Name: Garlic Parmesan Chicken Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tbsp avocado oil (or olive oil); 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½" thickness); 1 tbsp Italian seasoning; ½ tsp paprika; Salt & pepper (to taste); 1 tbsp avocado oil (or olive oil); 1 tbsp 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 tbsp chopped parsley

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.

A white bowl filled with creamy penne pasta mixed with pieces of browned chicken, all coated in a light beige sauce speckled with small green herb bits. The pasta and chicken are evenly mixed, with some finely grated white cheese sprinkled on top along with black pepper. A black fork rests on the right side of the bowl. In the background, part of a stainless steel pan with more of the same pasta sits on a wood surface next to a white cloth. The scene is set on a white marbled textured background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe
Top Tip
How to Serve Garlic Parmesan Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Parmesan Chicken Pasta Recipe

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.

Flat lay of a raw boneless, skinless chicken breast, a small handful of dried Italian seasoning herbs, a few whole black peppercorns and coarse salt crystals scattered, a small pinch of vibrant paprika powder, half a jumbo yellow onion diced in a neat pile, several large peeled garlic cloves, dry uncooked penne pasta in a small pile, a small white ceramic bowl with golden avocado oil, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of thick heavy cream, a few sprigs of fresh chopped green parsley, two clean whole brown eggs arranged side by side placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up of a white shallow plate filled with creamy penne pasta mixed with many long strips of grilled chicken that have brown grill marks and a slightly crispy texture. The pasta is coated in a thick, light beige sauce with visible green herb pieces and sprinkled with black pepper. A black fork is lifting a portion of the pasta and chicken from the plate. In the background, there is a shiny metal pan with more pasta and chicken inside, placed on a wooden surface next to a white cloth. Photo taken with an iphone --ar 2:3 --v 7

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

Garlic Parmesan Chicken Pasta - Serving Suggestion

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:

Can I use chicken thighs instead of chicken breast?

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.

What type of pasta works best for this recipe?

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.

Can I make this recipe dairy-free?

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.

How do I know when the chicken is fully cooked?

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.