This creamy garlic parmesan chicken pasta is the weeknight dinner hero every busy family needs. Tender chicken, a silky garlic-parmesan sauce, and perfectly cooked pasta come together in about 30 minutes using one skillet and one pot. It tastes like restaurant comfort food, but it is simple enough for a Tuesday night.
Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4
Why You’ll Love This Recipe
- Simple ingredients you can find at any grocery store.
- Clear step-by-step directions — great for beginner cooks.
- Family-tested and picky-eater approved.
Ingredients
- 12 oz penne or fettuccine pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, season the chicken with Italian seasoning, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 5-6 minutes, turning once, until golden and cooked through (165°F internal). Transfer to a plate.
- Reduce heat to medium. Melt the butter in the same skillet, add the garlic, and cook 30 seconds until fragrant.
- Whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer 3-4 minutes, whisking often, until slightly thickened.
- Remove from heat and stir in the Parmesan until melted and smooth. Season with salt and pepper.
- Add the drained pasta and chicken back to the skillet and toss to coat, loosening the sauce with reserved pasta water as needed. Garnish with parsley and extra Parmesan, and serve hot.
Tips for Success
- Grate your own Parmesan — pre-shredded cheese contains anti-caking agents and can make the sauce grainy.
- Do not boil the sauce after adding the cheese or it may separate.
- Add a handful of baby spinach or steamed broccoli in step 7 for an easy veggie boost.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.
Did you make this recipe? Leave a comment below and let us know how it turned out — we love hearing from you!
Note: Nutrition details, where mentioned, are estimates only. See our Disclaimer for more information.
