Name: Creamy Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1½ lb boneless skinless chicken breast; 1½ tsp paprika; 1½ tsp oregano; 1 tsp garlic powder; ½ tsp thyme; ½ tsp black pepper; ½ tsp salt; 12 oz farfalle pasta; 4 Tbsp butter; 2 tsp dry shallots (or finely chopped onion); 2 tsp Italian seasoning; ½ cup chicken broth; 2 Tbsp all-purpose flour; 3 cups heavy cream; 12 oz shredded Parmesan cheese; ~¼ cup reserved pasta water (as needed)

A rich and comforting pasta dish, this Creamy Garlic Parmesan Chicken Pasta brings together tender, golden-seared chicken and a velvety garlic-Parmesan cream sauce tossed with farfalle. I love how quickly this dish comes together—ready in just 30 minutes—making it one of my favorite go-to meals for busy weeknights when I still want something hearty and flavorful.

Why You’ll Love This Recipe

I always appreciate a recipe that strikes the perfect balance between indulgent and easy, and this one does exactly that. The creamy sauce clings to every bite of pasta, the chicken is juicy and full of bold seasoning, and the Parmesan gives it that irresistible cheesy finish. Whether I’m cooking for my family or meal prepping for the week, this recipe checks all the boxes—simple ingredients, one pan for the sauce and chicken, and leftovers that taste just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp olive oil

1½ lb boneless skinless chicken breast

1½ tsp paprika

½ tsp thyme

1½ tsp oregano

1 tsp garlic powder

½ tsp black pepper

½ tsp salt

12 oz (≈340 g) farfalle pasta (or your choice of pasta)

4 Tbsp butter

2 tsp dry shallots (or substitute finely chopped onion)

2 tsp Italian seasoning

½ cup (120 ml) chicken broth

2 Tbsp all‑purpose flour

3 cups (≈720 ml) heavy cream

12 oz (≈340 g) shredded Parmesan cheese

~¼ cup (≈60 ml) reserved pasta water (as needed)

Directions

I start by boiling a large pot of salted water and cooking the pasta until it’s just al dente. While that’s cooking, I mix up the spices and season both sides of the chicken breasts after pounding them to an even thickness.

Next, I heat some olive oil in a large skillet and sear the chicken until it’s golden on both sides and cooked through—about 5 minutes per side. After setting the chicken aside to rest, I use the same skillet to melt butter and sauté dry shallots and Italian seasoning until fragrant.

I stir in the flour to create a roux, then whisk in the chicken broth and heavy cream until smooth. Once the sauce thickens a bit, I add the Parmesan and let it melt into the mixture.

After draining the pasta, I toss it into the sauce and use a splash or two of reserved pasta water to get the consistency just right. Finally, I slice the rested chicken, stir it into the pasta, and serve everything warm.

Servings and timing

Servings: 10 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories per serving: Approximately 521 kcal

Variations

I sometimes swap the farfalle for penne or fettuccine depending on what’s in my pantry.

For added green, I stir in spinach or steamed broccoli just before serving.

When I want a bit of heat, I sprinkle in crushed red pepper flakes with the Italian seasoning.

I’ve made this with half-and-half instead of heavy cream to lighten it up a bit—it’s still delicious.

For a smoky twist, I substitute smoked paprika in place of regular.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of milk or chicken broth to loosen the sauce, then warm it over medium-low heat on the stovetop or in the microwave until heated through. The flavors deepen overnight, making it even better the next day.

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FAQs

How can I keep the chicken moist in this recipe?

I always make sure to pound the chicken to even thickness and avoid overcooking it. Letting it rest after searing keeps it juicy and tender.

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve used rotisserie chicken in a pinch. I just add it after the sauce is ready and heat it through before serving.

What can I use if I don’t have heavy cream?

I’ve substituted half-and-half or a mix of milk and a bit of butter. The sauce is slightly less rich but still creamy and flavorful.

How do I prevent the sauce from becoming too thick?

I keep some reserved pasta water on hand to thin the sauce as needed—it’s a great way to maintain a silky texture without watering down the flavor.

Can this be made ahead for meal prep?

Absolutely. I divide it into containers and refrigerate. It reheats beautifully and makes a satisfying lunch or dinner later in the week.

Conclusion

This Creamy Garlic Parmesan Chicken Pasta is one of those dishes I keep coming back to. It’s rich, satisfying, and easy enough for a weeknight dinner, but also feels special enough for guests. With simple pantry ingredients and loads of flavor, it’s a meal that always gets rave reviews in my kitchen.

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