There’s nothing quite like the creamy, garlicky goodness in this Garlic Parmesan Chicken Pasta Recipe to brighten up any dinner table. It’s a cozy, satisfying meal that comes together quickly and leaves you wanting seconds every single time.
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Why You'll Love This Recipe
From the moment I tried this Garlic Parmesan Chicken Pasta Recipe for the first time, I was hooked. It’s comfort food at its finest, combining tender chicken with a luscious, cheesy sauce that’s bursting with garlic flavor. Here’s why it earns a permanent spot in my dinner rotation.
- One-pan magic: Everything cooks in one skillet, which means fewer pots to clean and faster prep.
- Creamy, flavorful sauce: The combo of parmesan, cream, and garlic creates a sauce that’s rich but never heavy.
- Customizable and forgiving: You can swap pasta types or tweak seasoning without missing a beat.
- Ready in 30 minutes: Perfect for busy weeknights when you want something special without the wait.
Ingredients & Why They Work
Every ingredient in this Garlic Parmesan Chicken Pasta Recipe plays a role in creating that delicious balance of flavors and textures. Here’s a little about why I use these specific ingredients and some tips for picking the best versions.
- Avocado oil or olive oil: They both handle heat well and add subtle fruitiness that complements the garlic perfectly.
- Boneless, skinless chicken breast: I like to butterfly or pound it thin so it cooks evenly and stays juicy.
- Italian seasoning: This blend brings herbaceous depth without overpowering the delicate parmesan sauce.
- Paprika: Adds a hint of smoky warmth; feel free to use smoked paprika for extra flavor.
- Yellow onion: Cooking this slowly draws out sweetness that softens the sharp garlic notes.
- Garlic cloves: Fresh and minced, they infuse the sauce with that classic pungent flavor that garlic lovers crave.
- Penne pasta: Its tubular shape holds onto the sauce well; gluten-free or protein-packed versions work beautifully too.
- Chicken broth: Adds savory richness and helps cook the pasta right in the pan for less mess.
- Parmesan cheese: Use freshly grated for the best melting quality and authentic flavor—skip pre-grated powders.
- Heavy cream: This rounds out the sauce with velvety texture, making it extra indulgent.
- Chopped parsley: Adds a fresh, green pop of color and a subtle herby brightness when sprinkled on top.
Make It Your Way
This dish feels like a blank canvas to me. I love making the basic Garlic Parmesan Chicken Pasta Recipe, then adding my own twist depending on what’s in my fridge or who I’m cooking for.
- Variation: I sometimes swap out penne for fettuccine or rigatoni just to keep things interesting. Both soak up the sauce beautifully.
- Greens addition: Tossing in some fresh spinach or kale near the end amps up the nutrition and adds nice color and texture.
- Heat it up: If you like some spice, a pinch of red pepper flakes or a dash of hot sauce works wonders in this creamy dish.
- Cheese swap: Mixing mozzarella or asiago with the parmesan gives a gooey, melty twist I can’t resist.
Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe
Step 1: Season the Chicken and Cook to Juicy Perfection
I start by patting the chicken dry because it helps the seasoning stick and ensures a nice sear. I mix Italian seasoning, paprika, salt, and pepper in a bowl and rub it all over the chicken. Then I heat the avocado oil in a large pan until shimmering and cook the chicken for 3-5 minutes per side. It’s key to not overcrowd the pan so the chicken browns instead of steaming. Once cooked to 165°F internally, I remove it and let it rest while I get the sauce going.
Step 2: Build the Flavor Base with Onions and Garlic
In the same pan, I lower the heat to medium-low, add a little more oil and butter, and toss in diced onions with a pinch of salt. They take about 3 minutes to soften and turn translucent—this sweetness balances the garlic’s bite. Then I add the minced garlic and stir it just a minute or so—you want it fragrant but not burnt, which can happen fast.
Step 3: Deglaze and Cook the Pasta Right in the Pan
I pour in the chicken broth and use a wooden spoon to scrape up those golden browned bits stuck to the bottom—this is flavor gold! Once the broth comes to a gentle boil, I stir in the dry penne, making sure it’s mostly submerged. Then I cover the pan and let it cook for 10 minutes until the pasta is tender but still a touch firm. It’s such a great trick to cook the pasta in the sauce—it saves time and infuses every bite with flavor.
Step 4: Stir in Parmesan, Cream, and Parsley
Turning off the heat, I add freshly grated parmesan, heavy cream, and chopped parsley. Stirring gently until the cheese melts into a smooth, creamy sauce that clings to the pasta is seriously satisfying. A quick taste test helps me decide if any extra salt or pepper is needed—don’t be shy here, this is where the flavor really shines.
Step 5: Slice the Chicken and Toss It All Together
I slice the rested chicken into strips and fold it into the pasta right in the pan to let everything meld together. Then it’s ready to serve—hot, creamy, and begging to be enjoyed immediately.
Top Tip
Over the years, I've learned a few little tricks that turn this Garlic Parmesan Chicken Pasta Recipe from great to unforgettable. These tips help keep the chicken juicy and the sauce perfectly creamy every single time.
- Don’t skip patting the chicken dry: Removing surface moisture means better browning and flavor development.
- Watch the garlic closely: It burns quickly, which makes the sauce bitter, so add it last and cook briefly.
- Use freshly grated parmesan: It melts better and provides a cleaner, richer flavor compared to pre-grated.
- Let the chicken rest: Resting keeps juices locked in so every bite is tender and moist.
How to Serve Garlic Parmesan Chicken Pasta Recipe
Garnishes
I usually finish with a sprinkle of fresh parsley for color and lightness, plus an extra dusting of parmesan if I’m feeling indulgent. Sometimes a squeeze of lemon juice brightens things up beautifully—especially if the sauce feels a bit heavy.
Side Dishes
One of my favorite pairings is a simple green salad with a tangy vinaigrette to cut through the richness. Garlic bread or crusty French bread is also perfect for mopping up that incredible sauce.
Creative Ways to Present
For a dinner party, I love serving the pasta in shallow bowls with scattered toasted pine nuts on top for crunch and a drizzle of high-quality olive oil. It looks fancy without extra work and impresses guests every time.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The pasta thickens as it cools, so before serving again I add a splash of broth or cream when reheating to bring back that creamy texture.
Freezing
I’ve frozen this dish a few times with decent results. To freeze, keep the pasta and chicken together in a sealed container and thaw overnight in the fridge. The sauce might separate slightly on reheating, but a quick stir and gentle heating help restore the silky texture.
Reheating
I prefer reheating on the stovetop over medium-low heat, stirring frequently and adding a splash of broth or cream to loosen the sauce. Microwaving works too, but I recommend short bursts of time with stirring in between to keep the sauce creamy and smooth.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs bring extra richness and stay juicy, but they may take a little longer to cook. Just adjust the time accordingly and ensure they reach 165°F internally.
Penne is my go-to because the sauce clings inside the tubes perfectly, but fusilli, rigatoni, or even farfalle work great too. Feel free to swap in gluten-free or protein-enriched pastas if you prefer.
You can! Use a dairy-free cream substitute like coconut cream, and swap parmesan for nutritional yeast or a vegan cheese alternative. The flavor will be a bit different but still delicious.
Reheat gently on the stovetop over low heat with a splash of broth or cream to keep the sauce moist. Avoid high heat or microwaving for too long, as that can dry the chicken out quickly.
Final Thoughts
This Garlic Parmesan Chicken Pasta Recipe is one of those dishes I reach for when I want a meal that’s both comforting and a little special without fussing too much. The creamy sauce, tender chicken, and easy pasta make it a family favorite in my house, and I can’t wait for you to try it and add your own flair. Seriously, it tastes like it came from a fancy restaurant, but you make it at home, effortlessly!
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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-American
Description
A creamy and flavorful Garlic Parmesan Chicken and Pasta recipe that combines tender seasoned chicken breasts with penne pasta cooked in a rich parmesan and garlic sauce. Perfect for a comforting one-pan meal ready in just 35 minutes.
Ingredients
Chicken
- 1 tablespoon avocado oil (or olive oil)
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½ inch 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 breasts dry, then rub both sides evenly with the seasoning mixture to coat thoroughly.
- Cook the Chicken: Heat a large pan over medium heat and add 1 tablespoon of avocado oil. Place the seasoned chicken in the hot pan and cook for 3-5 minutes per side, until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.
- Sauté Onion and Garlic: Reduce the heat to medium-low. Add the remaining avocado oil and butter to the pan. Add the diced onion and season lightly with salt. Cook while stirring occasionally for about 3 minutes until the onion is tender and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Add Pasta: Pour in the chicken broth and scrape the browned bits off the bottom of the pan. Bring the broth to a gentle boil. Add the dry penne pasta and stir to ensure the pasta is fully submerged in the broth.
- Cook Pasta: Cover the pan and let the pasta cook for 10 minutes, or until it is al dente and most of the broth has been absorbed.
- Add Cheese, Cream, and Herbs: Turn off the heat. Stir in the grated parmesan cheese, heavy cream, and chopped parsley. Mix until the cheese melts and the sauce becomes warm and slightly thickened. Taste and adjust with additional salt and pepper if needed.
- Combine Chicken and Pasta: Slice the rested chicken into strips and add it to the pan with the pasta. Toss everything gently to combine evenly. Serve immediately and enjoy your creamy garlic parmesan chicken pasta.
Notes
- This recipe cooks everything in one pan, making cleanup quick and easy.
- Butterflying or pounding the chicken breasts helps them cook more evenly and quickly.
- You can substitute the heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Use gluten free or protein-enhanced pasta if desired to accommodate dietary preferences.
- If you prefer a thicker sauce, allow it to simmer a couple minutes longer uncovered before adding cheese and cream.
- Freshly grated parmesan cheese yields the best melting and flavor compared to pre-shredded cheese.
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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