Garlic Parmesan Chicken Pasta is a delicious and simple dish that combines tender chicken, perfectly cooked pasta, and a creamy garlic parmesan sauce. It’s got just the right mix of flavors—the richness of the parmesan cheese with the bold kick of garlic makes every bite feel special.
I love making this dish on busy weeknights because it’s quick but still feels like a treat. One tip I always follow is to make sure the chicken is nicely browned before adding the sauce—it adds so much flavor that really brings the whole meal together.
For serving, I like to sprinkle some fresh parsley on top for a pop of color and a little brightness. It’s a meal that always feels cozy and satisfying, and it’s great for sharing with family or friends around the dinner table.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken for easy cooking and lean protein. If you want, thighs can add more flavor and stay juicy longer.
Penne pasta: Penne holds sauce well, but rigatoni or fusilli work great too if you want a twist.
Garlic: Fresh garlic is best for that strong, authentic flavor. You can substitute with garlic powder in a pinch; just use less (about 1 tsp).
Heavy cream: This makes the sauce rich and creamy. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.
Parmesan cheese: Freshly grated Parmesan melts smoothly and adds the classic nuttiness. Pre-grated works but can be less flavorful. Pecorino Romano is a nice alternative for a sharper taste.
Spinach: It’s optional, but I love adding fresh spinach for color and a mild green flavor. You can swap with kale or arugula if you like.
Red pepper flakes: Adds heat but is optional. Adjust the amount based on how spicy you want it.
How Do You Get the Chicken Tender and Juicy Without Overcooking?
Cooking chicken perfectly can be tricky. Here’s what works well:
- Pat the chicken dry and season well before cooking to boost flavor.
- Heat your pan and oil until hot, then add chicken without crowding it.
- Cook chicken on medium-high heat, don’t move it too much so it browns nicely (about 5-7 mins each side depending on thickness).
- Use a meat thermometer if you have one – chicken is done at 165°F (74°C).
- Let it rest a few minutes before slicing to keep juices locked in.
These tips help the chicken stay juicy and flavorful, making your pasta extra tasty!
Equipment You’ll Need
- Large skillet – I prefer a non-stick or cast iron pan because it heats evenly and browns the chicken nicely.
- Pot for boiling pasta – a simple pot with a lid makes cooking the pasta quick and easy.
- Meat thermometer (optional) – helps to check that chicken is cooked perfectly without overdoing it.
- Wooden spoon or spatula – perfect for stirring the sauce without scratching the pan.
- Colander or strainer – to drain the cooked pasta efficiently.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sautéed mushrooms to change up the protein and add new flavors.
- Add sun-dried tomatoes or cooked broccoli for extra color and taste.
- Use different cheeses like Asiago or Pecorino Romano for a sharper kick.
- Spice it up with more red pepper flakes or a dash of hot sauce to suit your heat preference.
Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach leaves (optional)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley, for garnish
How Much Time Will You Need?
This dish takes about 25-30 minutes total. You’ll spend roughly 10 minutes preparing and cooking the chicken and pasta, and another 10-15 minutes making the creamy garlic parmesan sauce and combining everything. It’s a quick and satisfying meal, perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
2. Cook the Chicken:
Season both sides of the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
3. Make the Garlic Parmesan Sauce and Combine:
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Reduce the heat to medium, then pour in the heavy cream and stir to combine with the garlic. Gradually add the grated Parmesan cheese while stirring constantly, until the sauce is creamy and smooth. If using spinach, add the fresh leaves now and cook until wilted, about 2 minutes.
Stir in the cooked pasta, mixing well so the sauce coats every piece. If you like a little heat, sprinkle in red pepper flakes and stir.
Slice the chicken breasts into strips and arrange them on top of the pasta. Garnish with chopped fresh parsley and a little extra Parmesan if you like.
Serve immediately and enjoy your creamy, flavorful Garlic Parmesan Chicken Pasta!
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in cold water, then pat dry to avoid excess moisture in the pan.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk mixed with a bit of cream cheese for a lighter sauce, but the texture might be a little less rich and creamy.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! Cook the chicken, pasta, and sauce separately, then combine and reheat when you’re ready to serve. This helps keep the chicken tender and prevents the pasta from getting mushy.