With tender chicken and pasta tossed in a rich garlic Parmesan sauce, this garlic chicken Parmesan pasta is simple comfort food at its best.
For busy weeknights, a one-pan pasta that combines protein and sauce with the pasta itself is a convenient and satisfying solution. This garlic chicken Parmesan pasta blends seared chicken with a creamy garlic and Parmesan sauce, tossed with pasta so each bite is coated with flavor. The dish is straightforward to prepare, uses pantry staples, and comes together in about 30 minutes.
Why This Recipe Works
- Simple – A short list of familiar ingredients yields a deeply flavored dish by layering aromatics, seasoning, and cheese.
- Quick to prepare – From start to finish the recipe takes roughly 30 minutes, making it ideal for weeknights.
- Family friendly – Creamy and comforting without being overly heavy, it appeals to both kids and adults.
Ingredient Notes
- Pasta – Penne works very well because its shape and ridges hold onto the sauce. Any sturdy pasta will do.
- Chicken – Use boneless chicken breasts or thighs. Cooked rotisserie chicken can be used to save time.
- Seasonings – Italian seasoning, paprika, salt and pepper create a balanced flavor that complements the sauce.
- Oil and butter – Olive oil is used to sear the chicken and butter forms the base of the sauce for richness.
- Garlic – Fresh minced garlic gives the sauce its aromatic backbone.
- Flour – A small amount of flour with butter forms a roux that helps thicken the sauce.
- Wine – A splash of dry white wine adds acidity and depth; choose a wine you would enjoy drinking.
- Cream and stock – Heavy cream lends richness while chicken stock adds savory depth and thins the sauce to the right consistency.
- Parmesan – Freshly grated Parmesan melts smoothly and gives a nutty, salty finish.
- Parsley – Chopped parsley brightens the finished dish.
Ingredient Swaps
Culinary flexibility is one of this dish’s strengths. Consider these options:
- Swap penne for rigatoni, fettuccine, or spaghetti depending on what you have on hand.
- Replace chicken with shrimp, turkey, or mushrooms for a different protein or a vegetarian variation.
- If you prefer to avoid wine, substitute an equal amount of chicken stock and a splash of lemon juice for acidity.
- Use half-and-half or whole milk in place of heavy cream for a lighter sauce, though it will be less rich.
- Try different hard Italian cheeses such as Asiago or Pecorino for a slightly different flavor profile.
Step-by-Step Photos
The full ingredient list and instructions are included in the recipe card below.
Begin by seasoning the chicken with Italian seasoning, paprika, salt and pepper, then sear it in a hot skillet with a little olive oil until cooked through. Remove, let rest, and slice.
Using the same skillet, reduce the heat and add butter, garlic, and remaining Italian seasoning. Stir in flour to form a roux, then deglaze with white wine to lift any fond from the pan.
Slowly add heavy cream and chicken stock and simmer until slightly thickened. Toss the cooked pasta with the sauce, add grated Parmesan and a splash of reserved pasta water to help bind the sauce. Fold in the sliced chicken, adjust seasoning, garnish with parsley, and serve immediately.
FAQs
Any pasta you prefer will work. Choose something with texture or tubes to catch the sauce, like penne or rigatoni, for best results.
Chicken is safe at an internal temperature of 165°F. You can also slice into a piece: the juices should run clear and there should be no pink inside.
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently in a skillet over medium-low heat with a splash of water or stock to loosen the sauce, or warm in the microwave in short intervals, stirring between cycles.
Equipment
Helpful tools for this recipe include a large skillet or Dutch oven to cook the chicken and sauce and a sturdy wooden spoon for stirring. A fine grater for freshly grated Parmesan will improve the texture of the sauce.
Pro Tips / Recipe Notes
- Use rotisserie chicken if you want to cut down active time.
- Salt the pasta cooking water generously; it seasons the pasta from the inside out.
- Cook pasta to just al dente; it will finish cooking when tossed with the sauce.
- Choose a dry white wine you enjoy drinking—its flavor becomes part of the sauce.
- Grate Parmesan from a block rather than using pre-shredded cheese for smoother melting.
- Taste and adjust seasoning before serving; a little more salt or black pepper can make a big difference.
Similar Recipes
- Spaghetti alla Nerano
- Sun-Dried Tomato Pesto Pasta
- Tortellini alla Panna
- Penne alla Vodka with Chicken
- Lobster Alfredo
- Pasta alla Sorrentina
If you make this garlic chicken Parmesan pasta, consider leaving a note about how it turned out. Tagging a photo or writing a short comment is a great way to share tips and variations.
Garlic Chicken Parmesan Pasta
Ingredients
- 16 oz penne
- 1 tablespoon Italian seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1½ lbs chicken breasts
- ¼ cup unsalted butter
- 8 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 2 cups heavy cream
- 1 cup low-sodium chicken stock
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Cook pasta until al dente and reserve ½ cup of the pasta cooking water, then drain and set aside.
- In a small bowl, combine 1 teaspoon Italian seasoning, paprika, salt and black pepper. Season the chicken evenly on all sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side, until cooked through. Transfer to a cutting board, let rest briefly, then slice into strips.
- Reduce the skillet heat to medium. Add the butter, then the garlic and remaining Italian seasoning; cook for about 1 minute. Stir in the flour and cook another minute to form a roux. Deglaze the pan with the white wine and cook for about 1 minute to reduce slightly.
- Gradually pour in the heavy cream and chicken stock, stirring and bringing to a gentle simmer. Cook for about 5 minutes until the sauce thickens slightly.
- Toss the cooked pasta into the sauce with the grated Parmesan and ¼ cup of the reserved pasta water, stirring to combine. Add the sliced chicken, taste and adjust seasoning. Add more pasta water if needed to reach the desired consistency. Garnish with chopped parsley and serve immediately.
Notes
- Using rotisserie chicken saves time and works well if you’re short on prep time.
- Salt the pasta water generously to season the pasta from the inside.
- Avoid overcooking the pasta—aim for al dente since it will finish cooking when combined with the sauce.
- Use a quality dry white wine such as Sauvignon Blanc or Chardonnay for the best flavor contribution.
- Grate Parmesan from a whole block rather than using pre-shredded cheese for a smoother melt and better texture.
- Always taste and adjust seasoning before serving.