This garlic parmesan chicken pasta recipe delivers a luxuriously creamy bowl of pasta tossed with garlicky shredded chicken. It’s rich, comforting, and pairs nicely with a simple salad or garlic bread.
Soft noodles are coated in a sauce made from butter, milk, cream, Parmesan and cream cheese, then combined with tender shredded chicken and plenty of garlic. The result is a velvety, garlicky pasta that feels indulgent while still coming together quickly on a weeknight.
Why You’ll Love This Recipe
- Easy to make. Only a handful of everyday ingredients and straightforward steps are required.
- Ultra creamy. The sauce clings to every noodle for a silky, Alfredo-like finish with bright garlic notes.
- Filling. Shredded roasted chicken mixed into the pasta makes it a satisfying main dish.
- Homemade flavor. Inspired by popular garlic parmesan sauces, this version is made from scratch for fresher, deeper flavor.
What You’ll Need
Below is a summary of the main ingredients. Scroll to the recipe card for exact measurements.
- Chicken thighs (boneless, skinless) are preferred for juiciness, but breasts work too.
- Olive oil for roasting the chicken.
- Seasonings like garlic powder, kosher salt and freshly ground black pepper.
- Pasta – 1 lb of your favorite shape (elbow, cavatappi, fettuccine or bucatini all work).
- Fresh garlic – several cloves, minced for bright garlic flavor.
- Sauce components – butter, flour, milk, heavy cream, shredded Parmesan and cream cheese to create a smooth, rich sauce.
- Garnish – chopped fresh parsley and extra Parmesan for serving.
How to Make Garlic Parmesan Chicken Pasta
This dish comes together in three main steps: roast the chicken, cook the pasta, then make the sauce and combine everything.
Roast the Chicken
- Preheat. Heat the oven to 400°F and line a baking sheet with parchment paper.
- Season. Rub the chicken with salt, pepper, garlic powder and olive oil and place in a single layer on the sheet.
- Roast. Bake 25–30 minutes, until cooked through.
- Rest & shred. Let rest 5 minutes, then shred with two forks and set aside.
Make the Sauce & Finish Your Pasta
While the chicken roasts, cook the pasta and prepare the sauce so everything can be combined while warm.
- Cook the pasta. Boil a large pot of salted water and cook pasta according to package instructions; reserve a cup or two of pasta water before draining.
- Start the sauce. Melt butter in a saucepan over medium heat, add minced garlic and sauté briefly. Whisk in flour and cook about 30 seconds to form a roux.
- Add liquids. Slowly whisk in milk and then heavy cream until smooth. Reduce heat to low and cook until the sauce thickens to your liking.
- Add cheese. Stir in shredded Parmesan and cubed cream cheese until fully melted and smooth.
- Season. Taste and add salt and freshly ground black pepper as needed.
- Combine. Fold cooked pasta and shredded chicken into the sauce, stirring until the sauce coats the noodles. Add reserved pasta water a little at a time if you need to loosen the sauce.
- Serve. Garnish with chopped parsley and extra Parmesan, and serve warm.
Variation Ideas
- Add vegetables: Stir in cooked broccoli florets, sautéed mushrooms, rehydrated porcini, or a few handfuls of fresh baby spinach.
- Make it vegetarian: Omit the chicken and enjoy the creamy garlic Parmesan pasta on its own.
- Swap the protein: Baked or broiled salmon can be flaked and used in place of chicken for a different but equally tasty option.
How to Store & Reheat Extras
- Store: Cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
- Reheat: Microwave portions until warm, stirring once or twice. If the sauce tightens, stir in a splash of milk to restore creaminess.
More Easy Pasta Recipes
- Boursin Pasta
- Baked Ziti
- Chicken Alfredo Pasta
- Chicken Bacon Ranch Pasta
5 from 4 votes
Garlic Parmesan Chicken Pasta
by Katerina | Easy Weeknight Recipes
An easy garlic parmesan chicken pasta that makes a creamy, garlicky weeknight meal.
Prep Time: 15
Cook Time: 30
Total Time: 45
Servings: 8 servings
Ingredients
For the chicken
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1½ tablespoons olive oil
For the garlic parmesan pasta
- 2 teaspoons salt for the pasta water
- 1 pound dry pasta any shape
- 2 tablespoons unsalted butter
- 5 cloves garlic minced
- 2 tablespoons all purpose flour
- 1½ cups milk
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 4 ounces cream cheese cubed
- salt and black pepper to taste
- ⅓ cup fresh parsley chopped
- extra shredded Parmesan for serving
Instructions
For the chicken
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Prep. Preheat oven to 400°F and line a baking sheet with parchment paper.
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Season the chicken. Rub with salt, pepper, garlic powder and olive oil and arrange in a single layer on the baking sheet.
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Roast. Bake 25–30 minutes, until the internal temperature reaches 165°F.
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Rest. Remove from oven and let rest 5 minutes.
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Shred. Transfer to a cutting board and shred with two forks; set aside.
For the pasta
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Cook the pasta. Bring a large pot of water to a boil, add 2 teaspoons salt, and cook pasta until al dente. Reserve 1–2 cups of pasta water, then drain.
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Make the sauce. Melt butter in a large saucepan over medium heat. Add garlic and sauté briefly, then whisk in flour and cook 30 seconds. Gradually whisk in milk and heavy cream until smooth. Lower heat and cook until the sauce thickens.
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Make it cheesy. Stir in Parmesan followed by the cream cheese until melted and smooth.
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Season. Taste and adjust with salt and black pepper as needed.
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Put it all together. Toss the pasta and shredded chicken into the sauce until coated. Add reserved pasta water, a little at a time, if the sauce needs loosening.
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Serve. Plate warm and garnish with chopped parsley and extra Parmesan, if desired.
Nutrition
Calories: 857kcal | Carbohydrates: 58g | Protein: 38g | Fat: 52g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation methods.
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