This Creamy Parmesan Chicken Pasta is the kind of meal I could eat on repeat! It’s an easy dinner recipe (ready in about 30 minutes!) made with juicy chicken, tender cavatappi pasta, and a rich garlic parmesan sauce. The seasonings give the chicken so much flavor, and the pasta holds onto every bit of that creamy sauce! If you prefer red sauce over creamy, try my Parmesan Chicken Pasta. It is another favorite made with cavatappi pasta, marinara, crispy chicken, and lots of cheese!
Ingredients & Substitutions
- Pasta: I am a big fan of cavatappi pasta. Its spiral shape and ridges are perfect for holding onto all of the deliciously creamy sauce! But, you can certainly use the pasta you have on hand or make homemade-shaped pasta. Cook the pasta al dente, then reserve about a cup of pasta water before draining.
- Chicken: I used boneless, skinless chicken breasts, cut into 1-inch cubes. Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Chicken thighs would be delicious, too! Just make sure the chicken is cooked through to an internal temperature of 165°F.
- Garlic: Since this is garlic parmesan chicken pasta, I used both garlic powder (to season the chicken) and minced garlic!
- Chicken Broth: Chicken broth adds rich, savory flavor to the sauce and gives the creamy parmesan base more depth. You could also use low-sodium broth to control the salt. It’s easy to add more later, but hard to fix if it’s too salty.
- Heavy Whipping Cream: Heavy whipping cream (also called heavy cream) helps make the sauce creamy (but not too rich, since I only used 1/2 cup). If you prefer a lighter version, go ahead and use milk; the sauce will not be quite as thick, but still delicious!
- Parmesan Cheese: If possible, use freshly grated parmesan cheese. It really does make a difference in recipes like this one.
Why Freshly Grated Parmesan Is Best for Creamy Garlic Parmesan Chicken Pasta
Freshly grated parmesan melts right into the sauce, making it extra creamy and smooth. Pre-shredded parmesan (like the kind in the green container) doesn’t melt as well and can make the sauce grainy. Fresh parmesan also has a bolder flavor, so your pasta will taste richer and more delicious.
Can You Use Leftover or Rotisserie Chicken?
Yes, you can absolutely use leftover chicken (like shredded chicken) or rotisserie chicken in this pasta dish. Since they are already cooked, it is a great time-saver! Just make sure to warm the chicken through before adding it to the pasta and sauce (no need to sear it).
Can You Make Creamy Garlic Parmesan Chicken Ahead Of Time?
You can prepare the chicken and sauce in advance. Simply follow the recipe to cook the chicken and make the sauce. Then, store them separately in the refrigerator for up to 1-2 days. When ready to serve, cook the pasta and reheat the chicken and sauce on the stovetop. Combine everything and enjoy!
How To Store and Reheat Creamy Garlic Parmesan Chicken Pasta
To Store: Once cooled completely, store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
To Reheat: To reheat, warm the pasta on the stovetop over low heat, adding a splash of milk or chicken broth to help loosen the sauce. Stir frequently to ensure it heats evenly and doesn’t dry out. You can also reheat it in the microwave, covered, in 30-second intervals, stirring between each.
Can You Freeze Creamy Garlic Parmesan Chicken Pasta?
Yes, you can freeze this Creamy Garlic Parmesan Chicken Pasta! I recommend freezing the chicken and sauce together but wait until serving to cook the pasta. The sauce can be frozen for up to 2-3 months. When ready to serve, simply cook the pasta. Then, reheat the chicken and sauce mixture on the stovetop, combine, and enjoy!
Creamy Garlic Parmesan Chicken Pasta
Ingredients
- 12 ounces cavatappi pasta
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes, pat dry
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ½ cup (119 g) heavy cream
- 1 cup (100 g) freshly grated parmesan cheese, plus more for garnish
- salt and pepper, to taste
- fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a small bowl, mix salt, garlic powder, onion powder, paprika, and pepper. Sprinkle the seasoning mixture evenly over the chicken pieces.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Once the butter has melted and the oil is shimmering, add chicken. Sear for 3–4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and cover loosely with aluminum foil.
- Reduce heat to medium. To the same skillet, add the remaining butter and garlic and cook for 1 minute.
- Stir in flour and cook for 1 more minute, stirring constantly to form a roux.
- Slowly whisk in chicken broth and heavy cream. Bring to a simmer and let thicken for 3–4 minutes, stirring often.
- Remove from heat. Stir in parmesan cheese and season to taste with salt and pepper.
- Add the cooked pasta to the sauce and stir to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time as needed.
- Top with the cooked chicken and toss to combine.
- Garnish with fresh parsley and more parmesan. Serve hot.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so good! It is creamy, flavorful, and so easy to make!
Elizabeth
I love this pasta dish, especially with the added chicken for protein. Plus, it is not too rich. It's a winner!
Annabelle
This is creamy, cheesy, and perfect for when you want something cozy and homemade.
Stephanie
The garlic parmesan sauce is amazing! It is quick to whip together and so good!
Bella
I love the garlic flavor in this. It's an easy pasta dish that will fill you up!
