Creamy Chicken Garlic Parmesan Pasta is one of those recipes that brings everyone to the table fast. Whether it’s a weeknight dinner or a cozy Sunday meal, this dish hits the spot every time. It’s rich, flavorful, and packed with cheesy comfort. In this article, you’ll learn how to make it from scratch (or shortcut it with store-bought sauce if you’re short on time). We’ll cover ingredient swaps like using pre-grated cheese, how to lighten it up without losing taste, and what to do if you can’t find Brami Fusilli. Ready? Let’s get cooking.
Table of Contents
Creamy Chicken Garlic Parmesan Pasta Starts in Grandma’s Kitchen
Why I Still Cook It Weekly
Every time I stir together the garlic, cream, and Parmesan, I’m transported back to my grandma’s tiny Chicago kitchen. She never measured a thing, but the way she mixed butter into cream and tossed in leftover rotisserie chicken was pure magic. I’ve been chasing that flavor ever since, and over time, I made it my own—bigger flavors, easier steps, still full of soul.
Even now, when I make Creamy Chicken Garlic Parmesan Pasta in my California kitchen, the smell of garlic sizzling in butter makes me smile. It’s nostalgic and comforting. The kind of meal that gets quiet around the table because everyone’s too busy eating. And hey, if you’ve ever tried my Tuscan Chicken Pasta, this is like its creamier cousin.
Why It Works Every Time
What makes this pasta such a winner is balance. The garlic adds punch, the cream smooths it out, and the Parmesan brings that salty nuttiness. You don’t need a ton of fancy ingredients either—just a good skillet, fresh or boxed pasta, and about 30 minutes. It’s flexible too. I’ve swapped chicken for shrimp or even mushrooms when I’m in the mood for something different.
Brami Fusilli is my go-to pasta for this dish because it holds the sauce beautifully. But if it’s not in your pantry, don’t stress. In Marry Me Chicken Pasta, I’ve used everything from penne to bowtie and it still turned out great.
So grab your tongs. You’re about to create a dinner that’s creamy, garlicky, and totally satisfying.
PrintCreamy Chicken Garlic Parmesan Pasta That’ll Make You Crave Seconds
Creamy Chicken Garlic Parmesan Pasta is rich, flavorful, and ready in under 30 minutes. Perfect for weeknight dinners or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
8 oz Brami Fusilli or substitute
2 chicken breasts, cooked and sliced
2 tbsp olive oil or butter
4 cloves garlic, minced
1 cup heavy cream or whole milk + ¼ cup Greek yogurt
1 cup freshly grated Parmesan
Salt and pepper to taste
Chopped parsley for garnish
Instructions
1. Cook pasta according to package directions, drain, and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add garlic and sauté until fragrant (about 1 minute).
4. Stir in cream (or milk + yogurt) and bring to a gentle simmer.
5. Add Parmesan cheese gradually while stirring until melted.
6. Toss in the cooked chicken and pasta. Stir until everything is coated.
7. Season with salt and pepper to taste.
8. Garnish with parsley and serve hot.
Notes
You can substitute Brami Fusilli with penne, rotini, or chickpea pasta.
To lighten up the recipe, use milk and Greek yogurt instead of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
Ingredient Choices That Make or Break Creamy Chicken Garlic Parmesan Pasta
Can I Use Pre-Grated Parmesan Instead of Fresh?
This comes up often, and here’s the truth: yes, you can use pre-grated Parmesan in your Creamy Chicken Garlic Parmesan Pasta. But fresh is better. Freshly grated cheese melts cleaner, blends better, and brings more bold, nutty flavor to the sauce. The pre-grated kind usually contains additives that make it clump if you’re not careful.
If all you’ve got is the shaker-style cheese, don’t skip this recipe. Just add it slowly, stir often, and hold back on the salt since it’s usually more seasoned. I always keep a wedge in my fridge. It lasts, and the flavor is unbeatable—not just for this pasta, but even for my Penne Pasta and Alfredo Sauce.
The great part about Creamy Chicken Garlic Parmesan Pasta is that it’s forgiving. Even with shortcuts, it delivers comfort in every bite.
How Do I Make This Recipe Lighter?
If you want Creamy Chicken Garlic Parmesan Pasta without the guilt, I’ve got you. Swap the heavy cream with whole milk mixed with plain Greek yogurt. I use a 3:1 ratio—¾ cup milk, ¼ cup yogurt. It still tastes rich, just with a bit more tang and less fat.
Skip the butter and go with extra virgin olive oil. It gives the garlic a clean sizzle and keeps things heart-healthy. For the chicken, use grilled breast meat instead of fried thighs. It soaks in the flavor and keeps the texture juicy.
Portion-wise, go for 2–3 ounces of dry pasta per person. Once you add chicken and sauce, it’s plenty. In my Trader Joe’s Lobster Bisque Pasta Recipe, I use this same method, and it always leaves everyone full but not stuffed.
With just a few tweaks, you’ll still have that creamy, garlicky comfort—but in a lighter, feel-good bowl of Creamy Chicken Garlic Parmesan Pasta.
What If You Don’t Have Brami Fusilli? Here’s How to Make It Work
What Can I Use Instead of Brami Fusilli?
Look, Brami Fusilli is awesome—it’s got that high-protein, high-fiber thing going on and holds creamy sauces like a champ. But let’s be honest, it’s not always in the pantry. The good news? This dish is super forgiving. The texture and taste of Creamy Chicken Garlic Parmesan Pasta still shine with other pasta shapes.
Go for shapes that trap sauce: penne, rotini, farfalle, or even rigatoni. Each one brings a slightly different feel, but they all grab onto the sauce well. I’ve even made this with good old spaghetti in a pinch, and while it didn’t have that same thick cling, it still worked.
If you’re watching carbs or going gluten-free, there are solid options too. Chickpea pasta and lentil pasta both hold up well and bring a bit more bite. Brown rice pasta works, but it can get mushy if overcooked—watch the time.
If you’ve already made Marry Me Chicken Pasta, you know the sauce is everything. Same goes here. As long as your pasta isn’t soggy, this creamy, garlicky coating brings it all together.
Change It Up Without Changing the Heart of the Dish
Once you’ve made this dish a few times, you’ll want to mix it up. And you should. It’s the kind of recipe that gets even better when you make it your own.
Want a smoky twist? Add some chopped sun-dried tomatoes or smoked paprika to the garlic while it’s cooking. Prefer a veggie version? Sub out the chicken for sautéed mushrooms, zucchini, or even spinach tossed in right before the cheese.
You can also punch up the protein by adding crispy pancetta, crumbled bacon, or even leftover rotisserie turkey. Trust me, the flavor combo still works beautifully.
Some nights I’ll toss in fresh herbs—parsley, basil, even thyme—to brighten it up. Others, I’ll melt in a little mozzarella for an extra gooey texture. Just like in the Tuscan Chicken Pasta, those small tweaks make a big difference.
The best part? No matter how you customize it, you’re still getting that creamy garlic-Parmesan goodness in every bite.
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Your Questions Answered + Final Thoughts on Creamy Chicken Garlic Parmesan Pasta
FAQ: Can I use pre-grated Parmesan cheese instead of freshly grated?
Yes, but it may not melt as smoothly. Freshly grated Parmesan brings better texture and flavor to Creamy Chicken Garlic Parmesan Pasta. If using pre-grated, add it gradually and reduce the salt slightly.
FAQ: How do I make this recipe lighter?
Swap heavy cream for whole milk and Greek yogurt (3:1 ratio), use olive oil instead of butter, and opt for grilled chicken breast. It still tastes indulgent while being easier on the waistline.
FAQ: What can I use instead of Brami Fusilli?
Try penne, rotini, or chickpea-based pasta. The goal is to choose a shape that holds the creamy garlic Parmesan sauce well—much like I use in my Tuscan Chicken Pasta recipe.
Creamy Chicken Garlic Parmesan Pasta: Final Thoughts
Creamy Chicken Garlic Parmesan Pasta is one of those recipes that finds a permanent place in your rotation. It’s fast, flexible, and packed with flavor. Whether you’re using fresh Parmesan or making smart swaps to lighten it up, the heart of this dish remains the same: creamy comfort and rich garlic flavor with every bite.
Don’t be afraid to personalize it. Use your favorite pasta, toss in some spinach or mushrooms, and make it your own. Like in Marry Me Chicken Pasta, the base is strong enough to carry all kinds of flavors.
Once you try it, this pasta becomes more than just a meal—it’s a craving you’ll keep coming back to.
