Creamy Garlic Parmesan Chicken Pasta: A 30-Minute Dinner

Ever have one of those nights where you’re staring into the fridge, everyone’s hungry, and you need something that feels like a hug in a bowl? That’s where this Creamy Garlic Parmesan Chicken Pasta comes in. It’s the kind of meal that solves the “what’s for dinner” puzzle on even the busiest of weeknights. You get that rich, comforting restaurant-style sauce, tender chicken, and a satisfying pasta all in one pan. And the best part? It’s on your table in just 30 minutes. So good.

Top Reasons To Make It

This dish is a total weeknight hero for so many reasons. First, it’s incredibly fast. From stovetop to table in half an hour. Second, it uses mostly pantry staples, making it a budget-friendly option that doesn’t skimp on flavor. Third, that creamy sauce is the real deal—no canned soup here, just simple, real ingredients coming together. And finally, it’s a guaranteed crowd-pleaser. My kids go absolutely quiet when this hits the table, which is the highest compliment a dad-chef can get.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces: for quick, even cooking.
• Salt and black pepper: to season the chicken perfectly.
• 2 tbsp olive oil: for sautéing and building flavor.
• 4 cloves garlic, minced: the essential aromatic base.
• 1 ½ cups low-sodium chicken broth: creates the body of our silky sauce.
• 1 cup half-and-half: gives the sauce its rich, creamy texture.
• 8 oz penne or fettuccine pasta: the sturdy shape that holds the sauce so well.
• 2 cups fresh spinach: adds a pop of color and nutrients.
• 1 cup grated parmesan cheese: for that signature salty, nutty flavor.
• 1 tsp Italian seasoning: brings it all together with herby notes.
• Fresh parsley, chopped (for garnish): a bright finish.

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about ½ cup of the starchy pasta water before draining.
2. While the pasta cooks, season the chicken pieces generously with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
6. Reduce the heat to low. Stir in the half-and-half and Italian seasoning.
7. Add the cooked pasta, fresh spinach, and grated parmesan cheese to the skillet. Toss everything together until the spinach wilts and the cheese melts into a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
8. Return the cooked chicken to the skillet and stir to combine. Garnish with fresh parsley and serve immediately.

Tips For Success

• Grate your own parmesan cheese from a block. The pre-shredded stuff often contains anti-caking agents that can make your sauce grainy instead of luxuriously smooth.
• Don’t skip reserving that pasta water! The starchy liquid is like magic for bringing a sauce together and helping it cling to every noodle.
• To get a beautiful sear on your chicken, make sure your skillet is nice and hot before adding it. And don’t overcrowd the pan—cook in batches if you need to.
• Honestly, if you’re in a real rush, use pre-cut chicken tenders or even a rotisserie chicken. Just shred the cooked chicken and stir it in at the very end to heat through.
• Taste and season at the end! Parmesan is salty, so you might just need an extra crack of black pepper.

Creamy Sauce Notes

The secret to this sauce’s creamy, velvety texture is the combination of broth, half-and-half, and the starch from the pasta water. It emulsifies into something so, so luxurious without needing heavy cream. If you find your sauce is breaking or looking a little thin, just let it simmer on low for another minute or two—it will thicken up beautifully as the cheese melts and the starches do their work.

Variations & Substitutions

• Gluten-Free: Use your favorite gluten-free pasta and ensure your chicken broth is certified GF.
• Dairy-Free: Swap the half-and-half for unsweetened almond or oat milk and use a nutritional yeast or vegan parmesan alternative.
• Add Veggies: Sliced mushrooms, sun-dried tomatoes, or broccoli florets would be delicious additions. Sauté them with the garlic.
• Protein Swap: Not a chicken fan? Thinly sliced smoked turkey sausage or even canned chickpeas (drained and rinsed) work wonderfully.
• Herb Twist: Fresh basil or thyme would be lovely in place of the Italian seasoning.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. The pasta will continue to absorb the sauce, so when reheating, do it gently in a skillet over medium-low heat with a small splash of broth or water to bring the sauce back to life. Microwaving can work in a pinch, but it tends to overcook the chicken and make the pasta mushy.

Frequently Asked Questions

• Can I use milk instead of half-and-half? You can, but the sauce will be a bit thinner. For best results, I’d recommend whole milk.
• What’s the best pasta to use for this recipe? I love a short, sturdy shape like penne, rigatoni, or fettuccine because they hold the creamy sauce so well.
• Is this one of those healthy dinner recipes? I think so! By making the sauce from scratch, you control the sodium and fat. The spinach adds nutrients, and it’s a balanced meal all in one.
• Can I freeze this creamy garlic parmesan chicken pasta? I don’t recommend it. Cream-based sauces can separate and become grainy when thawed, and the pasta can get very soft.