I absolutely love this Garlic Parmesan Chicken and Pasta Recipe because it hits all the right notes: tender, juicy chicken paired with creamy, garlicky pasta that’s just bursting with flavor. It’s one of those dishes that feels special enough for a cozy dinner party but simple enough for a weeknight meal when you want comfort food without the fuss.
When I first tried this recipe, I was blown away by how the chicken’s seasoning mixed seamlessly with the rich Parmesan sauce, making every bite a delight. You’ll find that it’s a crowd-pleaser whether you’re cooking for family or friends—my crew goes crazy for it every time!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples you probably already have on hand.
- One-Pan Wonder: Minimizes cleanup by cooking much of the dish right in the same skillet.
- Rich & Creamy Flavor: Balances the garlic and parmesan perfectly for a luscious sauce.
- Family-Friendly Crowd-Pleaser: Great for all ages and perfect for busy weeknights or weekend dinners.
Ingredients You’ll Need
The ingredients for this Garlic Parmesan Chicken and Pasta Recipe work together like a dream, creating layers of flavor with fresh garlic, savory chicken, and creamy Parmesan sauce. When shopping, aim for fresh, high-quality Parmesan and chicken breasts for the best results.
- Avocado or Olive Oil: Adds a nice neutral base for frying the chicken and sautéing the aromatics.
- Boneless, Skinless Chicken Breasts: Butterflied or pounded thin so they cook evenly and stay juicy.
- Italian Seasoning: A blend of herbs that perks up the chicken with an herby, fragrant punch.
- Paprika: Just a little bit for subtle warmth and color.
- Salt and Pepper: Essential for seasoning to bring all the flavors together.
- Unsalted Butter: Gives a silky richness to the sauce without overpowering it.
- Jumbo Yellow Onion: Adds gentle sweetness and depth when sautéed.
- Garlic Cloves: The hero of this dish — fresh, minced garlic adds vibrant aroma and flavor.
- Penne Pasta: Holds the sauce beautifully and cooks perfectly right in the pan with the broth.
- Chicken Broth: Infuses every bite with savory goodness and helps cook the pasta.
- Finely Grated Parmesan Cheese: Freshly grated is best—it melts smoothly for the creamiest sauce.
- Heavy Cream: Makes the sauce luxuriously creamy without being too heavy.
- Chopped Parsley: Adds a cheerful pop of color and a fresh herbal note at the end.
Variations
I love to tweak this Garlic Parmesan Chicken and Pasta Recipe depending on the season or what I have in the fridge. You should definitely feel free to make it your own—it’s forgiving and versatile!
- Vegetable Boost: I sometimes toss in fresh spinach or steamed broccoli at the end for a pop of color and extra nutrients.
- Gluten-Free Option: Swap the penne for gluten-free pasta—you’d be surprised how well it holds up in this creamy sauce.
- Spicy Kick: Adding a pinch of red pepper flakes to the sauce gives a subtle but welcome heat that wakes up the flavors.
- Cheese Swap: Try Pecorino Romano instead of Parmesan for a sharper tang if you’re feeling adventurous.
How to Make Garlic Parmesan Chicken and Pasta Recipe
Step 1: Season and Sear the Chicken
Start by mixing the Italian seasoning, paprika, salt, and pepper in a small bowl. Pat your chicken breasts dry—this step is key to getting a nice golden crust—and rub both sides generously with the seasoning blend. Heat a large pan over medium heat and swirl in the avocado oil. Once hot, lay in the chicken and cook for about 3-5 minutes per side. You’re aiming for an internal temperature of 165°F, which keeps it juicy without drying out. Then, remove the chicken and let it rest—it’ll continue to cook slightly and stay tender.
Step 2: Sauté the Aromatics
Lower the heat to medium-low and add a touch more oil and the butter to the same pan. Toss in the diced onion and a pinch of salt, stirring occasionally. You’ll want to cook until the onion turns translucent and soft, about 3 minutes. Then, add in your minced garlic and cook just until fragrant—about a minute—you don’t want it browning or burning here.
Step 3: Deglaze and Cook the Pasta
Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to lift up those tasty browned bits—the secret flavor boosters! Bring it up to a gentle boil, then stir in the dry penne pasta, making sure it’s fully submerged in the broth. Cover the pan and let it cook for about 10 minutes, or until the pasta is al dente. Keep an eye on it to make sure there’s enough liquid; add a splash of water or broth if needed.
Step 4: Finish with Parmesan and Cream
Turn off the heat and stir in the finely grated Parmesan cheese, heavy cream, and chopped parsley. The cheese will melt into the sauce, making it warm and deliciously thick. Taste and adjust seasoning with salt and pepper as needed—this is where the magic really comes together!
Step 5: Add Chicken and Serve
Slice your rested chicken into strips and gently fold it into the pasta. Give everything a good toss so the chicken soaks up some of that creamy sauce. Now, you’re ready to plate it up and enjoy a satisfying, rich meal that feels like a treat every time.
Pro Tips for Making Garlic Parmesan Chicken and Pasta Recipe
- Pat Dry is Key: Moisture is the enemy of a golden sear, so make sure your chicken is patted dry before seasoning and cooking.
- Fresh Parmesan Matters: I learned early on that pre-grated cheese doesn’t melt smoothly; freshly and finely grated Parmesan makes all the difference.
- Watch the Pasta Liquid: Keep an eye on the broth level when cooking the pasta and add a splash more if it looks dry before pasta is done.
- Let Chicken Rest: Don’t skip resting the chicken after cooking—it locks in juices and avoids dry, tough bites.
How to Serve Garlic Parmesan Chicken and Pasta Recipe
Garnishes
I like to sprinkle some extra chopped parsley and a little more grated Parmesan right before serving. Sometimes I also add a squeeze of fresh lemon juice or a dash of cracked black pepper—it really wakes up the creamy flavors and makes it extra inviting.
Side Dishes
This dish shines with simple sides like a crisp green salad or roasted asparagus. Garlic bread or warm crusty rolls are perfect for soaking up every last bit of that luscious sauce—a guilty pleasure that my family always requests!
Creative Ways to Present
For a special occasion, I sometimes serve the pasta in individual shallow bowls with the chicken elegantly fanned on top and garnished with fresh herbs and edible flowers. It turns a humble meal into something that feels restaurant-worthy but is still cozy and approachable.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Parmesan Chicken and Pasta stores beautifully in an airtight container in the fridge for up to 3 days. I usually separate the chicken and pasta if I can—it helps keep the chicken from getting soggy overnight.
Freezing
While the pasta sauce is creamy, I’ve had good luck freezing the leftovers in portion-sized containers. Just be sure to thaw it slowly in the fridge overnight before reheating to avoid the cream breaking or becoming grainy.
Reheating
I reheat leftovers gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened. This helps maintain that silky texture and keeps the chicken tender. Microwaving works too but do it in short bursts to avoid drying it out.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more fat and flavor, and they stay juicy. Just adjust cooking time since thighs can take slightly longer to reach 165°F internal temperature.
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Is it okay to use pre-grated Parmesan cheese?
While you can use pre-grated Parmesan, I recommend freshly grating your own for smoother melting and better texture in the sauce. Pre-grated cheese often contains anti-caking agents which can affect how it melts.
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Can I make this recipe dairy-free or vegan?
You can swap the butter and heavy cream for dairy-free alternatives like olive oil and coconut cream or cashew cream, and use vegan Parmesan substitutes. For the chicken, consider marinated tofu or plant-based chicken options.
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What’s the best way to thicken the sauce if it’s too thin?
If your sauce feels too thin, let it simmer uncovered for a few extra minutes to reduce it. Alternatively, stir in a small slurry of cornstarch and cold water, cooking gently until thickened.
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Can I use a different pasta shape?
Yes! Penne works great because of its shape, but feel free to experiment with fusilli, farfalle, or even rigatoni. Just be sure the pasta cooks well in the pan and soaks up the sauce.
Final Thoughts
This Garlic Parmesan Chicken and Pasta Recipe is truly one of my go-to meals because it proves that delicious doesn’t have to be complicated. It’s cozy, comforting, and just downright satisfying every single time I make it. I hope you’ll try it soon and discover just how easy it is to create a dish that impresses both your family and guests alike. Trust me—once you give it a go, you’ll keep coming back to this recipe again and again.
Print
Garlic Parmesan Chicken and Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, comforting one-pan dish featuring tender seasoned chicken breasts cooked to perfection, combined with penne pasta in a luscious garlic-infused parmesan cream sauce. Perfect for a quick weeknight dinner, it balances rich flavors with simple ingredients and minimal cleanup.
Ingredients
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or beaten down to about 1/2″ thickness
- 1 tbsp Italian seasoning
- 1/2 tsp paprika
- Salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 1/2 jumbo yellow onion, diced (about 1 cup)
- 4-6 large cloves garlic, minced
- 8 oz dry penne pasta (normal, gluten free, or protein-based)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese *
- 1/2 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the Chicken: In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub both sides evenly with the seasoning mixture to infuse flavor.
- Cook the Chicken: Heat a large pan over medium heat and add 1 tbsp avocado oil. Place the seasoned chicken breasts into the hot pan and cook for 3-5 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove chicken from the pan and let it rest.
- Sauté Onions and Garlic: Reduce heat to medium-low and add another 1 tbsp avocado oil and 1 tbsp unsalted butter to the pan. Add the diced onion and season lightly with salt. Cook, stirring occasionally, for about 3 minutes or until onions become tender and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze with Chicken Broth: Pour in 2 cups of chicken broth and scrape the bottom of the pan to loosen any browned bits, adding deep flavor to the sauce. Bring the broth to a gentle boil.
- Add Pasta and Cook: Add 8 oz dry penne pasta into the pan, stirring to ensure it’s submerged in the broth. Cover the pan and simmer over medium-low heat for about 10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish the Sauce: Turn off the heat and stir in 1 cup finely grated parmesan cheese, ½ cup heavy cream, and 2 tbsp chopped parsley. Mix until the parmesan melts fully and the sauce becomes creamy and slightly thickened. Taste and adjust salt and pepper as necessary.
- Combine Chicken and Pasta: Slice the rested chicken breasts into strips and fold them into the pasta and sauce in the pan. Toss everything together to combine evenly.
- Serve: Plate the garlic parmesan chicken and pasta immediately while warm. Garnish with additional parsley or parmesan if desired. Enjoy your creamy, flavorful meal!
Notes
- It’s best to freshly grate your own parmesan cheese instead of using pre-grated store-bought Parmesan, as fresh fine grating melts better and prevents clumping.
- Use the smallest holes on your grater for a finely grated parmesan texture that blends smoothly into the sauce.
- Butterflying or pounding the chicken breasts to an even thickness helps them cook evenly and faster.
- You can substitute gluten-free pasta or protein-enriched pasta to accommodate dietary needs.
- For a lighter version, reduce heavy cream or substitute with half-and-half, though the sauce will be less rich.
- Cook pasta covered in the broth to ensure proper cooking and absorption of flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
