There’s something so irresistibly cozy about a creamy, cheesy pasta that hits all the right comfort-food notes. This Garlic Parmesan Chicken Pasta Recipe combines tender, flavorful chicken with a garlicky, Parmesan-packed sauce that clings beautifully to every bite of penne. Trust me, once you make this, it’ll quickly become a go-to weeknight favorite.

A large white round pan filled with creamy penne pasta coated in a smooth light beige sauce mixed with visible black pepper and herbs. On top, two neat rows of grilled golden brown chicken strips with a slightly charred texture each sprinkled with finely grated white cheese and small green parsley pieces. A golden spoon is partially submerged in the pasta on the lower left side. The background shows a white marbled surface with a part of a white cloth visible at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe
Top Tip
How to Serve Garlic Parmesan Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Parmesan Chicken Pasta Recipe

Why You'll Love This Recipe

Every time I make this Garlic Parmesan Chicken Pasta Recipe, I’m reminded why it’s such a hit at my table. It’s straightforward enough for a busy evening yet impressive enough to serve guests without stress.

Rich, Creamy Sauce: The blend of half and half with freshly grated Parmesan creates a luxuriously smooth sauce that truly elevates the pasta.
Simple, Flavorful Chicken: Seasoned with a balance of spices and cooked until golden, the chicken is juicy and tender every single time.
Comfort Food Magic: Garlic and Parmesan are a classic duo, and combined with pasta, they deliver cozy, crave-worthy satisfaction.
Make-Ahead Friendly: You can prep parts of this recipe ahead or rely on leftovers for a delicious next-day meal.

The image shows a close-up of creamy pasta with grilled pieces on the side arranged in a white bowl on a white marbled surface. The pasta is coated in a thick, smooth white sauce with herbs and black pepper visible, giving it a speckled texture. The grilled pieces are golden brown with a slightly crispy look, sprinkled with finely chopped green herbs and a bit of white grated topping. The contrast between the creamy sauce and the browned grilled pieces creates a rich, inviting look. A golden spoon rests partially submerged in the pasta. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe calls for simple, pantry-friendly ingredients that harmonize beautifully. The fresh Parmesan is a star, adding nutty depth you just can’t get from pre-grated varieties, and the assortment of herbs and spices adds layers of flavor without fuss.

Flat lay of two medium raw chicken breasts with smooth skin, small heaps of salt, black pepper, onion powder, garlic powder, and paprika sprinkled nearby, a small white ceramic bowl of golden olive oil, a mound of uncooked penne pasta, a small white bowl containing two tablespoons of olive oil, a small white bowl with two tablespoons of unsalted butter cubes, a small pile of finely chopped shallot, several fresh garlic cloves peeled and whole, a tiny heap of red pepper flakes, a neat mound of all-purpose flour, a small white bowl filled with low-sodium chicken broth, a small white bowl holding creamy half-and-half, a small heap of crushed chicken bouillon powder, small piles of dried parsley, dried basil, and dried oregano, a small pile of salt, a small heap of black pepper, a generous pile of freshly grated Parmesan cheese, a few sprigs of fresh parsley, and a halved lemon with some juice droplets visible placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breasts: Slicing and pounding the breasts helps them cook evenly and stay juicy, while the spice blend adds a savory pop.
Penne Pasta: This shape holds onto the creamy sauce perfectly, so no bite is left dry.
Shallots: Milder than onions, shallots add a subtle sweetness and depth when sautéed.
Garlic: Fresh garlic ramps up the flavor; don’t be shy with it.
Red Pepper Flakes: Just a pinch gives a gentle heat that cuts through the richness.
Flour: Helps thicken the sauce to that silky consistency we’re after.
Chicken Broth: Adds savory umami without overpowering the dish.
Half and Half: Perfect for creamy sauces—use milk with cornstarch if you want a lighter option.
Chicken Bouillon: Boosts the chicken flavor in the sauce, making every bite taste homemade.
Dried Herbs (Parsley, Basil, Oregano): Bring a hint of freshness and classic Italian flavor.
Parmesan Cheese: Freshly grated cheese melts smoothly and adds a sharp, nutty finish.
Olive Oil and Butter: Create a rich base for cooking, sautéing, and layering flavor.
Fresh Parsley & Lemon Juice (Optional): A final pop of color and brightness that lifts the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this Garlic Parmesan Chicken Pasta Recipe pretty classic, but there’s plenty of room to fiddle and make it your own. You can swap penne for rigatoni or fusilli, or add veggies like spinach or mushrooms to bulk it up.

Variation: I once stirred in some sun-dried tomatoes and fresh basil, which gave it a Mediterranean twist that everyone loved.
Dietary Swap: Use gluten-free pasta and a dairy-free cream alternative to make it allergy-friendly without losing the creaminess.
Seasonal Boost: Try roasted cherry tomatoes or sautéed zucchini in summer for a fresh touch.

Step-by-Step: How I Make Garlic Parmesan Chicken Pasta Recipe

Step 1: Prep and Season the Chicken

I start by slicing the chicken breasts horizontally so I get four even fillets. Then, I gently pound them with a meat mallet—this little step makes the chicken super tender and ensures it cooks evenly. I whisk together salt, pepper, onion powder, garlic powder, and paprika and press it into both sides of the chicken. Drizzling a bit of olive oil first helps the spices stick better. Leaving the chicken to rest while prepping other ingredients really lets the flavors soak in.

Step 2: Cook the Pasta and Reserve Water

While the chicken rests, I bring a large pot of heavily salted water to a boil and cook the penne until just al dente. This is key because the pasta will cook a bit more when combined with the sauce later. Before draining, I always scoop out a cup of the starchy pasta water. This little trick lets me loosen the sauce if it gets too thick without diluting the flavor.

Step 3: Sear the Chicken to Golden Perfection

Heating a couple tablespoons of olive oil over medium-high heat, I wait until the pan is really hot—this gives the chicken a beautiful sear and locks in juices. I cook each side for about 4-5 minutes until golden brown and the internal temperature hits 160°F. Then, I let the chicken rest on a cutting board for at least 5 minutes before slicing; this keeps it juicy and tender.

Step 4: Build the Creamy Garlic Parmesan Sauce

Using the same skillet (no need to clean it!), I melt butter in the chicken drippings over medium heat. I toss in the chopped shallots and sauté until they’re tender and fragrant, then add the garlic and red pepper flakes for 30 seconds more—careful not to burn the garlic! Sprinkling in the flour thickens the sauce, and after a quick stir, I gradually whisk in the chicken broth and half and half until everything is silky smooth. Letting it simmer thickens everything perfectly. I then fold in chicken bouillon, dried herbs, salt, and pepper to deepen the flavor.

Step 5: Finish with Parmesan Cheese

With the heat turned way down, I add the freshly grated Parmesan in small handfuls, stirring between additions so it melts evenly without clumping. This step is where the sauce really comes alive — creamy, cheesy, and utterly comforting.

Step 6: Combine It All and Serve

I stir the pasta and sliced chicken right into the sauce, adding reserved pasta water a splash at a time to get the perfect silky texture. I always taste and season a bit more with salt and freshly cracked pepper — freshness is everything here. A squeeze of lemon on the chicken is my signature touch; it adds a bright contrast that takes this dish to the next level. Finally, I sprinkle chopped fresh parsley on top for color and a hint of herbal lift.

Top Tip

After making this Garlic Parmesan Chicken Pasta Recipe countless times, I’ve learned a few tricks that really make the process smooth and the end result shine.

Pat Chicken Dry: Moisture on the chicken makes it steam rather than sear, so I always dry it with paper towels before seasoning.
Reserve Pasta Water: The starchy water is golden for adjusting sauce consistency without watering down flavor.
Use Fresh Parmesan: It melts better and brings more authentic taste than pre-grated or powdered cheese.
Don’t Skip Resting Chicken: Letting the chicken rest prevents juices from running out when slicing, keeping it juicy and tender.

How to Serve Garlic Parmesan Chicken Pasta Recipe

garlic parmesan chicken - Serving Suggestion

Garnishes

For garnishes, I keep it simple but fresh—bright chopped parsley adds lovely color and a mild herbal note. A final squeeze of fresh lemon juice over the top brings a burst of acidity that beautifully balances the creamy sauce.

Side Dishes

This pasta is rich, so I like serving it with crisp sides to balance things out. A green salad with lemon vinaigrette, steamed broccoli, or roasted asparagus pairs perfectly. Garlic bread also works if you want to indulge even more!

Creative Ways to Present

For a dinner party, I’ve dressed this up by layering the pasta and sliced chicken in individual ramekins, topped with a sprinkle of Parmesan and broiled briefly to give a golden crust. Not only does it look impressive, but it’s also a showstopper at the table!

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before storing them in an airtight container in the fridge. It keeps beautifully for up to 3 days, making it perfect for leftovers that taste just as good as fresh.

Freezing

I’ve frozen this Garlic Parmesan Chicken Pasta Recipe successfully, though the texture of the pasta softens a bit after thawing. If freezing, I recommend slightly undercooking the pasta beforehand and reheating gently to avoid mushiness.

Reheating

The best way to reheat is gently on the stove with a splash of milk or reserved pasta water, stirring often to revive the creamy texture. Microwave works in a pinch, but the sauce sometimes separates, so a quick stovetop finish is ideal.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more richness and remain juicy; just adjust the cooking time slightly to make sure they’re fully cooked.

What’s the best way to grate Parmesan cheese?

I prefer using a microplane grater for freshly grated Parmesan. It melts quickly and gives that authentic, creamy flavor that pre-grated options often lack.

Can I make this recipe dairy-free?

Yes! Swap the half and half for a plant-based milk thickened slightly with cornstarch or arrowroot, and use a dairy-free Parmesan alternative or nutritional yeast for a similar flavor boost.

How do I know when the chicken is cooked perfectly?

Using a meat thermometer, look for an internal temperature of 160°F. It might seem a bit less than the typical 165°F, but carryover cooking during resting will bring it to a safe temperature while staying juicy. Avoid cutting into the chicken too early to keep all those delicious juices inside.

Final Thoughts

This Garlic Parmesan Chicken Pasta Recipe holds a special place in my kitchen because it’s proof that you don’t need complicated ingredients or hours to make something truly delicious and satisfying. It’s the kind of dish you can trust to fill your house with wonderful aromas and your family with happy smiles. I hope you give it a try soon and find it just as comforting and easy to love as I do!