Creamy Chicken Parmesan Pasta

This creamy Garlic Parmesan Chicken Spaghetti delivers restaurant quality comfort food right to your dinner table. The parmesan crusted chicken elevates a simple pasta dish into something truly special that will have everyone asking for seconds.

I created this recipe when my Italian mother in law was visiting and even she requested the recipe before leaving. That moment convinced me I had a winner that would become part of our regular dinner rotation.

• Boneless skinless chicken breasts: sliced thin for quick cooking and maximum flavor absorption
• Spaghetti pasta: provides the perfect base but feel free to substitute your favorite shape
• Olive oil and butter combination: creates a flavorful foundation for both the chicken and sauce
• Fresh garlic: minced finely brings aromatic depth avoid the jarred variety if possible
• Cajun seasoning: adds complexity without overwhelming heat
• Smoked paprika: infuses subtle smokiness choose Spanish smoked for the best flavor
• Heavy cream: creates luxurious body in the sauce
• Three cheese blend: mozzarella cheddar and Parmesan creates the perfect texture and flavor
• Cream cheese: adds silky richness and helps stabilize the sauce
• Italian seasonings and dried basil: bring classic herbal notes

How To Make Garlic Parmesan Chicken Spaghetti

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Cook spaghetti until just al dente typically 1 minute less than package directions. The pasta will finish cooking in the sauce so keeping it slightly firm prevents mushiness. Drain and toss with a drizzle of olive oil to prevent sticking while you prepare the other components.

Prepare and cook the chicken:

Pat chicken strips completely dry with paper towels this ensures proper browning. Season generously with Cajun seasoning smoked paprika salt and pepper making sure to coat all sides. Press grated Parmesan firmly onto both sides of each chicken strip creating a light crust that will become golden and crispy when cooked. Heat olive oil and butter in a large skillet until shimmering then add chicken without overcrowding. Cook for 4 6 minutes turning once to ensure even browning. Add butter and garlic in the final minute of cooking just long enough to become fragrant without burning. Remove chicken to a plate and tent loosely with foil.

Create the cream sauce:

In the same skillet without washing melt remaining butter over medium heat. Add remaining garlic and cook just until fragrant about 30 seconds being careful not to burn it. Pour in heavy cream and chicken broth stirring constantly to incorporate all the flavorful bits from the bottom of the pan. Bring to a gentle simmer then whisk in cream cheese until completely smooth. Gradually add the cheeses handful by handful stirring constantly to create a smooth sauce. Season with Italian herbs basil and optional red pepper flakes. Allow sauce to simmer gently for 2 3 minutes until it coats the back of a spoon.

Combine and finish:

Add the cooked spaghetti directly to the sauce in the skillet. Use tongs to toss thoroughly ensuring every strand is coated with the creamy sauce. Let the pasta rest in the sauce for a full minute over low heat this allows the flavors to meld and the pasta to absorb some of the sauce. Portion the pasta onto warm plates slice the chicken into bite sized pieces if desired and arrange artfully over the pasta. Garnish with fresh chopped parsley and additional Parmesan if desired.

My absolute favorite component of this dish is the moment the garlic hits the butter just before building the sauce. That aromatic explosion fills the kitchen and always draws my family to the table before I even call them. My daughter who typically picks at her food always cleans her plate when this is on the menu.

Make Ahead and Storage

This dish can be partially prepared ahead of time to streamline your dinner routine. Cook the chicken completely then store refrigerated for up to 2 days. The pasta sauce can be made and refrigerated separately in an airtight container. When ready to serve reheat the sauce gently adding a splash of milk or cream to loosen it if needed while your pasta cooks fresh. The complete assembled dish keeps well in the refrigerator for up to 3 days. To reheat add a splash of cream and warm gently on the stovetop or microwave in short intervals stirring between each.

Perfect Pairings

This rich pasta dish pairs beautifully with lighter sides to create a balanced meal. A simple arugula salad dressed with lemon vinaigrette cuts through the richness perfectly. Roasted asparagus or broccolini adds color and nutrition. For wine lovers a crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce without overpowering the delicate garlic notes. If serving for a gathering consider garlic bread for soaking up every last bit of the luxurious sauce.

Customization Options

The versatility of this recipe allows for numerous adaptations to suit your preferences or pantry. Substitute boneless chicken thighs for juicier results or use shrimp for a seafood variation cooking just until pink. The pasta shape can be changed according to preference penne rigatoni or fettuccine all work wonderfully. For a lighter version replace half the heavy cream with additional chicken broth and reduce the cheese slightly. Vegetable additions like sundried tomatoes sautéed mushrooms or baby spinach folded in at the end add nutrition and color.

Recipe FAQs

→ Can I use different pasta shapes for this dish?

Yes, absolutely! While spaghetti works beautifully with this creamy sauce, you can substitute with fettuccine, linguine, or even penne. Shorter pasta shapes like rotini or farfalle will also work well as they capture the creamy sauce in their crevices. Just maintain the same cooking technique - cook until al dente and toss thoroughly with the sauce.

→ How can I make this dish lighter?

To create a lighter version, substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. Reduce the amount of cheese by about one-third, and consider using reduced-fat cream cheese. You could also increase the chicken broth while decreasing the dairy components. For the chicken, you might skip the Parmesan crust and simply season well before cooking.

→ Can this dish be made ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the chicken and refrigerate separately from the sauce and pasta. When ready to serve, reheat the sauce gently with a splash of milk or broth to restore creaminess, then add the pasta to warm through. The chicken can be reheated in the oven to maintain crispness before assembling the final dish.

→ What sides pair well with this pasta?

This rich pasta dish pairs wonderfully with light sides that provide contrast. Consider a crisp green salad with lemon vinaigrette, roasted asparagus, sautéed broccolini, or garlic green beans. A simple side of roasted cherry tomatoes would add a bright, acidic balance to the creamy pasta. Warm garlic bread or a crusty baguette also makes an excellent accompaniment for soaking up extra sauce.

→ Can I make this dish spicier?

Absolutely! To increase the heat level, add more crushed red pepper flakes or cayenne pepper to both the chicken seasoning and the sauce. You could also use a spicier version of Cajun seasoning or add diced jalapeños or hot cherry peppers to the sauce while simmering. For a smoky heat, consider adding a dash of chipotle powder or using fire-roasted tomatoes as an addition to the sauce.

→ How do I prevent the cream sauce from breaking or curdling?

To prevent a broken sauce, avoid high heat once the cream is added - keep it at a gentle simmer. Add cheese gradually off direct heat, allowing each addition to melt before adding more. The cream cheese helps stabilize the sauce, so make sure it's fully incorporated. If the sauce starts to separate, a splash of cold heavy cream whisked in vigorously can sometimes rescue it.