Imagine tender, golden chicken with a rich garlic parmesan cream sauce coating every bite of perfectly cooked pasta. It tastes like something you'd order at a high-end Italian spot, yet it's fast enough to whip up on a busy weeknight. This Garlic Parmesan Chicken Pasta delivers serious comfort and bold flavor without complicated steps or fancy ingredients.
Whether you're craving a quick family meal or a dish that feels like a warm hug after a long day, this recipe checks every box. We've tried all the methods to bring you the most reliable and flavorful version online. This isn't just one recipe. It's three versions in one guide including a 30-minute skillet, a low-effort crockpot, and even a healthy twist. Let's get into it.
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Why You'll Love This Recipe
- Restaurant-Quality Flavor at Home: This sauce is smooth, bold, and full of flavor. No grainy texture or bland taste here. We’ll show you how to get it right every time.
- Three Ways to Cook It: Whether you’re short on time or planning ahead, this recipe works for you. Choose the speedy one-pan method, the hands-off crockpot version, or go lighter with a healthier variation.
- Made with Pantry Staples: You won’t need to track down fancy ingredients. Everything on the list is easy to find and likely already in your kitchen.
- Juicy Chicken That Never Dries Out: Our method guarantees perfectly cooked chicken that stays tender and flavorful from pan to plate.
- A Crowd Favorite: This dish is creamy, cheesy, and comforting. It’s always a hit with kids and adults alike.
Ingredients You'll Need
For the Seasoned Chicken
- 1 to 2 pounds boneless skinless chicken breasts
Author Insight: Pound the chicken to about half an inch thick for quick and even cooking. I usually use a meat mallet or rolling pin. - 1 to 2 tablespoons olive oil
Author Insight: Avocado oil works great too, especially for high-heat searing.
Seasoning Blend
- 1 tablespoon Italian seasoning
- Half a teaspoon paprika
- Salt and pepper to taste
Author Insight: Make sure to coat the chicken well on all sides. This helps create a flavorful crust. If using lemon pepper, keep in mind it can be quite strong.
For the Creamy Garlic Parmesan Sauce
- 2 to 6 tablespoons butter
Author Insight: Lower the heat before adding the butter to avoid burning and to keep the flavor balanced. - 2 to 3 tablespoons all-purpose flour
Author Insight: Stir the flour constantly for about one minute to cook off the raw taste and build a smooth base for the sauce. - 4 to 6 large cloves garlic, minced
Author Insight: Always use fresh garlic. The jarred version doesn’t deliver the same depth of flavor. As I like to say, measure garlic with your heart. - 1 to 2 cups chicken broth
Author Insight: Cooking the pasta in broth instead of water adds more flavor throughout. I often reach for Better than Bouillon for an extra punch. - Half a cup to one and a half cups heavy cream
Author Insight: Avoid using milk here. It won’t thicken or deliver the same creamy texture. Add the cream off the heat to avoid curdling. - Three-quarters to one and one-quarter cups freshly grated Parmesan cheese
Author Insight: Grate it yourself from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting and can ruin your sauce’s texture.
For the Pasta
- 8 to 16 ounces pasta
Author Insight: Penne is my go-to. It holds onto the sauce really well. Ziti, rigatoni, or even spaghetti work beautifully too.
For Garnish
- 2 to 3 tablespoons chopped fresh parsley
Author Insight: Fresh parsley isn’t just for looks. It adds a clean, fresh finish that cuts through the richness of the sauce.
How to Make Garlic Parmesan Chicken Pasta
Method 1: The Classic 30-Minute One-Pan Skillet
Step 1: Season and Sear the Chicken
Start by patting the chicken dry. Season it generously on both sides using Italian seasoning, paprika, salt, and pepper. Pound it to an even thickness of about half an inch to help it cook evenly.
Heat a skillet over medium-high heat and add olive oil. Once the oil is hot, place the chicken in the pan. Sear it for about three to five minutes on each side until golden brown and fully cooked. The internal temperature should reach 165°F.
Transfer the chicken to a plate and let it rest.
Step 2: Sauté the Garlic
Lower the heat to medium. In the same skillet, add butter and let it melt.
Toss in the garlic and stir it around for about one minute until it smells fragrant. Keep an eye on it to avoid burning.
Step 3: Build the Roux
Sprinkle in the flour and stir constantly for about one to two minutes. This cooks off the raw flour taste and thickens your sauce.
Step 4: Make the Sauce
Slowly pour in the chicken broth while stirring. Scrape the bottom of the pan to lift any flavorful bits stuck to the surface.
Once the broth is bubbling slightly, gradually stir in the heavy cream. Let it simmer until the sauce thickens enough to coat the back of a spoon, about three to four minutes.
Reduce the heat or turn it off before adding the Parmesan. Stir until it melts completely and the sauce turns smooth. Taste and adjust seasoning if needed.
Step 5: Bring It All Together
Add the cooked pasta to the sauce and stir to coat every piece. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Slice the rested chicken and place it back in the pan. Stir everything together so the flavors blend.
Top with chopped parsley and serve right away.
Method 2: The "Set It and Forget It" Crockpot Version
Step 1: Load the Crockpot
Grease the slow cooker lightly. Lay the raw chicken breasts at the bottom. Sprinkle them with salt, pepper, paprika, and Italian seasoning.
Add minced garlic over the chicken. Pour a full bottle of Buffalo Wild Wings Garlic Parmesan Sauce or a similar Alfredo-style sauce on top.
Layer cream cheese cubes, shredded Parmesan, and chicken broth above the sauce.
Step 2: Cook Low and Slow
Cover the slow cooker. Cook on low for four to six hours or on high for two to three hours. The chicken should reach 165°F when done.
Step 3: Finish and Serve
Once the chicken is cooked, remove it and shred or cube it.
Boil your pasta separately according to the package directions, then drain.
Return the chicken to the slow cooker, add the pasta, and stir everything together until well combined. Then serve.
Method 3: The Healthy Makeover
Ingredient Swaps
For a lighter sauce, use a blend of Greek yogurt and milk or a plant-based cream like Country Crock Plant Cream.
Choose gluten-free pastas like Banza or Jovial to add more protein and fiber.
Add vegetables such as fresh spinach, steamed broccoli, or even zucchini to boost nutrition.
Revised Instructions
If using spinach, stir it into the sauce after removing the pan from heat. The residual warmth will wilt it perfectly.
To include broccoli, toss the florets into the boiling pasta water for the last five minutes of cooking. Drain it with the pasta and mix it into the sauce along with the chicken.
Pro Tips from My Kitchen
- Let the Chicken Sit Still While Searing: Avoid moving the chicken around in the pan. Let it develop a golden crust before flipping. This crust is a result of the Maillard reaction, which adds deep flavor to your dish.
- Use the Brown Bits at the Bottom of the Pan: After cooking the chicken, you’ll notice small browned pieces stuck to the skillet. These are packed with flavor. Pour in the broth and gently scrape them up. This step is key for a rich sauce base.
- Always Grate Your Parmesan Fresh: Pre-shredded cheese contains additives that keep it from melting properly. Freshly grated Parmesan gives your sauce a smooth and velvety finish. This small step makes a big difference.
- Control the Heat After Adding Dairy: Once you stir in the cream and cheese, keep the heat low. High heat can cause the sauce to break or become grainy. A gentle simmer is all you need to melt everything together.
- Salt the Pasta Water Generously: Before you drop in the pasta, make sure the water tastes salty like the sea. This is your one chance to flavor the pasta from within. It makes a big impact on the final taste.
Frequently Asked Questions about Garlic Parmesan Chicken Pasta
This dish pairs well with crisp green salads, roasted vegetables like broccoli or asparagus, and warm garlic bread. For something lighter, a simple arugula salad with lemon vinaigrette works perfectly. If you're feeling indulgent, a side of cheesy breadsticks or a glass of chilled white wine adds a nice touch.
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place the pasta in a skillet over low heat and add a splash of milk or broth to loosen the sauce. Stir gently until warmed through. You can also reheat it in the microwave, stirring halfway through for even heating.
Yes, swap the regular pasta with a gluten-free variety such as Banza, Jovial, or any rice-based pasta. Also, make sure to use gluten-free flour for the roux and double-check that your chicken broth and seasoning blends are labeled gluten-free.
While the traditional version relies on cream and cheese, you can experiment with dairy-free options. Use a plant-based cream substitute like Country Crock Plant Cream and a dairy-free Parmesan alternative. The flavor will be different but still satisfying.
Milk is much thinner and lacks the fat needed to make the sauce rich and creamy. If you use milk, the sauce may not thicken properly. For a closer match, try combining milk with a little cream cheese or full-fat Greek yogurt, but keep the heat low to avoid curdling.
Absolutely. Leftover or rotisserie chicken works great. Just shred or cube it and stir it into the sauce once it’s ready. You’ll save cooking time, and it’s a smart way to use what you already have.
Garlic Parmesan Chicken Pasta Recipe
Ingredients
Seasoned Chicken
- 1 to 2 pounds boneless skinless chicken breasts Pound to half an inch thickness
- 1 to 2 tablespoons olive oil Avocado oil also works well
- 1 tablespoon Italian seasoning
- 0.5 teaspoon paprika
- to taste salt and pepper
Creamy Garlic Parmesan Sauce
- 2 to 6 tablespoons butter
- 2 to 3 tablespoons all-purpose flour
- 4 to 6 cloves garlic, minced Use fresh garlic for best flavor
- 1 to 2 cups chicken broth Better than Bouillon recommended
- 0.5 to 1.5 cups heavy cream Do not use milk
- 0.75 to 1.25 cups freshly grated Parmesan cheese Grate from a block for best results
Pasta
- 8 to 16 ounces pasta Penne preferred; ziti or spaghetti also work
Garnish
- 2 to 3 tablespoons fresh parsley, chopped Adds a fresh finish
Instructions
- Season and Sear the Chicken (One-Pan)Pat chicken dry and season both sides. Heat skillet with oil over medium-high and sear chicken 3–5 mins per side until golden and cooked to 165°F. Remove and rest.
- Sauté the GarlicReduce heat. Add butter and garlic. Stir for 1 min until fragrant, not browned.
- Build the RouxAdd flour and stir constantly for 1–2 mins to cook out raw taste.
- Make the SauceSlowly add broth, scraping skillet. Stir in cream and simmer 3–4 mins. Turn off heat, stir in Parmesan until smooth. Adjust seasoning.
- Bring It All TogetherStir cooked pasta into sauce. Add pasta water if needed. Slice chicken, return to pan, top with parsley, and serve.
- Crockpot VersionLayer chicken with seasonings and sauce ingredients in greased crockpot. Cook 4–6 hrs low or 2–3 hrs high. Shred chicken, add cooked pasta, mix, and serve.
- Healthy MakeoverSwap cream for Greek yogurt blend or plant cream. Use gluten-free pasta. Add veggies like spinach or broccoli. Stir into sauce at end and serve.
Notes
- Let the chicken rest before slicing for best texture.
- Always use fresh grated Parmesan and fresh garlic for best results.
- Add veggies or change pasta type for variation.
- Use leftover or rotisserie chicken for faster prep.
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