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.
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
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.
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.
Nutrition
Calories: 680kcalCarbohydrates: 50gProtein: 32gFat: 38gSodium: 480mgFiber: 2g
Tried this recipe?Let us know how it was!
