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Garlic Pam Chicken Pasta in bowl with parsley in the back ground.

Garlic Parmesan Chicken Pasta

Sara Walkenbach
Creamy, comforting, and packed with goodness! This Garlic Parmesan Chicken Pasta is a well-balanced dish, loaded with tender chicken, vibrant veggies, and a rich, creamy sauce. Every bite is bursting with garlicky, cheesy flavor—perfect for a cozy dinner that feels indulgent yet light and nourishing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American Italian
Servings 8 servings
Calories 521 kcal

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.

Nutrition

Serving: 1gCalories: 521kcalCarbohydrates: 50gProtein: 34gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 84mgSodium: 679mgPotassium: 759mgFiber: 4gSugar: 4gVitamin A: 683IUVitamin C: 41mgCalcium: 236mgIron: 4mg
Keyword Broccoli and mushrooms, Cream Cheese Sauce, Creamy pasta dish, Garlic Chicken Parmesan Pasta, Garlic Parmesan Chicken Pasta, Loaded with veggies, nutritious comfort food
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