There’s something so comforting about tender chicken wrapped in a creamy, garlicky sauce, especially when it’s tossed with perfectly cooked pasta. This Garlic Parmesan Chicken Pasta Recipe hits all those cozy spots and makes dinner feel like a warm hug on a plate.
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Why You'll Love This Recipe
Honestly, this Garlic Parmesan Chicken Pasta Recipe has become one of my go-to dishes whenever I want something impressive without spending all day in the kitchen. It’s rich, satisfying, and surprisingly easy, making it the perfect comfort food any night of the week.
- One-Pan Magic: Cooking everything in one pan means less mess and faster cleanup, which I always appreciate.
- Rich, Creamy Sauce: The combination of Parmesan, heavy cream, and chicken broth creates a luscious sauce that clings to every bite.
- Simple Ingredients: Basic pantry staples and fresh chicken come together to create something that tastes way more special than it looks.
- Quick Weeknight Dinner: Ready in about 30 minutes, perfect for busy evenings when you want comfort with no fuss.
Ingredients & Why They Work
Each ingredient in this Garlic Parmesan Chicken Pasta Recipe is carefully chosen to build layers of flavor and keep it simple yet delicious. Here’s a quick rundown to help you shop and get the best results.
- Avocado oil (or olive oil): Offers a high smoke point and mild flavor, perfect for searing the chicken and sautéing the onions without burning the garlic.
- Boneless, skinless chicken breast: Easy to cook evenly when butterflied or pounded thin; absorbs the seasoning well for juicy, flavorful bites.
- Italian seasoning: A classic blend that brings a herbaceous lift with oregano, basil, and thyme – essential for that familiar Italian flavor.
- Paprika: Adds subtle warmth and a lovely color to the chicken without overpowering the other spices.
- Salt & pepper: Basic but crucial for bringing out all the flavors.
- Unsalted butter: Works alongside the oil to add richness and helps build the base for the sauce.
- Jumbo yellow onion: Adds sweetness and depth once softened, balancing the garlic’s punch.
- Garlic: The star aromatic – fresh, minced garlic infuses the whole dish with that irresistible savory bite.
- Dry penne pasta: Chosen for its sturdy shape that holds sauce beautifully; you can swap with gluten-free or protein pasta without losing texture.
- Chicken broth: Adds savory depth and helps cook the pasta right in the sauce base for extra flavor absorption.
- Finely grated Parmesan cheese: Freshly grated melts smoother and boosts the cheesy, nutty richness.
- Heavy cream: Gives the sauce that silky, decadent texture without being overly heavy.
- Chopped parsley: A fresh, bright finish that cuts through the richness and adds a pop of color.
Make It Your Way
One of the things I love about this Garlic Parmesan Chicken Pasta Recipe is how easy it is to tweak based on what you have or your mood. Feel free to make it your own!
- Variation: I sometimes swap chicken breast for thighs when I want a juicier, richer bite – just adjust cooking time so thighs remain tender.
- Dietary tweaks: Use gluten-free or chickpea pasta if you're avoiding gluten, or sub coconut cream instead of heavy cream for a dairy-free twist.
- Extra veggies: Throw in baby spinach or sliced mushrooms with the onions for a colorful, nutritious boost.
- Spicy kick: Add a pinch of red pepper flakes when cooking garlic if you're in the mood for some heat.
Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe
Step 1: Season and Sear the Chicken
Start by mixing the Italian seasoning, paprika, salt, and pepper in a small bowl. I always pat my chicken dry first – it helps the seasoning stick and ensures a nice crust. Rub this all over both sides of the chicken breast. Heat your pan over medium heat, add oil, then place the chicken in. Cook about 3-5 minutes per side until the chicken reaches 165°F internally — juicy and fully cooked but not dry. Set it aside to rest while you start the sauce; resting keeps those juices locked in.
Step 2: Build the Flavor Base
Turn the heat down to medium-low and add more oil and butter to the same pan. Toss in your diced onion, sprinkle a little salt, and let it cook for about three minutes until soft and translucent. Then add garlic — stir and cook just for one more minute. You want to get that fragrant, garlicky aroma without burning it; trust me, I learned that the hard way once!
Step 3: Cook the Pasta in the Broth
Pour in the chicken broth to deglaze the pan — scrape the bottom to get all the browned bits (that’s where the flavor is!). Bring it to a light boil, then add your dry penne pasta. Give it a good stir to submerge the noodles fully. Cover the pan and let it cook for about 10 minutes until the pasta is al dente. I always keep the lid on so the steam helps the pasta cook perfectly right in the sauce base.
Step 4: Finish with Cheese, Cream & Parsley
Once the pasta is done, turn off the heat and stir in your finely grated Parmesan, heavy cream, and fresh parsley. The cheese melts into the liquid to create that irresistible creamy sauce. Taste the sauce now and adjust salt and pepper — it’s the perfect moment to get it just right!
Step 5: Combine and Serve
Slice your rested chicken into strips, add it back to the pan, and gently toss everything together. That’s it — you’re ready to dish up this crowd-pleaser and enjoy every bite.
Top Tip
Having made this Garlic Parmesan Chicken Pasta Recipe dozens of times, I’ve learned the things that really make the dish shine. Here are my best tips so you don’t have to wonder.
- Pat the Chicken Dry: This helps the seasoning stick and ensures you get a beautiful golden crust instead of steaming your chicken.
- Don’t Rush the Pasta: Let it cook fully in the broth so it absorbs all that savory goodness, but check it before the end to avoid mushiness.
- Use Fresh Parmesan: Pre-grated cheese just doesn’t melt the same or taste as rich — freshly grate your own for best results.
- Rest the Chicken: Always let your chicken rest after cooking. It locks in moisture and makes slicing easier.
How to Serve Garlic Parmesan Chicken Pasta Recipe
Garnishes
For me, a sprinkle of extra chopped parsley adds the perfect touch of freshness and color. Sometimes I like to add a little extra Parmesan on top too — you can never have too much cheese here! A few cracked black peppercorns finish it beautifully.
Side Dishes
I often serve this dish with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or a warm baguette is also a classic pairing — perfect for sopping up any leftover sauce.
Creative Ways to Present
For special occasions, I like plating the pasta in shallow bowls, topping with the chicken slices fanned out, then garnished with microgreens and a drizzle of good olive oil. It instantly elevates the dish and impresses guests without extra work.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to three days. The flavors meld even more overnight, but to keep the pasta from soaking up too much sauce, I sometimes add a splash of cream or broth when reheating.
Freezing
While I’ve frozen the pasta a couple of times, I prefer fresh. If you do freeze it, separate into portions and thaw overnight in the fridge. Reheat gently in a skillet with a bit of cream or broth to keep the sauce from drying out.
Reheating
For me, reheating on the stovetop over low heat with a splash of chicken broth or cream works best to preserve that creamy texture without separating. Avoid the microwave if you can, but if you must, do it in short bursts stirring in between.
Frequently Asked Questions:
Absolutely! Chicken thighs are juicier and more forgiving when cooking. Just cook them a little longer to ensure they reach a safe internal temperature, and they'll bring extra flavor to the dish.
Penne pasta is ideal here due to its shape, which holds the sauce well. However, you can use other short pasta like rigatoni, ziti, or even fettuccine if you prefer.
Yes! You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan to keep it cheesy without dairy.
The best way is to use a meat thermometer—the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part to check that the juices run clear and the meat is no longer pink inside.
Final Thoughts
This Garlic Parmesan Chicken Pasta Recipe has become one of those dishes I always keep in my back pocket. It’s comforting, flavorful, and easy enough to make any night — yet special enough to impress friends or family. I hope you enjoy making it as much as I do, and soon it’ll feel like your own culinary classic, too.
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Garlic Parmesan Chicken Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Tender chicken breast cooked in a rich and creamy garlic parmesan sauce with perfectly cooked penne pasta. This one-pan dish blends Italian seasoning, garlic, and parmesan cheese for a comforting and flavorful meal that's ready in just 35 minutes, perfect for weeknight dinners.
Ingredients
Chicken
- 1 tablespoon avocado oil (or olive oil)
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½" thickness)
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- Salt & pepper (to taste)
Sauce and Pasta
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon unsalted butter
- ½ jumbo yellow onion (diced, about 1 cup)
- 4-6 large cloves garlic (minced)
- 8 oz dry penne pasta (normal, gluten free or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tablespoon chopped parsley
Instructions
- Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides evenly with the seasoning mixture.
- Cook the Chicken: Heat a large pan over medium heat. Add 1 tablespoon avocado oil. Once hot, add the seasoned chicken and cook for 5 minutes per side until the internal temperature reaches 165°F. Remove the chicken and set aside to rest.
- Sauté Onion and Garlic: Reduce heat to medium-low, add remaining avocado oil and butter. Add the diced onion, season with a pinch of salt, and cook for about 3 minutes until translucent. Stir in minced garlic and cook for 1 more minute.
- Deglaze and Cook Pasta: Pour in the chicken broth, scraping up any browned bits from the pan bottom. Bring broth to a light boil, then add the dry penne pasta, ensuring it is submerged in the liquid. Cover and cook for 10 minutes until pasta is al dente.
- Finish the Sauce: Turn off the heat, stir in the grated parmesan, heavy cream, and chopped parsley until the cheese melts and the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
- Combine and Serve: Slice the rested chicken into strips and add back into the pan with the pasta. Toss to combine everything well. Serve immediately and enjoy your creamy garlic parmesan chicken pasta.
Notes
- This recipe is an easy, restaurant-quality dinner that can be prepared in one pan and ready in just about 35 minutes, making it perfect for busy weeknights.
- You can use gluten-free or protein-enriched pasta if preferred without compromising taste or texture.
- Feel free to substitute avocado oil with olive oil or another cooking oil of choice.
- The heavy cream can be replaced with half-and-half for a lighter sauce, or use a lactose-free cream to reduce lactose content.
- For extra flavor, garnish with additional chopped parsley or freshly grated parmesan before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 5 g
- Sodium: 1021 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 138 mg
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