#13 in my “100 30 Minute Meals” series: Garlic Parmesan Pasta with Chicken. This dish is built with tender chicken cutlets, plenty of butter, onions, garlic, fresh thyme, chicken broth, cream, grated Parmesan, and a pinch of nutmeg for warmth.
Why You’ll Love this Garlic Parmesan Chicken Pasta Recipe:
- Ready in about 30 minutes. This recipe moves quickly—pair it with a simple side salad for a full weeknight meal.
- Rich, cheesy comfort. The sauce combines Parmesan, garlic, onions, thyme, cream, and just a touch of nutmeg for a cozy, balanced flavor.
Key Ingredients:
- Chicken cutlets: Thinly sliced chicken breast cooks fast and stays tender.
- Butter, onions, garlic, and fresh thyme: The aromatic base that builds the sauce.
- Flour: Makes a light roux with butter to thicken the sauce.
- White wine: Optional—adds acidity and brightness. If you skip it, a splash of lemon works well instead.
- Chicken broth and cream: The body of the sauce—use vegetable broth for a vegetarian version.
- Short-cut pasta: Bowties, penne, or rotini all work well to hold the sauce.
- Ground nutmeg: A tiny pinch lifts creamy sauces with subtle warmth.
Dietary Swaps:
- Gluten-free: Use gluten-free pasta and a gluten-free thickener (GF flour or cornstarch). Verify the broth is labeled gluten-free.
- Dairy-free: Substitute dairy-free butter, cream alternative, and dairy-free Parmesan-style shreds.
- Vegetarian: Omit the chicken or substitute a plant-based chicken, and use vegetable broth.
Recipe Variations:
- Alternate proteins: Ground turkey, ground beef, sausage, or shredded rotisserie chicken are great options.
- Add heat: Stir in chili paste or red pepper flakes, or finish with a few drops of hot sauce for spice.
- Extra vegetables: Fold in sautéed mushrooms, roasted squash, blistered tomatoes, or more greens for added texture and color.
Tips & Recipe Notes:
- No white wine? Use a small splash of lemon juice to replace the acidity and balance the sauce.
- Reserve pasta water. Starchy pasta water helps loosen and bind the sauce if it becomes too thick.
- Brown the chicken first. The browned bits (fond) left in the pan add a depth of flavor to the sauce when deglazed.
- Use nutmeg sparingly. A small pinch goes a long way to enhance creamy dishes without becoming noticeable as spice.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat, stirring and adding a splash of broth or cream if the sauce has thickened too much.
More 30 Minute Meals You Will Love:
- Creamy Mushroom Chicken Pasta
- Garlic Cream Sauce Ravioli with Mushrooms & Asparagus
- Garlic & Herb Boursin with 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
Perfectly cooked chicken cutlets combined with a creamy garlic Parmesan sauce, brightened with thyme and a pinch of nutmeg.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Pasta
Servings: 4
Calories: 585 kcal (estimate)
Ingredients
- 3 cups short-cut pasta (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
- 1½ tablespoons all-purpose flour
- ¼ cup white wine (optional)
- 1 cup chicken broth
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- Generous handful of fresh spinach
- Pinch of ground nutmeg
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve some pasta water before draining and set aside.
- Season chicken cutlets with garlic powder, salt, and pepper. In a large, high-sided skillet, melt 1 tablespoon butter over medium-high heat. Cook the chicken 3–4 minutes per side until cooked through. Remove from the pan and set aside to rest.
- Reduce heat to medium. Melt the remaining butter in the same pan. Add the diced onion, minced garlic, and thyme. Cook about 4 minutes, stirring frequently, until the onion is softened and fragrant.
- Sprinkle in the flour and stir until combined to form a light roux. Slowly whisk in the white wine, if using, and simmer 1–2 minutes to cook off the alcohol.
- Lower the heat slightly and whisk in the chicken broth, heavy cream, and grated Parmesan. Add the spinach and simmer, stirring occasionally, until the sauce thickens and the spinach wilts. Stir in a pinch of nutmeg and adjust seasoning with salt and pepper to taste.
- Slice the cooked chicken and return it to the pan. Add the drained pasta and toss to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Serve warm with extra grated Parmesan and freshly cracked black pepper.
Notes
- No white wine? Substitute a small splash of lemon juice to add brightness.
- Reserve pasta water to loosen the sauce; the starch helps the sauce cling to the pasta.
- Cooking the chicken first develops fond, which deepens the flavor of the sauce when you deglaze the pan.
- A little nutmeg goes a long way—use only a small pinch to elevate the creaminess.
- Nutrition values are estimates and will vary based on exact ingredients and portion sizes.
Nutrition
Calories: 585 kcal
Carbohydrates: 42 g
Protein: 38 g
Fat: 28 g
Sodium: 720 mg
Fiber: 3 g
Sugar: 5 g
Tried this recipe? Please leave a rating and a short note about how it turned out — your feedback helps others and makes the recipe even better.
Tried this Garlic Parmesan Pasta with Chicken? I’d love to hear how it turned out! Please leave a star rating and review in the recipe card. Your feedback helps others discover this easy 30 minute meal. Enjoy, and happy cooking!