Loaded Cauliflower Casserole – Cheesy and Creamy
Comforting loaded cauliflower casserole with gooey cheddar, bacon, and chives — a low-carb, crowd-pl...
30
total time
4
servings
650 kcal
calories
Introduction
Creamy Garlic Parmesan Chicken Pasta is a comforting weeknight meal that combines tender chicken, al dente pasta, and a rich, savory sauce made from garlic, butter, cream, and freshly grated Parmesan.
This recipe delivers restaurant-quality flavor with simple techniques and pantry-friendly ingredients. You will learn how to season and sear chicken breasts for a golden crust, build a deeply flavored sauce by gently cooking garlic in butter, and finish the dish with cream and Parmesan for a silky texture.
The dish is adaptable, so you can swap chicken for shrimp or add vegetables like spinach or mushrooms for color and nutrition. Timing matters: cook the pasta until it is al dente, reserve some starchy pasta water to adjust the sauce consistency, and combine everything off heat to prevent the cheese from separating. Serve immediately with a generous sprinkle of black pepper and chopped parsley for freshness. This article covers ingredients, equipment, step-by-step cooking instructions, helpful tips for avoiding split sauces, suggested side dishes, storage guidance, and frequently asked questions to help you master the recipe. Whether preparing a family dinner or feeding guests, this creamy garlic Parmesan chicken pasta offers satisfying comfort and elegant flavor with minimal fuss.
Gathering Ingredients
Before you begin, gather high-quality ingredients to ensure the creamiest, most flavorful result.
You will need boneless, skinless chicken breasts or thighs, good-quality Parmesan cheese, heavy cream, unsalted butter, fresh garlic, a medium onion, olive oil, salt, freshly ground black pepper, and dried Italian seasoning or fresh herbs if available. For the pasta, choose shapes that hold sauce well such as fettuccine, penne, or rigatoni.
Optional additions include baby spinach, mushrooms, sun-dried tomatoes, red pepper flakes, and lemon for brightness. If using store-bought Parmesan, grate it fresh for better melting and flavor; pre-grated blends contain anti-caking agents that can affect sauce texture. Have chicken broth or white wine on hand to deglaze the pan and build flavor, and keep reserved pasta water to adjust sauce thickness. Use a microplane for garlic and Parmesan when possible to maximize surface area and silkiness. Organize your mise en place: chop garlic, measure cream, grate cheese, and slice chicken before heating the pan. Proper prep reduces stress during cooking and helps maintain timing so the pasta finishes simultaneously with the sauce. A checklist and simple storage tips help streamline the process and improve consistency from the first attempt to the tenth.
Equipment
Having the right equipment makes this recipe straightforward and enjoyable.
You will want a large heavy-bottomed skillet or sauté pan for searing chicken and building the sauce, and a separate pot for boiling pasta. A fine grater or microplane for Parmesan and garlic yields the best texture. Use tongs for flipping chicken and for transferring pasta, and a wooden spoon or heat-resistant silicone spatula to stir the sauce. A chef’s knife and a cutting board are essential for prep, and a small saucepan or measuring cup can hold reserved pasta water. A meat thermometer helps guarantee the chicken reaches a safe internal temperature without overcooking; aim for 165°F (74°C) for chicken breasts. If using an oven to finish thicker chicken pieces, have an ovenproof pan or baking dish ready. Nonstick pans are convenient but a stainless steel or cast-iron skillet often produces a superior fond for deglazing and flavor. Colanders, mixing bowls, and measuring spoons complete the basic kit. Clean and organize your tools before cooking to keep the workflow smooth, and warm plates briefly before serving to maintain temperature. With the proper equipment ready, you can concentrate on timing and technique rather than improvising mid-recipe.
Cooking Process
Start by seasoning chicken generously with salt and pepper and patting it dry to promote browning.
Heat olive oil and a tablespoon of butter in a hot skillet until shimmering, then add chicken and sear for three to five minutes per side, depending on thickness, until golden brown and mostly cooked through. Transfer the chicken to a plate and tent loosely with foil. In the same pan, reduce heat to medium-low and add more butter. Sauté minced garlic and finely chopped onion until fragrant and translucent, taking care not to burn the garlic. Deglaze the pan with a splash of chicken broth or white wine, scraping up browned bits to incorporate deep flavors. Pour in heavy cream and bring to a gentle simmer; avoid boiling hard so the sauce stays emulsified. Stir in freshly grated Parmesan gradually until it melts into a silky sauce. If the sauce seems too thick, whisk in reserved pasta water a little at a time until desired consistency is reached. Return the chicken to the pan to finish cooking and meld flavors, then toss cooked pasta with sauce off the heat. Finish with chopped parsley and a grind of black pepper to taste before serving. Timing and gentle heat are key to a smooth, rich sauce.
Tips & Variations
Small technique adjustments make a big difference in texture and flavor.
For creaminess without heaviness, try substituting half-and-half for heavy cream and finish with a tablespoon of mascarpone or cream cheese to add silkiness without overwhelming richness. To make the dish lighter, use half the cream and increase chicken broth while finishing with a splash of lemon juice to brighten flavors. For a gluten-free version, use gluten-free pasta and verify that your broth and Parmesan are gluten-free. To add vegetables, sauté mushrooms until deeply caramelized, or wilt baby spinach into the sauce right before serving for color and nutrients. Spice lovers can add red pepper flakes when sautéing garlic or finish with a drizzle of chili oil. Swap proteins by using shrimp, which cooks quickly and pairs well with garlic Parmesan, or use shredded rotisserie chicken for a faster weeknight meal. For herbs, fresh thyme or rosemary can be added during deglazing, while parsley and basil work best as a finishing herb. When reheating, add a splash of stock or cream and warm gently over low heat to prevent separation. Practicing these variations lets you customize the dish to dietary needs and flavor preferences without losing the core comforting profile.
Serving & Pairings
This chicken pasta pairs beautifully with bright, acidic sides and simple vegetables that balance the richness of the sauce.
A crisp green salad dressed with lemon vinaigrette provides contrast and freshness; consider mixed baby greens, shaved fennel, or arugula for peppery notes. Roasted vegetables like asparagus, cherry tomatoes, or broccolini add texture and a lightly caramelized flavor that complements the creamy sauce. For a heartier accompaniment, serve with garlic bread made from a crusty baguette and browned butter garlic spread or with warm focaccia. Wine pairings include a crisp Sauvignon Blanc, unoaked Chardonnay, or a light-bodied Pinot Grigio; for red wine enthusiasts, opt for a chilled light red like Beaujolais. Garnish the pasta with additional grated Parmesan, cracked black pepper, and a squeeze of lemon to brighten flavors before serving. Portioning is important: aim for about one to one and a half cups of sauced pasta per adult, adjusting for appetite and sides. For family-style dinners, present the pasta in a large shallow bowl and let guests serve themselves, offering extra cheese and herbs at the table. Finish with a drizzle of good olive oil for sheen before serving. Thoughtful pairings elevate a simple weeknight meal into a memorable dining experience.
Plating and Final Presentation
Presentation makes the meal feel special even when preparation was simple.
To plate the pasta attractively, use tongs to gently twirl a portion into a neat mound in the center of warmed plates, allowing strands to create height and texture. Slice the rested chicken against the grain into even pieces and arrange them over or beside the pasta in a fan to showcase the sear. Spoon extra sauce over the chicken and pasta to ensure each bite is saucy, then grate additional Parmesan directly over the top for a fine, melting finish. Add a scatter of chopped parsley and a few twists of freshly ground black pepper for contrast. For restaurants-style flair, finish with a light drizzle of high-quality extra-virgin olive oil and a small wedge of lemon on the side for diners who want brightness. If serving family-style, present the pasta in a large shallow bowl with extra cheese and herbs on the table so guests can customize. Pay attention to color balance: a pop of green from herbs or lemon adds visual appeal next to the creamy sauce. Clean any stray sauce from plate rims with a towel for a polished look. Thoughtful plating elevates comfort food.
Final touches such as a sprinkle of microplaned Parmesan and a few herb leaves make a visible difference.
FAQs (Frequently Asked Questions)
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are flavorful and forgiving; reduce searing time slightly and adjust internal temperature to 175°F for tender thighs.
Q: How do I prevent the sauce from splitting?
A: Cook cream gently without boiling, add cheese off the heat, and use starchy pasta water to adjust consistency. If sauce begins to separate, whisk in a small knob of cold butter off heat to re-emulsify.
Q: Can I make this ahead of time?
A: You can prepare components ahead: cook and refrigerate chicken and sauce separately, then gently reheat and combine with freshly boiled pasta. Avoid fully combining and refrigerating the sauced pasta as textures can suffer.
Q: What cheese is best?
A: Freshly grated Parmigiano-Reggiano or Pecorino Romano provides the best flavor and melting characteristics. Avoid pre-grated blends if possible.
Q: Is there a dairy-free version?
A: Use coconut cream or cashew cream as a substitute and nutritional yeast for savory umami notes, but expect a change in flavor profile.
Q: Can I freeze leftovers?
A: Yes, cool quickly, store airtight, reheat gently.
These answers cover common concerns and should help you adapt the recipe with confidence.
Creamy Garlic Parmesan Chicken Pasta
One-pot creamy garlic Parmesan chicken pasta ready in 30 minutes — comfort dinner in a single pan!
total time
30
servings
4
calories
650 kcal
ingredients
- Chicken breasts - 500 g 🍗
- Pasta (penne or fettuccine) - 300 g 🍝
- Olive oil - 2 tbsp 🛢️
- Butter - 2 tbsp 🧈
- Garlic cloves - 4 pcs 🧄
- Chicken broth - 2 cups 🥣
- Heavy cream - 1 cup 🥛
- Grated Parmesan - 1 cup 🧀
- Salt - 1 tsp 🧂
- Ground black pepper - 1/2 tsp 🌶️
- Fresh parsley - 2 tbsp chopped 🌿
- Lemon juice (optional) - 1 tbsp 🍋
instructions
- Season chicken with salt and pepper.
- Heat olive oil and butter in a large deep skillet over medium-high heat.
- Brown chicken 3–4 minutes per side until golden, then remove and slice.
- Add garlic to the pan and sauté 1 minute until fragrant.
- Pour in chicken broth and heavy cream, then add the pasta and bring to a simmer.
- Cover and cook, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Return sliced chicken to the pan, stir in grated Parmesan until the sauce is creamy and thickened.
- Taste and adjust seasoning, add lemon juice if using.
- Garnish with chopped parsley and serve immediately.
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