Easy Garlic Parmesan Chicken and Pasta

This creamy, garlicky Garlic Parmesan Chicken and Pasta brings together tender chicken, perfectly cooked penne, and a sauce so good you'll want to lick the pan. I first made this on a random Tuesday when I had twenty minutes before my daughter's soccer practice, and it's been our go-to ever since. The best part? Everything cooks in one pan, which means less cleanup and more time to actually enjoy dinner.

If you love easy weeknight meals that taste like you ordered takeout, you'll want to add this to your rotation alongside favorites like Crockpot Greek Chicken Gyros, Ground Beef Stir Fry, and Crispy Chicken Sandwich.

Why You'll Love This Garlic Parmesan Chicken and Pasta Recipe

This quick chicken pasta dish checks all the boxes for a solid weeknight dinner. You get juicy, seasoned chicken with a golden crust, creamy garlic parmesan sauce that clings to every piece of penne, and a meal that's done in about 30 minutes start to finish. The Italian chicken pasta vibes make it feel special, but it's simple enough that you won't stress over it. Plus, cooking the pasta right in the chicken broth means it soaks up all that flavor instead of just plain water. It's the kind of easy chicken pasta recipe that makes you look like you know what you're doing in the kitchen, even on your most chaotic days.

Garlic Parmesan Chicken and Pasta Ingredients

Here's what you need to make this creamy Garlic Parmesan Chicken and Pasta .

See Recipe Card Below This Post For Ingredient Quantities

For the Chicken:

• Avocado oil or olive oil: Helps sear the chicken and prevents sticking. Either oil works great here.
• Boneless, skinless chicken breast: The protein base of this dish. Butterflying or pounding it to an even ½" thickness helps it cook quickly and evenly.
• Italian seasoning: Adds a blend of herbs like basil, oregano, and thyme that give the chicken that classic Italian flavor.
• Paprika: Brings a subtle smokiness and a hint of color to the seasoning mix.
• Salt & pepper: Essential for bringing out all the other flavors. Don't skip seasoning your chicken well.

For the Pasta:

• Avocado oil or olive oil: Used again to sauté the onions and garlic after the chicken is done.
• Unsalted butter: Adds richness and helps create a velvety sauce when combined with the cream and parmesan.
• Jumbo yellow onion: Diced onion gives the sauce a sweet, savory base that mellows as it cooks.
• Garlic: The star of the garlic chicken dinner. Fresh garlic cloves bring that punchy, aromatic flavor you can't get from jarred.
• Dry penne pasta: Cooks right in the broth to soak up flavor. You can use regular, gluten-free, or protein pasta depending on what you have.
• Chicken broth: Forms the cooking liquid for the pasta and adds depth to the sauce. Low-sodium works best so you can control the salt level.
• Finely grated parmesan cheese: Melts into the sauce to create that creamy, cheesy coating. Freshly grated works way better than the pre-shredded stuff.
• Heavy cream: Makes the sauce rich and smooth without being too thick. It balances the sharpness of the parmesan.
• Chopped parsley: Adds a pop of color and a fresh, herby finish to the dish.

HOW TO MAKE Garlic Parmesan Chicken and Pasta

Let's walk through how to make this simple Garlic Parmesan Chicken and Pasta from start to finish.

Season the chicken: In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Pat the chicken dry with paper towels, then rub both sides with the seasoning mixture so it's well coated.

Cook the chicken: Heat a large pan over medium heat. Once it's hot, add avocado oil. Add the seasoned chicken and cook for 3 to 5 minutes per side, until the internal temperature reaches 165°F and the outside is golden. Remove the chicken from the pan and set it aside to rest on a plate.

Sauté the aromatics: Reduce the heat to medium-low. Add a bit more avocado oil and the butter to the same pan. Add the diced onion, season with a pinch of salt, and cook for about 3 minutes, stirring occasionally, until it's tender and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Deglaze and add pasta: Pour in the chicken broth, scraping up all the browned bits stuck to the bottom of the pan with a wooden spoon. Those bits add tons of flavor. Let the broth come to a light boil. Add the dry pasta and stir to make sure it's submerged in the liquid.

Cook the pasta: Cover the pan with a lid and let it cook for 10 minutes, or until the pasta is al dente. Stir it once or twice while it cooks to keep it from sticking.

Make the sauce: Turn off the heat. Stir in the finely grated parmesan, heavy cream, and chopped parsley. Keep stirring until the parmesan melts into the sauce and it thickens slightly. Taste it and adjust the seasoning with more salt and pepper if needed.

Combine and serve: Slice the cooked chicken into strips and add it back into the pan with the pasta. Toss everything together so the chicken gets coated in that creamy sauce. Serve it up hot and enjoy.

Ingredient Substitutions and Variations

This recipe is pretty flexible, so here's how you can switch things up:

Chicken: You can use chicken thighs instead of breasts for a juicier, more forgiving option. They'll take about the same amount of time to cook through.

Pasta: Feel free to swap penne for any short Garlic Parmesan Chicken and Pasta like rigatoni, fusilli, or farfalle. Just keep the cook time similar.

Dairy: If you want to lighten it up a bit, you can use half-and-half instead of heavy cream. The sauce won't be quite as rich, but it'll still be creamy.

Add veggies: Toss in some fresh spinach, sun-dried tomatoes, or mushrooms when you add the garlic. They'll cook down into the sauce and add extra nutrition.

Spice it up: Add a pinch of red pepper flakes with the garlic if you like a little heat in your homemade Garlic Parmesan Chicken and Pasta.

Equipment FOR Garlic Parmesan Chicken and Pasta

Here's what you'll use to make this Garlic Parmesan Chicken and Pasta:

• Cutting board for prepping the chicken, onion, and garlic
• Knife for slicing and dicing
• Small bowl to mix your chicken seasoning
• Large pan with lid to cook everything in one go
• Tongs for flipping the chicken
• Spatula for stirring the Garlic Parmesan Chicken and Pasta and sauce

How to Store and Reheat

Storing: Let the Garlic Parmesan Chicken and Pasta cool completely, then transfer it to an airtight container. It'll keep in the fridge for up to 3 days.

Reheating: Warm it up in a pan over medium-low heat with a splash of chicken broth or milk to loosen the sauce. You can also microwave individual portions, stirring halfway through to heat evenly.

Freezing: This dish freezes okay, but the cream sauce can separate a bit when thawed. If you plan to freeze it, undercook the Garlic Parmesan Chicken and Pasta slightly and store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQ

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Garlic Parmesan Chicken and Pasta

Garlic Parmesan Chicken and Pasta that's easy to make and perfect for weeknight comfort food.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 665

Ingredients Method Nutrition Notes

Ingredients

  

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For the Chicken:

• 1 tablespoon avocado oil or olive oil for cooking
• 1 lb boneless skinless chicken breast butterflied or flattened to ½" thickness
• 1 tablespoon Italian seasoning for seasoning
• ½ teaspoon paprika for flavor
• Salt & pepper to taste

For the Pasta:

• 1 tablespoon avocado oil or olive oil for cooking
• 1 tablespoon unsalted butter for sautéing
• 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 for cooking the pasta
• 1 cup finely grated parmesan cheese freshly grated for best results
• ½ cup heavy cream for richness
• 2 tablespoon chopped parsley for garnish

Method

 

1. In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides with the seasoning mixture.
2. Heat a large pan over medium heat and add the avocado oil. Once hot, add the seasoned chicken and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.
3. Reduce the heat to medium-low. Add the remaining avocado oil and butter to the pan. Once the butter has melted, add the diced onion, seasoning with a pinch of salt. Cook, stirring occasionally, for about 3 minutes, or until the onion softens and becomes translucent.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Bring the broth to a light boil, then add the dry pasta. Stir to ensure the pasta is submerged in the broth.
6. Cover the pan and cook for 10 minutes, or until the pasta is al-dente.
7. Turn off the heat. Stir in the parmesan cheese, heavy cream, and chopped parsley. Continue stirring until the parmesan has melted and the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.
8. Slice the rested chicken into strips and add it back into the pan with the pasta. Toss everything together to combine. Serve and enjoy!

Nutrition

Serving: 370gCalories: 665kcalCarbohydrates: 53gProtein: 41gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 138mgSodium: 1021mgPotassium: 745mgFiber: 3gSugar: 5gVitamin A: 1091IUVitamin C: 8mgCalcium: 302mgIron: 2mg

Notes

Freshly grated parmesan works best for this recipe, ensuring a smooth and creamy sauce. Be sure to use finely grated parmesan for the best melt.

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