Garlic Parmesan Chicken Pasta is a simple, creamy, and comforting dish that combines tender chicken pieces with pasta coated in a rich garlic and Parmesan sauce. The flavors are bold but familiar, with the garlic giving a nice punch and the Parmesan adding that perfect cheesy finish.
I love making this dish when I want something satisfying but not too complicated. The best part is how quickly it comes together, making it a great choice for busy weeknights. I usually add a little extra garlic because I’m a big fan, and it never fails to bring a smile to everyone at the table.
When I serve this, I like to sprinkle a bit of fresh parsley on top and pair it with a crisp side salad or some steamed veggies. It feels like a full meal without much fuss. This pasta always reminds me of cozy dinners at home, where good food and good company are the main ingredients.
Key Ingredients & Substitutions
Chicken Breast: This gives the dish its protein and texture. I prefer boneless, skinless breasts for easy cooking. You can swap in thighs for more juiciness or use cooked rotisserie chicken to save time.
Garlic: Fresh garlic adds a strong, aromatic flavor. Minced works best here, but garlic powder can be a quick substitute if you’re in a pinch. I like adding a bit more than the recipe calls for to boost the garlic flavor.
Parmesan Cheese: This cheese is key for that rich, cheesy taste in the sauce. Use freshly grated Parmesan for the best melt and flavor. Pecorino Romano is a good alternative if you want a sharper taste.
Heavy Cream: Creates the creamy texture of the sauce. If you want to lighten up the dish, half-and-half or whole milk can be used, but the sauce won’t be as rich or thick.
Penne Pasta: This shape holds the sauce well. You can use other pasta types like rigatoni or fusilli based on what you have. Gluten-free pasta works nicely for those avoiding gluten.
How Do I Make Sure the Chicken Stays Juicy and Tender?
Cooking chicken breasts perfectly can be tricky—they often dry out if overcooked. Here’s how I keep mine juicy:
- Season both sides with salt and pepper for flavor.
- Heat olive oil in a pan over medium-high heat before adding the chicken.
- Cook without moving the chicken for about 5-6 minutes on one side, until golden brown.
- Flip and cook the other side for 5-6 minutes until the internal temperature reaches 165°F (75°C).
- Let the chicken rest a few minutes before slicing. This helps keep the juices inside.
If you’re unsure about doneness, cutting into the thickest part to check for clear juices works too. Avoid cutting it immediately out of the pan to keep it tender.
Equipment You’ll Need
- Large pot – I like this because it makes boiling pasta quick and easy.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce all in one place.
- Knife and cutting board – essential for chopping the chicken and parsley smoothly.
- Measuring cups and spoons – keep things accurate, especially for the cream and cheese quantities.
- Resealable bag or mallet (optional) – useful if you want to flatten the chicken for even cooking.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or scallops for a seafood version that’s quick and light.
- Add sautéed spinach or sun-dried tomatoes to bring in some extra veggies and a hit of flavor.
- Use Parmesan and Pecorino Romano mixed together for a sharper, richer cheese flavor.
- Sprinkle crushed red pepper flakes on top if you like a little heat in your sauce.
Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz penne pasta
- 2 large chicken breasts, boneless and skinless
Sauce Ingredients:
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons unsalted butter
- Optional: 1/2 cup chicken broth (for thinning sauce if needed)
Time Needed:
This recipe takes about 25 to 30 minutes in total—15 minutes to cook the pasta and chicken, and about 10 to 15 minutes to prepare the creamy sauce and combine all the ingredients. It’s quick and perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Once cooked, drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
3. Make the Sauce and Combine:
In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon olive oil and the butter. When the butter melts, stir in the minced garlic and sauté gently for about 1 minute, being careful not to burn the garlic. Pour in the heavy cream, stirring to combine, and let it simmer gently for 2-3 minutes until it slightly thickens. If the sauce gets too thick, add a little chicken broth to loosen it up.
Then, stir in the grated Parmesan cheese and red pepper flakes, mixing until the cheese melts and the sauce becomes smooth. Taste and adjust with salt and pepper as needed.
Add the cooked pasta and the sliced chicken into the sauce. Toss everything together well so the pasta and chicken are coated with the creamy garlic Parmesan sauce.
4. Serve and Enjoy:
Remove the skillet from heat. Sprinkle fresh chopped parsley and extra grated Parmesan cheese on top. Serve right away and enjoy your delicious, creamy Garlic Parmesan Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. Pat the chicken dry with paper towels to remove extra moisture, which helps it brown nicely in the skillet.
Can I Make This Pasta Ahead of Time?
You can prepare the chicken and sauce a day ahead and refrigerate them separately. When ready to serve, gently reheat the sauce on low heat and toss in freshly cooked pasta for best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or chicken broth to loosen the sauce if it thickens too much.
What Can I Substitute For Heavy Cream?
If you want a lighter option, use half-and-half or whole milk, but note the sauce won’t be as rich or thick. Adding a small amount of flour or cornstarch can help thicken the sauce if needed.