Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is an easy yet restaurant-worthy dinner that comes together in just one pan. Featuring a rich, creamy sauce and tender seasoned chicken, it is the perfect comfort food for busy weeknights or special occasions. You can have this flavorful meal on the table in about 30 minutes, making it a go-to favorite for the whole family.

Why You Will Love This Recipe

There are so many reasons to keep this Garlic Parmesan Chicken Pasta in your regular rotation. First, it is an easy, one-pan dinner, which means minimal cleanup after cooking. The pasta is tossed in a creamy, rich garlic parmesan sauce that feels incredibly indulgent without requiring a lot of effort. It is loaded with protein, carbs, and fats to keep you satisfied and full. Best of all, it is ready in just over 30 minutes and uses simple, accessible ingredients you likely already have in your pantry.

Ingredients

• 1 pound boneless, skinless chicken breast, butterflied or beaten to 1/2-inch thickness
• 1 tablespoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons avocado oil or olive oil, divided
• 1 tablespoon unsalted butter
• 1/2 jumbo yellow onion, diced (about 1 cup)
• 4 to 6 large cloves garlic, minced
• 8 ounces dry penne pasta
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup finely grated parmesan cheese
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

1. Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry with a paper towel and rub the seasoning mixture evenly onto both sides.
2. Sear the Chicken: Heat a large pan over medium heat and add one tablespoon of avocado oil. Once the oil is shimmering, add the chicken and cook for 3 to 5 minutes per side. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.
3. Sauté Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of oil and the butter to the same pan. Add the diced onion and a pinch of salt. Sauté for about 3 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
4. Deglaze and Cook Pasta: Pour the chicken broth into the pan, using a spatula to scrape up the browned bits from the bottom. Bring the liquid to a light boil. Add the dry penne pasta, ensuring it is mostly submerged. Cover the pan and cook for about 10 minutes, or until the pasta is al-dente.
5. Create the Sauce: Turn off the heat. Stir in the heavy cream, finely grated parmesan cheese, and fresh parsley. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
6. Combine and Serve: Slice the rested chicken into strips. Add the chicken back into the pan with the pasta and toss everything together to coat it in the sauce. Serve immediately while hot.

Expert Tips / Pro Tips

To get the best results, use a stainless steel pan. This helps create a beautiful golden sear on the chicken and leaves behind flavorful browned bits that make the sauce delicious. Always butterfly or pound your chicken to a uniform 1/2-inch thickness so it cooks through quickly without drying out.

When cooking the pasta, use chicken broth or bone broth instead of water to infuse the noodles with extra flavor. It is also vital to add your dairy products after turning off the heat. This prevents the heavy cream from curdling and ensures the parmesan melts into a silky sauce rather than clumping.

Variations & Substitutions

Gluten-Free Option: You can easily make this recipe gluten-free by swapping the penne for your favorite gluten-free brand, such as Banza or Jovial. Be sure to check the package instructions and adjust the simmering time so the pasta does not become mushy.

Dairy-Free Option: Substitute the butter with more oil or a vegan butter alternative. Use a plant-based heavy cream and either omit the parmesan or use a high-quality vegan parmesan substitute.

Milk Substitution: While heavy cream provides the best texture, you can use whole milk in a pinch. However, the sauce will be thinner and less rich. Avoid using skim or low-fat milk as they are prone to breaking.

Serving Suggestions

This Garlic Parmesan Chicken Pasta is a complete meal on its own, but it pairs beautifully with a side of roasted broccoli or steamed asparagus. For a more traditional Italian-style meal, serve it with a crisp side salad or a piece of warm, crusty garlic bread to soak up the extra sauce. If you want to add more greens directly to the dish, stir in a few handfuls of fresh baby spinach right before serving until it wilts.

Storage, Freezing & Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. This dish actually makes a great lunch the next day as the flavors continue to develop.

Reheating: Reheat the pasta on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce and restore its creaminess. You can also microwave it in 30-second intervals, stirring in between.

Freezing: While you can freeze this dish, the cream-based sauce may change texture slightly upon thawing. If you do freeze it, ensure it is completely cooled and stored in a freezer-safe container for up to 2 months.

Nutrition Information

Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is an easy yet restaurant-worthy dinner that comes together in just one pan. Featuring a rich, creamy sauce and tender seasoned chicken, it is the perfect comfort food for busy weeknights or special occasions. You can have this flavorful meal on the table in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 665

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breast butterflied or beaten to 1/2-inch thickness
• 1 tbsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp avocado oil or olive oil divided
• 1 tbsp unsalted butter
• 1/2 jumbo yellow onion diced (about 1 cup)
• 4 to 6 large cloves garlic minced
• 8 oz dry penne pasta
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup parmesan cheese finely grated
• 2 tbsp fresh parsley chopped

Equipment

• Large Stainless Steel Pan

Method

 

1. Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry with a paper towel and rub the seasoning mixture evenly onto both sides.
   1 tbsp Italian seasoning, 1/2 tsp paprika, Salt and pepper, 1 pound boneless, skinless chicken breast
2. Sear the Chicken: Heat a large pan over medium heat and add one tablespoon of avocado oil. Once the oil is shimmering, add the chicken and cook for 3 to 5 minutes per side. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.
   2 tbsp avocado oil or olive oil
3. Sauté Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of oil and the butter to the same pan. Add the diced onion and a pinch of salt. Sauté for about 3 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
   2 tbsp avocado oil or olive oil, 1 tbsp unsalted butter, 1/2 jumbo yellow onion, Salt and pepper, 4 to 6 large cloves garlic
4. Deglaze and Cook Pasta: Pour the chicken broth into the pan, using a spatula to scrape up the browned bits from the bottom. Bring the liquid to a light boil. Add the dry penne pasta, ensuring it is mostly submerged. Cover the pan and cook for about 10 minutes, or until the pasta is al-dente.
   2 cups chicken broth, 8 oz dry penne pasta
5. Create the Sauce: Turn off the heat. Stir in the heavy cream, finely grated parmesan cheese, and fresh parsley. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
   1/2 cup heavy cream, 1 cup parmesan cheese, 2 tbsp fresh parsley
6. Combine and Serve: Slice the rested chicken into strips. Add the chicken back into the pan with the pasta and toss everything together to coat it in the sauce. Serve immediately while hot.
   1 pound boneless, skinless chicken breast

Notes

Expert Tips

Pan Choice: To get the best results, use a stainless steel pan. This helps create a beautiful golden sear on the chicken and leaves behind flavorful browned bits that make the sauce delicious.
Chicken Prep: Always butterfly or pound your chicken to a uniform 1/2-inch thickness so it cooks through quickly without drying out.
Dairy: It is vital to add your dairy products after turning off the heat. This prevents the heavy cream from curdling and ensures the parmesan melts into a silky sauce rather than clumping.

Variations & Substitutions

Gluten-Free: Swap penne for a gluten-free brand (e.g., Banza or Jovial). Adjust simmering time.
Dairy-Free: Use more oil or vegan butter instead of butter. Use plant-based heavy cream and vegan parmesan.
Milk Substitution: Whole milk can be used in a pinch, but the sauce will be thinner and less rich. Avoid skim or low-fat milk.

FAQ