Garlic Parmesan Chicken Pasta – Creamy and Cozy Dinner

Name: Garlic Parmesan Chicken Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 tbsp avocado oil (or olive oil); 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½ inch 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 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.

A white round bowl filled with creamy pasta and sliced cooked chicken. The pasta is penne, coated in a thick light yellow sauce with green herb bits mixed throughout. The chicken pieces are light brown with a slightly browned outer surface, mixed evenly with the pasta. There is a light sprinkle of grated cheese and cracked black pepper on top. A black fork rests on the right side inside the bowl. The bowl is placed on a light wood table with a white marbled surface in the background, and a metal pan full of more pasta is seen partially at the top left. A white cloth is crumpled at the top right corner. 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

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.

Flat lay of a raw boneless, skinless chicken breast butterflied and seasoned with Italian herbs and paprika, two whole brown eggs, a small white ceramic bowl of finely grated parmesan cheese, a small white ceramic bowl of heavy cream, a small white ceramic bowl of golden avocado oil, half a jumbo yellow onion diced, several large peeled garlic cloves, a handful of bright green chopped parsley, uncooked dry penne pasta scattered neatly, and a small white ceramic bowl of light golden chicken broth, all arranged symmetrically 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: 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.

📝

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

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

A white plate filled with creamy pasta mixed with grilled chicken strips, the pasta is penne and coated in a light beige sauce with visible herbs, small green bits are scattered throughout, the chicken pieces are golden brown with a slightly charred texture and also covered in sauce. A black fork rests on the right side of the plate, partially digging into the pasta and chicken. In the background, there is a stainless steel pan with more pasta and chicken on a white marbled surface, alongside a white cloth napkin. photo taken with an iphone --ar 2:3 --v 7

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

Garlic Parmesan Chicken Pasta - Serving Suggestion

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:

Can I use chicken thighs instead of breasts?

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.

What’s the best pasta to use for this recipe?

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.

Can I make this recipe dairy-free?

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.

How do I reheat without drying out the chicken?

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!