There’s nothing better than a cozy, creamy pasta dish that comes together quickly, and this Garlic Parmesan Chicken Pasta delivers on all fronts! Packed with tender chicken, al dente pasta, and a luscious garlic parmesan sauce, this dish is perfect for busy weeknights or when you’re craving something rich and satisfying. Plus, we’re sneaking in some broccoli and mushrooms for a boost of veggies!
Why You’ll Love This Recipe
✔️ Creamy, garlicky goodness – A restaurant-worthy sauce made easily at home.
✔️ Ready in 40 minutes – Perfect for a weeknight dinner.
✔️ Family-friendly – Even picky eaters will love this!
If you like this recipe, you’ll love my Artichoke Chicken dish.
Ingredients for Garlic Parmesan Chicken Pasta
Like any pasta dish this is fully customizable. Add or take away veggies. Choose your favorite pasta. Use your favorite seasoning.
Chicken Breast
Chicken breast is a lean, high-protein ingredient that helps keep you full and supports muscle growth and repair. It’s also a great source of essential nutrients like B vitamins, which aid in energy production, and selenium, which supports immune function.
In this Garlic Chicken Parmesan Pasta, the chicken adds satisfying protein while keeping the dish balanced and nourishing.
Pasta
There are so many different pasta shapes that work in this recipe. Here are a few to try:
- penne
- rigatoni
- fettuccine
- bowtie
There are many options for gluten-free or grain-free pastas as well:
- hearts of palm pasta
- shirataki noodles
- lupini bean noodles
Can’t get enough pasta dishes? Try my Pesto Shrimp Pasta.
Veggies
Garlic
With its immune-boosting powers, garlic isn’t just great for keeping vampires away—it also helps ward off colds and other pesky illnesses. Delicious and protective, all in one bite.
It contains compounds like allicin, which have antibacterial and anti-inflammatory properties. Garlic is also known to support heart health by helping to lower blood pressure and cholesterol levels.
Broccoli
A nutrient powerhouse packed with fiber, broccoli contains vitamins C and K, and antioxidants that support immune health and reduce inflammation. It’s also rich in compounds that promote heart health.
Mushrooms
Mushrooms are a great source of antioxidants, B vitamins, and minerals like selenium, which support immune function and overall health. They also contain compounds that may help reduce inflammation and support brain health. Plus, their savory umami flavor makes any dish more satisfying.
Cheese
Pasta and cheese go together like peanut butter and jelly. The two in this dish are parmesan and cream cheese.
Parmesan
Be sure to use freshly grated parmesan in this recipe. The canned stuff doesn’t melt into dishes very well since it contains fillers. I like to get a block of parmesan and use a microplaner for grating.
Cream Cheese
Such a delightful soft, subtle, make-anything-better cheese.
Seasonings & Such
Just a few simple seasonings and things for flavor up this dish:
- Salt
- Pepper
- Italian seasoning, basil, or parsley
- Avocado or olive oil
- Slivered almonds (optional) for crunch
- Red pepper flake (optional) for heat
How to Make Garlic Parmesan Chicken Pasta
- Start the Pasta Water: Continue making the rest of dish while water is heating up and pasta is cooking.
- Cook the Chicken: Sauté bite-sized chicken pieces in avocado oil until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same pan, cook mushrooms and broccoli for a few minutes. Add garlic and cook until fragrant (about 30 seconds), then add white wine or chicken stock, scraping bits on the bottom of the pan. Add in cream cheese, parmesan, 1/2 cup pasta water, and seasonings. Stir until smooth.
- Combine Everything: Toss the pasta in the creamy garlic parmesan sauce, add the chicken back in, and stir until coated. Add more pasta water as needed to loosen up the sauce.
- Serve & Enjoy: Top with extra parmesan, chopped almonds and fresh parsley for the perfect finishing touch!
Tips for the Best Garlic Parmesan Chicken Pasta
✔️ Use fresh parmesan – Pre-shredded cheese won’t melt as smoothly (and contains additives).
✔️ Add a kick – A pinch of red pepper flakes adds a little heat.
✔️ Save some pasta water – Mixing in pasta water helps the sauce stay velvety.
More Well-Balanced Chicken Recipes
- Sheet Pan Chicken Thighs and Veggies
- Chicken Fajita Kabobs
- Artichoke Chicken
- Curry Chicken Salad
- Chicken Orzo Bake
- Pesto Chicken with Spaghetti Squash
- Nourish Bowl with Avocado Dressing
This creamy, garlicky, and cheesy pasta dish is sure to become a favorite in your dinner rotation. Let me know if you try it—I’d love to hear how you like it!
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Garlic Parmesan Chicken Pasta
Equipment
- 1 12" skillet
- 1 stock pot
Ingredients
- 3 Chicken Breasts cut into bite size pieces
- 4 cups Broccoli cut into small bite size pieces
- 2 cups Mushrooms cut into small bite size pieces
- 5-8 cloves Garlic minced
- 1 lb Pasta rigatoni, penne, or bowtie
- 6 oz Cream Cheese
- 1 cup Parmesan grated or microplaned (not canned)
- 3/4 cup White Wine or Chicken Stock Sauvignon Blanc, Chardonnay, or Pinot Grigio
- 2 tsp Avocado Oil or olive oil
- 1 tsp Sea Salt
- 1/4 tsp Fresh Gound Pepper
- 1 tbsp Italian Seasoning, Basil, Parsley, or Oregano dried is fine, or triple if using fresh
- 1/2 cup Slivered Almonds optional
- Red Pepper Flake optional
Instructions
- Make sure to have chicken and veggies cut up before starting. Fill stock pot with water (salt if desired), bring to boil for pasta while starting to make dish. Cook pasta to package direction once water is at a boil. Save back several cups of the pasta water. You will need this for the sauce. (A 4-cup measuring cup with handle works great for dipping out the pasta water).
- Heat skillet over medium high heat. Add 1 tsp oil, add chicken, sprinkle with salt (around 1/2 tsp) cook chicken until no longer pink (6-10 minutes). Remove chicken and liquid (if any) from pan, set aside.
- In same pan, over medium high heat add 1 tsp oil, cook broccoli and mushrooms for 3-5 minutes. Add garlic, sprinkle with salt (1/2 tsp). Cook for 30 seconds or until fragrant. Deglaze pan, add wine or stock scraping the brown flavorful bits from the bottom of the pan.
- Lower the burner to medium low heat. Add cream cheese in chunks to help melt faster. Add in parmesan cheese. Add in pasta water a 1/2 cup at a time, stirring in between. Keep adding the pasta water until you have a loose sauce. (Probably no more than 1.5 cups, but save the pasta water, just in case you need to add more as it sits).
- Add back in chicken and stir. At this point I find it easier and less or a mess to utilize the stock pot to incorporate the pasta. Reserving the needed pasta water, drain pasta and place everything from pan and cooked pasta into the stock pot and stir. Salt to taste.
- Serve in pasta bowls. Top with more grated parmesan and a sprinkle of fresh parsley and red pepper flake (if using). Enjoy!
Notes
- If you have leftovers, pour a little more pasta water on dish before packing up. As it sits the pasta will suck up the sauce. Or when reheating to enjoy a 2nd time, add a little water from the tap to loosen up the sauce.