Why You’ll Love Chicken Garlic Parmesan Pasta Recipe
This recipe delivers bold garlic flavor balanced with creamy parmesan goodness in every bite. It’s simple enough for beginners but impressive enough to serve guests. The ingredients are pantry-friendly, the cooking process is straightforward, and the result is a satisfying, restaurant-quality dish made right at home. Plus, it’s versatile—you can easily customize it with vegetables or swap out the protein to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
chicken breasts
paprika
oregano
garlic powder
thyme
salt
black pepper
pasta (such as farfalle, penne, or rigatoni)
butter
shallots (optional)
Italian seasoning
all-purpose flour
chicken broth
heavy cream
grated parmesan cheese
reserved pasta water
Directions
-
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
-
While the pasta cooks, season the chicken breasts with paprika, oregano, garlic powder, thyme, salt, and black pepper.
-
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest before slicing.
-
In the same skillet, melt the butter. Add finely chopped shallots if using, and sauté until softened. Stir in Italian seasoning and cook briefly until fragrant.
-
Sprinkle flour into the skillet and whisk continuously to form a roux. Cook for about 1 minute to remove the raw flour taste.
-
Gradually pour in the chicken broth while whisking to prevent lumps. Add the heavy cream and continue stirring until the mixture begins to thicken.
-
Stir in the grated parmesan cheese and allow the sauce to simmer gently until smooth and creamy. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
-
Add the cooked pasta to the skillet and toss until fully coated in the sauce. Slice the rested chicken and return it to the pan, stirring gently to combine.
-
Serve hot with additional parmesan sprinkled on top if desired.
Servings and timing
This recipe makes approximately 4 to 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Add vegetables such as spinach, broccoli, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.
Use boneless, skinless chicken thighs instead of chicken breasts for a juicier texture.
Swap the chicken for shrimp for a seafood twist.
Add red pepper flakes for a spicy kick.
Substitute half-and-half for heavy cream for a lighter sauce.
Use whole wheat or gluten-free pasta if preferred.
Storage/Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of milk, cream, or broth to restore the creamy consistency. You can also microwave individual portions in 30-second intervals, stirring between each interval to ensure even heating.
Freezing is not recommended, as cream-based sauces may separate once thawed.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Store them separately and combine with freshly cooked pasta when ready to serve for the best texture.
What type of pasta works best?
Short pasta shapes like penne, farfalle, or rigatoni work best because they hold the creamy sauce well.
How do I keep the sauce from becoming too thick?
Add reserved pasta water, milk, or broth a little at a time until the desired consistency is reached.
Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover cooked chicken works well. Simply slice or shred it and add it to the sauce before serving.
Can I make this dish gluten-free?
Yes, use gluten-free pasta and substitute a gluten-free flour blend for thickening the sauce.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F, and the juices should run clear when sliced.
Can I add more cheese?
Absolutely. Extra parmesan or even a touch of mozzarella can make the sauce even creamier.
Why did my sauce turn grainy?
This can happen if the heat is too high when adding cheese. Keep the heat low and stir continuously for a smooth sauce.
What sides pair well with this pasta?
A crisp green salad, garlic bread, or roasted vegetables complement the richness of the dish nicely.
Can I make it lighter?
You can reduce the amount of cream, use half-and-half, and increase the broth slightly for a lighter version.
Conclusion
Chicken Garlic Parmesan Pasta is the ultimate comfort meal—creamy, flavorful, and easy to prepare. With simple ingredients and customizable options, it’s a dependable recipe you’ll want to make again and again. Whether served for a quick weeknight dinner or a relaxed family gathering, this dish delivers satisfying flavor in every bite.
Chicken Garlic Parmesan Pasta
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Halal
Description
Chicken Garlic Parmesan Pasta is a rich and creamy pasta dish made with tender, seasoned chicken and a velvety garlic parmesan sauce. It’s a comforting, family-friendly meal that comes together quickly, perfect for busy weeknights or cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (farfalle, penne, or rigatoni)
- 2 tablespoons butter
- 1 small shallot, finely chopped (optional)
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/2 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken breasts with paprika, oregano, garlic powder, thyme, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and let rest, then slice.
- In the same skillet, melt butter. Add shallots if using and sauté until softened. Stir in Italian seasoning.
- Sprinkle flour into the skillet and whisk continuously to form a roux. Cook for 1 minute.
- Gradually whisk in chicken broth, then add heavy cream. Stir until the sauce thickens.
- Add grated parmesan cheese and simmer gently until smooth and creamy. Add reserved pasta water as needed to adjust consistency.
- Add cooked pasta to the skillet and toss to coat. Return sliced chicken to the pan and stir gently to combine.
- Serve hot with additional parmesan if desired.
Notes
- Add vegetables like spinach, broccoli, mushrooms, or sun-dried tomatoes for extra flavor.
- Boneless, skinless chicken thighs can be substituted for juicier meat.
- Use shrimp instead of chicken for a seafood variation.
- Add red pepper flakes for a spicy kick.
- Substitute half-and-half for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk, cream, or broth to maintain creaminess.
- Freezing is not recommended as cream-based sauces may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
