By: Jill Mills Posted: Aug 18, 2026

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This Garlic Parmesan Chicken Pasta is a rich, creamy comfort food favorite that comes together in one skillet. It pairs tender, seasoned chicken bites with pasta coated in a luxurious, garlic-forward Alfredo-style sauce. It is a quick and satisfying dinner that feels like a restaurant meal at home.

A wooden spoon in a pan of garlic parmesan chicken pasta

Easy pasta dishes are my go-to on busy weeknights. Bonus points if they can be prepared in one pan. I’ve made many, many different pasta recipes over the years but there are a handful my family constantly requests, like Cajun chicken pasta, lemon chicken pasta, and today’s garlic parmesan chicken pasta.

It’s a bit of a twist on chicken alfredo with a creamy garlic sauce, lots of parmesan, and tender, juicy bites of seasoned chicken. And, the best part, is that the chicken and sauce are all cooked in the same skillet. So not only does it take less than 30 minutes to prep, clean-up is quick and easy, too!

Why This Garlic Parmesan Chicken Pasta Recipe Is Just So Good

Creamy garlicky sauce. The sauce in this recipe is absolutely divine. It’s similar to my alfredo sauce but made with more garlic and lots of parmesan. It’s rich, creamy, and quite garlicky.
Ready in 25 minutes. From start to finish, it takes less than 30 minutes to get this garlic parmesan chicken pasta on the table. The key is to cook the chicken while you’re waiting for the pasta to boil.
Juicy, seasoned chicken. Bite-sized pieces of chicken are generously seasoned with some basic spices and pan-fried until golden brown. They stay nice and juicy and add so much flavor to the dish.

Overhead view of ingredients needed to make garlic parmesan chicken pasta

Ingredient Notes

This pasta recipe uses pretty simple ingredients for both the chicken and the sauce. Here’s an overview of what’s needed and any substitutions. Be sure to scroll down to the recipe card below for the exact measurements.

Chicken – I used boneless, skinless chicken breasts. Chicken thighs and tenderloins would also work, as long as they’re cut into bite-sized pieces.
Olive oil – For sauteing the chicken.
Spices – Salt, black pepper, Italian seasoning, paprika, and garlic powder season the chicken. Italian seasoning, salt, pepper, and red pepper flakes are also added to the sauce.
Pasta – I used penne because I like how the sauce coats the short noodles. Any pasta will work, though I do recommend a short, textured noodle.
Unsalted butter – Used to start the sauce. Be sure to use unsalted to avoid a too-salty sauce.
Garlic – This is a garlic sauce so freshly minced garlic is the way to go.
All-purpose flour – Thickens the sauce.
Whole milk & heavy cream – I use a combination of both to get a rich, creamy base for the sauce. All heavy cream is too thick and rich but whole milk alone isn’t quite enough.
Parmesan cheese – Freshly grated is key here. It’s stirred into the sauce to add a cheesy, salty finish.
Pasta water – Be sure to reserve pasta water to thin the sauce as needed, while maintaining a smooth, silky texture.

How To Make Garlic Parmesan Chicken Pasta

This pasta dinner comes together so quickly and easy, in just a few steps. The printable instructions can be found in the recipe card below.

Bite-sized pieces of seasoned chicken in a pan

Cook the pasta. Cook the pasta in salted water to al dente, according to the package directions. Reserve ½ cup of pasta cooking water before draining.
Cook the chicken. At the same time, season the chicken. Then cook in the olive oil over medium-high for 6-8 minutes, until golden brown and fully cooked. Transfer to a plate.

Seasonings added to cream sauce in a pan

Make the sauce. Reduce the heat to medium. Melt the butter, then add the garlic. Cook for 30 seconds until fragrant, then whisk in the flour and cook for additional minute. Slowly pour in the milk and cream, whisking constantly, followed by the seasonings.
Simmer. Simmer for the sauce for 3-5 minutes, stirring frequently, until it starts to thicken. Remove from heat and whisk in the parmesan until melted and smooth.
Combine. Return the cooked chicken to the skillet with the drained pasta. Toss together to evenly coat. Add a few tablespoons of pasta water if needed to reach the desired consistency.
Enjoy. Garnish with chopped parsley and more parmesan before serving.

Recipe Tips & Variations

Here are a few general tips for making this garlic parmesan chicken pasta recipe for the first time.

Cook the chicken in a single layer. If the pan is too crowded, the chicken will steam in its own juices instead of getting that beautiful, golden-brown crust.
Pour slowly, whisk constantly. When adding the milk and heavy cream to the butter-flour mixture (the roux), pour it in slowly and whisk constantly. This prevents lumps from forming and gives you a perfectly smooth sauce.
Freshly grated parmesan is key. Use a block of real parmesan cheese and grate it yourself. Pre-shredded cheese in tubs or bags is coated with starches to keep it from sticking, which prevents it from melting smoothly and can make your sauce grainy.
Reserve pasta water. Don’t forget to scoop out some pasta water before draining! The starches in that water help thin out a thick sauce while helping it cling perfectly to the noodles.
Make in the Crockpot. We also have a slow cooker version with a super easy “dump and go” crockpot garlic parmesan chicken pasta recipe.

A fork resting on a bowl of garlic parmesan chicken pasta

What To Serve It With

Garlic parmesan chicken pasta easily stands as a meal on its own. If anything, I serve some veggies on the side, like an Olive Garden salad or some steamed veggies. Breadsticks are also great for swiping up any leftover sauce on the plate!

How To Store & Reheat Leftovers