There’s something about the rich, creamy flavor of this Garlic Parmesan Chicken Pasta Recipe that feels like a big, warm hug on your plate. Every bite combines tender chicken, garlic-infused sauce, and freshly grated Parmesan — a winning combo you’ll want to make again and again.
Jump to:
Why You'll Love This Recipe
I’ve made this Garlic Parmesan Chicken Pasta Recipe countless times for family dinners and casual get-togethers. It’s become a staple because it’s both easy and irresistible — a real crowd-pleaser that tastes like you spent hours in the kitchen.
- Incredible Flavor: The garlic and Parmesan blend offers a comforting yet sophisticated taste that never gets boring.
- Simple Ingredients: You likely have everything needed right in your pantry and fridge for a last-minute meal.
- One-Pan Sauce: Making the sauce in the same skillet as the chicken means all those browned bits add deep flavor without extra effort.
- Customizable: You can tweak spice levels, swap pasta types, or add veggies to suit your tastes and mood.
Ingredients & Why They Work
Each ingredient in this Garlic Parmesan Chicken Pasta Recipe works in harmony to create its creamy, flavorful sauce and tender chicken. Picking fresh Parmesan and quality chicken makes a big difference, plus don’t skip the shallots—they add a subtle sweetness that balances the garlic perfectly.
- Chicken breasts: Pounding the chicken thin ensures quick cooking and tender bites every time.
- Salt, pepper, onion powder, garlic powder, paprika: This simple spice mix adds depth and a touch of warmth without overpowering the dish.
- Olive oil and butter: Using a combination adds richness and helps develop a golden crust on the chicken.
- Penne pasta: Its shape holds onto more sauce than you’d expect—perfect for every cheesy bite.
- Shallots: Their mild onion flavor keeps things balanced and fragrant.
- Garlic: A star player here, delivering that signature punch that brightens the whole dish.
- Red pepper flakes: Adds a gentle heat contrast to the creamy sauce—just enough to wake up your palate.
- Flour: Helps thicken the sauce for that perfect, velvety texture.
- Chicken broth and half-and-half: These form the creamy base, making the sauce both smooth and flavorful.
- Chicken bouillon and dried herbs: Boosts the savory goodness and adds complexity without extra work.
- Freshly grated Parmesan cheese: Fresh cheese melts beautifully and provides that authentic sharp, nutty taste.
- Fresh parsley and lemon juice (optional): Brighten the final flavors and provide a pop of color for serving.
Make It Your Way
One of the joys of this Garlic Parmesan Chicken Pasta Recipe is how adaptable it is. I love throwing in some sun-dried tomatoes or spinach for extra color and flavor, but you can easily switch up the protein or pasta shape to fit your pantry or preferences.
- Variation: I once swapped chicken for shrimp and added a squeeze of fresh lemon—it was zesty and delicious, perfect for a lighter summer dinner.
- Vegetarian option: Skip the chicken and double up on mushrooms and zucchini for a hearty meatless version.
- Spice it up: Add extra red pepper flakes or a dash of hot sauce if you like that extra kick.
- Cheese swap: Try Pecorino Romano or a mix of Parmesan and Asiago for a different cheesy twist.
Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe
Step 1: Prep and Pound the Chicken
Start by slicing your chicken breasts horizontally to create thinner cutlets. Don’t skip the gentle pounding to even out the thickness—it helps the chicken cook evenly and stay juicy. I usually cover them with plastic wrap and use the bottom of a heavy pan if I don't have a meat mallet handy.
Step 2: Season Generously and Let It Rest
Mix your salt, pepper, onion and garlic powders, and paprika in a bowl. Pat the chicken dry with paper towels, drizzle with olive oil, then press the spice blend onto both sides. Let the seasoned chicken rest for 10-15 minutes while you prep the rest—this helps the flavors soak in.
Step 3: Cook the Chicken to Golden Perfection
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering hot. Cook the chicken cutlets 4-5 minutes on each side until golden and cooked through (160°F internal temperature). Don’t overcrowd your pan—if needed, cook in batches for a better crust. Let the chicken rest at least 5 minutes before slicing to keep it juicy.
Step 4: Sauté Shallots and Garlic in Chicken Drippings
Keep the skillet with those amazing drippings—add butter then toss in chopped shallots. Sauté them for 3-4 minutes until they’re tender and translucent, scraping up those flavorful brown bits from the chicken. Then stir in the minced garlic and red pepper flakes for just 30 seconds—don’t let the garlic burn or it’ll turn bitter.
Step 5: Make the Creamy Sauce Base
Sprinkle flour into the skillet and stir vigorously for about a minute to cook out the raw taste—you'll notice the mixture thickening. Gradually whisk in chicken broth and half-and-half over low heat until smooth, then add chicken bouillon, dried herbs, salt, and pepper. Increase heat slightly and simmer until sauce thickens and coats the back of a spoon (about 3-5 minutes).
Step 6: Melt in the Parmesan Cheese
Turn the heat to low and fold in the freshly grated Parmesan cheese bit by bit until it melts into a luscious, velvety sauce. Using freshly grated cheese, not pre-shredded, makes all the difference in smoothness and flavor.
Step 7: Combine Pasta, Chicken, and Sauce
Toss the cooked penne pasta into the sauce, then nestle in the sliced chicken. If the sauce feels too thick, add reserved pasta water a little at a time until you reach the perfect consistency. Season with extra salt and pepper to taste. For a little brightness, a squeeze of fresh lemon juice over the top really lifts the whole dish.
Top Tip
Over the years, I’ve learned a few tricks that make this Garlic Parmesan Chicken Pasta Recipe shine. Whether it’s the way you handle the chicken or how you build the sauce, these tips really took my version from good to unforgettable.
- Don’t skip resting your chicken: It locks in juices and keeps every bite tender rather than dry.
- Use fresh Parmesan: It melts better and adds richer flavor than pre-grated cheese with anti-caking agents.
- Reserve pasta water: That starchy liquid can rescue your sauce if it gets too thick or clings too heavily.
- Scrape chicken drippings: Those brown bits are packed with flavor—don’t waste them when sautéing your shallots and garlic.
How to Serve Garlic Parmesan Chicken Pasta Recipe
Garnishes
I love topping this dish with finely chopped fresh parsley—it adds a burst of green and a fresh note to the creamy richness. Sometimes a little extra Parmesan on top or a light drizzle of good-quality olive oil adds an elegant finish.
Side Dishes
For sides, I usually serve a simple green salad with lemon vinaigrette or some roasted asparagus. Garlic bread on the side fits perfectly for soaking up any leftover sauce, making the meal feel nice and complete.
Creative Ways to Present
For special occasions, I’ve plated this pasta in individual shallow bowls, garnished with edible flowers and a sprig of rosemary. It’s a lovely way to turn a comfort dish into something a little fancier without much extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Parmesan Chicken Pasta stores beautifully in an airtight container in the fridge for up to 3 days. I like to add just a splash of water or milk when reheating to freshen up the sauce’s texture.
Freezing
I’ve had success freezing this pasta in portioned containers, though the sauce sometimes thickens more upon freezing. Just thaw it overnight in the fridge and gently warm on the stove with a bit of broth or milk to loosen the sauce.
Reheating
Reheat leftovers slowly over low heat on the stove, stirring frequently and adding liquid as needed to preserve the creamy consistency. Avoid microwaving on high, which can cause uneven heating and drying out.
Frequently Asked Questions:
Absolutely! While penne is great for catching sauce, you can use rigatoni, fusilli, or even fettuccine. Just adjust cooking times so your pasta is perfectly al dente.
You can mix whole milk with a tablespoon of cornstarch to thicken it, or use evaporated milk combined with cornstarch as a good alternative. Either will help you get a creamy sauce without half-and-half.
Pounding the chicken to an even thickness and letting it rest after cooking are key. Also, don’t overcook — aim for about 160°F internal temperature, then rest for 5 minutes before slicing.
Yes! You can prepare the chicken and sauce separately and store them in the fridge. When ready to serve, combine and warm gently on the stove with cooked pasta. It’s a great make-ahead meal option.
Final Thoughts
This Garlic Parmesan Chicken Pasta Recipe feels like a little celebration of simple ingredients coming together to create something truly special. I always look forward to making it and sharing it with folks around my table, knowing it’ll bring smiles and satisfied sighs. Give it a try—you'll love how easy and comforting it is!
Print
Garlic Parmesan Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken Garlic Parmesan Pasta is a creamy, comforting dish featuring tender pan-seared chicken cutlets tossed with al dente penne pasta in a rich garlic and Parmesan cheese sauce. Flavored with aromatic shallots, garlic, and Italian herbs, this recipe delivers a satisfying meal perfect for dinner with family or friends.
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 teaspoons 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. Add the penne pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta cooking water. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four thinner fillets. Place the fillets between sheets of plastic wrap and gently pound with a meat mallet or side of a can to tenderize and even thickness.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and coat both sides evenly with the spice mixture. Let rest while you prepare other ingredients like grating Parmesan.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Add chicken fillets and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Transfer the chicken to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons of unsalted butter over medium heat. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits from the chicken. Add minced garlic and red pepper flakes and cook for 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
- Add Sauce Liquids: Reduce heat to low and slowly whisk in the chicken broth and half and half, stirring until the sauce is smooth. Stir in the chicken bouillon and dried herbs (parsley, basil, oregano), along with salt and pepper. Increase heat and bring the sauce to a simmer, stirring often until thickened.
- Incorporate Parmesan: Lower the heat and gradually stir in the freshly grated Parmesan cheese a handful at a time until fully melted and the sauce is creamy.
- Combine Pasta and Chicken: Add the cooked pasta to the sauce and toss to coat evenly. Slice or chop the rested chicken and either mix it into the pasta or arrange on top. Add reserved pasta water a little at a time if the sauce needs loosening to the desired consistency.
- Season and Garnish: Taste and adjust seasoning with additional salt and pepper as needed. Optionally, squeeze fresh lemon juice over the chicken and garnish with chopped fresh parsley for brightness and color. Serve immediately.
Notes
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese often contains anti-caking agents that inhibit melting.
- If you don’t have half and half, milk mixed with cornstarch or evaporated milk with cornstarch works as a good substitute to thicken the sauce.
- Reserve pasta water to adjust sauce consistency since it contains starch that helps bind and smooth the sauce.
- Cook chicken to 160°F for safe consumption while keeping it juicy and tender.
- For a spicier version, increase red pepper flakes to taste.
- Fresh lemon juice adds a nice bright contrast to the creamy sauce—add it just before serving.
- This recipe can be made with gluten-free pasta to accommodate gluten sensitivities.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Leave a Reply