1. How do you make a creamy garlic sauce for pasta?

To make the creamy garlic sauce, sauté fresh garlic in oil and butter, then add broth to deglaze the pan. Stir in heavy cream and parmesan cheese until everything melts into a smooth, rich sauce. This base gives the creamy garlic parmesan chicken pasta its signature flavor and velvety texture.

2. Is creamy garlic parmesan the same as Alfredo?

Not exactly. Alfredo sauce is typically made with butter, cream, and parmesan — but often without garlic. Creamy garlic parmesan chicken pasta leans more heavily on garlic for flavor and may use broth to lighten it up. It’s similar, but not the same, and some find this version more flavorful and balanced.

3. How to make creamy sauce with parmesan?

Start with a fat (like butter or oil), add aromatics (like garlic or onions), then pour in liquid — either cream, milk, or broth. Whisk in finely grated parmesan cheese until it melts. The sauce thickens naturally as the cheese integrates. This method is what makes creamy garlic parmesan chicken pasta so smooth and satisfying.

4. Can I use milk instead of cream in pasta?

Yes, you can use whole milk in place of heavy cream. While it won’t be quite as rich, it still works well — especially when paired with parmesan cheese. If you're lightening up your creamy garlic parmesan chicken pasta , milk is a smart substitute. Just keep the heat low to avoid curdling.

Creamy Garlic Parmesan Chicken Pasta

Description

This creamy garlic parmesan chicken pasta is the ultimate comfort food made in one skillet. Juicy chicken, rich garlic-parmesan sauce, and tender pasta come together fast in under 40 minutes — perfect for weeknight dinners with big flavor and minimal cleanup.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breast
1 tbsp avocado oil or olive oil
1 tbsp Italian seasoning
½ tsp paprika
Salt and pepper to taste

For the Pasta and Sauce:

1 tbsp avocado oil or olive oil
1 tbsp unsalted butter
½ jumbo yellow onion, diced (about 1 cup)
4–6 garlic cloves, minced
8 oz dry penne pasta
2 cups chicken broth
1 cup finely grated parmesan cheese
½ cup heavy cream
2 tbsp chopped parsley

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Instructions

Mix Italian seasoning, paprika, salt, and pepper in a small bowl. Pat chicken dry and coat evenly on both sides.
Heat oil in a large skillet over medium heat. Sear chicken for 3–5 minutes per side until golden and cooked through. Set aside.
In the same pan, reduce heat to medium-low. Add butter and oil. Sauté onion for 3 minutes, then add garlic and cook 1 more minute.
Deglaze with chicken broth, scraping up any browned bits. Stir in dry pasta and ensure it’s fully submerged.
Cover and simmer for 10 minutes until pasta is al dente.
Turn off heat. Stir in parmesan, heavy cream, and parsley until melted and creamy.
Slice the cooked chicken, add it to the pasta, and toss everything together. Serve hot.

Notes

Use freshly grated parmesan for the smoothest melt.
To lighten it up, substitute cream with whole milk plus 1 tsp flour.
Add spinach, mushrooms, or sun-dried tomatoes for more veggies.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 520
Sugar: 3g
Sodium: 640mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 32g
Cholesterol: 105mg