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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Garlic Parmesan Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A creamy and flavorful Chicken Garlic Parmesan Pasta featuring tender chicken breast cutlets, al dente penne pasta, and a rich sauce made with garlic, shallots, Parmesan, and a touch of red pepper flakes. This comforting dish is garnished with fresh parsley and a squeeze of lemon for a bright finish.
Ingredients
Chicken + Spices
- 2 medium chicken breasts (approx. 20 ounces)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Olive oil for drizzling
Pasta and Sauce
- 16 oz. penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about ½-3/4 cup)
- 4-6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup flour
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoon cornstarch)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups (100g) freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley for garnish, optional
- Fresh lemon juice, optional
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente according to package instructions. Reserve one cup of the pasta water, then drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally to create four thin fillets. Cover the fillets with plastic wrap and gently pound with a meat mallet or the side of a can to tenderize evenly.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat the chicken dry and lightly drizzle with olive oil. Coat both sides of the chicken fillets evenly with the spice mix. Let them rest while you prepare other ingredients.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Transfer cooked chicken to a cutting board and let rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Reduce the heat to medium and melt 2 tablespoons of butter in the chicken drippings. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up the browned bits from the pan. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Make Sauce Base: Sprinkle flour over the shallots and garlic, stir continuously for 1 minute to cook the flour and form a thick paste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half, stirring until smooth and combined. Add chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer until the sauce thickens, stirring frequently to prevent burning.
- Incorporate Parmesan: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese a handful at a time, allowing it to melt and create a creamy cheese sauce.
- Combine Pasta and Chicken: Add the cooked pasta and sliced or chopped chicken into the sauce, stirring to combine. Add reserved pasta water in small increments if the sauce is too thick, until the desired consistency is reached. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Optionally squeeze fresh lemon juice over the chicken for brightness and garnish with chopped fresh parsley. Serve warm.
Notes
- Use freshly grated Parmesan for the best flavor and smooth melting texture.
- If you prefer a lighter sauce, substitute half and half with milk mixed with cornstarch.
- Let the chicken rest after cooking to keep it juicy and tender when sliced.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Add lemon juice last to brighten the flavors without curdling the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
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