Nothing beats the creamy, comforting flavors packed into this Garlic Parmesan Chicken Pasta Recipe. Every bite combines tender chicken, cheesy sauce, and a touch of garlic that makes it feel like a warm hug on a plate. Trust me, this one’s a keeper!

A large white round pan filled with creamy penne pasta coated in a smooth light beige sauce mixed with visible black pepper and herbs. On top, two neat rows of grilled golden brown chicken strips with a slightly charred texture each sprinkled with finely grated white cheese and small green parsley pieces. A golden spoon is partially submerged in the pasta on the lower left side. The background shows a white marbled surface with a part of a white cloth visible at the bottom. 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

I still remember the first time I made this Garlic Parmesan Chicken Pasta Recipe for a weeknight dinner—it was an instant crowd-pleaser! The sauce feels indulgently creamy without relying on heavy cream alone, and the flavor hits just the right notes of garlic and Parmesan. Plus, it’s surprisingly straightforward to pull together.

Creamy & Flavorful: The combination of half-and-half, chicken broth, and Parmesan creates a perfectly balanced sauce that’s silky and rich.
Simple Ingredients: You probably have most of these pantry staples already, making it a convenient, satisfying meal anytime.
Quick to Prepare: Ready in just about 40 minutes, it’s perfect for busy evenings when you want something homemade without the fuss.
Customizable: Whether you like it spicier, lighter, or packed with veggies, it easily adapts to your preferences.

The image shows a close-up of creamy pasta with grilled pieces on the side arranged in a white bowl on a white marbled surface. The pasta is coated in a thick, smooth white sauce with herbs and black pepper visible, giving it a speckled texture. The grilled pieces are golden brown with a slightly crispy look, sprinkled with finely chopped green herbs and a bit of white grated topping. The contrast between the creamy sauce and the browned grilled pieces creates a rich, inviting look. A golden spoon rests partially submerged in the pasta. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Parmesan Chicken Pasta Recipe plays a role in building layers of flavor and texture. Selecting fresh, quality components takes the dish up a notch, especially freshly grated Parmesan and a well-seasoned chicken breast.

Flat lay of two medium raw chicken breasts with smooth skin, small heaps of salt, black pepper, onion powder, garlic powder, and paprika sprinkled nearby, a small white ceramic bowl of golden olive oil, a mound of uncooked penne pasta, a small white bowl containing two tablespoons of olive oil, a small white bowl with two tablespoons of unsalted butter cubes, a small pile of finely chopped shallot, several fresh garlic cloves peeled and whole, a tiny heap of red pepper flakes, a neat mound of all-purpose flour, a small white bowl filled with low-sodium chicken broth, a small white bowl holding creamy half-and-half, a small heap of crushed chicken bouillon powder, small piles of dried parsley, dried basil, and dried oregano, a small pile of salt, a small heap of black pepper, a generous pile of freshly grated Parmesan cheese, a few sprigs of fresh parsley, and a halved lemon with some juice droplets visible 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

Chicken Breasts: Tender, mild-flavored, and perfect for soaking up the garlic and Parmesan seasoning. Pounding them ensures even cooking and tenderness.
Olive Oil & Unsalted Butter: The fat base for cooking and sauce richness, balancing each other beautifully for flavor and texture.
Shallots & Garlic: Shallots add a subtle sweetness, and lots of garlic brings an aromatic punch that defines this dish.
Red Pepper Flakes: Adds just a hint of warmth—don’t worry, it’s not spicy, just enough to brighten the flavors.
Flour: Acts as a thickening agent for the sauce; cooking it briefly prevents a raw taste.
Chicken Broth: Deepens the savory profile and adds moisture without diluting flavor.
Half-and-Half: Creates the creamy base—substitutes like milk with cornstarch work well if you want it lighter.
Chicken Bouillon: Boosts the savory taste, making the sauce richer and more flavorful.
Dried Parsley, Basil, Oregano: Classic Italian herbs bring that comforting herbaceous note.
Freshly Grated Parmesan Cheese: The star of the sauce—grate it fresh for optimal melty, cheesy goodness.
Penne Pasta: Holds sauce well with its tubular shape, making every bite indulgent.

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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

I love making this Garlic Parmesan Chicken Pasta Recipe just as is because it’s so satisfying. But sometimes, I like to switch things up and toss in spinach or sun-dried tomatoes—both add a nice pop of color and fresh flavor. Don’t hesitate to personalize it the way you like!

Vegetable Twist: I add sautéed mushrooms or spinach for an extra veggie boost; they blend perfectly into the creamy sauce.
Spice Level: If you like a bit more heat, just increase the red pepper flakes—but go easy if you want to keep it milder.
Cheese Swap: Sometimes I toss in a little Romano or Asiago cheese mixed with Parmesan for a sharper, nuttier sauce.
Milk Alternative: I’ve made it with whole milk plus a bit of cornstarch before, and it still turned out creamy and delicious.

Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe

Step 1: Tenderize and Season the Chicken

Start by slicing your chicken breasts horizontally to get four thin fillets—this helps them cook quickly and evenly. I find covering them with plastic wrap and gently pounding with a meat mallet makes a big difference in tenderness. Then, whisk together the salt, pepper, onion powder, garlic powder, and paprika to create that irresistible seasoning mix. Pat the chicken dry before drizzling with olive oil and rubbing on the spices—this step is so important for flavorful, golden chicken.

Step 2: Cook Pasta Meanwhile

While the chicken rests after seasoning, boil your penne in heavily salted water to al dente. This step ensures the pasta has that perfect bounce and isn’t mushy when mixed with the sauce. Before draining, save a cup of pasta water to adjust sauce consistency later—trust me, this trick is a game changer.

Step 3: Sear Chicken to Golden Perfection

Heat up olive oil over medium-high heat in a large skillet or Dutch oven until it’s shimmering. Add the chicken fillets and cook 4-5 minutes per side—don’t rush this part! You want a nice golden crust that locks in juices. I always use a thermometer to check for 160°F, making sure the chicken stays juicy and safe. Remove the chicken and let it rest—this keeps it tender and ready to slice or chop.

Step 4: Build the Flavorful Sauce

In the same skillet with chicken drippings, melt butter over medium heat. Sauté chopped shallots for 3-4 minutes until soft and fragrant, scraping up those tasty browned bits from the chicken. Add minced garlic and red pepper flakes, cooking just 30 seconds more to avoid bitterness. Stir in flour and cook for one minute to cook out the raw taste, stirring constantly—a critical step for a smooth sauce.

Step 5: Whisk in Liquids and Simmer

Reduce heat to low, then slowly whisk in your chicken broth and half-and-half, blending until silky smooth. Add chicken bouillon and dried herbs, stirring well. Turn heat back up and simmer gently, stirring often, until the sauce thickens just right. This is when your kitchen starts smelling heavenly—promise!

Step 6: Melt In the Parmesan Cheese

Turn the heat to low and stir in freshly grated Parmesan a handful at a time. Resist the urge to dump it all at once—slowly melting the cheese makes the sauce velvety instead of clumpy. It’s the final step that brings that signature cheesy richness to the dish.

Step 7: Combine and Serve

Stir the cooked pasta and sliced or chopped chicken into the sauce, mixing everything thoroughly. If the sauce feels thick, add reserved pasta water a splash at a time until you reach your preferred consistency—this keeps it luscious without watering down flavor. Season with extra salt, pepper, and a squeeze of fresh lemon juice for brightness. Garnish with chopped fresh parsley for a pop of color and freshness.

Top Tip

From my kitchen to yours, these tips have truly leveled up my Garlic Parmesan Chicken Pasta Recipe every time I made it. They’ll help you avoid common pitfalls and get perfect results you’ll cook again and again.

Dont Skip Pounding Chicken: I used to skip this, but pounding the fillets really makes the chicken tender and ensures even cooking every time.
Reserve Pasta Water: This little trick lets you loosen the sauce naturally without mess, maintaining flavor and silkiness.
Add Cheese Slowly: Adding Parmesan bit by bit prevents clumping and builds that perfectly smooth sauce texture.
Rest Chicken After Cooking: Resting avoids dry chicken and lets juices redistribute, making every bite juicy.

How to Serve Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh parsley—it brightens the creamy sauce beautifully. Sometimes I zest lemon on top or add a light drizzle of good olive oil for an extra touch of freshness and gloss.

Side Dishes

This pasta pairs wonderfully with a simple green salad or roasted asparagus. I especially love serving it with crusty garlic bread to soak up every bit of that sauce—it's always a hit!

Creative Ways to Present

For special occasions, I like to serve it family-style in a big rustic bowl, topped with extra cheese and parsley. Another fun idea is to plate it in individual shallow bowls with a lemon wedge on the side—adds a gourmet touch that impresses guests!

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store leftovers in an airtight container in the fridge where it keeps well for up to 3 days. The flavors actually deepen after a day, so it’s an even better lunch!

Freezing

I’ve frozen this pasta once or twice but recommend doing it without the chicken for best texture. Freeze the pasta and sauce separately, thaw overnight, then toss with freshly cooked chicken. It helps avoid any rubbery chicken bite after freezing.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk or pasta water to loosen the sauce. Microwave works too—just heat in short increments stirring between to prevent drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work great in this recipe and will offer juicier, slightly richer meat. Just adjust cooking time as they may take a little longer to cook through.

What can I substitute for half-and-half?

You can use whole milk mixed with a tablespoon of cornstarch or evaporated milk with cornstarch to achieve similar creaminess if you don’t have half-and-half on hand.

How do I prevent the sauce from being lumpy?

Make sure to cook the flour for at least one minute before adding liquid, and whisk the broth and half-and-half in slowly to keep the sauce smooth. Gradual mixing is key to avoid lumps.

Can I make this recipe dairy-free?

For a dairy-free version, try using a good-quality dairy-free butter substitute, unsweetened almond or oat milk combined with a thickener like cornstarch, and skip the Parmesan or use a dairy-free cheese alternative.

Final Thoughts

This Garlic Parmesan Chicken Pasta Recipe quickly became one of my favorite go-to dinners for a reason—it’s comforting, quick, and absolutely delicious. I love sharing it with friends because it always feels like a special meal with minimal effort. Give it a try; I’m pretty sure you’ll be making it again and again, just like I do!