This creamy Garlic Parmesan Chicken Pasta is the ultimate comfort food. It's rich, satisfying, and ready in just 30 minutes. Juicy chicken, garlic butter sauce, and parmesan make it a family favorite for busy weeknights.
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Garlic Parmesan Chicken Pasta Recipe
Garlic Parmesan Chicken Pasta is the ultimate easy weeknight dinner. If you're a fan of creamy garlic sauce, this one-pot recipe is about to be your new favorite. Made with pantry staples like garlic, butter, herbs, and parmesan, it comes together fast and leaves you with minimal dishes. It's rich, cozy, and full of flavor in every bite.
Love creamy pasta? Try my old-fashioned baked macaroni and cheese or chicken alfredo next!
Key Ingredients
- Chicken breasts. I recommend thin-sliced chicken breasts, or you can pound out regular-sized chicken breasts with a meat mallet. Make this with air fryer parmesan-crusted chicken if you want a crispy chicken topping and added texture.
- Coconut milk. I love using full-fat coconut milk for a rich, creamy sauce, just like in my creamy Tuscan chicken. This pasta isn’t fully dairy-free (there’s butter and Parmesan!), but coconut milk is easier to digest than heavy cream. You can easily swap in heavy cream or whole milk if preferred.
- Penne Pasta. Use your favorite short pasta in this dish – rotini, fusilli or rigatoni are great for soaking up the creamy sauce.
- Parmesan. I prefer to freshly grate my parmesan reggiano.
- Fresh spinach. Spinach is a great no-fuss vegetable to add to any pasta dish. You can also try frozen peas or diced asparagus.
See the recipe card below for the remaining ingredients and quantities.
Recipe
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Creamy Garlic Parmesan Chicken Pasta (30 Minute Dinner)
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Ingredients
- 3 thin-sliced chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons flour, cornstarch or arrowroot powder
- 1 can of full-fat coconut milk or 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼-1/2 teaspoon red pepper flakes
- 1 (16 ounce) package of penne
- ½ cup finely grated Parmesan cheese
- 5 ounces baby spinach
Instructions
- Bring water to a boil in a large pot and cook the pasta according to package directions until al dente.
- Season chicken with ½ teaspoon each of salt and black pepper and 1 teaspoon of Italian seasoning.
- Melt the butter in the skillet over medium heat and cook the chicken for 5-6 minutes per side until it is cooked through.
- Remove the chicken from the pan and set aside to rest for a few minutes before slicing.
- Add more butter to the pan, if necessary. Then add in the garlic and lemon juice and cook for 30 seconds until fragrant.
- Add in the flour and mix until slightly browned, about 30 seconds-1 minute.
- Whisk in the coconut milk or heavy cream. Cook, stirring occasionally until slightly thickened and creamy.
- Turn off the heat, add in the spices, parmesan and spinach.
- Stir until the spinach is wilted. Add the pasta back to the pan to coat with the sauce.
- Top with the sliced chicken, more parmesan, serve and enjoy.
Sarah's Tips
- Use thinly sliced chicken. Using a thinner cut of chicken will reduce your cooking time.
- Cut out the red pepper flakes. For those picky eaters or for those with a mild heat preference serve the red pepper flakes on the side.
- Cut chicken into small pieces. It's best to serve bite-size pieces of chicken so you don't have to cut while eating.
- Store your leftovers in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave for 1-2 minutes or on the stovetop over low heat.
KITCHEN TOOLS NEEDED
- Cutting board
- Saucepan
- Large Skillet
Video
Instructions
Bring water to a boil. Cook pasta in a large pot according to the package instructions until al dente.
Step 1: While the pasta cooks add Italian seasoning, salt and pepper to the chicken before cooking. In a large pan, melt the butter and cook the chicken for 5 minutes per side. Allow the chicken to cool before slicing.
Step 2: Heat more butter if needed and saute the garlic and lemon juice until fragrant. Add in the flour and whisk until it turns golden brown. Whisk in coconut milk or heavy cream, stirring occasionally until the sauce thickens.
Step 3: Turn off the stove and add spices, red pepper flakes, parmesan, and spinach. Mix until spinach is wilted.
Step 4: Add the pasta back to the pan to coat with the sauce. Top with the sliced chicken and parmesan and enjoy!
Sarah's Top Tips
- Use thinly sliced chicken. Using a thinner cut of chicken reduces cooking time and allows them to cook more evenly.
- Cut out the red pepper flakes. For picky eaters or for those with a mild heat preference, serve the red pepper flakes on the side.
- Cut chicken into small pieces. It's best to serve bite-sized, fork-friendly pieces of chicken to make the pasta easier to enjoy.
Serving Suggestions
This pasta is a meal on its own, but if you want to round things out, I highly recommend a side of warm, crusty bread for soaking up that dreamy sauce. Want to elevate things a little? Serve with Bruschetta Caprese as an appetizer and toss together a quick arugula salad with lemon vinaigrette. Easy, elegant, done.
Want to double down on the garlic-parmesan goodness? Try these Parmesan Crusted Potatoes on the side. They have the perfect salty crust.
Storage & Reheating
Fridge: Store your leftovers in an airtight container for 3-4 days in the refrigerator.
Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over low heat.
If you love hearty, comforting chicken pasta dishes, try my Braised Chicken Ragu for a slow-cooked flavor-packed option.
More Pasta Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Haley says
I absolutely adore this recipe!
Sarah Hill says
So happy to hear that, thank you!
Allison says
My whole family loved this dish
Lauren says
Absolutely delicious! A new family favorite!