Name: Garlic Parmesan Chicken and Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 tbsp avocado oil or olive oil; 1 lb boneless, skinless chicken breast, butterflied or beaten down to about ½” thickness; 1 tbsp Italian seasoning; ½ tsp paprika; Salt & pepper to taste; 1 tbsp avocado oil or olive oil; 1 tbsp unsalted butter; ½ jumbo yellow onion, diced (about 1 cup); 4-6 large cloves garlic, minced; 8 oz dry penne pasta (regular, gluten free, or protein pasta); 2 cups chicken broth; 1 cup finely grated Parmesan cheese*; ½ cup heavy cream; 2 tbsp chopped parsley

Jump to Recipe· 4.7 from 16 reviews

Whenever I’m craving something comforting but still fancy enough to impress, this Garlic Parmesan Chicken and Pasta Recipe is my go-to. It’s got that irresistible combo of tender chicken, ultra-creamy parmesan sauce, and perfectly cooked pasta, all mingling together in one skillet. Honestly, it’s the kind of meal that feels special but doesn’t require hours in the kitchen—you can whip it up on a weeknight and still end the day feeling like a kitchen rockstar.

What I love most about this Garlic Parmesan Chicken and Pasta Recipe is how it balances everyday ingredients with bold flavors. The garlic and parmesan give it a classic richness, and the chicken soaks up all those wonderful tastes. Plus, it’s super flexible—whether you’re cooking for family, friends, or just yourself, it always hits the spot and leaves everyone asking for seconds.

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Why This Recipe Works

One-Pan Magic: Cooking the chicken and pasta in the same pan means fewer dishes and deeper flavor because you get to use all those tasty browned bits for the sauce.
Creamy Comfort: The combination of parmesan and heavy cream transforms simple ingredients into a silky, luscious sauce that’s absolutely addicting.
Quick & Versatile: It’s a quick recipe perfect for weeknights but delicious enough to serve when you have company over.
Freshness Counts: Using freshly grated parmesan really makes a difference — it melts better and prevents that clumpy texture some store-bought versions create.

A close-up image of a large metal pan filled with creamy pasta and grilled chicken. The dish has two layers: the bottom layer is penne pasta coated in a light cream sauce with a smooth texture, pale yellow in color. On top of the pasta are many pieces of grilled chicken strips, browned and slightly charred with a golden-brown color and visible seasoning. The dish is sprinkled with finely chopped green parsley and grated white cheese, adding small flecks of green and white across the surface. The pan sits on a wooden surface, but the background has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Parmesan Chicken and Pasta Recipe is chosen to build layers of flavor while keeping things simple. I always try to pick fresh garlic and freshly grate my parmesan to get that melt-in-your-mouth texture. If you want this to turn out restaurant-quality, these small touches go a long way.

Boneless, skinless chicken breast: I prefer butterflied or pounded thin to ensure even, quick cooking without drying out.
Italian seasoning: A handy mix that gives the chicken a nice herby boost with minimal effort.
Paprika: Adds a gentle smoky sweetness and beautiful color.
Avocado or olive oil: Both bring healthy fats and a neutral flavor that’s perfect for sautéing.
Yellow onion: Provides a sweet and savory base for the sauce when softened.
Garlic: Fresh and minced, it’s the heart of the garlic parmesan flavor that makes the dish so crave-worthy.
Penne pasta: Its tubular shape holds sauce well — but you can swap it out for gluten-free or protein-packed pasta if you want.
Chicken broth: The liquid that cooks the pasta and builds that savory sauce foundation.
Parmesan cheese: Freshly grated is essential—it melts smoothly and gives the sauce that signature nutty, salty depth.
Heavy cream: Enriches the sauce, creating a luxe, creamy finish without overpowering the garlic and parmesan.
Parsley: Added at the end for a fresh, vibrant pop of color and flavor.

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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.

Tweak to Your Taste

I enjoy making this Garlic Parmesan Chicken and Pasta Recipe my own by swapping out seasonings or adding surprises. The beauty is how flexible it is, allowing you to brighten it up or deepen the flavors just the way you like.

Variation: Sometimes I like to toss in sun-dried tomatoes for a sweet tang or sprinkle crushed red pepper flakes if I’m craving a little heat—it always livens things up.
Dietary Modifications: Gluten-free or keto pasta alternatives work perfectly here, and using half-and-half instead of heavy cream lightens it without losing much richness.
Extra Veggies: Adding chopped spinach or mushrooms when cooking the onions can add nutrition and color without fuss.

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

Step 1: Season That Chicken Like a Pro

Start by patting your chicken dry—this helps the seasoning stick and gives you a nicer sear. Mix together the italian seasoning, paprika, salt, and pepper, then rub it onto both sides of your chicken breasts. I like using a mix of herbs and a touch of paprika for color. Resist the urge to skip this—proper seasoning is the backbone of flavor here!

Step 2: Sear Chicken to Juicy Perfection

Heat a large pan over medium heat and add your avocado oil. Once shimmering, add the chicken and cook for 3-5 minutes per side—don’t rush this part! Look for a golden crust and make sure to hit 165F internal temperature for safety. When done, transfer chicken to a plate to rest. This resting step keeps the meat juicy and tender.

Step 3: Build Flavor with Butter, Onion & Garlic

Lower the heat to medium-low and add more avocado oil plus a tablespoon of butter to the pan. Toss in diced onion with a pinch of salt to sweat them gently until translucent, about 3 minutes—this releases their natural sweetness. Then add minced garlic and cook for an extra minute; careful not to burn the garlic or it’ll taste bitter.

Step 4: Deglaze and Simmer the Pasta

Pour in chicken broth to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom—that’s pure flavor gold right there. Bring the broth to a light boil, then add your dry penne pasta, stirring to fully submerge it. Cover the pan and cook for about 10 minutes, stirring occasionally, until the pasta is just al dente. Keep an eye on the liquid level and stir gently so the pasta cooks evenly.

Step 5: Stir in Parmesan, Cream, & Parsley

Turn off the heat and mix in the finely grated parmesan cheese, heavy cream, and chopped parsley right away. Stir until your parmesan melts smoothly into the sauce—if you’re using freshly grated cheese, this step is pure magic. Taste and adjust the salt and pepper; sometimes you’ll want a pinch more salt to bring out all those flavors.

Step 6: Add Chicken Back & Serve

Slice the rested chicken into strips and gently fold it back into the creamy pasta. Toss everything together so each bite is rich and satisfying. Then, grab some plates, sprinkle with a bit more parsley if you like, and dig in—this dish is best enjoyed fresh and hot.

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Pro Tips for Making Garlic Parmesan Chicken and Pasta Recipe

Use Freshly Grated Parmesan: It melts better and prevents clumping, which can happen with pre-grated cheese sometimes.
Don’t Skip Resting the Chicken: Letting it rest after cooking keeps the meat juicy and tender.
Keep an Eye on the Pasta Liquid: Stir occasionally so pasta cooks evenly and doesn’t stick to the pan.
Adjust Seasoning at the End: Taste before serving to ensure your salt and pepper levels are just right—you might need a pinch more once the cream and cheese blend in.

How to Serve Garlic Parmesan Chicken and Pasta Recipe

A close-up of creamy pasta with grilled strips of chicken mixed throughout. The pasta is penne, covered in a light beige sauce with specks of green herbs and black pepper sprinkled on top. The chicken pieces are golden brown with grill marks, scattered evenly among the pasta. A black fork holds a small bite of pasta and chicken near the center. The dish is served in a shallow white bowl with a larger silver pan holding more pasta in the background, all placed on a wooden surface with a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this pasta with a few twists: a sprinkle of extra parmesan, a scattering of more fresh parsley for that vibrant green pop, and sometimes a crack of fresh black pepper or even a few red pepper flakes if I’m feeling bold. These simple garnishes really elevate the dish visually and flavor-wise.

Side Dishes

Since this Garlic Parmesan Chicken and Pasta Recipe is so rich and satisfying on its own, I often pair it with something light—like a crisp garden salad with lemon vinaigrette or roasted asparagus. Garlic bread also makes a perfect match if you want to soak up every bit of sauce.

Creative Ways to Present

For special occasions, I’ve sometimes served this in shallow bowls garnished with edible flowers or microgreens for a fresh look. Using individual small cast iron skillets also makes it feel rustic and inviting—the perfect setup for cozy dinner parties or date nights at home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for up to 3 days. Because the sauce thickens in the fridge, you might want to loosen it up with a splash of milk or broth when reheating.

Freezing

While I generally recommend enjoying this recipe fresh, it can be frozen if needed. Freeze in portions without the cream added—then add cream when reheating to keep the sauce from breaking. Thaw overnight in the fridge for best results.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of chicken broth or milk to bring creaminess back. Microwave works too but do it in short bursts stirring in between to avoid drying out or curdling the sauce.

FAQs

Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs are juicier and can add a richer flavor. Just adjust the cooking time slightly—thighs may take a bit longer to cook through, and be sure to check that the internal temperature reaches 165°F for safe eating.
Is it okay to use pre-grated parmesan cheese?

While pre-grated parmesan is convenient, freshly grated parmesan melts smoother and prevents clumping in the sauce. Using a microplane or fine grater for fresh parmesan really makes a noticeable difference in sauce texture.
Can I make this recipe dairy-free or vegan?

You can swap chicken for tofu or plant-based chicken substitutes and use dairy-free butter, cream, and parmesan alternatives. Just keep in mind the flavor and texture might change, but it’s totally doable with some experimentation.
How can I tell when the pasta is perfectly cooked in this one-pot method?

Check the pasta around the 9-10 minute mark by tasting a piece. It should be tender but still have a slight bite—al dente. The sauce will continue thickening off the heat, so it’s better to stop just before fully softening.
Can I prepare parts of this recipe in advance?

You can season and butterfly the chicken ahead of time and keep it refrigerated for up to 24 hours. The sauce is best when made fresh, but you could also prep your garlic and onions to save a few minutes. Just reheat and finish cooking on the day you serve.

Final Thoughts

This Garlic Parmesan Chicken and Pasta Recipe holds a special place in my kitchen because it strikes that perfect balance between comforting and elegant. It’s a dish I’ve made countless times for friends and family, always with rave reviews. If you’re looking for a meal that delivers big on flavor without demanding a lot of time or fancy ingredients, give this recipe a try—you’ll be amazed at how effortlessly it comes together and how much everyone enjoys it!