This Cheesy Garlic Chicken Pasta is pure comfort in a bowl tender bites of chicken, al dente pasta, and a rich, ultra-creamy garlic cheese sauce. It’s the kind of cozy, satisfying dish that feels restaurant-worthy but comes together quickly in a single skillet, perfect for busy weeknights or indulgent weekends.
Ingredients
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant but not browned.
- Reduce the heat to medium-low. Pour in the heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Slowly stir in the shredded mozzarella and grated Parmesan, a handful at a time, until melted and the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss gently to coat it evenly in the cheesy garlic sauce.
- Sprinkle in the Italian seasoning, taste, and adjust with additional salt and pepper if needed.
- Remove from the heat, garnish with chopped fresh parsley, and serve immediately while hot and creamy.
Variation
- Spicy kick: Add 1/4–1/2 teaspoon red pepper flakes when you add the garlic for a gentle heat, or drizzle with chili oil before serving.
- Veggie-loaded: Stir in 1–2 cups of baby spinach, steamed broccoli florets, or peas during the last 2–3 minutes of cooking until just tender and bright.
- Bacon lovers: Cook 3–4 slices of chopped bacon first, remove and set aside, then sauté the chicken in the bacon fat. Stir the crispy bacon back in at the end.
Cooking Notes
- Cook the pasta just to al dente, as it will continue to absorb sauce and soften slightly after being tossed with the cheese sauce.
- Lower the heat before adding cream and cheese to prevent the sauce from separating or becoming grainy.
- If your sauce seems stringy, keep stirring gently over low heat and add a splash of cream or milk to smooth it out.
Serving Suggestions
- Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta.
- Serve alongside garlic bread or warm crusty bread to mop up every bit of the cheesy sauce.
- Finish each plate with extra grated Parmesan, freshly ground black pepper, or a squeeze of lemon for brightness.
Tips
- Dice the chicken into evenly sized pieces so they cook quickly and evenly without drying out.
- Reserve a cup of pasta cooking water before draining; it’s perfect for loosening the sauce if it thickens too much.
- For a lighter version, swap half of the heavy cream for whole milk and add an extra tablespoon of Parmesan for flavor.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 33 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, any short pasta like penne, rigatoni, or fusilli works well. Long pastas like fettuccine or linguine are also great for a restaurant-style feel. - Can I use half-and-half instead of heavy cream?
You can, but the sauce will be slightly thinner. Simmer gently and add a bit more Parmesan to help thicken it. - How can I make this ahead of time?
This dish is best fresh, but you can cook the chicken and sauce ahead, then reheat gently and toss with freshly cooked pasta before serving. - How do I reheat leftovers?
Reheat in a skillet over low heat with a splash of milk or cream, stirring until the sauce loosens and becomes creamy again. Avoid high heat to prevent separating.
Conclusion
This Cheesy Garlic Chicken Pasta brings together tender chicken, perfectly cooked pasta, and a luxuriously creamy garlic cheese sauce in just 25 minutes. It’s rich, cozy, and deeply satisfying ideal for busy weeknights, at-home date nights, or any time you’re craving a comforting, crowd-pleasing meal with minimal effort.
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Cheesy Garlic Chicken Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Garlic Chicken Pasta is pure comfort in a bowl tender bites of chicken, al dente pasta, and a rich, ultra-creamy garlic cheese sauce. It’s the kind of cozy, satisfying dish that feels restaurant-worthy but comes together quickly in a single skillet, perfect for busy weeknights or indulgent weekends.
Ingredients
Scale
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant but not browned.
- Reduce the heat to medium-low. Pour in the heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Slowly stir in the shredded mozzarella and grated Parmesan, a handful at a time, until melted and the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss gently to coat it evenly in the cheesy garlic sauce.
- Sprinkle in the Italian seasoning, taste, and adjust with additional salt and pepper if needed.
- Remove from the heat, garnish with chopped fresh parsley, and serve immediately while hot and creamy.
Notes
- Use freshly grated Parmesan for the smoothest, tastiest sauce it melts better and adds more flavor than pre-grated cheese.
- If the sauce gets too thick, thin it with a splash of reserved pasta water or a bit more cream until it reaches your ideal consistency.
- Season the chicken generously at the start; this builds flavor throughout the entire dish.
- Serve immediately for the creamiest texture, as the sauce will continue to thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg (estimate, will vary with cheese and salt)
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 145 mg
Keywords: cheesy garlic chicken pasta, creamy chicken pasta, garlic parmesan pasta, easy weeknight dinner