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Creamy Garlic Parmesan Chicken Pasta Recipe

#13 in my “100 30 Minute Meals” series: Garlic Parmesan Pasta with Chicken. Tender chicken cutlets meet a creamy, garlicky Parmesan sauce made with butter, onions, garlic, fresh thyme, chicken broth, cream, and a hint of nutmeg.

garlic parmesan pasta with chicken

Why You’ll Love this Garlic Parmesan Chicken Pasta Recipe:

  • Ready in about 30 minutes. Serve with a simple side salad for a fast, satisfying weeknight dinner.
  • Creamy, cheesy comfort. The sauce is built from Parmesan, butter, garlic, onions, and fresh thyme with just a touch of nutmeg to deepen the flavor.
garlic parmesan chicken pasta

Key Ingredients:

  • Chicken cutlets: Thinly sliced breasts that cook quickly and stay tender.
  • Butter, onion, garlic, and fresh thyme: The flavorful base for the sauce.
  • Flour: Forms a roux with butter to thicken the sauce.
  • White wine: Adds acidity and balance; optional.
  • Chicken broth and heavy cream: Create a rich, silky sauce.
  • Short-cut pasta: Bowties, penne, rotini, or your favorite small shape.
  • Ground nutmeg: A tiny pinch brightens and rounds out creamy sauces.
chicken cutlets for pasta

Dietary Swaps:

  • Gluten-free: Use gluten-free pasta and a gluten-free flour or cornstarch for the roux; check the broth label.
  • Dairy-free: Use plant-based butter, dairy-free cream, and dairy-free Parmesan alternatives.
  • Vegetarian: Omit the chicken or use a plant-based substitute and swap chicken broth for vegetable broth.
garlic onions and thyme

Recipe Variations:

  • Different proteins: Swap in ground turkey, ground beef, Italian sausage, or shredded rotisserie chicken.
  • Spicy kick: Add red pepper flakes, chili paste, or a few drops of hot sauce.
  • Extra vegetables: Stir in mushrooms, roasted squash, cherry tomatoes, or peas.
white roux and white wine

Tips & Recipe Notes:

  • No white wine? You can skip it; a splash of lemon juice adds acidity if desired.
  • Reserve pasta water. Starchy pasta water helps loosen and bind the sauce if it becomes too thick.
  • Cook the chicken first. The browned fond left in the pan adds depth of flavor to the sauce.
  • Use nutmeg sparingly. A small pinch is enough to accentuate the creaminess without overpowering the dish.
garlic parmesan pasta sauce with pasta and chicken

Storage & Reheating:

  • Keep leftovers in an airtight container in the refrigerator for up to four days.
  • Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of broth or cream to loosen the sauce if needed.
garlic Parmesan chicken and pasta

More 30 Minute Meals You Will Love:

  • Creamy Mushroom Chicken Pasta
  • Garlic Cream Sauce Ravioli
  • Garlic & Herb Boursin and Pasta
  • One-Pot Creamy Cajun Ravioli Pasta with Sausage & Peppers
  • One-Pan Creamy Spinach & Feta Pasta with Garlic Breadcrumbs
  • Chicken Bacon Ranch Pasta

Recipe

garlic parmesan pasta with chicken

Garlic Parmesan Pasta with Chicken

Tender chicken cutlets in a rich sauce of butter, onion, garlic, thyme, chicken broth, cream, and Parmesan with a hint of nutmeg.
5 from 1 vote
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Prep Time 10
Cook Time 20
Total Time 30
Course Pasta
Servings 4
Calories 585 kcal

Ingredients

  

  • 3 cups short-cut pasta such as bowties, penne, or rotini
  • Reserved pasta water as needed

For the Chicken:

  • 1 tablespoon butter
  • 3-4 chicken cutlets
  • Garlic powder, salt, and pepper to taste

For the Garlic Parmesan Sauce:

  • 2 tablespoons salted butter
  • 1 cup diced yellow onion about ½ an onion
  • 2 tablespoons minced garlic
  • 1 teaspoon fresh thyme leaves
  • 1 ½ tablespoons all-purpose flour
  • ¼ cup white wine
  • 1 cup chicken broth
  • 1½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • Generous handful of fresh spinach
  • Pinch ground nutmeg

Instructions

 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve some pasta water, then drain.
  • Season chicken cutlets with garlic powder, salt, and pepper. In a large, high-sided pan, melt 1 tablespoon butter over medium-high heat and cook the cutlets 3–4 minutes per side until done. Remove and set aside.
  • Melt the remaining butter in the same pan. Add the diced onion, minced garlic, and thyme. Cook about 4 minutes, stirring, until softened and fragrant.
  • Sprinkle in the flour and stir to combine. Whisk in the white wine and simmer 1–2 minutes to cook off the alcohol.
  • Reduce heat slightly and whisk in the chicken broth, heavy cream, Parmesan, and spinach. Simmer, stirring, until the sauce thickens and the spinach wilts. Add a pinch of nutmeg and adjust seasoning to taste.
  • Slice the cooked chicken and stir it into the sauce along with the drained pasta. Add reserved pasta water as needed to loosen the sauce.
  • Serve warm with extra grated Parmesan and freshly cracked black pepper.

Notes

  • No white wine? No problem. The dish still tastes great without it; a small splash of lemon juice can add brightness.
  • Reserve pasta water. It helps thin and emulsify the sauce if needed.
  • Cook the chicken first. The browned bits left in the pan (fond) boost the sauce’s flavor.
  • Use only a small pinch of nutmeg. It subtly enhances the richness without being noticeable on its own.
  • Nutrition values are estimates only.

Nutrition

Calories: 585kcal
Carbohydrates: 42g
Protein: 38g
Fat: 28g
Sodium: 720mg
Fiber: 3g
Sugar: 5g
Keyword garlic parmesan pasta with chicken

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