Insanely Easy 30-Minute Creamy Chicken Garlic Parmesan Pasta
Silky, rich, and done in under 30 minutes — this Creamy Chicken Garlic Parmesan Pasta is your new weeknight obsession. Ultra-garlicky, loaded with tender chicken, and smothered in a buttery Parmesan cream sauce, it’s so insanely easy, you’ll wonder why you ever ordered takeout.Silky, rich, and ready in about 30 minutes — your new favorite weeknight pasta.
Why This Pasta Has Gone Viral (And To Our Hearts)
There’s a reason why Creamy Chicken Garlic Parmesan Pasta is dominating TikTok feeds and dinner tables alike in 2025: it’s pure, cozy comfort food but upgraded to feel restaurant-worthy.
This dish is a riff on the classic Fettuccine Alfredo, but it leans deeper into garlic richness and Parmesan sharpness — not to mention the secret that gives it that over-the-top silky texture: an optional egg yolk finish, borrowed from traditional Carbonara.
It’s also stunningly practical.
Need dinner on the table in under 30 minutes? ✅
Want something you can dress up for guests or eat in your sweatpants? ✅
This pasta hits every note: buttery, garlicky, creamy, salty, savory, slightly cheesy… and the tender shreds of chicken soak up every luscious drop of sauce.
Whether you’re a pasta beginner or a seasoned home cook, this recipe is forgiving, flexible, and endlessly rewarding.
Choosing the Right Ingredients for Maximum Flavor
- Pasta: Traditional choices include fettuccine or linguine for maximum sauce cling. But penne or rigatoni work brilliantly too, catching pools of sauce inside each tube.
- Chicken:
- Best option: Leftover roasted or rotisserie chicken, shredded.
- Quick option: Poach boneless chicken breasts or pan-sear thighs for deeper flavor.
- Parmesan:
- Freshly grated is essential for smooth melting. Pre-shredded can make the sauce grainy.
- Garlic:
- 6 cloves or more. Go bold. This dish is unapologetically garlic-forward.
- Cream:
- Use heavy cream (36-40% fat). Half-and-half will thin the sauce.
- Egg yolk (optional):
- Adds a satiny finish and deep richness — highly recommended!
Equipment You’ll Need
- Large deep skillet or sauté pan
- Pasta pot
- Whisk
- Tongs (for tossing pasta in sauce)
- Microplane or fine grater (for Parmesan)
- Ladle (for pasta water)
Substitutions and Dietary Tweaks
- Dairy-Free: Use plant-based butter and cashew cream; sub with vegan Parmesan.
- Low-Carb: Serve the sauce over zucchini noodles or roasted cauliflower.
- No egg yolk: Omit — the sauce will still be dreamy, just slightly less rich.
⚡ Common Mistakes to Avoid
| Mistake | Fix |
|---|---|
| Pasta is bland | Always salt your pasta water — it should taste like the sea. |
| Sauce breaks or separates | Keep heat medium-low when adding the Parmesan and egg yolk (if using). |
| Cheese clumps | Use freshly grated Parmesan, and stir constantly. |
Full Creamy Chicken Garlic Parmesan Pasta Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Pasta:
- 12 oz (340g) fettuccine or linguine
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 ½ cups cooked shredded chicken (rotisserie or poached)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese (plus extra for topping)
- ½ cup reserved pasta water (adjust as needed)
- 1 egg yolk (optional but recommended)
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional for a subtle heat)
- Fresh parsley, chopped, for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until just al dente according to package directions (usually about 1 minute less than indicated).
Reserve ½ cup pasta water, then drain.
2. Sauté the Garlic
While pasta cooks, melt butter over medium heat in a large deep skillet.
Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
3. Make the Creamy Base
Stir in the shredded chicken.
Pour in the heavy cream and bring to a gentle simmer.
Let simmer for 2–3 minutes to warm the chicken and thicken slightly.
4. Toss the Pasta
Add drained pasta directly into the skillet.
Toss with tongs to coat in the sauce.
5. Finish the Sauce
Lower heat to medium-low.
Quickly whisk Parmesan into the sauce, stirring constantly to melt smoothly.
If using the egg yolk, beat it in a small bowl with a tablespoon of hot pasta water to temper, then stir into the pasta off heat.
Add reserved pasta water little by little to loosen the sauce until silky and glossy.
6. Season and Serve
Season with salt, pepper, and crushed red pepper flakes (if using).
Garnish with chopped parsley and extra Parmesan.
Serve immediately, ideally with warm bread to mop up every drop.
Serving Ideas
- Garlic bread
- Light green salad with lemon vinaigrette
- Roasted broccolini or asparagus
- A glass of crisp white wine (like Sauvignon Blanc)
Nutrition (Per Serving, Approximate)
- Calories: ~680
- Fat: 38g
- Carbs: 50g
- Protein: 32g
- Fiber: 2g
- Sodium: 480mg
Quick Variations to Try
- Spicy: Add more red pepper flakes or a dash of hot sauce.
- Lemon twist: Stir in lemon zest and a squeeze of juice for brightness.
- Mushroom version: Sauté sliced mushrooms with garlic before adding the cream.
Storage and Reheating Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of cream or pasta water to revive the sauce.
(Microwave in 30-second bursts, stirring between.)
How to Quickly Make Shredded Chicken for Pasta
No cooked chicken on hand? No problem!
Here are two super easy ways to get perfectly tender, juicy shredded chicken for your creamy pasta in no time:
Skillet + Steam Method (Fast & Juicy)
- Season 2 boneless, skinless chicken breasts lightly with salt and pepper.
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Sear the chicken for about 4–5 minutes per side until golden.
- Add ½ cup of water or broth to the pan, cover tightly with a lid, and lower the heat slightly.
- Steam for 6–8 minutes until the chicken is cooked through and tender.
- Remove from the skillet and shred with two forks — it will be juicy and full of flavor!
Instant Pot Method (Ultra Fast for Batch Cooking)
- Place 2–3 boneless, skinless chicken breasts in the Instant Pot with 1 cup of broth.
- Seal and cook on High Pressure for 8 minutes.
- Let the pressure release naturally for 5 minutes, then quick release.
- Shred the chicken easily with two forks — it will practically fall apart!
✅ Quick Tip:
- If you’re short on time, microwave pre-cooked chicken breasts with a splash of broth for 1–2 minutes to loosen them up, then shred.
- Always toss shredded chicken with a little of the pasta sauce before combining it with the noodles — this keeps it juicy and flavorful.
Insanely Easy 30-Minute Creamy Chicken Garlic Parmesan Pasta
Equipment
- Large deep skillet or sauté pan
- Pasta pot
- Whisk
- Tongs (for tossing pasta in sauce)
- Microplane or fine grater (for Parmesan)
- Ladle (for pasta water)
Ingredients
Ingredients
- 12 oz 340g fettuccine or linguine
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 ½ cups cooked shredded chicken rotisserie or poached
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese plus extra for topping
- ½ cup reserved pasta water adjust as needed
- 1 egg yolk optional but recommended
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional for a subtle heat
- Fresh parsley chopped, for garnish
Instructions
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente according to package directions (usually about 1 minute less than indicated).
- Reserve ½ cup pasta water, then drain.
Sauté the Garlic
- While pasta cooks, melt butter over medium heat in a large deep skillet.
- Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Make the Creamy Base
- Stir in the shredded chicken.
- Pour in the heavy cream and bring to a gentle simmer.
- Let simmer for 2–3 minutes to warm the chicken and thicken slightly.
Toss the Pasta
- Add drained pasta directly into the skillet.
- Toss with tongs to coat in the sauce.
Finish the Sauce
- Lower heat to medium-low.
- Quickly whisk Parmesan into the sauce, stirring constantly to melt smoothly.
- If using the egg yolk, beat it in a small bowl with a tablespoon of hot pasta water to temper, then stir into the pasta off heat.
- Add reserved pasta water little by little to loosen the sauce until silky and glossy.
Season and Serve
- Season with salt, pepper, and crushed red pepper flakes (if using).
- Garnish with chopped parsley and extra Parmesan.
- Serve immediately, ideally with warm bread to mop up every drop.
Notes
Lemon twist: Stir in lemon zest and a squeeze of juice for brightness.
Mushroom version: Sauté sliced mushrooms with garlic before adding the cream. Storage and Reheating Tips Store leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of cream or pasta water to revive the sauce.
(Microwave in 30-second bursts, stirring between.) How to Quickly Make Shredded Chicken for Pasta No cooked chicken on hand? No problem!
Here are two super easy ways to get perfectly tender, juicy shredded chicken for your creamy pasta in no time: Skillet + Steam Method (Fast & Juicy) Season 2 boneless, skinless chicken breasts lightly with salt and pepper.
Heat a tablespoon of olive oil in a skillet over medium heat.
Sear the chicken for about 4–5 minutes per side until golden.
Add ½ cup of water or broth to the pan, cover tightly with a lid, and lower the heat slightly.
Steam for 6–8 minutes until the chicken is cooked through and tender.
Remove from the skillet and shred with two forks — it will be juicy and full of flavor!
Instant Pot Method (Ultra Fast for Batch Cooking) Place 2–3 boneless, skinless chicken breasts in the Instant Pot with 1 cup of broth.
Seal and cook on High Pressure for 8 minutes.
Let the pressure release naturally for 5 minutes, then quick release.
Shred the chicken easily with two forks — it will practically fall apart! ✅ Quick Tip: If you’re short on time, microwave pre-cooked chicken breasts with a splash of broth for 1–2 minutes to loosen them up, then shred.
Always toss shredded chicken with a little of the pasta sauce before combining it with the noodles — this keeps it juicy and flavorful.
