Simple Creamy Garlic Parmesan Chicken Pasta

Name: Simple Creamy Garlic Parmesan Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs. Chicken Breast; 2 tablespoon Olive Oil; 1 ½ teaspoon Paprika; 1 ½ teaspoon Oregano; 1 teaspoon Garlic Powder; ½ teaspoon Thyme; Salt and Fresh Ground Black Pepper ((to taste)); 12 oz Farfalle Pasta ((boiled to al dente)); 4 tablespoons Butter; 1 Onion ((finely chopped)); 4 cloves Garlic ((minced)); 1 tsp Garlic Powder; 2 teaspoons Italian Seasoning; 2 tablespoons Flour; ½ cup Chicken Broth; 3 cups Heavy Cream; 12 oz Parmesan; ½ cup Pasta Water; Salt and Fresh Ground Black Pepper ((to taste))

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When I need a comforting dinner that doesn’t make a mess in the kitchen, I always go for this Simple Creamy Garlic Parmesan Chicken Pasta. It’s a one-pan wonder—juicy chicken, tender pasta, and a rich, garlicky parmesan cream sauce that all comes together in under 30 minutes. I love how easy it is, and my family never leaves a bite behind. Trust me, once you try it, this one’s going straight into your weeknight dinner rotation!

INGREDIENTS YOU’LL NEED:

2 lbs. Chicken Breast – I use boneless, skinless chicken breasts and slice or cube them so they cook evenly and soak up the seasoning.
2 tablespoons Olive Oil – I drizzle this into the pan to help cook the chicken and give it a nice golden crust.
1 ½ teaspoons Paprika – This adds a warm, smoky flavor to the chicken—it also gives it a nice color.
1 ½ teaspoons Oregano – I love the herby flavor this adds to the seasoning mix.
1 teaspoon Garlic Powder – It gives the chicken a little extra garlic flavor before we even get to the sauce.
½ teaspoon Thyme – Just a little adds a fresh, earthy taste to balance out the richness.
Salt and Fresh Ground Black Pepper (to taste) – I season the chicken and sauce with salt and pepper to bring out all the flavors.
12 oz Farfalle Pasta – I boil this until it’s al dente. I like bowtie pasta because it holds the creamy sauce really well.
4 tablespoons Butter – I melt this in the pan to start off the creamy sauce—it gives it a rich base.
1 Onion (finely chopped) – I sauté this in the butter until it’s soft and sweet. It builds flavor right from the start.
4 cloves Garlic (minced) – Garlic is a must for me—it makes the whole dish smell and taste amazing.
1 teaspoon Garlic Powder – I add this to the sauce too for extra garlic depth.
2 teaspoons Italian Seasoning – This mix of herbs gives the sauce a classic Italian flavor without needing to measure a bunch of separate spices.
2 tablespoons Flour – I whisk this in to thicken the sauce so it’s nice and creamy without being too heavy.
½ cup Chicken Broth – I add this to loosen up the sauce and give it more savory flavor.
3 cups Heavy Cream – This is what makes the sauce super rich and creamy. I use it cold straight from the fridge.
12 oz Parmesan – I stir in grated parmesan to melt into the sauce—it adds a salty, cheesy finish I love.
½ cup Pasta Water – I save this from the cooked pasta to help loosen the sauce if it’s too thick.

WHY CREAMY GARLIC CHICKEN PASTA WILL BE A FAMILY FAVORITE?

It’s all made in one pan, so cleanup is super easy—which is a win on busy nights.
The creamy garlic parmesan sauce is so good, even my picky eaters go back for seconds.
It feels like a fancy dinner, but it’s simple enough to make anytime—we all look forward to it!

HOW TO PREPARE CHEESY GARLIC CHICKEN PASTA?

Time needed: 1 hour

Cook the Pasta:

Boil the pasta and cook 12 oz of farfalle pasta in salted water until al dente. Drain and set aside, saving ½ cup of pasta water for later.
Season the Chicken:

Mix together 1½ tsp paprika, 1½ tsp oregano, 1 tsp garlic powder, ½ tsp thyme, and a good pinch of salt and pepper. Rub the spice mix all over the chicken breasts.
Cook the Chicken:

In a large skillet, heat 2 tbsp olive oil over medium heat. Cook chicken for 5–7 minutes per side or until fully cooked. Remove from the pan, let it rest, then slice or dice.
Make the Creamy Garlic Sauce:

In the same pan, melt 4 tbsp butter, then add 1 finely chopped onion and sauté for 3–4 minutes until soft. Add 4 minced garlic cloves and cook another minute. Stir in 1 tsp garlic powder, 2 tsp Italian seasoning, and 2 tbsp flour. Cook for about 1 minute to get rid of the raw flour taste.
Pour in the liquids:

Slowly whisk in ½ cup chicken broth and 3 cups heavy cream, stirring to smooth out any lumps. Add 12 oz grated parmesan, stirring until melted and the sauce is creamy. Pour in ½ cup reserved pasta water to thin it out if needed. Add salt and black pepper to taste.
Combine and Serve:

Add pasta, chicken, and toss the cooked farfalle and sliced chicken back into the skillet with the sauce. Stir everything together and let it heat for another 2–3 minutes until well combined.
Serve and Garnish:

Plate it up warm and garnish with extra parmesan or fresh herbs if you like.

FAQ – FREQUENTLY ASKED QUESTIONS:

What kind of pasta works best?

I usually use farfalle, but penne or rotini work great too—anything that holds the sauce well.

How long should I cook the chicken?

About 5–7 minutes per side does the trick for me—just make sure it’s fully cooked through to at least 165 degrees f. Use an instant-read digital thermometer to be sure it’s cooked through.

Do I need to cook the pasta before adding it to the sauce?

Yes, I boil it separately until it’s al dente, then toss it in at the end.

What if my sauce is too thick?

I just splash in some reserved pasta water or a little more broth to thin it out.

What if my sauce is too thin?

I let it simmer for a few minutes longer, or whisk in a little more parmesan to thicken it up.

ONE-PAN GARLIC PARMESAN CHICKEN SKILLET RECIPE ADD-INS AND VARIATIONS:

Swap the chicken – Sometimes I use cooked rotisserie chicken or even leftover grilled chicken to save time.
Use a different pasta – If I don’t have farfalle, I’ll use penne, rotini, or whatever I have in the pantry—it all works.
Make it lighter – When I want it a bit lighter, I use half-and-half instead of heavy cream.
Add veggies – I’ve tossed in spinach, broccoli, or even mushrooms for extra flavor and color.
Make it spicy – A pinch of red pepper flakes gives the sauce a nice little kick if I’m in the mood for heat.
Go low-carb – I’ve made this with zucchini noodles or cauliflower rice when I’m keeping it low-carb, and it’s still really good.

WHAT IS COMMONLY SERVED WITH CREAMY CHICKEN PASTA SKILLET?

I usually serve this creamy garlic parmesan chicken pasta with a simple side salad—something fresh like a Caesar or a spinach salad with vinaigrette. It’s one of those meals that works for any night of the week, but I also make it when we have company because it feels a little special. I’ll pour a glass of cold lemonade or even a crisp white wine if it’s a weekend dinner.

HOW DO YOU STORE AND REHEAT LEFTOVER CREAMY CHICKEN PARMESAN?SKILLET?

I just scoop the leftovers into an airtight container and keep them in the fridge for up to 3 days. When I’m ready to reheat, I either warm it in the microwave for a minute or two (stirring halfway) or heat it gently on the stovetop with a splash of cream or a little water to loosen up the sauce. It still tastes just as good the next day!

CAN LEFTOVER PARMESAN GARLIC CHICKEN SKILLET BE FROZEN FOR ANOTHER DAY?

Yes, I’ve frozen the leftovers before, and they hold up pretty well! I let it cool completely, then put it in a freezer-safe container and pop it in the freezer for up to a month. When I’m ready to eat it, I thaw it in the fridge overnight and warm it up gently on the stove with a splash of cream to bring the sauce back to life.

LOOKING FOR MORE CREAMY PASTA SKILLET RECIPES? TRY THESE!

Creamy Tuscan Shrimp Linguine: This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach to create a decadent pasta that’s perfect for any occasion.

Bacon Chicken Mushroom Pasta: This dish combines tender chunks of chicken breast and crispy bacon, enveloped in a velvety sauce made with rich heavy cream, savory Parmesan cheese, and aromatic garlic.

Easy Pizza Tortellini Skillet: This one-pan dish mixes tender cheese tortellini with all the best pizza toppings like sausage, gooey mozzarella, and colorful bell peppers in a rich marinara sauce.

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