Garlic Parmesan Chicken Pasta

Garlic parmesan chicken pasta is pure comfort food magic that brings the whole family running to the dinner table! This creamy, dreamy one-pan wonder combines tender seasoned chicken, perfectly cooked penne, and the most incredible garlic parmesan sauce that clings to every single noodle. With simple pantry ingredients and just 35 minutes from start to finish.

Why You’ll Love This Recipe

• One-pan simplicity – Everything cooks in the same skillet, so cleanup is a breeze
• Restaurant-quality flavor – That rich, creamy garlic parmesan sauce rivals any Italian restaurant
• Family-friendly – Even picky eaters can’t resist this comforting combination
• Quick weeknight dinner – Ready in just 35 minutes with minimal prep
• Uses everyday ingredients – No fancy shopping required, just pantry staples

Ingredients You’ll Need

For the Chicken

• 1 lb boneless, skinless chicken breasts (butterflied or pounded to ~½-inch thick)
• 1 tbsp Italian seasoning
• ½ tsp paprika
• Salt & pepper, to taste
• 1 tbsp avocado oil (or olive oil) Whatever you’ve got works fine

For the Pasta & Sauce

• 1 tbsp avocado oil (or olive oil)
• 1 tbsp unsalted butter Don’t skip this – it matters
• ½ jumbo yellow onion (≈1 cup), diced
• 4–6 cloves garlic, minced Go with 6 unless you hate your family
• 8 oz dry penne pasta Rigatoni works too if that’s what’s in your pantry
• 2 cups chicken broth The good stuff, not water with sadness
• 1 cup finely grated Parmesan cheese Fresh only – trust me on this one
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

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Why These Ingredients Work

Look, I used to buy pre-shredded parmesan until my Italian mother-in-law nearly fainted. Fresh grated melts like butter and doesn’t get all clumpy. The chicken broth instead of water trick? Game changer – learned that from a chef friend who probably shouldn’t have shared trade secrets.

Heavy cream is non-negotiable here. I tried milk once when I was out of cream and ended up with sad, watery disappointment. The Italian seasoning and paprika make the chicken taste like you actually planned this meal instead of throwing it together after swim practice. Fresh garlic beats the jarred stuff every time – your kitchen will smell like an actual Italian restaurant.

Essential Tools and Equipment

• Big skillet or pan (mine’s 12-inch and perfect)
• Something to pound chicken (meat mallet, rolling pin, whatever)
• Sharp knife that actually cuts things
• Measuring cups
• Wooden spoon for stirring
• Thermometer if you’re paranoid about chicken doneness like me

Step-by-Step Instructions

Step 1: Get That Chicken Ready

Dry off your chicken with paper towels – wet chicken won’t brown. Mix up your seasonings and rub them all over. Heat your pan over medium and add oil. Drop in chicken and DO NOT TOUCH IT. Seriously. Cook 3-5 minutes per side until it’s golden and hits 165°F inside. Take it out and let it rest.

Pro Tip: I know you want to poke and flip that chicken, but resist! My husband does this and wonders why his chicken looks grey instead of golden. Let it be.

Step 2: Build Your Base

Same pan, lower heat. Add oil and butter, then your diced onion with some salt. Cook maybe 3 minutes until it gets soft. Throw in garlic and cook just one minute. Your kitchen should smell incredible right now.

Step 3: Pasta Time

Pour in chicken broth and scrape up all those brown bits – that’s flavor gold right there. Bring it to a boil, add your pasta, cover it up. Cook about 10 minutes, stirring sometimes, until pasta has some bite left.

Pro Tip: Pasta keeps cooking even off heat, so slightly underdone is perfect. You want al dente, not mushy mess.

Step 4: Make It Creamy

Take the pan OFF the heat first – this is crucial. Stir in parmesan, cream, and parsley until it gets all creamy. Taste it and add salt and pepper. If it seems thick, add a splash of that starchy pasta water.

Step 5: Put It All Together

Slice up your chicken and toss it back in with everything. Mix it around until it’s all coated and heated through. Serve immediately because this stuff waits for no one.

You Must Know

Remove that pan from heat before adding cheese or you’ll get chunky, gross sauce instead of creamy perfection. Learned this the hard way during my first attempt when I served what looked like cottage cheese pasta to my in-laws.

Fresh parmesan is everything. The pre-shredded stuff has anti-caking chemicals that make your sauce weird. Spend the extra two dollars and grate it yourself.

Personal Secret: Save some pasta cooking water before you drain anything. That starchy water is like magic for fixing sauce consistency. I keep about half a cup on standby just in case.

Pro Tips & Cooking Hacks

Pound that chicken to even thickness or some parts will be leather while others are still pink. I put mine between plastic wrap and go to town with my rolling pin. Very therapeutic after a long day.

Let chicken rest after cooking – those juices need time to settle back in. Meanwhile, start your onions. Perfect timing.

If you want restaurant vibes, use half chicken broth and half white wine. The wine cooks off but leaves this amazing depth. Just don’t use the cooking wine from your pantry that’s been there since 2019.

Flavor Variations & Suggestions

Throw in some spinach at the very end for color and so you can tell yourself you ate vegetables. Sun-dried tomatoes are amazing here too. My sister adds mushrooms with the onions and it’s fantastic.

Want heat? Red pepper flakes with the garlic. Want it heartier? Use Italian sausage instead of chicken. Want more vegetables? Frozen peas work great tossed in during the last minute.

Asparagus is gorgeous in spring – just chop it up and add it with the onions. Really, this recipe is your playground. Make it yours.

Make-Ahead Options

You can season the chicken and keep it covered in the fridge overnight. Dice your onion and mince garlic ahead too if you’re organized like that.

Leftovers keep three days in the fridge, though the sauce gets thick. Just add a splash of broth or cream when reheating. Heat gently – high heat makes the sauce break and nobody wants that.

Freezes for two months if you portion it out. Thaw overnight and reheat with extra liquid to bring back that creamy texture.

What to Serve With Garlic Parmesan Chicken Pasta

Caesar salad cuts through all that richness perfectly. Or just some bagged lettuce with vinaigrette – we’re not judging here. Roasted broccoli is my go-to veggie because my kids will actually eat it.

Garlic bread feels redundant but who cares? More carbs never hurt anyone. A nice Pinot Grigio makes this feel fancy even if you’re eating off paper plates.

For kids, steamed green beans or corn work. They get their vegetables, you get your sanity. Win-win.

Allergy Information

This has dairy and gluten, so it won’t work for some folks without swaps. Gluten-free pasta works fine – just follow the package directions since cooking times vary. For dairy-free, try vegan butter, cashew cream, and nutritional yeast instead of parmesan. Not the same but still tasty.

No nuts in here, but always check labels if allergies are serious. Manufacturing changes all the time.

Storage & Reheating

Fridge for three days max in a covered container. The sauce separates and thickens – totally normal. Add milk, cream, or broth when reheating to get it creamy again.

Reheat slowly on the stove, stirring constantly. Microwave works too – 30-second bursts, stir between. High heat makes everything separate into gross chunks.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Thighs stay juicier and have more flavor. They take a bit longer to cook through, so check that thermometer. My family actually prefers thighs now.

My sauce turned out chunky and weird – what happened?

Pan was too hot when you added the cheese. Next time, pull it completely off the heat first. If it happens, whisk in some warm cream to try smoothing it out. Sometimes it works, sometimes you order pizza.

Can I use milk instead of heavy cream?

Nope. Trust me, I tried. Milk doesn’t have enough fat to make proper sauce and might curdle. Heavy cream or nothing. This isn’t the place to cut calories.

How do I know when pasta is done right?

Start testing a minute before the box says. It should have some bite but not crunch. Remember, it keeps cooking even after you take it off heat.

Can I add vegetables?

Absolutely! Spinach wilts in fast at the end. Mushrooms go with the onions. Peas get tossed in during the last minute. Broccoli needs to be pre-cooked unless you want crunchy surprises.

💬 Made this recipe? Tell me how it went! Drop a comment below and rate it – I read every single one.