

---

What to Serve With Ultimate Creamy Garlic Parmesan Chicken?

Garlic Bread

A golden, buttery slice is perfect for scooping up every last drop of sauce.

Caesar Salad

Crisp romaine, croutons, and creamy Caesar dressing add a refreshing contrast to the creamy pasta.

Roasted Broccoli

Tossed in olive oil, garlic, and a squeeze of lemon—it balances the richness of the dish.

Caprese Salad

Fresh tomatoes, mozzarella, and basil bring a bright and summery touch to the plate.

Sautéed Spinach

A quick side of garlicky spinach complements the creamy main beautifully and adds nutrients.

Cucumber Salad

Light, tangy, and crisp—this helps cut through the richness of the cream sauce.

A Glass of White Wine

Try a dry white like Pinot Grigio or Chardonnay to enhance the garlic-Parmesan flavors.

Lemon Asparagus

Simply roasted or grilled, it adds a pop of freshness and a nice crunch to your meal.

---

Storage Instructions

Got leftovers? You’re in luck—this dish stores and reheats beautifully.

• Refrigerator: Store any leftovers in an airtight container for up to 3–4 days.
• Freezer: Not ideal, as the cream sauce can separate when frozen and thawed. If you must freeze, do so without the pasta, and reheat gently with a splash of cream or milk.
• Reheating: Warm over low heat on the stovetop or in the microwave. Add a bit of cream or milk to loosen up the sauce, and stir often for best texture.

Avoid high heat during reheating to keep the sauce smooth and the chicken moist.

---

Estimated Nutrition (Per Serving – serves 4)

• Calories: 640
• Protein: 45g
• Carbohydrates: 32g
• Fat: 38g
• Saturated Fat: 18g
• Fiber: 2g
• Sugar: 2g
• Cholesterol: 150mg
• Sodium: 520mg

Note: Nutritional values are approximate and will vary based on specific brands and substitutions used.

---

Frequently Asked Questions

Can I use pre-minced garlic instead of fresh?

Yes, but fresh garlic gives the best flavor. If you’re short on time, pre-minced garlic will work—use about 1 teaspoon per clove.

Can I make this dish with chicken thighs?

Absolutely. Boneless, skinless thighs are juicy and flavorful—just cook them a bit longer than breasts and make sure they reach 165°F internally.

Can I substitute the heavy cream with something lighter?

You can use half-and-half or whole milk, but the sauce will be thinner and less rich. For a dairy-free version, try coconut cream or a cashew cream.

What kind of pasta works best?

Rotini is great because it holds the sauce well, but penne, fettuccine, or even egg noodles work nicely too.

Can I use pre-shredded Parmesan?

Yes, but freshly grated melts better and gives a smoother sauce. Pre-shredded varieties often have anti-caking agents that can affect the texture.

Can I make this dish ahead of time?

It’s best fresh, but you can prep the chicken and sauce a few hours in advance. Reheat gently and cook pasta fresh before serving.

Can I add vegetables to the sauce?

Definitely! Spinach, mushrooms, sun-dried tomatoes, or even peas work great and make the dish more nutritious.

How do I make it spicy?

Add a pinch (or more) of red pepper flakes to the sauce, or drizzle with chili oil before serving for a flavorful heat.

---

Conclusion

This Ultimate Creamy Garlic Parmesan Chicken is everything you want in a cozy, crowd-pleasing meal—tender, golden chicken in a rich, flavorful sauce tossed with pasta that soaks it all up. It’s quick enough for a weeknight but impressive enough for guests. Plus, it’s endlessly customizable, so you can make it your own every time. Whether you’re serving it with garlic bread, a crisp salad, or a glass of chilled white wine, one thing’s for sure: it’s going to be a hit.

---

Print

Save this recipe on: