Simple Creamy Garlic Parmesan Chicken Pasta

5 from 1 vote

Simple Creamy Garlic Parmesan Chicken Pasta

This Simple Creamy Garlic Parmesan Chicken Pasta is rich, comforting, and all made in one pan. Juicy chicken and tender pasta are coated in a garlicky parmesan cream sauce. It’s quick, easy, and always a hit at my house!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: Creamy Garlic Chicken Pasta, Garlic Chicken Creamy Pasta, Garlic Chicken Pasta

Servings: servings

Calories: 1147kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

2 lbs. Chicken Breast
2 tablespoon Olive Oil

Chicken Breast Spice Rub:

1 ½ teaspoon Paprika
1 ½ teaspoon Oregano
1 teaspoon Garlic Powder
½ teaspoon Thyme
Salt and Fresh Ground Black Pepper (to taste)

Pasta (boiled to al dente):

12 oz Farfalle Pasta (boiled to al dente)

Creamy Garlic Sauce:

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)

Instructions

Cook the Pasta: Boil the pasta and cook 12 oz 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.
Melt in cheese: Add 12 oz grated parmesan, stirring until melted and the sauce is creamy.
Loosen the sauce: 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.
Mix and warm through: Stir everything together and let it heat for another 2–3 minutes until well combined.
Serve: Plate it up warm and garnish with extra parmesan or fresh herbs if you like.

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