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This garlic parmesan chicken pasta recipe makes makes the creamiest bowl of pasta mixed with garlicky shredded chicken. You won’t believe how good it is served with a side of romano beans. Biscuits, too!
Some days just call for a big bowl of creamy, cheesy, cozy goodness. And that’s exactly what this pasta recipe is. Tender noodles are mixed with a creamy sauce made with cream, Parmesan and cream cheese. Then everything is tossed together with garlicky shredded chicken and served with Parmesan on top! Serve it with a simple salad and garlic bread for the perfect pasta dinner.
Why You’ll Love This Recipe
- Simple. You’ll only need a few basic ingredients and simple techniques to make this chicken and pasta recipe.
- So creamy. Every noodle is coated in the creamiest garlic parmesan sauce. It’s velvety smooth and tastes like a garlicky version of your favorite Alfredo sauce.
- Hearty. Tender shredded chicken is mixed with the noodles and sauce, making this meal extra satisfying.
- Made from scratch. Garlic Parmesan chicken pasta was inspired by the viral Buffalo Wild Wings recipe made with bottled garlic parmesan sauce. We’re making the sauce from scratch though for extra flavor and homemade goodness. 🙌
What You’ll Need
Here’s a quick look at what you’ll need to make this creamy pasta recipe. Scroll down to the recipe below for exact amounts and a printable recipe card.
- Chicken thighs: I like to use boneless, skinless chicken thighs but you can also use chicken breasts.
- Olive oil: Avocado oil also works.
- Seasonings: Garlic powder, kosher salt and ground black pepper. You’ll also need salt for the pasta water.
- Pasta: Use 1lb of your favorite shape. Elbow or cavatappi pasta is my favorite, but longer noodles like fettuccine, pappardelle or bucatini are also delicious.
- Garlic: We’ll use 5 cloves, minced, for lots of garlicky goodness.
- For the sauce: Unsalted butter, flour, milk, heavy cream, Parmesan and cream cheese.
- For serving: Fresh parsley (optional) and extra Parmesan cheese.
How to Make Garlic Parmesan Chicken Pasta
Are you ready to make this pasta dinner idea? You won’t believe how simple it is to throw together, even on a busy weeknight! Here’s how to do it:
Roast the Chicken
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken with the seasonings and arrange in a single layer on the prepared baking sheet.
- Roast. Bake the chicken for 25-30 minutes.
- Rest & shred. Allow it to rest for 5 minutes, then transfer to a cutting board and shred using 2 forks. Set aside.
Make the Sauce & Finish Your Pasta
Cook your pasta noodles and make the garlic Parmesan sauce while the chicken is roasting.
- Cook the pasta. Fill a large pot with water and cook according to the package instructions.
- Make the sauce. Melt the butter over medium heat in a large saucepan. Add the garlic and saute for a few seconds. Whisk in the flour and cook for 30 seconds. Gradually whisk in the milk followed by the heavy cream. Whisk until smooth. Reduce the heat to low and cook the sauce for a minute or two, whisking frequently, until it has thickened to the desired consistency.
- Make it cheesy. Add the parmesan cheese and cream cheese.
- Season. Taste, then add salt and pepper to taste.
- Put it all together. Stir the cooked pasta and the shredded chicken into the sauce. If the sauce is having a hard time adhering to the noodles, stir in a bit of pasta water to loosen it up.
- Serve. Garnish the chicken pasta with chopped fresh parsley and shredded parmesan before serving.
Variation Ideas
- Add veggies: If you would like to add vegetables, you can add cooked broccoli florets or baby bella mushrooms sauteed in a bit of olive oil with garlic. Re-hydrated Porcini mushrooms would likewise be delicious. You could also stir a few handfuls of baby spinach in with the sauce (no need to cook first).
- Want to make this vegetarian? Simply leave out the chicken, the pasta will still be delicious!
- Swap the chicken for salmon: You can also bake some salmon fillets, then shred those and mix the flesh with your pasta and sauce. This broiled salmon recipe would work, as would this baked salmon. Both of those recipes include veggies, which you could either leave out or serve on the side with your pasta.
How to Store & Reheat Extras
- Store in the fridge: Let your pasta cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days.
- Reheat: Spoon your desired amount into a microwave-safe bowl and zap until warmed through. If the sauce has thickened too much, you can add a splash of milk and mix it in.
More Easy Pasta Recipes
Garlic Parmesan Chicken Pasta
This easy garlic parmesan chicken pasta recipe makes makes the creamiest bowl of pasta mixed with garlicky shredded chicken.
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
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken with salt, pepper, garlic powder, and olive oil until thoroughly coated. Arrange the chicken pieces in a single layer on the prepared baking sheet.
- Roast. Bake the chicken for 25-30 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F.
- Rest. Remove the chicken from the oven and let it rest for 5 minutes.
- Shred. Transfer the chicken to a cutting board and shred it using 2 forks. Set aside.
For the pasta
- Cook the pasta. Meanwhile, fill a large pot with water, add 2 teaspoons of salt to the water, and bring it to a boil. Cook the pasta per the package’s instructions until al dente. Reserve 1-2 cups of pasta water and drain the pasta. Set aside.
- Make the sauce. Melt the butter over medium heat in a large saucepan. Add the garlic and saute for 3 seconds. Whisk in the flour and cook for 30 seconds. Gradually whisk in the milk, followed by the heavy cream. Whisk until smooth. Reduce the heat to low and cook the sauce for a minute or two, whisking frequently, until it has thickened to the desired consistency.
- Make it cheesy. Stir the parmesan cheese into the sauce followed by the cream cheese. Stir until the cheeses have melted into the sauce.
- Season. Taste the garlic parmesan sauce and season with salt and pepper as needed. I usually do a couple pinches of salt and few shakes of ground black pepper.
- Put it all together. Stir the pasta and the shredded chicken into the sauce. Stir until the sauce coats every noodle. If the sauce is having a hard time adhering to the noodles, stir in a bit of pasta water to loosen it up.
- Serve. Serve the chicken pasta warm, garnished with chopped fresh parsley and additional shredded parmesan cheese, if desired.
Nutrition
Calories: 857kcal | Carbohydrates: 58g | Protein: 38g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 209mg | Sodium: 1765mg | Potassium: 605mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1369IU | Vitamin C: 5mg | Calcium: 264mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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I made this last night, and we devoured it. I love how creamy and cheesy it is!