This garlic parmesan chicken pasta is endlessly creamy, protein-packed, and seriously delicious. Plus, it comes together in about 20 minutes so it's perfect for a weeknight dinner.
For more easy dinner recipes, check out our garlic shrimp, chicken tagine, amatriciana, and lemon chicken.
Introduction
This Garlic Parmesan Chicken Pasta takes inspiration from our favorite Greek chicken with lemon and orzo, but gives it a delicious Italian twist. You’ll still get that bright, zesty lemon flavor, but now it’s paired with rich Parmesan, sautéed garlic, and classic Italian herbs.
Louise and I love tossing in a few handfuls of spinach for an easy veggie boost and topping it with crispy prosciutto for that irresistible salty crunch – but that part’s totally up to you.
We think you'll love it because:
- 👒 Feels fancy, but it’s super simple – Ready in about 20 minutes with everyday ingredients.
- 🧄 Ultra-creamy & full of flavor – Garlic, cream, Parmesan... need we say more?
- 💚 Easy to lighten up – Swap in half-and-half or a reduced-fat cream for a healthier version.
- 🥓 Totally customizable – Add spinach, sun-dried tomatoes, crispy prosciutto, or mushrooms to make it yours.
- 🏆 Weeknight champion – Easy, comforting, satisfying and family-friendly.
Ingredients + Substitutions
For quantities, see recipe card at the bottom of the page.
- Pasta: pick your favorite shape. We prefer a short pasta like penne or fusilli.
- Chicken breasts: we use skinless, boneless chicken breast but you could also use skinless, boneless chicken thighs, chicken tenders, or fillets.
- Olive oil: substitute butter or avocado oil.
- Italian seasoning: substitute dried oregano.
- Lemon juice: substitute red wine vinegar.
- White wine: substitute the juice from half a lemon or broth.
- Garlic: best if fresh for the best flavor.
- Heavy cream: substitute with half-and-half or non-dairy cream for a lighter variation. You can also use 1 cup cold milk whisked with 1 tablespoon cornstarch instead of cream.
- Chicken broth: Substitute vegetable broth.
- Spinach: Optional – substitute sliced mushrooms and sauté them for 5 - 10 minutes in a bit of olive oil before adding the garlic.
- Grated Parmesan cheese: best if grated at home. We recommend Parmigiano Reggiano or Grana Padano. Add more or less to taste.
- Fresh basil: Louise and I love this garlic parmesan chicken pasta with basil. The flavors just match! Parsley is not used much with parmesan in Italian cooking but you go ahead and use that if you like.
How to make it
1. Pasta: Cook your favorite pasta in a big pot of salted boiling water, just until almost al dente (about one minute less than the package says). Don’t forget to save a splash of the pasta water before draining – it’s liquid gold for your sauce.
2. Chicken: Slice up a couple of chicken breasts and toss them in a bowl with olive oil, Italian seasoning, lemon juice, red pepper flakes, salt, and black pepper. You can let it marinate in the fridge for up to 12 hours if you’re prepping ahead.
Sear the chicken in a hot skillet until golden and cooked through – just a couple of minutes per side.
(Optional: Add a splash of dry white wine to the pan to deglaze and lift up all that flavor. Let it cook off before removing the chicken.)
3. Sauce: In the same skillet, add a little more oil if needed, then sauté freshly grated garlic until fragrant – just about 30 seconds. Be careful not to burn it.
Pour in cream and chicken broth, then toss in a few big handfuls of fresh spinach. Let it wilt down before adding your cooked pasta and chicken back to the pan. Give everything a good stir and let it simmer gently for a minute.
Turn off the heat and stir in grated Parmesan cheese until the sauce is smooth and silky.
4. Serve: Top with more Parmesan, fresh basil, lemon zest, and, if you’re feeling fancy, some crispy prosciutto for that perfect salty crunch.
For crispy prosciutto: Preheat oven to 400°F (200°C). Arrange prosciutto on a single layer on a baking sheet. Bake 10-12 minutes until crispy. Finish the last two minutes with broiler function for extra crisp. Let it cool down to get ultra-crisp!
Variations
🍄 Boost it with mushrooms:
Sautéed mushrooms make an amazing addition to this Garlic Parmesan Chicken Pasta. Just cook them in a bit of olive oil over medium-high heat for 8–10 minutes until golden and tender. Then stir in the garlic and continue with the recipe as written.
🥦 Add extra veggies:
This dish pairs beautifully with frozen peas, baby spinach, or roasted broccoli florets. Toss them in for color, nutrients, and extra flavor.
🥛 No cream? No problem!
Whisk together some room-temp milk with a spoonful of cornstarch and use it in place of cream. It thickens up as it simmers, giving you that creamy texture without the heavy cream.
Tips
- Cut the chicken right: If you're using chicken breasts, slice them across the short side into pieces about ⅓ inch thick (0.9 cm). Not too thin – you want them juicy, not dry.
- Sear, don’t overcook: Toss the chicken with seasoning in a bowl, then sear it in a hot skillet for 2 to 2½ minutes per side. That’s all it needs for a golden crust and tender center.
- Deglaze like a pro: A splash of dry white wine lifts all the flavorful bits from the pan and adds amazing aroma and brightness. Don’t skip it! No wine? Lemon juice or veggie broth are your best substitutes.
- Use real Parmesan: Grab a wedge of Parmigiano Reggiano or Grana Padano and grate it fresh. It melts smoother, tastes richer, and makes the sauce silky.
- Go heavy on the garlic: Grated garlic releases more flavor and is easier to digest. Don’t hold back – this dish loves garlic.
- Save that pasta water: It’s starchy, it’s magical, and it helps your sauce come together.
- Customize with veggies: Toss in spinach, mushrooms, peas, or whatever you have on hand. It’s an easy way to boost the flavor and nutrition.
Questions
Yes. Whisk 1 cup of cold or room temperature milk with 1 tablespoon cornstarch to make a slurry for a lighter yet creamy sauce. Add the slurry to the pan with the broth and simmer until it thickens.
Louise and I prefer a short pasta for this recipe. Think penne, fusilli, rigatoni, paccheri, bowties, and conchiglie.
Long pasta like linguine and tagliatelle works too.
It's best to use a whole piece of Parmigiano Reggiano or Grana Padano and grate it at home for the best creamy sauce.
Also, always add parmesan after turning off the heat. That's how it melts best.
Absolutely! In this case, chop the chicken into bite size pieces, remove bones if any, and toss it right in the sauce with the pasta. Stir until it's heated through and you are good to go!
You can make this recipe dairy-free by swapping a non-dairy cream for heavy cream. Alternatively, mix 1 cup oat milk with 1 tablespoon cornstarch, whisk well, and add to the pan with the broth. Simmer for a minute or two until it thickens. For the cheese, substitute it with a non-dairy cheese.
If you tried this Garlic Parmesan Chicken Pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments.
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Recipe
Garlic Parmesan Chicken Pasta
Video
Ingredients
- 8 ounces pasta (penne, fettuccine, or your favorite)
Chicken
- 2 large chicken breasts about 1 lb/ 450 g – boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or dried oregano
- 2 tablespoons lemon juice or red wine vinegar
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup dry white wine or lemon juice
Sauce
- 4 cloves garlic
- ½ cup heavy cream or half-and-half for lighter option
- ½ cup chicken broth or vegetable broth
- 4 cups spinach
- ¾ cup grated Parmesan cheese
- 1 handful fresh basil or parsley (for garnish) + crispy prosciutto for a savory crunch
Instructions
- Pasta – Cook 8 ounces pasta in plenty of salted boiling water as per package instructions minus 1 minute. Reserve 1 cup of pasta water before draining.
- Chicken – Cut 2 large chicken breasts into small slices. Add to a bowl and season with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 2 tablespoons lemon juice, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and ⅛ teaspoon black pepper. You can make this up to 12 hours in advance and keep it marinading in the fridge.Heat a large skillet over high heat and cook the chicken for 2½ minute per side until golden.Optional – Deglaze with ⅓ cup dry white wine. When wine has evaporated remove chicken onto a plate.
- Sauce – To the same skillet, add a bit more oil if needed, then sauté 4 cloves garlic (grated) until fragrant – about 30 seconds – don't burn it.Pour in ½ cup heavy cream, ½ cup chicken broth, 4 cups spinach. Let them wilt then add the cooked pasta and chicken. Stir and simmer for 1 minute.Turn heat off, then add ¾ cup grated Parmesan cheese and stir for a final minute until the cheese melts.
- Plate – Garnish with 1 handful fresh basil, lemon zest, and some optional crispy prosciutto.
Notes
- Chicken breasts –> Boneless, skinless chicken thighs.
- Olive oil –> Avocado oil.
- Italian Seasoning –> Dried oregano.
- Lemon Juice –> Red wine vinegar.
- Heavy Cream –> Half-and-half, low-fat cream, or 1 cup milk whisked with 1 tablespoon cornstarch.
- Chicken broth –> Vegetable broth.
- Spinach –> Optional. Substitute sautéed mushrooms or roasted broccoli florets.
- Fresh Basil –> Fresh parsley.
- For crispy prosciutto: Preheat oven to 400°F (200°C). Arrange prosciutto on a single layer on a baking sheet. Bake 10-12 minutes until crispy. Finish the last two minutes with broiler function for extra crisp. Let it cool down to get ultra-crisp!
- Cut the chicken right: If you're using chicken breasts, slice them across the short side into pieces about ⅓ inch thick (0.9 cm). Not too thin – you want them juicy, not dry.
- Sear, don’t overcook: Toss the chicken with seasoning in a bowl, then sear it in a hot skillet for 2 to 2½ minutes per side. That’s all it needs for a golden crust and tender center.
- Deglaze like a pro: A splash of dry white wine lifts all the flavorful bits from the pan and adds amazing aroma and brightness. Don’t skip it! No wine? Lemon juice or veggie broth are your best substitutes.
- Use real Parmesan: Grab a wedge of Parmigiano Reggiano or Grana Padano and grate it fresh. It melts smoother, tastes richer, and makes the sauce silky.
- Go heavy on the garlic: Grated garlic releases more flavor and is easier to digest. Don’t hold back – this dish loves garlic.
- Save that pasta water: It’s starchy, it’s magical, and it helps your sauce come together.
- Customize with veggies: Toss in spinach, mushrooms, peas, or whatever you have on hand. It’s an easy way to boost the flavor and nutrition.
Megan L. says
Made this last night and it was a hit! So creamy and full of flavor — the garlic and Parmesan come through perfectly. I used rotisserie chicken to save time and it still turned out great. Total comfort food, and everyone asked for seconds. Will be making this again soon!
Nico Pallotta says
So happy to hear that, Megan! Rotisserie chicken is a great shortcut — love that idea. Glad the flavors came through and that it was a hit with the whole crew. Thanks so much for trying the recipe and taking the time to leave a comment!