Garlic Parmesan Chicken Pasta

5 from 1 vote

Penne pasta tossed in a decadent cream sauce, then topped with crispy Parmesan chicken. This 30-minute stovetop recipe is a family fave!

Prep Time10

Cook Time20

Total Time30

Servings: people

Calories: 697kcal

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!

Notes

Substitutions:

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.

How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:

in the refrigerator for 3-4 days

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. Just be sure to cook the chicken in batches so that it has plenty of space in the skillet.

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