This Garlic Parmesan Chicken Pasta is a busy weeknight’s best friend! It takes just 30 minutes to make, from start to finish, and it’s all done on the stovetop. It’s so decadent and delicious, with pasta tossed in a generous amount of creamy garlic-Parmesan sauce and then topped with golden-crispy chicken.
When juggling my family’s schedule makes weeknight dinners feel impossible, this Garlic Parmesan Chicken Pasta is my secret weapon! I love that it only takes a half hour to make, and everyone loves it. All I need to do is add a veggie side like Italian house salad or roasted broccoli and maybe some garlic bread, and we’re set!
This Chicken Garlic Parmesan Pasta recipe tastes like a restaurant quality meal, but it’s whipped up in record time right at home (and for a lot less money than eating out can cost!)
Why I LOVE this recipe!
- It’s SO delicious! – This creamy garlic Parmesan chicken pasta is so decadent and delicious, with that rich creamy sauce and perfectly crisp, full-of-flavor chicken layered on top. It’s one of my favorite dishes! The ingredients and flavors make this one so popular with everyone in my family. It’s a slam dunk!
- Special occasion worthy – While it’s perfect for everyday family dinners, this one’s often requested for birthdays and other special occasions.
- Fast and easy to make – All you need are 30 minutes and a little prepping ahead for an easy-to-make meal that’s on the table fast.
Recipe Notes
This Garlic Parmesan Chicken Pasta recipe is as simple as promised! Just 30 minutes from start to finish for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Garlic Parmesan Chicken Pasta to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the crispy garlic Parmesan chicken:
- Chicken – You’ll want boneless, skinless chicken breasts, cut or pounded into thin cutlets. Thin-cut chicken cooks faster, for tender, juicy chicken with a crispy outer crust.
- Bread crumbs – I love using Italian-style breadcrumbs in this recipe, which has added seasonings for the most flavor.
- Parmesan cheese – Grated Parmesan helps coat every inch of the chicken for a crispy, full-of-flavor crust.
- Garlic powder & salt – Both seasonings add a boost of flavor.
- Olive oil – For cooking the chicken. Use your favorite brand of olive oil. Vegetable oil, canola oil, or grapeseed oil will work, too.
For the pasta with garlic cream sauce:
- Pasta – I love to use penne pasta in this chicken garlic Parmesan pasta, but any medium pasta will do. I recommend using one with a tubular shape to really grab that delicious creamy sauce. Ziti, rigatoni, or elbow macaroni are all great choices.
- Butter – The base of your creamy sauce.
- Garlic – Freshly minced garlic adds loads of flavor.
- Flour – All-purpose flour acts as a thickener, for the creamiest, most luxurious sauce.
- Heavy cream – This decadent addition makes the most rich, creamy pasta sauce.
- Chicken broth – For depth of flavor in the sauce.
- Parmesan – More grated Parmesan means more Parmesan flavor!
- Salt & pepper – Add more or less, to taste.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Gluten-Free Garlic Parmesan Chicken Pasta– Use gluten-free breadcrumbs in the chicken coating and swap in your favorite gluten-free pasta such as brown rice pasta or chickpea pasta.
- Garlic Parmesan Chicken Gnocchi– Skip the pasta and cook up a package of gnocchi instead for a delicious twist.
- Creamy Garlic Parmesan Chicken Pasta with Broccoli– Add a couple of handfuls of broccoli florets to the pasta in the last 5 minutes of cooking. Proceed with the recipe as directed, including the broccoli with the pasta when you add it to the sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Garlic Parmesan Chicken Pasta.
Add the bread crumbs, Parmesan, garlic powder, and salt to a medium-size bowl.
Stir the breadcrumb mixture until well-combined.
Cut or pound the chicken into thin cutlets and coat the chicken generously in the mixture.
Heat the olive oil in a skillet and, when hot, add the chicken. Cook on one side, without moving it, until golden brown.
Flip chicken and continue cooking until browned and the internal temperature has reached 165°F.
Remove the chicken from the skillet and set aside. Add the butter and garlic to the skillet and cook, stirring it in with any leftover brown bits from the chicken.
Stir in the flour, mixing well. Stream in the broth and bring the mixture to a simmer. Add salt and pepper, then stir in the cream and Parmesan.
Simmer the sauce until thickened, then stir in the cooked and drained pasta.
Slice the chicken and place it right over the over the creamy pasta in the skillet.
Garnish with parsley, if desired, and serve.
Recipe Tips
- Boil your pasta water first – Depending on your stovetop, sometimes bringing water to a boil can take the longest! Because of that, I like to start my pasta water first thing.
- Practice mise en place – The term “mise en place” means “putting in place,” and it simply means prepping your ingredients before you get started. This Garlic Parmesan Chicken Pasta recipe comes together really quickly, so it’s helpful to have everything chopped or measured and ready to go before you start cooking.
- Cook the chicken in batches – The chicken should have plenty of room around it and fit flat on the skillet for the best, crispiest chicken.
- Add more olive oil to the chicken if needed – If the skillet dries out while cooking the chicken, don’t be afraid to drizzle in a little more olive oil.
- Use an instant-read thermometer – It’s the best and easiest way to know your chicken is cooked through. Insert the thermometer into the thickest part of the chicken, and if it reads 165˚F, it’s done.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a couple of ideas that can help make this recipe even faster!
- Swap in rotisserie chicken – Make the creamy pasta, then top with diced rotisserie chicken for a faster chicken swap.
- Use jarred Alfredo sauce – A jar of Alfredo sauce, found in the pasta sauce section at the grocery store, will work in place of the creamy Parmesan sauce if you really need to simplify and save time.
What to Serve with Garlic Parmesan Chicken Pasta
Since this protein based dinner has the delicious flavors of Italian cuisine, it will pair well with many of your favorite Italian side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Bread or breadsticks are pasta’s best friend! Try classic garlic bread, garlic cheese bread, or pesto cheese bread alongside this chicken garlic Parmesan pasta.
- Roasted vegetables are excellent with this creamy pasta! Parmesan-roasted cauliflower, pesto roasted vegetables, oven-roasted green beans, or garlic-parmesan roasted broccoli are all faves.
- How about a classic green salad? Italian house salad, arugula pear salad, or any simple salad with this homemade creamy Italian dressing will hit the spot.
Garlic Parmesan Chicken Pasta Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
Recipe FAQ’s
Is creamy garlic Parmesan the same as Alfredo?
Sort of. Many Alfredo sauce recipes are similar or identical to my creamy garlic Parmesan sauce. Some sources argue that authentic Alfredo should not have heavy whipping cream in it, so I can’t claim that my sauce is exactly the same as an authentic Alfredo. But it’s close, and it’s delicious!
Why is my garlic Parmesan chicken pasta mushy?
Your pasta can be mushy if you overcooked it. Be sure to follow the time on your package of pasta to the T, and drain it immediately.
How do I know when my chicken is done cooking?
Your chicken is done when it’s no longer pink inside and the juices run clear. For insurance, I recommend using an instant-read thermometer inserted into the thickest part of the chicken. It’s done cooking when the internal temp has reached 165°F.
Do I have to salt my pasta water for Garlic Parmesan Chicken Pasta?
Salting the cooking water for your pasta is up to you! It enhances the flavor of your pasta, for sure, but this recipe is delicious either way. To salt your pasta water, add about a tablespoon of salt after the water has come to a full boil, then add your pasta.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Blackened Chicken Alfredo Pasta
- Marry Me Chicken and Tortellini
- Cheesy Broccoli Chicken Rice Casserole
- Lemon Basil Chicken Pasta
- Pesto Chicken Pasta Bake
Garlic Parmesan Chicken Pasta
Ingredients
Garlic Parmesan Chicken
- 2 pounds boneless, skinless chicken breast , cut into thin cutlets
- 1/3 cup Italian style bread crumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus more as needed
For the Pasta with Garlic Cream Sauce
- 16 ounces penne pasta, uncooked
- 6 tablespoons butter
- 4 cloves garlic, pressed
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1/4 cup grated parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
Garnish (optional)
- chopped parsley
Instructions
- Cook the pasta per package directions.
To make the Garlic Parmesan Chicken
- Cut or pound the chicken breast into thin cutlets. Then mix together the bread crumbs, parmesan, garlic powder and salt.Coat the chicken in the mixture on each side generously.
- Heat a large skillet cast iron, or heavy skillet, with 2 tablespoon oil over medium heat. Once hot, place the chicken in the skillet and let cook 4-5 minutes without moving. Flip and cook on the other side 4-5 minutes or until the chicken has reached an internal temperature of 165˚F. Remove and set aside.Cook chicken in batches so that you can fit the chicken flat in the skillet without over crowding. Add extra olive oil as needed to keep the skillet from getting dry.
To make the Garlic Cream Sauce
- Once the chicken has been removed, add the butter and stir until melted. Mix in the garlic and let cook for about 30 seconds, then add the flour mix well.
- Stir in the broth slowly until it is smooth, and bring the mixture to a simmer. Let cook until the sauce starts to thicken, about 60-90 seconds. Add in the remaining salt and pepper, and then slowly stir in the cream and bring the mixture back to a simmer. Stir in the parmesan cheese and let simmer 3-5 minutes, then toss with cooked and drained pasta.
- Serve the chicken either whole, or sliced on top of the pasta and garnish with parsley if desired. Enjoy!
Recipe Notes
- Parmesan – Freshly grated Parmesan adds tons of flavor. You can use pre-shredded, or even swap in other hard cheeses if you need too. Romano or Asiago are both great alternatives.
- Olive Oil – I use olive oil but you can use any neutral flavored cooking oil instead. Canola, vegetable, or grapeseed oil all work well.
- in the refrigerator for 3-4 days
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