Garlic Parmesan Chicken Pasta Recipe

This creamy, savory Garlic Parmesan Chicken Pasta is made with tender seared chicken, a rich garlic cream sauce, and penne, ready in just 30 minutes. The hero moment happens when you stir the freshly grated parmesan into the bubbling cream, creating a velvety sauce that clings perfectly to every noodle. I love how this dish tastes like a fancy restaurant meal but comes together in a single skillet for a busy weeknight.

Restaurant-Quality At Home

I used to struggle with chicken pasta dishes where the meat turned out dry and rubbery while the sauce was thin and flavorless. The secret I learned is to lightly dust the chicken pieces in seasoned flour before searing them in a mix of butter and oil. This creates a golden, flavorful crust that grabs onto the sauce later, keeping the meat incredibly juicy.

Another game-changer is using freshly grated parmesan cheese instead of the pre-shredded stuff from a bag. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly, often resulting in a grainy sauce. Grating it yourself ensures that silky, luxurious texture that makes this dish feel better than takeaway.

Garlic Parmesan Chicken Pasta Ingredients

• Chicken: 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces.
• Seasoning: 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp all-purpose flour (for coating).
• Oil & Butter: 1 tbsp olive oil and 2 tbsp unsalted butter, divided.
• Aromatics: 1 small yellow onion (finely chopped) and 4 cloves garlic (minced).
• Liquids: 1/2 cup chicken broth (low sodium) and 1.5 cups heavy cream.
• Cheese: 1 cup freshly grated parmesan cheese.
• Pasta: 10 oz (280g) penne or fettuccine pasta.
• Garnish: Fresh chopped parsley and red pepper flakes (optional).

How To Make Garlic Parmesan Chicken Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Sear the Chicken: While the pasta cooks, toss the chicken pieces in a bowl with the flour, garlic powder, salt, and pepper until evenly coated. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.
3. Sauté Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and cook for 3 minutes until soft. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
4. Make the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Reduce heat to medium-low and pour in the heavy cream. Let it simmer gently for 2-3 minutes until slightly thickened.
5. Combine and Serve: Stir in the grated parmesan cheese until melted and smooth. Add the cooked pasta and chicken back into the skillet. Toss everything together until the sauce coats the pasta, adding a splash of reserved pasta water if the sauce is too thick. Garnish with parsley and serve immediately.

Recipe Tips

• Fresh Cheese is Key: Always buy a block of parmesan and grate it yourself. The bagged stuff contains cellulose which prevents proper melting and can make your cream sauce grainy.
• Don’t Overcrowd the Pan: When searing the chicken, make sure the pieces are in a single layer. If you crowd them, they will steam instead of searing, and you’ll miss out on that delicious golden crust.
• Temper the Sauce: Don’t let the heavy cream boil vigorously; a gentle simmer is all you need. High heat can cause dairy-based sauces to separate or curdle.
• The Pasta Water Trick: Reserved pasta water is starchy and salty. Adding a splash at the end helps emulsify the sauce, making it silkier and helping it cling to the noodles.

What To Serve With Garlic Parmesan Chicken Pasta

Since this dish is rich and creamy, I like to pair it with a crisp green salad tossed in a sharp vinaigrette to cut through the heaviness. Roasted broccoli or asparagus also work beautifully as a side, adding a nice textural contrast and some color to the plate. Of course, a slice of crusty garlic bread is essential for mopping up any extra sauce left in the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a saucepan over low heat with a splash of milk or broth to loosen the sauce, as it will thicken significantly in the fridge. I don’t recommend freezing this dish, as the cream sauce tends to separate and the texture changes when thawed.

FAQs

• Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half for a lighter version, but the sauce won’t be quite as thick or rich. You might need to simmer it a bit longer to reach the right consistency.
• Can I add vegetables to this recipe? Absolutely. Spinach, cherry tomatoes, or sliced mushrooms are great additions. Add mushrooms with the onions, or stir in fresh spinach right at the end until it wilts.
• What if my sauce is too thin? Let it simmer for another minute or two. Remember that the sauce will continue to thicken as it cools and when the cheese is added.
• Is this recipe gluten-free? It can be. Use a gluten-free flour blend for coating the chicken (or skip the flour) and use your favorite gluten-free pasta.

Nutrition

• Calories: 650 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 680mg
• Total Carbohydrate: 48g
• Protein: 35g

Try More Recipes:

• Buffalo Chicken Pasta Recipe
• Chicken Bacon Ranch Pasta Salad Recipe
• Buffalo Wild Wings Parmesan Garlic Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Garlic Parmesan Chicken Pasta combines tender golden chicken, creamy garlic sauce, and fresh parmesan cheese in just 30 minutes. This easy family dinner feels fancy but requires simple pantry staples like heavy cream and dried herbs.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tbsp all-purpose flour

• 1 tbsp olive oil

• 2 tbsp unsalted butter, divided

• 1 small yellow onion, finely chopped

• 4 cloves garlic, minced

• 1/2 cup chicken broth (low sodium)

• 1.5 cups heavy cream

• 1 cup freshly grated parmesan cheese

• 10 oz (280g) penne pasta

• Fresh chopped parsley for garnish

Directions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
• While the pasta cooks, toss the chicken pieces in a bowl with the flour, garlic powder, salt, and pepper until evenly coated.
• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.
• In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and cook for 3 minutes until soft. Add the minced garlic and cook for just 30 seconds until fragrant.
• Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Reduce heat to medium-low and pour in the heavy cream. Simmer for 2-3 minutes.
• Stir in the grated parmesan cheese until melted. Add the cooked pasta and chicken back into the skillet. Toss to coat, adding reserved pasta water if needed. Garnish and serve.