Garlic Parmesan Chicken Pasta
There’s something comfortingly simple about a one-skillet pasta dinner that tastes like you spent all evening on it. This Garlic Parmesan Chicken Pasta is exactly that: tender, seasoned chicken seared to golden perfection, ribbons of pasta bathed in a silky garlic-parmesan sauce, and a hit of brightness from fresh parsley. It’s weeknight-friendly, made with easy pantry staples, and reliably crowd-pleasing.
Why you’ll love this recipe
This version of Garlic Parmesan Chicken Pasta brings together a few key wins: juicy chicken breasts or thighs that stay moist, a fragrant garlic-and-shallot base, and a brothy, cheesy sauce that clings to penne (or any short pasta you have on hand). The method is straightforward and forgiving, which means you can make it even on busy nights without sacrificing flavor.
Ingredients
- 1 pound boneless skinless chicken breasts or chicken thighs
- 2 teaspoons Italian seasoning, used in 2 steps
- kosher salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 large shallot, diced
- 4–6 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning, used in 2 steps
- ¼ teaspoon crushed red pepper flakes, optional
- ½ cup finely grated Parmesan cheese
- 8 oz dry pasta, penne, corkscrew, or trottole, etc.
- ½ cup heavy cream
- parsley, for serving
Tools you’ll need
- Large skillet with lid or a wide sauté pan
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Grater for the Parmesan
Taste and texture notes
The sauce is velvety rather than clingy—thanks to a balance of broth and cream—so it saturates the pasta and coats every bite. The Parmesan adds savory umami and body, while the crushed red pepper flakes lend optional warmth. Use the chicken cut you prefer: breasts will be leaner while thighs bring a bit more forgiving juiciness and depth.
Step-by-step instructions
Follow these clear, ordered steps to build layers of flavor and arrive at a perfectly sauced pasta. The directions below keep the ingredient amounts exactly as listed and follow the same sequence as the original method.
- Prep the chicken: Pat the 1 pound boneless skinless chicken breasts or chicken thighs dry with paper towels. Season both sides generously with kosher salt, black pepper, and 1 teaspoon of the Italian seasoning. Set aside while you heat the pan.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. Once the oil shimmers, add the seasoned chicken in a single layer. Sear the chicken for 3–5 minutes per side, until the exterior is golden-brown and a thermometer inserted into the thickest part registers 165°F (74°C) for breasts or a similar doneness for thighs. Transfer the cooked chicken to a plate and tent loosely with foil. Keep the skillet over the heat.
- Sauté the aromatics: Reduce the heat to medium. Add the diced 1 large shallot to the skillet and sauté for 2–3 minutes, stirring occasionally, until it becomes translucent and fragrant. Add 4–6 cloves garlic, minced, and cook for 30–45 seconds more, stirring constantly so the garlic doesn’t burn.
- Build the broth base: Pour in 2 cups low-sodium chicken broth, scraping any browned bits from the bottom of the skillet with a wooden spoon. Those fond bits add rich flavor to the sauce.
- Add seasoning and spice: Stir in the remaining 1 teaspoon Italian seasoning and, if you like a touch of heat, ¼ teaspoon crushed red pepper flakes. Bring the broth to a gentle simmer.
- Cook the pasta: Add 8 oz dry pasta (penne, corkscrew, trottole, or similar) directly to the skillet so it can cook in the simmering broth. Stir to make sure the pasta is mostly submerged. Cover the skillet with a lid and simmer according to the pasta package directions minus 1–2 minutes (typically 9–11 minutes), stirring occasionally so the pasta cooks evenly and doesn’t stick to the bottom.
- Finish the sauce: Once the pasta is tender yet slightly firm to the bite, reduce the heat to low. Stir in ½ cup heavy cream until incorporated. Add ½ cup finely grated Parmesan cheese and stir until the cheese melts and the sauce becomes creamy and slightly thickened. Taste and adjust seasoning with additional kosher salt and pepper if needed.
- Return the chicken: Slice the rested chicken into bite-sized pieces or strips. Nestle the cooked chicken into the skillet, tucking it into the saucy pasta so it warms through for 1–2 minutes. This allows the juices from the chicken to mingle with the sauce.
- Plate and garnish: Spoon the Garlic Parmesan Chicken Pasta into shallow bowls or onto plates. Sprinkle with chopped parsley for a fresh, herbal finish and an extra dusting of Parmesan if desired.
Quick tips and troubleshooting
- If the sauce becomes too thick as it cools, stir in a splash of warm chicken broth or a tablespoon of heavy cream to loosen it.
- For a lighter version, swap the heavy cream for half-and-half, though the sauce will be slightly less rich.
- If you prefer a stronger garlic flavor, increase the garlic to 6 cloves. Add garlic slowly while sautéing to avoid burning it.
- Make sure to keep an eye on pasta while it simmers in the broth—stir every few minutes to prevent sticking and to ensure even cooking.
- Leftovers reheat well in a skillet over low heat with a splash of broth or cream to bring the sauce back together.
Variations and add-ins
Feel free to customize this Garlic Parmesan Chicken Pasta to suit your pantry or cravings:
- Add vegetables: Stir in baby spinach during the last minute of cooking so it wilts into the sauce, or toss in sautéed mushrooms or roasted cherry tomatoes for more depth.
- Swap cheeses: Stir in a mixture of Parmesan and Pecorino Romano for a sharper, saltier finish.
- Make it herbaceous: Finish with fresh basil instead of parsley, or use both for a layered herb flavor.
- Turn up the heat: Increase the crushed red pepper flakes or add a dash of cayenne to the sauce for a spicier kick.
Make-ahead and storing
This dish stores well for quick lunches or dinners. Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or cream to restore sauce consistency. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
Serving suggestions
Serve Garlic Parmesan Chicken Pasta with a crisp green salad dressed with lemon vinaigrette or alongside roasted vegetables for a complete meal. Garlic bread or a crusty loaf is a great partner for sopping up any extra sauce.
Final notes
This Garlic Parmesan Chicken Pasta is a reliable, flavorful dinner that balances speed with homemade depth. The seared chicken brings texture, while the combination of broth, cream, and Parmesan creates a sauce that’s luxurious without being heavy. Keep the pantry staples on hand, and this will quickly become one of your weeknight go-to meals.
Printable recipe
For quick reference, here’s the recipe condensed into a single block you can follow while cooking.
- Pat 1 pound boneless skinless chicken breasts or chicken thighs dry. Season with kosher salt, pepper, and 1 teaspoon Italian seasoning.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken 3–5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium and sauté 1 large diced shallot for 2–3 minutes. Add 4–6 cloves minced garlic and cook 30–45 seconds.
- Pour in 2 cups low-sodium chicken broth, scraping up browned bits. Stir in the remaining 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper flakes, if using. Bring to a simmer.
- Add 8 oz dry pasta to the skillet. Cover and simmer, stirring occasionally, until pasta is al dente (usually 9–11 minutes, depending on pasta), then reduce heat to low.
- Stir in ½ cup heavy cream and ½ cup finely grated Parmesan cheese until the sauce is creamy. Season with salt and pepper to taste.
- Slice the rested chicken and return it to the skillet to warm through for 1–2 minutes.
- Serve topped with chopped parsley and extra Parmesan if desired.
Enjoy a warm, inviting bowl of Garlic Parmesan Chicken Pasta with minimal fuss and maximum comfort.
Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Trim any fat from the chicken and cut into 1-inch cubes; season with 2 teaspoons Italian seasoning, about 1/2 teaspoon kosher salt, and a pinch of black pepper.
- Heat 1 tablespoon extra virgin olive oil in a large deep sauté pan over medium-high heat. Add the chicken and cook without moving for about 2 minutes to brown, then stir and cook until browned on all sides, about 2–3 more minutes.
- Add the diced shallot to the pan and sauté, stirring often, until the shallot softens and the chicken is cooked through and browned, about 2–3 minutes.
- Reduce heat to medium, add the minced garlic, and sauté for 30–60 seconds until fragrant but not burned.
- Pour in 2 cups low-sodium chicken broth and scrape the pan to deglaze, loosening any browned bits. Stir in the remaining Italian seasoning and the crushed red pepper flakes (if using). Bring to a light boil.
- Add 8 oz dry pasta, pushing it down so it is submerged in the broth. Cover, reduce heat to medium-low, and cook for 10–13 minutes until the pasta is almost al dente, stirring every 2–3 minutes and briefly replacing the lid each time.
- Remove the lid and stir in 1/2 cup finely grated Parmesan cheese and 1/2 cup heavy cream. Stir until the Parmesan melts and the sauce thickens slightly. Taste and adjust salt and pepper as needed.
- Serve immediately garnished with freshly minced parsley, if desired.
Notes
- Use a heavy-bottomed pan with a lid for even cooking.
- Choose a ridged or curved pasta to hold the sauce.
- Heavy cream yields a richer sauce than half-and-half or milk.
- Measure pasta by weight for best results (8 oz dry).
- Adjust crushed red pepper to taste for heat.
