Creamy Garlic Parmesan Chicken Pasta with Cavatappi
Make this garlic parmesan chicken pasta tonight. Seared chicken thighs meet a silky roasted garlic and cream cheese sauce for the ultimate weeknight dinner.
This garlic parmesan chicken pasta is the antidote to boring weeknight dinners, combining golden-seared chicken thighs with a sauce that is unapologetically rich. Unlike thinner alfredo versions, we use a knob of cream cheese and high-quality parmesan to ensure the sauce clings to every ridge of the cavatappi.
If you have seen the viral tiktok garlic parmesan chicken pasta, you know the appeal is all about that savory-sweet garlic punch. My version levels up the trend by using roasted garlic notes and finishing with a flurry of fresh parsley and cracked black pepper to cut through the decadence of the creamy garlic parmesan chicken pasta base.
The key here is browning the chicken properly in a heavy skillet. Those little brown bits—the fond—become the foundation of the sauce, infusing the cream with deep, savory chicken flavor that a slow cooker just can't replicate.
Ingredients
The Chicken
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
The Pasta & Sauce
- 1 lb (450g) cavatappi or cellentani pasta
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1.5 cups (350ml) heavy cream
- 2 oz (56g) cream cheese, softened
- 1.25 cups (125g) freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1/4 cup fresh Italian parsley, chopped
- Optional: Red pepper flakes for heat
Instructions
- 1
Bring a large pot of salted water to a boil and cook the cavatappi until just under al dente (about 1 minute less than package directions).
- 2
Season the chicken thigh pieces with salt, pepper, and garlic powder while the water boils.
- 3
Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate.
- 4
Reduce skillet heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant but not browned.
- 5
Whisk in the heavy cream and the softened cream cheese. Simmer for 2-3 minutes, whisking constantly until the cream cheese is fully melted and incorporated.
- 6
Lower the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and glossy.
- 7
Add the cooked pasta and the seared chicken back into the skillet. Toss vigorously to coat.
- 8
Pour in the reserved pasta water a splash at a time if the sauce is too thick, stirring until it reaches a silky consistency.
- 9
Finish with fresh parsley and extra cracked black pepper before serving immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 1085 kcal
- Protein
- 52 g
- Carbs
- 88 g
- Fat
- 58 g
- Fiber
- 3.5 g
- Sugar
- 5 g
- Sodium
- 1140 mg
Tips
- → Use a block of Parmesan and grate it yourself. Pre-shredded cheese is coated in potato starch, which will make your sauce grainy instead of smooth.
- → Don't skip the cream cheese; it acts as an emulsifier that prevents the heavy cream from breaking or separating when you add the acidity of the cheese.
- → If the sauce thickens too much while sitting, a small splash of warm pasta water or milk will loosen it right back up.
FAQ
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Chicken breasts dry out faster, so remove them from the pan the second they hit 165°F (74°C).
Why does my garlic parmesan chicken pasta sauce look oily?
This usually happens if the heat was too high when you added the Parmesan. Always lower the heat before adding cheese to prevent the fats from separating.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat on the stove over low heat with a splash of milk to bring the creaminess back to life.
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