There’s something incredibly comforting about a creamy, garlicky pasta dish that also packs a punch of cheesy goodness and tender chicken. This Garlic Parmesan Chicken Pasta Recipe hits all those notes, making it a dinner you’ll want to revisit time and again—trust me, you’ll love how the flavors meld so perfectly!

A large white pan filled with creamy white sauce-coated penne pasta, speckled with black pepper and green herbs, creating a smooth and rich textured base layer. On top, several slices of grilled chicken with a golden brown, slightly charred crust are arranged in two layered rows across the middle of the pasta. The chicken is sprinkled with grated cheese and small green parsley bits, adding a touch of color and texture contrast. A metal spoon with a golden handle dips into the right bottom side of the pasta, partly under the chicken slices. The whole scene is set on a white marbled surface. 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

This Garlic Parmesan Chicken Pasta Recipe has become one of my go-to meals because it’s simple but feels special enough for guests. The sauce is rich without being heavy, and the balance of garlic and Parmesan is just dreamy.

Effortless Flavor: A few key ingredients come together to create a deeply satisfying, creamy sauce.
Perfectly Tender Chicken: Thinly sliced and gently pounded chicken breasts cook fast and soak up the sauce beautifully.
Customizable Comfort: You can easily adjust spice levels or swap out pasta types to suit your mood or pantry.
Family-Friendly: This dish pleases kids and adults alike, making it ideal for weeknight dinners or casual weekend meals.

A close-up view of a white pan filled with creamy penne pasta covered in a thick, smooth white sauce with small green herb flakes scattered throughout. On one side, there are several browned chicken strips with a slightly crispy texture, topped with small green parsley bits and grated white cheese. The pasta and chicken are next to each other, with a gold spoon partially visible within the creamy pasta. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Garlic Parmesan Chicken Pasta Recipe plays a vital role—from building flavor layers to ensuring creamy texture. Freshly grated Parmesan is a game changer, and combining shallots with garlic adds a sweet, aromatic base.

Flat lay of two medium raw chicken breasts with a light drizzle of olive oil, small piles of salt, black peppercorns, onion powder, garlic powder, and paprika arranged beside them, a simple white ceramic bowl with uncooked penne pasta, a small white ceramic bowl with olive oil, a small white ceramic bowl with unsalted butter cubes, a single large shallot whole and chopped on a white ceramic plate, several whole garlic cloves next to minced garlic in a small white ceramic bowl, a small white ceramic bowl with red pepper flakes, a small pile of flour on white ceramic surface, a small white ceramic bowl with low-sodium chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with crushed chicken bouillon powder, small piles of dried parsley, dried basil, and dried oregano, a small pile of salt, a small pile of black pepper, a white ceramic bowl with freshly grated parmesan cheese, a few sprigs of fresh parsley, and a halved lemon showing fresh juice droplets, all carefully spaced and symmetrically arranged, 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: Slicing and pounding them helps the chicken cook evenly and stay juicy.
Olive Oil: Perfect for searing the chicken to a golden crust and developing flavor in the pan.
Shallots: These mild onions melt into the sauce for subtle sweetness and depth.
Garlic: Essential for that signature savory punch everyone expects in this dish.
Red Pepper Flakes: Just a pinch gives a gentle heat that balances the richness.
Flour: Helps thicken the sauce so it clings beautifully to the pasta.
Chicken Broth: Adds umami and depth beyond plain water or milk.
Half & Half: Gives the sauce a luxuriously creamy base without being overly heavy.
Chicken Bouillon: Boosts savory notes, making the sauce flavor-packed.
Dried Herbs (Parsley, Basil, Oregano): These bring an Italian flair and fragrant freshness.
Parmesan Cheese: Freshly grated, it melts smoothly and gives a sharp, nutty kick.
Fresh Parsley & Lemon Juice (optional): Add brightness and a burst of color as finishing touches.

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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 tweaking this Garlic Parmesan Chicken Pasta Recipe depending on what’s in my fridge and my mood—sometimes I add sun-dried tomatoes or swap penne for fettuccine to change things up. Don’t be shy to make it your own!

Adding Veggies: Toss in fresh spinach or sautéed mushrooms for extra color and nutrients—I did this once and it lifted the dish beautifully.
Heat Factor: If you like it spicy, sprinkle a little extra red pepper flakes or a drizzle of hot honey at the end.
Dairy-Free Swap: Use coconut milk mixed with cornstarch and nutritional yeast instead of half & half and Parmesan for a creamy vegan twist.
Change the Protein: Try shrimp or tofu for a different, but equally delicious, take.

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

Step 1: Prepare and Pound the Chicken Cutlets

Start by slicing each chicken breast horizontally, creating four even fillets. Cover them with plastic wrap and very gently pound with a meat mallet or the side of a heavy can—this tenderizes the chicken and ensures even cooking. Pat the fillets dry before seasoning to help the spices stick better.

Step 2: Season the Chicken and Sear Until Golden

Whisk together salt, pepper, onion powder, garlic powder, and paprika for a simple but flavorful mix. Drizzle chicken lightly with olive oil and coat evenly with the seasoning. Heat olive oil in a large skillet over medium-high heat, then sear chicken 4-5 minutes on each side until beautifully golden and cooked through (internal temp of 160°F). Let it rest before slicing to keep juices locked in.

Step 3: Sauté Shallots and Garlic to Build the Sauce

Use the same skillet with chicken drippings—no need to clean it out; those flavorful brown bits are magic here! Melt butter over medium heat, then add shallots and cook for about 3-4 minutes until soft. Stir in minced garlic and red pepper flakes, cooking just another 30 seconds to release those aromas.

Step 4: Make the Creamy Parmesan Sauce

Sprinkle the flour over the mixture, stirring constantly for 1 minute to cook out the raw taste. Slowly whisk in chicken broth and half-and-half, keeping it smooth as the sauce thickens over medium heat. Add chicken bouillon and dried herbs, then simmer gently until you get that perfect creamy consistency.

Step 5: Stir in Freshly Grated Parmesan

Reduce heat to low and gradually fold in the Parmesan cheese—a handful at a time—stirring until melted and silky smooth. This step is key for that rich flavor and texture that makes this dish unforgettable.

Step 6: Combine Chicken and Pasta, Adjust Consistency

Toss the cooked penne pasta into the sauce along with your sliced chicken. If the sauce feels too thick, add reserved pasta water a little at a time to loosen it up. Taste and add extra salt and pepper if needed. A fresh squeeze of lemon over the top brightens everything beautifully—don’t skip it!

Top Tip

Over the years, I’ve learned that the secret to an irresistible Garlic Parmesan Chicken Pasta Recipe is balancing the sauce consistency and seasoning carefully. These tips have saved my dinners a few times:

Don’t Skip Resting Chicken: Letting the cooked chicken rest for a few minutes keeps it juicy—cutting right away leads to dry, tough meat.
Use Fresh Parmesan: It melts better than pre-grated cheese and makes a huge difference in sauce texture.
Reserve Pasta Water: This starchy water is liquid gold for tweaking sauce thickness and helps it cling to pasta perfectly.
Start with Medium Heat: Too high and you risk burning the garlic or shallots; medium heat lets flavors develop gently without bitterness.

How to Serve Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken - Serving Suggestion

Garnishes

I usually sprinkle this pasta with fresh chopped parsley—it adds a subtle herbaceous lift and looks beautiful on the creamy sauce. A squeeze of lemon juice right before serving also gives that light, fresh zing that cuts through the richness perfectly.

Side Dishes

Since this dish is quite rich, I love pairing it with crisp green salads—think arugula with a simple vinaigrette or roasted broccoli with garlic and lemon. Garlic bread on the side doesn’t hurt either, especially if you want to soak up every last bit of sauce!

Creative Ways to Present

For dinner parties, I sometimes serve the chicken sliced over the pasta rather than mixed in, then garnish with Parmesan shards and microgreens for an elegant look. It’s amazing how a little presentation effort makes it feel extra special without adding work.

Make Ahead and Storage

Storing Leftovers

I store leftover Garlic Parmesan Chicken Pasta in an airtight container in the fridge for up to three days. The sauce firms up a bit but reheats beautifully with a splash of milk or chicken broth to loosen it back up.

Freezing

I’ve frozen this pasta once or twice, but I noticed the sauce separates slightly on thawing. It still tastes great though! If you plan to freeze, freeze the chicken separately if possible and toss pasta with sauce fresh.

Reheating

Reheat gently on the stove over low heat, stirring regularly. Adding a splash of water, broth, or milk keeps the sauce from drying out. Avoid microwaving at high power—slow and steady keeps it creamy and delicious.

Frequently Asked Questions:

Can I use another type of pasta for this dish?

Absolutely! While penne works wonderfully because its ridges trap sauce nicely, you can use fettuccine, rigatoni, or even farfalle depending on what you have. Just cook the pasta until al dente and reserve some cooking water to adjust sauce consistency.

What if I don’t have half-and-half?

No problem. You can substitute half-and-half with milk thickened with a tablespoon of cornstarch or use evaporated milk mixed with cornstarch. Just whisk it well before adding so the sauce thickens properly.

How do I know when the chicken is cooked perfectly?

The most reliable method is to use a meat thermometer and pull the chicken at 160°F; it will rest to a safe temperature of 165°F. If you don’t have a thermometer, make sure the juices run clear and the meat is opaque all the way through.

Can I make this recipe ahead of time?

Yes! You can cook the chicken and pasta separately a day in advance. When ready to serve, prepare the sauce fresh and combine everything to maintain freshness. This approach keeps the pasta from getting soggy.

Final Thoughts

This Garlic Parmesan Chicken Pasta Recipe feels like a warm hug on a plate. I love recommending it to friends because it’s approachable but so impressive. Give it a try—you’ll experience how a few simple ingredients and steps can create a rich, comforting meal that becomes a quick favorite around your table.