We love this creamy Garlic Parmesan chicken pasta because it's easy to make, packed full of flavor and perfect for any occasion. Tender chicken and al dente pasta tossed in a rich, garlic Parmesan sauce that'll have everyone going for seconds.
Like our kielbasa pasta and pesto tagliatelle, this crowd-pleasing chicken pasta recipe comes together quickly, making it an ideal weeknight meal or cozy weekend dinner.
Creamy Garlic Parmesan Chicken Recipe
This creamy garlic parmesan chicken and pasta is one of my favorite ways to enjoy comfort food that's big on flavor.
While I used a store bought garlic Parmesan sauce, you can also make this with a homemade sauce and it will still be a winner. I know because I've done that too.
The blend of garlic Parmesan sauce with juicy chicken and cooked pasta delivers a restaurant quality pasta recipe that is sure to be requested over and over.
Highlights of our recipe
Flavorful: The garlic and Parmesan creates a delicious taste that'll leave you craving more.
Versatile dish: throw in you mr favorite veggies like broccoli, green beans, carrots etc. Try using other proteins too.
Crowd-pleaser: Satisfies even the pickiest eaters.
Quick and easy: Ready in under an hour, making it perfect for busy weeknights.
Ingredients
- Garlic Parmesan sauce
- Pasta I used Rotini but any pasta like Penne, Rigatoni will also work.
- Black pepper
- Italian seasoning
- Avocado oil
- Half and half or whole milk
- Parmesan cheese
- Cream cheese
- Salt and black pepper
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Dutch oven
- Cast iron skillet
How to make creamy garlic parmesan chicken and pasta
Season the chicken on both sides. Add oil to skillet over medium heat. Cook chicken till fully cooked about 4 to 6 mins per side. (Internal temperature should be 165°F)
Transfer chicken to a chopping board, let it rest for 5 to 10 mins befitting cutting up. Before you start making the bring a pot to boil and cook pasta according to packet instructions.
Make the sauce
Saute onions with one tablespoon of oil in the same skillet used to cook the chicken. Add the garlic and cook for another minute or two before adding the Garlic Parmesan sauce, cream cheese and half and half. Stir till the cream cheese is fully melted. Turn off the then stir in the shredded Parmesan cheese.
Bring it all together
Add the chopped chicken to the cooked and drained pasta, pour in the Garlic Parmesan cheese sauce over the chicken then mix in to combine everything. Sprinkle with fresh parsley and serve immediately.
What to serve with chicken pasta
This pasta can be served on ours own or with a crisp green salad, garlic bread, or roasted vegetables!
Salads like strawberry and cucumber salad or Apple cucumber salad are great options too.
How to store and reheat properly
Leftover Garlic Parmesan chicken pasta can be stored in an airtight container in the refrigerator for up 3 to 5 days.
To reheat, simply microwave or gently warm on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.
Helpful Tips
- Use freshly grated Parmesan for the best flavor and melting quality.
- Cook the pasta al dente for the perfect texture.
- Adjust seasoning to taste with salt, pepper, and red pepper flakes for a kick of heat.
FAQs
Yes, this Garlic Parmesan chicken and pasta dish is versatile and can be made with shrimp, beef, or even plant-based proteins.
Ensure you cook on low heat, stirring often. You can also try adding some pasta water to it.
This will keep for up to 5 days in an air tight container in the refrigerator. So yes, you can make this recipe up to 3 days ahead.
More recipes like this one
- Buffalo chicken pasta
- Chicken tagliatelle
- Check out all our Home Cooked Recipes
Looking for the ultimate comfort food to make tonight? Try our Garlic Parmesan chicken pasta. With its creamy texture and ease of preparation, it's a flavorful dish that'll have you coming back for seconds (or thirds!).
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Garlic parmesan chicken and pasta
Equipment
- Dutch oven
- Cast iron skillet
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil (divided)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 pound rotini (penne, ziti, or farfalle pasta, uncooked)
- 1 medium onion (diced)
- 3 cloves garlic (minced )
- 12 ounce bottle Buffalo Wild Wings Parmesan Garlic Sauce
- 8 ounce cream cheese
- 1 ½ cups half and half (more if you like it saucier)
- ¾ cup Freshly grated parmesan cheese
- Parsley for garnish
- Parmesan cheese for garnish
- Red pepper flakes for garnish
Instructions
- Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat.
- Pat chicken dry, season with salt, pepper, paprika, and Italian seasoning.
- Cook chicken in batches for 4-6 mins per side until 165°F internal temp. Add more oil if needed.
- Let cooked chicken rest for 5-10 mins before slicing.
- Cook pasta according to package in a pot of boiling water until al dente. Drain and return to pot.
- In same skillet, heat 1 tablespoon oil over medium heat.
- Sauté onions 2-3 mins, add garlic and sauté 1-2 mins more until fragrant.
- Add Parmesan garlic sauce, cream cheese, and half & half; stir until combined and cream cheese melts.
- Remove from heat, stir in grated Parmesan.
- Add sliced chicken to pasta, pour sauce over and combine.
- Garnish with parsley, more Parmesan, and red pepper flakes if desired. Enjoy!
Notes
- Use any pasta (penne, ziti, bow tie). Cook until just al dente to prevent sogginess.
- Substitute half and half for whole milk, using ½ cup less and adding more as needed depending on how saucy you want your pasta.
- For the cheeses, regular or reduced-fat cream cheese works. You can substitute the Parmesan cheese for Mozzarella.
- Feel free to use leftover, pre-cooked, rotisserie, or frozen (cooked) chicken breasts. Ensure chicken is cooked through and heated.
- This Buffalo Wild Wings Parmesan Garlic sauce is flavorful enough, but adjust seasoning if desired before combining with pasta.
- For a kick, add cayenne pepper to the sauce.
