Garlic Parmesan Chicken Pasta

The very first time I made garlic parmesan chicken pasta, I had no idea what I was doing. My fridge held half a block of parmesan, some leftover rotisserie chicken, and a pint of heavy cream dangerously close to expiring. I was tired, hungry, and honestly, a little cranky. I dumped everything into a pot, crossed my fingers—and what came out was pure comfort in a bowl.

Since then, I’ve perfected the recipe, tested it in the slow cooker, turned it into a healthier version, and even tried a copycat of that Buffalo Wild Wings garlic parmesan chicken pasta everyone raves about.

In this post, I’m breaking it all down—step-by-step. Whether you’re brand-new to cooking or just need an easy weeknight dinner with serious flavor, you’ll walk away with a foolproof way to make garlic parmesan chicken pasta you’ll want on repeat.

Key Takeaways: What You’ll Learn in This Guide

• How to make the best garlic parmesan chicken pasta at home (crock pot, stove, or baked)
• The secret to that creamy, garlicky, cheesy sauce that clings to every bite
• How to adapt it for healthier, gluten-free, or low-carb lifestyles
• Ideas for using leftover chicken or rotisserie shortcuts
• Real tips from my kitchen to yours—mistakes welcome!

Why Garlic Parmesan Chicken Pasta Is the Ultimate Comfort Dish

What Makes Garlic Parmesan Chicken Pasta So Addictive?

Garlic parmesan chicken pasta hits all the right notes: it’s creamy, garlicky, cheesy, and hearty—without being heavy. The key is balance. You want the garlic to shine, the parmesan to salt things just right, and the chicken to be juicy and tender.

When I first started experimenting, I thought I had to drown the pasta in cream. Turns out, a well-emulsified sauce made with a blend of cream, chicken broth, parmesan, and a little reserved pasta water creates that silky texture without overdoing it.

And let’s not forget: this dish is endlessly flexible. Want to make it in a crock pot? No problem. Need a version without dairy? I’ve got one. Trying to impress a picky eater? This one never fails.

This pasta reminds me of marry me chicken pasta. It has that same “you made this?” energy that makes people think you spent hours in the kitchen—even if you pulled it together during naptime or after work.

Where Did Garlic Parmesan Chicken Pasta Even Come From?

The origins of garlic parmesan chicken pasta aren’t exactly pinned down. But it’s taken on a life of its own thanks to viral TikTok recipes, copycat restaurant dishes (I’m looking at you, Buffalo Wild Wings), and the ever-growing love of slow cooker comfort meals.

This dish combines elements of classic Italian-American pasta with creamy Southern casseroles and adds a hit of garlic-forward flavor that works year-round.

Some people even toss in spicy Buffalo sauce to create a twist on buffalo garlic parmesan chicken pasta—and yes, we’ll try that too in Part 4.

This recipe fits right in with family favorites like blackened chicken alfredo or chicken riggies, but it’s a little easier and definitely more beginner-friendly.

How to Make Garlic Parmesan Chicken Pasta from Scratch

What Are the Must-Have Ingredients for Garlic Parmesan Chicken Pasta?

To make garlic parmesan chicken pasta, you only need a handful of pantry staples: chicken, pasta, garlic, heavy cream, parmesan cheese, and a little seasoning. That’s it. The magic lies in how you combine them.

Start with well-seasoned chicken. I use boneless thighs or breasts—whichever I have on hand. Season generously with garlic powder, onion powder, and a pinch of smoked paprika for depth.

The garlic is key. Don’t skimp. Use fresh garlic cloves, not just powder. Sautéing them in butter before adding the cream base draws out a rich, nutty aroma that’s hard to beat.

Then comes the parmesan—use a block and grate it yourself if possible. Pre-shredded versions often contain anti-caking agents that prevent smooth melting. Trust me, it makes a difference.

Want a spicy twist? Add a few tablespoons of Buffalo Wild Wings Garlic Parmesan Sauce and make your own viral version of buffalo garlic parmesan chicken pasta at home.

This creamy dish reminds me of my cozy nights with chicken sliders or buffalo chicken chili. It’s craveable, easy, and loved by all ages.

How Do You Make Garlic Parmesan Chicken Pasta in a Crock Pot?

You can make garlic parmesan chicken pasta in the slow cooker with just 10 minutes of prep—perfect for busy days or meal prep Sundays.

Here’s how:

1. Add to Crock Pot: Place 1–2 pounds of boneless chicken breasts or thighs in the bottom. Sprinkle with garlic powder, onion powder, and Italian seasoning.
2. Pour Liquid: Add 2 cups chicken broth and 1 cup heavy cream.
3. Add Garlic: Toss in 4–5 minced garlic cloves.
4. Cook Low & Slow: Cover and cook on LOW for 4–5 hours (or HIGH for 2–3).
5. Shred Chicken: Once tender, shred the chicken using two forks.
6. Finish Sauce: Stir in 1½ cups freshly grated parmesan cheese and ½ block of cream cheese for extra richness.
7. Add Pasta: Meanwhile, cook 12 oz pasta separately and stir it into the crock pot before serving.

Optional: Top with more parmesan, black pepper, and chopped parsley.

This is one of those dishes that reminds me of my leftover rotisserie chicken rescue recipes. You can even skip the raw chicken and just warm it all together if you’re short on time.

Pro Tip: Save ½ cup of pasta water when boiling—stirring that into the sauce helps it cling better and keeps the pasta from soaking up all the moisture.

How to Make Healthy Garlic Parmesan Chicken Pasta (That Still Tastes Rich)

Can You Make Garlic Parmesan Chicken Pasta Without Heavy Cream?

Yes—you can make a healthy garlic parmesan chicken pasta without heavy cream and still enjoy all that creamy goodness. The key is finding smart swaps that add body and flavor without the fat bomb.

Here’s my go-to lighter version:

• Swap heavy cream for a mix of unsweetened Greek yogurt and low-sodium chicken broth. About 1 cup of yogurt to ¾ cup broth gives you a tangy, creamy texture that coats every noodle.
• Use grilled or shredded rotisserie chicken instead of pan-frying. Not only is it quicker (especially with leftovers), but it cuts down on extra oil.
• Choose whole wheat pasta or high-protein options like chickpea or lentil pasta. They hold sauce surprisingly well and give you fiber that sticks with you.
• Add a big handful of steamed spinach or broccoli into the sauce. It bulks things up, adds color, and brings more nutrients without changing the flavor.

This version lands somewhere between comfort food and clean eating. If you’ve tried Newk’s chicken salad, you’ll love how the protein and richness satisfy you—without making you feel heavy after.

What Are the Best Low-Carb or Dairy-Free Substitutions?

If you’re looking for low-carb garlic parmesan chicken pasta, skip the noodles and serve the creamy chicken over:

• Spiralized zucchini (zoodles)
• Roasted spaghetti squash
• Cauliflower mash
• Steamed green beans or broccoli

For dairy-free, replace:

• Parmesan with a dairy-free version or nutritional yeast (about ¼ cup)
• Cream with full-fat canned coconut milk (trust me—it’s not too coconutty with garlic!)
• Cream cheese with plant-based cream cheese or cashew cream

I tested this version when my cousin came to visit—she’s lactose intolerant and gluten-free. We used cassava pasta, coconut milk, and vegan parm. The verdict? She took leftovers home and texted me the next day asking for the recipe.

So yes, it works. And yes, it’s still delicious.

This health-forward version fits right in with lighter options like chicken salad without celery or Ina Garten’s curry chicken salad—wholesome, easy, and full of flavor.

Tip: Always season your healthier swaps generously. When you skip the fat, make up for it with garlic, black pepper, fresh herbs, and even a squeeze of lemon to keep the flavor bright.

Buffalo Garlic Parmesan Chicken Pasta Copycat (Plus a Reader Review!)

How Do You Make Buffalo Wild Wings Garlic Parmesan Chicken Pasta at Home?

To recreate the Buffalo Wild Wings garlic parmesan chicken pasta, you need two key ingredients: their signature Garlic Parmesan Sauce and a kick of heat. You can buy the sauce bottled (many grocery stores carry it now), or make a close version using mayo, parmesan, roasted garlic, vinegar, and crushed red pepper flakes.

Here’s how I recreate it at home:

Ingredients:

• 1½ lbs boneless chicken (sliced thin or shredded)
• 12 oz penne or rotini
• 1 tbsp olive oil
• ¾ cup Buffalo Wild Wings Garlic Parmesan Sauce
• 1 cup heavy cream (or coconut milk for dairy-free)
• ½ cup chicken broth
• 1 cup grated parmesan cheese
• 2 tsp garlic powder
• Red pepper flakes (optional)

Instructions:

1. Cook pasta until just al dente. Reserve ½ cup pasta water.
2. In a skillet, heat oil and cook chicken until golden and cooked through.
3. Add garlic powder and stir in Buffalo sauce, cream

, and chicken broth. Simmer for 3–4 minutes until slightly thickened.

4. Stir in the parmesan and a splash of pasta water to make the sauce silky.
5. Toss cooked pasta into the skillet and stir until coated. Add more sauce if needed.
6. Serve hot with extra parmesan, parsley, and red pepper flakes on top.

It’s creamy, cheesy, spicy, and 100% addictive. If you love the punch of heat in chipotle chicken recipes, this one will definitely be your new go-to.

Garlic Parmesan Chicken Pasta

A creamy, flavorful Garlic Parmesan Chicken Pasta that combines tender chicken, rich sauce, and perfectly cooked pasta for a 30-minute gourmet meal.

Print Pin

Course: Main Course, pasta

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 29 minutes minutes

Servings: 4 people

Calories: 549kcal

Cost: $5

Equipment

• Large Skillet
• Pot for Boiling Pasta
• Knife & Cutting Board
• Grater for Parmesan

Ingredients

• 2 chicken breasts 1 lb
• 4-5 garlic cloves minced
• 12 oz penne pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• ½ cup chicken broth
• ½ tsp red pepper flakes optional
• Fresh parsley for garnish

Instructions

• Season the chicken with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat, sear the chicken until golden brown and cooked through (165°F internal temp). Set aside.
• Boil salted water and cook the penne pasta according to package directions. Reserve ½ cup of pasta water before draining.
• In the same skillet, sauté garlic for 1-2 minutes. Add heavy cream, chicken broth, and red pepper flakes (if using), simmer, then stir in the Parmesan until melted.
• Slice the chicken and add it back into the skillet with the drained pasta, tossing everything in the creamy sauce. Adjust the sauce with reserved pasta water if needed.
• Garnish with fresh parsley and extra Parmesan before serving.

Notes

• Fresh Ingredients: Use fresh garlic and grated Parmesan for the best flavor.
• Adjust the Sauce: Add reserved pasta water to reach your desired sauce consistency.
• Pasta Options: Penne or fettuccine work best, but any pasta will do.
• Lighter Version: Swap heavy cream with half-and-half or milk for a lighter sauce.
• Add-ins: Try sun-dried tomatoes, spinach, or mushrooms for extra flavor.
• Protein Swap: Replace chicken with shrimp, turkey, or tofu for variety.
• Storage: Store leftovers in the fridge for up to 3 days and reheat with a splash of cream or pasta water.
• Meal Prep: Prep the pasta, sauce, and chicken separately for easy reheating.

Nutrition

Calories: 549kcal

Real Reader Review: “This Beat the Restaurant Version!”

Testimonial from Ashley G., Houston, TX:

“I made your garlic parmesan chicken pasta after seeing it on Pinterest. I used the Buffalo Wild Wings sauce like you said, and WOW. My boyfriend literally asked if we could ‘cancel going out and just make this again.’ It’s better than the one at the restaurant. Creamy, spicy, perfect.”

I love hearing this kind of feedback. The best part? Ashley said she’d never cooked pasta beyond boxed mac & cheese before. If she can do it, so can you.

This version lands somewhere between indulgence and weekend celebration. I like to serve it when friends come over—usually with garlic bread, a glass of wine, and zero apologies.

It’s that kind of meal.

Pro Tip: Want a crispier texture? Try baking the pasta for 10–15 minutes at 375°F with shredded mozzarella on top for a bubbly, golden finish.

What Can You Do With Leftover Garlic Parmesan Chicken Pasta?

Can You Reheat Garlic Parmesan Chicken Pasta Without It Drying Out?

Yes, and it’s easier than you think. The key to reviving leftover garlic parmesan chicken pasta is to add a little moisture back before reheating.

Here’s how I reheat it without drying things out:

• Stovetop (Best Method): Add 1–2 tablespoons of milk, cream, or broth to a nonstick skillet. Toss in the pasta and warm over medium-low heat, stirring gently. Add more liquid as needed.
• Microwave: Place pasta in a microwave-safe bowl. Add 1 tablespoon of milk or cream per cup of pasta. Cover loosely with a lid or paper towel and heat in 30-second intervals, stirring in between.
• Oven (for baked version): Preheat oven to 350°F. Place pasta in a baking dish, cover with foil, and bake for 15–20 minutes until hot and bubbly.

The parmesan sauce thickens as it sits, so adding a splash of liquid helps restore the creamy texture. And honestly? Day-two pasta might taste even better once all the flavors meld.

This trick works for almost any pasta dish—just like when I reheat my chicken riggies or marry me chicken pasta.

How Can You Turn Leftovers Into New Meals?

Let’s say you’re staring at a Tupperware full of garlic parmesan chicken pasta and wondering, “Do I really want this again?”

Here’s what I do when I need to mix it up:

I’ve also tossed leftovers with a little extra Buffalo sauce and wrapped it in tortillas for garlic parmesan chicken pasta burritos. Sounds weird, tastes amazing.

This dish is so flexible—it reminds me of those “throw-it-in-a-bowl-and-go” meals like Wendy’s grilled chicken wrap. Minimal effort, max payoff.

Kitchen Tip: When freezing, undercook your pasta slightly. It holds up better during reheating and doesn’t go mushy.

Pro Tips to Level Up Your Garlic Parmesan Chicken Pasta Game

What’s the Best Pasta Shape for Garlic Parmesan Chicken Pasta?

The best pasta for garlic parmesan chicken is one that holds onto sauce—think curves, ridges, and little pockets of creamy goodness.

Here are my top choices:

If you’re making a baked version, go with rigatoni or penne for structure. For slow cooker recipes, choose shapes that don’t overcook quickly, like rotini or ziti.

And if you’ve ever used fusilli in your chicken sliders leftovers, you already know it’s perfect for soaking up bold sauces.

How Can You Add Even More Flavor Without Complicating the Recipe?

If you’re ready to take your garlic parmesan chicken pasta from “yum” to absolutely unforgettable, try these quick flavor upgrades:

• Sauté onions and garlic before adding cream to bring out deeper sweetness.
• Add a splash of dry white wine after cooking the chicken to deglaze the pan.
• Use roasted garlic instead of raw for a mellow, caramelized flavor.
• Toss in fresh chopped basil or parsley just before serving for brightness.
• Add a spoonful of sun-dried tomato pesto for a savory punch.
• Stir in crushed red pepper flakes for heat—especially good with Buffalo-style versions.

One of my favorite twists is adding a pinch of smoked paprika to the chicken before cooking. It adds a rich depth that makes the whole dish taste like it’s been simmering for hours.

Honestly, this kind of upgrade reminds me of how one small tweak can turn a salad into a showstopper—like I discovered with my Ina Garten curry chicken salad. Small things, big flavor.

How Do You Scale This Recipe for a Crowd?

Need to feed 8, 12, or even 20 people? Garlic parmesan chicken pasta is a fantastic crowd-pleaser—and it’s easy to scale.

• Use 1 pound of pasta and 2.5 to 3 pounds of chicken for every 8–10 servings.
• Make the sauce in batches to keep it smooth and creamy.
• Use a large roasting pan or foil tray for baked versions.
• Keep it warm in a slow cooker on the “keep warm” setting with a little extra broth or cream to prevent drying out.

Don’t forget the garnishes—extra parmesan, cracked black pepper, fresh herbs—and a loaf of crusty bread never hurts.

For potlucks or game days, this dish sits beautifully next to a batch of buffalo chicken chili or a spread of wraps and sliders. It’s familiar enough for picky eaters, but fancy enough to impress.

Your Garlic Parmesan Chicken Pasta Questions, Answered