Amazing 20 Min Garlic Parmesan Chicken Pasta

If you’re tired of weeknight dinners that take forever but still taste boring, then you are in the right spot! I’m Anna, and I’m obsessed with making your everyday cooking easier and way more joyful. Today, we are diving headfirst into the most unbelievably satisfying meal: the Garlic Parmesan Chicken Pasta. Seriously, this recipe is a lifesaver.

This isn’t just another creamy pasta dish; it’s a one-pan wonder that delivers big flavor without demanding all your evening time. Everything comes together in that one big skillet, making cleanup a breeze. You’ll have tender chicken and spinach swimming in a rich, cheesy sauce that tastes like it simmered for hours. Trust me, once you make this foolproof version, it will become your go-to dinner staple.

Gather Your Ingredients for Garlic Parmesan Chicken Pasta

Okay, before we even think about turning on the stove, let’s get organized! Having everything prepped makes this whole process fly by. Remember, this is a quick dinner, so mise en place is your best friend here. I’ve listed everything you need below, but let’s chat about the important bits first.

Essential Components for Creamy Garlic Parmesan Chicken Pasta

The full shopping list is right there in the table for you! Just make sure your chicken is cut into nice, even, bite-sized pieces so it cooks evenly. Also, please, please use fresh garlic; the jarred stuff just doesn’t give you that bright flavor we’re after!

Equipment Needed for This Garlic Parmesan Chicken Pasta Recipe

You don’t need a million fancy gadgets for this one-pan marvel, thankfully! You’ll definitely want a large, deep skillet—that’s where all the magic happens. Make sure you have your measuring cups and spoons handy, and most importantly, grab that meat thermometer. Checking the chicken temperature is non-negotiable for food safety!

Step-by-Step Instructions: Making Perfect Garlic Parmesan Chicken Pasta

Alright, let’s get cooking! Because we are aiming for a quick, flavorful meal, timing is everything here. We’re going to multitask a little bit to get this Garlic Parmesan Chicken Pasta on the table in under 30 minutes. Follow these steps closely, and you’ll see why this is my favorite weeknight hero.

Preparing the Pasta Base

First things first: get a big pot of water boiling and salt it generously—it should taste like the sea! Drop in your 8 ounces of fettuccine or penne and cook it according to the package directions. We want it perfectly al dente, which means it still has a little bite left. This is crucial because it will soften up more when it hits that rich sauce later on.

Before you drain anything, grab a mug and scoop out about a half-cup of that starchy, salty pasta water. That liquid gold is our secret weapon for a silky sauce later! Once you’ve saved your water, drain the pasta well and set it aside while we tackle the chicken.

Searing the Chicken for the Garlic Parmesan Chicken Pasta

While the pasta is boiling, move over to your large skillet. Take your bite-sized chicken pieces and season them really well with the Italian seasoning, salt, and pepper. Don’t be shy with the seasoning; this is where a lot of the base flavor comes from!

Add 1 tablespoon of olive oil to the skillet over medium-high heat. Once it shimmers, add the chicken. If your pan seems crowded, please cook the chicken in two batches! Overcrowding steams the chicken instead of searing it, and we want that gorgeous golden-brown crust. Cook for about 5 to 7 minutes total, turning often, until the pieces are golden and cooked all the way through. Remember the golden rule: use your thermometer to make sure the internal temperature hits 165°F (74°C). Once done, pull the chicken out of the pan and set it on a clean plate.

Building the Rich Cream Sauce

Now we create the sauce base in that same skillet—don’t wipe it out! We need those tasty browned bits stuck to the bottom. Reduce the heat to medium. Add the butter and the remaining tablespoon of olive oil. Toss in your 4 cloves of minced garlic. You only want to sauté this for about 60 seconds until you can really smell it. Be quick here—burnt garlic tastes bitter, and we absolutely do not want that!

Immediately pour in the 1 cup of chicken broth. Use a wooden spoon or spatula to scrape up all those flavorful browned bits stuck to the bottom of the pan—that’s called deglazing, and it adds so much depth! Let that broth simmer and reduce for about 2 minutes. Next, turn the heat down to medium-low. Pour in the 1 cup of heavy cream and let it gently simmer for 3 minutes, just until it starts to thicken slightly.

Finishing the Garlic Parmesan Chicken Pasta

This is the fun part! Take the pan off the direct heat, or at least lower it as much as you can. Whisk in that 1 cup of grated Parmesan cheese slowly until it melts completely and the sauce is smooth and creamy—no lumps allowed! If you’re using the optional red pepper flakes, toss those in now for a little kick.

Toss in your 2 packed cups of fresh spinach. It will look like a mountain, but trust me, it wilts down fast! Let that cook for just a minute or two until it’s soft. Finally, return the cooked chicken and the drained pasta to the skillet. Gently toss everything until every piece of pasta is coated in that beautiful sauce. If the sauce seems too thick—and sometimes it does after absorbing pasta starch—add a splash or two of that reserved pasta water until it reaches your perfect consistency. Serve immediately while it’s hot and gooey!

Tips for Success with Your Garlic Parmesan Chicken Pasta

Even though this Garlic Parmesan Chicken Pasta is super simple, a few little tricks can elevate it from good to absolutely incredible. I’ve learned these lessons the hard way so you don’t have to! Pay attention to the cheese and the chicken, and you’ll nail this every time.

Achieving the Ideal Sauce Consistency

Listen, I cannot stress this enough: you absolutely must use freshly grated Parmesan cheese here. The pre-shredded stuff has anti-caking agents that make your sauce grainy instead of smooth. If your sauce ends up too thick after you toss everything in, don’t panic! Just grab a splash of that reserved pasta water we saved earlier. The starch in that water emulsifies beautifully with the fat in the cream and cheese, making the sauce silky again without watering down the flavor.

Ensuring Perfectly Cooked Chicken Every Time

The biggest mistake people make when searing chicken in a skillet is overcrowding the pan. If you pile too many pieces in there, the temperature drops, and the chicken steams instead of getting that lovely golden color. If you have a smaller skillet, cook the chicken in two separate batches. And please, use that instant-read thermometer! Pull the chicken when it hits 165°F (74°C) so it stays juicy and tender when you toss it back in at the end.

Ingredient Notes and Substitutions for Garlic Parmesan Chicken Pasta

When making this fantastic Garlic Parmesan Chicken Pasta, ingredient quality really makes a difference, especially in a sauce this simple. If you’re looking to lighten things up a bit, I have a great suggestion for the cream. You can absolutely substitute half-and-half for the heavy cream, but be warned: you’ll need to simmer it a little longer to get the same thickness, and the sauce won’t be quite as rich.

Another thing I always mention in my notes is the Parmesan. Please, ditch the canister if you can! Freshly grated cheese melts so much smoother. Also, if you’re out of the chicken broth, vegetable broth works fine in a pinch, though it will alter the final flavor profile slightly. Stick close to the original ingredient list when you can, and this creamy pasta will be a guaranteed success! Try this creamy garlic parmesan chicken next time!

Storing and Reheating Leftover Garlic Parmesan Chicken Pasta

I hope you have leftovers because this pasta is great the next day! Since this recipe is so creamy, it tends to thicken up considerably in the fridge. We need to treat it gently when reheating so it doesn’t turn into a solid block of cheese and noodles.

Storage Guidelines

Place any leftovers in a shallow, airtight container immediately after they cool down a bit. If you seal them up tightly, they should keep nicely in the refrigerator for about three days. Don’t leave them sitting out too long, though!

Reheating Methods

Forget the microwave if you can! The best way to revive this Garlic Parmesan Chicken Pasta is on the stovetop over very low heat. Add a splash of milk, broth, or even just water to the pan. Stir constantly until the sauce loosens back up and the noodles soften slightly. Low and slow is the key to keeping that sauce creamy! For more one-pan dinner ideas, check out this delicious one-pan dinner collection.

Frequently Asked Questions About This Garlic Parmesan Chicken Pasta

I get so many messages about tweaking my recipes, and that’s totally understandable! This Garlic Parmesan Chicken Pasta is flexible, but a few adjustments are better than others. Here are the top questions I get asked about making this creamy dish.

Can I Make This Recipe Ahead of Time?

You can certainly prep everything ahead of time, like chopping the chicken and mincing the garlic. However, I really don’t recommend making the entire pasta dish ahead of time. Creamy sauces tend to seize up and get really thick when chilled. If you must, assemble the dish but don’t add the cream and cheese until right before serving. For the best flavor and texture, cooking this fresh is always the way to go!

What If I Do Not Have Fettuccine?

Oh, pasta shapes are interchangeable! If you don’t have fettuccine, don’t worry about running to the store. Penne, as listed in the recipe, is fantastic because the sauce gets trapped inside the tubes. Rigatoni works wonderfully too. Even bow-tie pasta (farfalle) holds up well to this rich sauce. Just make sure whatever you pick cooks to al dente!

Share Your Delicious Garlic Parmesan Chicken Pasta Creation

I truly hope this Garlic Parmesan Chicken Pasta becomes a regular favorite at your house, just like it is at mine! Cooking should be fun, and seeing your success makes my day. If you tried this recipe, please come back and leave a star rating and tell me how it went! See more of my recipes on Pinterest.

Did you add extra spinach? Did the kids love it? Drop a comment below and share a picture of your beautiful, creamy pasta creation. Happy cooking, friends!

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