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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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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
- Diet: Halal
Description
This Chicken Garlic Parmesan Pasta is a creamy, flavorful dish featuring tender chicken cutlets cooked with aromatic shallots and garlic, combined with a rich Parmesan cream sauce and perfectly al dente penne pasta. It's a comforting and delicious meal perfect for weeknight dinners or special occasions.
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 ounces penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about ½ to ¾ cup)
- 4 to 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon flour
- 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 (100 grams) freshly grated Parmesan cheese, packed
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Cook the penne pasta in heavily salted boiling water until al dente. Reserve one cup of the pasta water before draining. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the equator to create four thin fillets. Cover them with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry with paper towels, lightly drizzle olive oil over both sides, then pat the spice mixture onto both sides. Let rest while prepping other ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large braiser or Dutch oven over medium-high heat until hot. Cook chicken cutlets for 4 to 5 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a cutting board and rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet.
- Sauté Aromatics: Reduce heat to medium. Melt 2 tablespoons unsalted butter in the same skillet over the chicken drippings. Add chopped shallots and sauté for 3 to 4 minutes until tender, scraping up brown bits from the chicken. Add minced garlic and red pepper flakes and cook for 30 seconds more.
- Add Flour: Sprinkle ¼ cup flour over the aromatics and stir continuously for 1 minute to form a roux; it will become thick.
- Add Liquids and Simmer: Reduce heat to low. Slowly whisk in 2 cups low-sodium chicken broth and 2 cups half and half, stirring until smooth. Stir in 2 teaspoons chicken bouillon and dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer the sauce, stirring often, until it thickens.
- Add Parmesan Cheese: Reduce heat to low. Gradually stir in 1 ½ cups freshly grated Parmesan cheese, a handful at a time, until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Stir the drained pasta and sliced or chopped chicken into the sauce. If needed, add reserved pasta water a little at a time to reach your desired sauce consistency. Taste and adjust seasoning with additional salt and pepper.
- Garnish and Serve: Optionally, drizzle fresh lemon juice over the chicken for brightness and sprinkle fresh parsley on top as garnish. Serve immediately.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth texture.
- Chicken breasts can be pounded thinner to ensure even and quick cooking.
- Reserve pasta water to adjust sauce thickness and help the sauce adhere better to the pasta.
- For a lighter version, substitute half and half with milk mixed with cornstarch or evaporated milk with cornstarch as suggested.
- Add lemon juice sparingly to brighten the flavors without overpowering the creamy sauce.
- Red pepper flakes add mild heat; adjust according to your preference.
- This recipe works well with other pasta shapes like rigatoni or fusilli if penne is unavailable.
- To make gluten free, use gluten-free pasta and substitute flour with a gluten-free thickener such as cornstarch.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg

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