This creamy chicken garlic parmesan pasta is the kind of dinner that makes everyone go quiet at the table because they are too busy eating to talk. Golden seared chicken, a velvety garlic cream sauce, freshly grated parmesan and your favourite pasta shape, all on the table in 30 minutes.

Creamy chicken garlic parmesan pasta served in a white bowl with sliced seared chicken on top, blue Le Creuset pan in the background

Sear the chicken properly and let it rest before you slice it. I know it feels unnecessary but those caramelized bits left in the pan go straight into the sauce and that is genuinely where all the flavor lives. Do not skip it and please do not wash the pan in between. And use heavy cream, not half and half. I made that mistake once when I was first starting out and the sauce curdled completely. Lesson learned!

Ogi had this on a Tuesday night and called me that Friday asking for it again, saying it was the best pasta I have ever made. That is a direct quote and I will hold him to it! Serve it alongside my Chicken Caesar Salad and you have a dinner that feels genuinely special without the effort.

If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, my Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!

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Ingredients
Instructions (with VIDEO)
Easy, Creamy Chicken Garlic Parmesan Pasta
Frequently Asked Questions for Creamy Chicken Garlic Parmesan Pasta
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Dessert Pairings

Ingredients

Overhead view of creamy garlic parmesan pasta with two sliced seared chicken breasts in a blue Le Creuset pan garnished with fresh basil and parsley

Boneless Chicken Breasts: sear them whole and slice after resting for the juiciest result. Chicken thighs work too and stay even more tender. Rotisserie chicken is a great shortcut if you are short on time.
Heavy Cream: gives the sauce its richness. Half and half works for a lighter version. For dairy free, coconut cream with a tablespoon of cream cheese gives a similar result.
Freshly Grated Parmesan: do not use pre-grated here. It does not melt smoothly and can make the sauce grainy. Grana Padano or Pecorino Romano both work as alternatives.
Pasta: any short shape works beautifully. Fusilli, penne, rigatoni, or farfalle all hold the sauce well. Reserve half a cup of pasta water before draining, you may need it to loosen the sauce.
Flour: used to thicken the sauce via a slurry. Cornstarch works as a 1:1 swap.

See recipe card for full list of ingredients and quantities!

Instructions (with VIDEO)

Two seasoned chicken breasts searing in butter in a pan with caramelized juices

Cook the chicken for about 4 minutes on each side! & set aside!

Heavy cream being poured into the same pan with the caramelized chicken drippings to build the sauce

In the same pan, make the sauce with all the ingredients listed below!

BRAMI Fusilli pasta tossed into the creamy garlic parmesan sauce in the pan

Add in the BRAMI fusilli pasta, make sure it's cooked aldente!

Creamy chicken garlic parmesan pasta served in a white bowl with sliced chicken and fresh basil

Layer the chicken on top...Serve & enjoy!

Easy, Creamy Chicken Garlic Parmesan Pasta

4.80 from 10 votes

Golden seared chicken over a rich creamy garlic parmesan sauce tossed with your favourite pasta. This is comfort food at its very best and it is on the table in 30 minutes!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

For the Chicken Marinade:

2 chicken cutlets
Salt & pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
¼ teaspoon chili flakes
½ tablespoon olive oil
1 tablespoon butter for cooking

For the Pasta Sauce:

2 tablespoon butter
1 onion diced
8 garlic cloves minced
2 cups heavy cream
1 tablespoon flour mixed with 2 tablespoon water flour slurry
Handful fresh parsley chopped
8 oz cooked Fusilli Pasta I love using Brami Fusilli for extra protein
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon chili flakes
1 cup freshly grated Parmesan cheese

Equipment

Large Non-Stick Skillet
Pasta Pot

Method

Marinate the Chicken: Season the chicken cutlets with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let it marinate for 10 minutes.
Cook the Chicken: Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked. Remove and set aside to rest before slicing. (WATCH VIDEO BELOW)
Make the Sauce: In the same pan, melt 2 tablespoon butter, let the butter brown for a minute. Add diced red pepper and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.
Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.
Cook the Pasta: While the sauce simmers, cook Brami Fusilli in salted boiling water until al dente. Drain and set aside.
Bring it Together: Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce.
Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired. (WATCH VIDEO BELOW)

Notes

To Store:

Fridge: Store in an airtight container for up to 3 days. The sauce will thicken as it cools.

Reheat: Gently on the stovetop over low heat with a small splash of cream or milk to loosen the sauce. Stir frequently.

Freeze: Not recommended. Cream sauces separate when frozen and thawed.

Get a proper sear on the chicken before doing anything else. Hot pan, dry chicken, do not move it for at least 4 minutes per side. Those caramelized bits left in the pan build the base of the sauce and that is where all the flavor comes from.

Let the chicken rest for at least 5 minutes before slicing. Cutting into it straight from the pan loses all the juices and trust me on this one, those few minutes make the difference between dry and perfectly tender chicken.

Always rinse your pasta with cold water after cooking before adding it to the sauce. This stops the cooking process so it does not overcook in the sauce. I cannot stress this one enough, it is the thing that changed everything for me!

Keep the cream sauce at a gentle simmer and never let it boil. If it starts to thicken too much, add a splash of that reserved pasta water. And add your spices at the end, not the beginning, the flavor comes through so much better that way!

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Close up of a forkful of creamy parmesan fusilli pasta and seared chicken with the Brami Fusilli box blurred in the background

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Creamy chicken garlic parmesan pasta in a white bowl with golden seared chicken, fresh basil and Brami Fusilli box in the background

Frequently Asked Questions for Creamy Chicken Garlic Parmesan Pasta

Can I use half and half instead of heavy cream?

I actually made this exact mistake when I was first learning to make cream pasta sauces and the sauce curdled and was completely ruined! Stick with heavy cream, it is what keeps the sauce velvety and smooth.

Can I use chicken thighs instead of chicken breasts?

Yes and honestly thighs are even better here since they stay more tender and juicy through the whole cooking process. Just add a couple of extra minutes to the cook time since thighs take slightly longer than breasts!

Can I use a different pasta shape?

Absolutely! Any short pasta works beautifully in this sauce. Fusilli, penne, rigatoni, and farfalle are all great choices since they hold the creamy sauce in their curves. Even spaghetti works if that is what you have on hand!

How do I stop the sauce from splitting?

Keep the heat low and never let the cream come to a full boil. Add the parmesan at the very end off the heat and stir constantly. If it does split, a splash of pasta water stirred in quickly usually brings it right back together!

Can I make this dairy free?

Of course! Swap the heavy cream for coconut cream mixed with a tablespoon of dairy free cream cheese, use nutritional yeast or a dairy free parmesan, and replace the butter with olive oil. The flavor will be slightly different but still really delicious!

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