Creamy Garlic Parmesan Chicken Pasta
Posted: 08/13/26
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I adore Italian food at my fave neighborhood place, but people forget that it’s super easy to make at home. This Chicken Garlic Parmesan Pasta is restaurant-worthy with golden chicken, tender penne, and plenty of silky garlic-parmesan sauce. My version is made with homemade ingredients, cooks in one pan, and takes only 15 minutes of prep time for a hearty, full-on meal!
What Makes This Chicken Pasta Recipe Different
- The ease factor is off the chain here; the pasta cooks directly in the seasoned broth, so no need to cook it separately. Doing this gives it more flavor than boiling it separately in water—and guess what? You’ll have fewer dishes to deal with when cleaning up.
- Instead of store-bought, the sauce is completely homemade, so you can control the ingredients. Butter, garlic, flour, broth, cream, and freshly grated parmesan all create a smooth, flavorful sauce that’s to die for.
- This parmesan garlic chicken pasta is guaranteed to be great for leftovers, lunches, or reheats over the week, a must for busy people and families.
- I’m going to boast now: the flavors! Each piece of penne is covered in sauce (nobody ever complains about too much sauce). The chicken is tender, and the sharp notes of the fresh parmesan elevate this to not just easy, but stupendously delicious. It tastes restaurant-level for a dish that takes less than an hour to execute!
Cheryl’s Tested Notes & Tips
- I always want the chicken to cook evenly, so I slice the chicken breasts horizontally so each piece has a similar thickness. They’ll cook quickly and evenly without the thinner areas drying out.
- An often-missed detail: make sure you’re using a wide and deep enough pan. The penne needs enough room to stay mostly submerged, and to prevent sticking, I stir every few minutes while it cooks.
- I try to balance the sauce thickening by adding the reserved starchy liquid a few tablespoons. It will thicken as the parmesan melts and as the pasta sits, and then I serve the dish right away if possible.
Ingredient Notes
- You could use boneless, skinless chicken thighs too. While I’ve always made this with chicken breasts, thighs do work; just remember to cook them a little longer.
- Always stick with a short pasta. It holds up well when cooked directly in the broth, and its ridges help capture that creamy sauce. Rigatoni, ziti, or rotini also work.
- Never use pre-shredded for the parmesan. It can be tempting to cut corners, but a fresh block of parmesan just melts better (less grainy) and, frankly, tastes better!
- Don’t substitute plain water for chicken broth. Broth seasons the pasta as it cooks, while fresh garlic and onion build the savory foundation of the sauce. It’s the heart of this garlic chicken parmesan pasta!
Serving Suggestions
- A crisp green salad. I’m always trying to fit in veggies for the kiddos, so will sneak in mixed greens and a bright lemon or balsamic vinaigrette. This keeps the meal from feeling too heavy.
- Garlic bread or bread sticks. A crisp slice of buttery garlic bread is very good for catching any sauce left in the bowl. For a lighter option, I’ve also done toasted whole-grain bread rubbed with fresh garlic, or you could go full Olive Garden and bake frozen bread sticks for dipping instead!
Storage & Make-Ahead
- Refrigerating: Great for storing in the fridge for 3 to 4 days, and the pasta will continue absorbing that epic sauce as it sits.
- Making it ahead: You can; just season the chicken, and the onion, garlic, parsley, and parmesan can be prepped up to 1 day in advance, so by the time you come home from work, dinner will be easy! Just prepare the rest before serving.
Recipe FAQs
- Why did my parmesan sauce turn grainy? Too high heat can be the problem; reduce the heat to low, use freshly grated parmesan (not shredded), and add it in small batches while stirring continuously. Don’t let the finished cheese sauce reach a hard boil, or game over!
- How do I fix the garlic parmesan sauce if it’s too thick? To save it, I stir in reserved starchy cooking liquid a few tablespoons at a time until the sauce becomes smooth and pourable. If I lack any more reserved liquid, I’ll use chicken broth or cream instead.
- Can I cook dry pasta directly in the sauce? Yesss, that’s a huge component of this recipe. The dry pasta absorbs flavor as it cooks, and its released starch helps thicken our tasty, amazing sauce.
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Creamy Garlic Parmesan Chicken Pasta
Golden seasoned chicken and tender penne come together in one pan with an extra-saucy homemade garlic parmesan cream sauce. Perfect for busy weeknights!
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts, sliced horizontally into thin cutlets
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Pasta and Sauce
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound penne or another short pasta
- 2 cups heavy cream
- ½ teaspoon garlic powder
- 2 cups freshly grated parmesan
- ¼ teaspoon crushed red pepper flakes, optional
- ½ teaspoon kosher salt, plus up to ½ teaspoon more to taste
- ½ to ¾ cup reserved starchy cooking liquid, if needed
For Serving
- 3 tablespoons chopped fresh parsley
- freshly grated parmesan, to taste
Equipment
- Large, deep skillet or Dutch oven with lid
- cheese grater
- instant-read meat thermometer
- Wooden spoon or silicone spatula
- whisk
Instructions
- Pat all 1½ pounds chicken cutlets dry with paper towels. Season them evenly with 1 tablespoon Italian seasoning, ½ teaspoon paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes per side, or until golden and the thickest part reaches 165°F. Transfer the chicken to a plate and let it rest.
- Reduce the heat to medium. Add 1 tablespoon unsalted butter to the same pan and scrape up the browned bits. Add 1 diced small yellow onion and cook for 2 to 3 minutes, stirring occasionally, until softened.
- Add all 6 minced garlic cloves and cook for approximately 30 seconds, stirring constantly, until fragrant.
- Add the remaining 2 tablespoons unsalted butter. Once melted, sprinkle in 4 tablespoons all-purpose flour. Whisk constantly for 1 minute, until the mixture turns light golden and smells lightly toasted.
- Slowly pour in 4 cups chicken broth, adding a little at a time and whisking after each addition until smooth. Bring the mixture to a gentle simmer.
- Stir in 1 pound dry penne, arranging it so it is submerged as much as possible. Cover the pan and cook for 12 to 14 minutes, stirring every few minutes, until the pasta is al dente. Reduce the heat as needed to maintain a gentle simmer.
- If enough starchy liquid remains in the pan, ladle ½ to ¾ cup into a heatproof measuring cup and reserve it. Do not drain the pasta.
- Reduce the heat to low. Stir in 2 cups heavy cream and ½ teaspoon garlic powder. Let the sauce warm gently for 1 minute without allowing it to boil.
- Add 2 cups freshly grated parmesan in two or three additions, stirring well after each addition until completely melted and smooth.
- Stir in ¼ teaspoon crushed red pepper flakes, if using, and ½ teaspoon kosher salt. Taste and add up to another ½ teaspoon salt if needed.
- If the sauce is thicker than desired, stir in the reserved starchy cooking liquid a few tablespoons at a time until the sauce is silky and pourable. You may not need all of it.
- Slice the rested chicken into strips. Return the chicken and any accumulated juices to the pan, gently stirring or nestling the pieces into the pasta. Let everything warm together over low heat for 2 minutes.
- Sprinkle the pasta with 3 tablespoons chopped fresh parsley and additional freshly grated parmesan to taste. Serve immediately with plenty of sauce spooned over each portion.
Notes
Make it gluten-free: Use a cup-for-cup gluten-free flour, gluten-free chicken broth, and a gluten-free short pasta. Gluten-free pasta may cook faster, so begin checking it early and add more broth as needed.
Make it dairy-free: Replace the butter with plant-based butter, the heavy cream with unsweetened dairy-free cooking cream, and the parmesan with a dairy-free parmesan that melts well. Add the parmesan alternative gradually and adjust the amount as needed.
Nutrition Information
Calories: 953kcal | Protein: 48g | Fat: 53g | Saturated Fat: 29g | Trans Fat: 0.2g | Total Carbs: 71g | Fiber: 3g | Sugar: 6g | Net Carbs: 68g | Vitamin C: 6mg | Cholesterol: 209mg | Sodium: 1908mg | Potassium: 822mg | Calcium: 403mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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