Okay, so I messed this up three times before getting it right. Like… genuinely thought I ruined dinner forever. Burnt garlic, overcooked chicken, clumpy sauce — the whole nine yards. But hey, fourth time’s the charm, right? And now? This Creamy Garlic Parmesan Chicken Pasta has become my go-to whenever I want to impress someone without actually doing that much work.
Also, full disclosure: my 8-year-old who literally cries when he sees broccoli? Devours this pasta like it’s candy. Still don’t get it.
Table of Contents :
Recipe Snapshot (You Know, for Quick Info)
- Prep Time: 10 mins
- Cook Time: Around 20-ish mins
- Total Time: Depends if your kid spills juice mid-cook (30 mins on a good day)
- Servings: 4 normal people or 2 hangry adults
- Difficulty: Doable. I promise.
Where Did This Recipe Even Come From?
Honestly? Not 100% sure. I think I saw something similar on Pinterest during the Great Banana Bread Era (a.k.a. 2020 lockdown), or maybe it was from my Aunt Linda? Could’ve been both.
Either way, I tried version 1.0 with way too much cream and somehow no salt — disaster. Then I tried adding lemon juice and it curdled the sauce. Ew.
But now? Now it’s creamy, garlicky, cheesy magic. And yes, I still wear my lucky apron every time I make it. The one with the weird coffee stain.
Ingredients (With Side Commentary)
- 1 lb chicken thighs or breasts — I like thighs. Juicier. But breasts work too.
- 12 oz pasta — Penne, rotini, fettuccine, whatever you’ve got in the pantry.
- 5 cloves of garlic — Not negotiable. Add more if you’re unhinged like me.
- 2 tbsp butter — Real butter. Salted or unsalted, just adjust seasoning later.
- 1 tbsp olive oil — Or avocado oil. Whatever.
- 1 cup heavy cream — Whole milk might work, but don’t blame me if it breaks.
- 1 cup grated Parmesan — Not the shaky green can. Please.
- Salt and pepper — I mean, obviously.
- Optional add-ins: Crushed red pepper, lemon zest, chopped parsley, or spinach if you’re trying to trick someone into eating greens
Substitutions I’ve Actually Tried:
- Swapped Greek yogurt for cream once. It was… fine. Bit tangy.
- Used shredded mozzarella instead of parm. Sauce got stringy. Kids loved it, I didn’t.
- Made it gluten-free with chickpea pasta. Worked, but needed more sauce.
Pro tip: Pre-shredded cheese is coated in weird powder and doesn’t melt well. Learned that the gross way.
Instructions (AKA What I Do, Mostly Without Burning It)
1. Boil the Pasta
Start boiling water ASAP. Salt it like you’re trying to season the ocean. Toss in your pasta. Set a timer for 10 minutes, then get distracted and panic at 12. It’s fine.
Before draining, save about a cup of pasta water. You’ll need it. Or you’ll regret it. (Trust me on this one.)
2. Cook the Chicken
Pat your chicken dry. Season with salt, pepper, maybe some paprika or Italian herbs if you’re feeling fancy.
Heat the oil in a skillet (medium-high) and throw the chicken in. Don’t overcrowd or it’ll just steam. Cook about 4 minutes per side until golden. Take it out and let it rest. Slice it after a few mins so the juices don’t run everywhere.
3. Make the Garlic Butter Magic
In the same pan, melt your butter. Add the garlic. DO NOT walk away. Burned garlic is heartbreak. Cook until it smells amazing and turns golden, maybe 30 seconds to 1 min.
I once burnt mine because my neighbor knocked to borrow sugar. Still bitter.
4. Create the Creamy Dreamy Sauce
Turn heat down to medium. Pour in the cream. Stir. Add the cheese slowly, whisking as it melts.
It might look weird at first. Kinda lumpy. Keep going.
Splash in that pasta water until the sauce feels right. Thick, creamy, not gloopy.
5. Bring It All Together
Dump in the pasta and sliced chicken. Toss until every noodle is glossy and coated. Taste. Add salt or pepper if needed. Maybe a pinch of red pepper flakes. Or a splash of wine (optional, but fun).
Add parsley. Or don’t. I’m not your mom.
My Unofficial Tips (You Won’t Find These in Cookbooks)
- If you burn the bottom of the pan, just scrape it gently and pretend it’s “fond”. Fancy word for stuck bits.
- Don’t use a whisk for the sauce. It clumps the cheese. Use a spoon.
- Splash of white wine = instant chef vibes
- Add spinach near the end and stir until wilted. Boom. Veggies.
My neighbor Sarah adds mushrooms. I don’t. They freak me out.
Storage & Leftovers (Assuming There Are Any)
- Fridge: Airtight container for up to 4 days.
- Freezer: Honestly? Don’t. Sauce gets weird.
- Reheat: Splash of milk, low heat, lots of stirring. Don’t microwave unless you’re desperate.
Kids eat this cold. With ketchup. I have no words.
Wait… Before You Go
Some people say this is better than Olive Garden. I won’t name names, but it was my cousin and she’s brutally honest.
Have you ever made this? Do you have weird twists you add? Let me know because I’m always tweaking stuff. Like, last week I tried adding bacon bits. SO GOOD.
Anyway…
If I can make this without burning down my kitchen, so can you.
Happy cooking! (and may your smoke alarms stay quiet) 🍝🤤