There’s something so comforting about a creamy, garlicky pasta dish that feels like a warm hug on a plate. The Garlic Parmesan Chicken Pasta Recipe I’m sharing today hits all the right notes—from tender chicken cutlets to a rich parmesan sauce that keeps you coming back for more. Trust me, once you try this, it’ll be a staple in your dinner rotation.

The dish shows a white pan filled mostly with creamy, light beige penne pasta covered in a smooth sauce flecked with small green herbs and bits of black pepper, creating a slightly speckled texture. On the right side of the pan, there are several pieces of golden-brown grilled chicken strips arranged close together, topped with a light sprinkling of grated cheese and chopped green parsley. The pasta looks soft and coated well with sauce, while the chicken pieces have a firm, slightly crispy outside. The pan rests on a white marbled surface. 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

This Garlic Parmesan Chicken Pasta Recipe is one of those dishes that feels fancy but comes together without fuss. I love it because it’s packed with flavor, creamy without being too heavy, and the chicken stays juicy every time. Plus, it’s perfect for weeknight meals or when you want to impress without stress.

Juicy Chicken Cutlets: Pounding the chicken ensures it stays tender and cooks evenly for that perfect bite.
Rich Parmesan Sauce: The freshly grated parmesan melts smoothly, creating a velvety coating on the pasta.
Flavor-Packed but Simple: Using everyday pantry spices combines for a restaurant-quality taste without the complexity.
Flexible & Customizable: Easily swap ingredients or add extras to suit your taste or dietary needs.

A round white pan filled with creamy off-white pasta shaped like ridged tubes, coated in a thick sauce with visible black pepper flakes and sprinkled with small green herb bits. On top, two pieces of golden-brown grilled chicken are sliced into strips, showing a slightly juicy interior with a crisp outside, garnished with grated cheese and chopped green herbs. A large spoon rests inside the pan with sauce dripping slightly. The pan sits on a white marbled surface with soft natural light illuminating the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a special role to build layers of flavor and texture. The key is balancing the creamy sauce with the fresh herbs and perfectly seasoned chicken. Here are some tips on why these ingredients come together so well.

Flat lay of two medium raw chicken breasts with smooth pale skin, a small mound of mixed fine spices (salt, black pepper, onion powder, garlic powder, paprika) sprinkled neatly beside them, a small white ceramic bowl filled with golden olive oil, a generous pile of uncooked penne pasta with its hollow ridged tubes, two tablespoons of unsalted butter in a white bowl, one large shallot peeled and chopped into roughly half-inch pieces on a white plate, four to six fresh garlic cloves with papery skins intact arranged beside minced garlic in a small white bowl, a pinch of bright red crushed red pepper flakes in a tiny white bowl, a small mound of pale all-purpose flour on the side, a white ceramic bowl holding light golden low-sodium chicken broth, another white bowl containing creamy half and half, a tiny heap of powdered chicken bouillon, a small pile of mixed dried parsley, basil, and oregano herbs on a white plate, a neat heap of finely grated fresh Parmesan cheese, a few sprigs of fresh leafy parsley, and one fresh lemon cut in half showing bright yellow juicy flesh—all ingredients vivid and natural in color, perfectly arranged symmetrically 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 them into cutlets helps them cook quickly, stay tender, and soak up those beautiful spices.
Penne pasta: Its tubular shape cradles the sauce perfectly, ensuring every bite is creamy and cheesy.
Olive oil & butter: The combo provides rich flavor and a luscious base for sautéing aromatics and building the sauce.
Shallots: Milder and slightly sweeter than onions, they add a delicate depth without overpowering.
Garlic: Freshly minced garlic is a must—it’s the star that brightens the sauce with its pungent warmth.
Red pepper flakes: A tiny kick that brings just enough heat to complement the richness.
Flour: Acts as a thickening agent to create that silky sauce texture when cooked with butter and liquids.
Chicken broth & half-and-half: The broth adds savory depth, while half-and-half keeps the sauce creamy but not overly heavy.
Chicken bouillon powder: Boosts the umami flavor without extra salt.
Dried herbs (parsley, basil, oregano): These classic Italian herbs enhance freshness and aroma.
Freshly grated Parmesan cheese: Using a microplane for fresh parmesan ensures it melts smoothly and doesn’t clump.
Fresh parsley & lemon juice: Optional but recommended for a bright, fresh finish that cuts through the richness.

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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 recipe classic but there’s plenty of room to get creative. You’ll enjoy experimenting once you nail the base—it’s a delicious framework that welcomes your twists and tweaks.

Variation: Sometimes I swap the chicken for sautéed shrimp or even crispy tofu for a vegetarian-friendly spin. It’s surprisingly good either way!
Dietary tweaks: Use gluten-free pasta and a dairy-free cream substitute to accommodate allergies without sacrificing flavor.
Seasonal add-ins: Toss in fresh spinach, sun-dried tomatoes, or mushrooms for extra color and texture.

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

Step 1: Prep and Cook the Pasta

Start by boiling your penne pasta in plenty of heavily salted water—think of it like seasoning the pasta itself. Cook until just al dente, then reserve a cup of that starchy pasta water before draining. That water is gold for adjusting the sauce texture later on, so don’t skip it!

Step 2: Slice and Season the Chicken Cutlets

Next, slice each chicken breast horizontally to create four thinner cutlets. Place them between sheets of plastic wrap and gently pound them with a meat mallet or even the side of a can. This tenderizes the meat and helps it cook evenly. Whisk together salt, pepper, onion powder, garlic powder, and paprika, then pat the chicken dry and sprinkle both sides with the spice mix. Let them rest while you prep your other ingredients.

Step 3: Sear the Chicken to Golden Perfection

Heat about 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until the oil is shimmering. Cook each chicken cutlet for about 4-5 minutes per side until deeply golden and cooked to an internal temperature of 160°F. Resist the urge to move them too much—let that crust form! Once done, transfer to a plate to rest for at least 5 minutes. Don’t clean the pan just yet; those browned bits are flavor gold for your sauce.

Step 4: Sauté Aromatics and Build the Sauce Base

Melt butter in the same pan over medium heat, scraping up those tasty browned bits with your shallots. Sauté them until soft, about 3-4 minutes, then add minced garlic and red pepper flakes for a quick burst of flavor—just 30 seconds is enough. Sprinkle in the flour and stir constantly for about a minute until it forms a thick paste; this is your roux that will thicken the sauce.

Step 5: Whisk in Liquids and Seasonings

Lower the heat and gradually whisk in the chicken broth and half-and-half, stirring continuously until smooth. Stir in chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase the heat slightly and simmer until the sauce thickens to a creamy consistency, stirring often so it doesn’t stick.

Step 6: Melt in the Parmesan Cheese

Turn the heat down to low and gradually add in the freshly grated Parmesan, stirring to melt it evenly into the sauce. Using a microplane really helps the cheese melt smoothly without clumping. The sauce should be silky and rich, coating the back of a spoon.

Step 7: Combine Chicken, Pasta & Sauce

Slice or chop your rested chicken cutlets, then gently stir them and the cooked penne into the sauce. If the sauce feels too thick, add reserved pasta water a splash at a time until you reach your desired sauciness. Give it a taste and adjust salt and pepper as needed. I love to finish with a squeeze of fresh lemon juice right over the chicken—it brightens everything wonderfully. Garnish with chopped fresh parsley if you have it on hand.

Top Tip

From countless times making this Garlic Parmesan Chicken Pasta Recipe, I’ve learned a few tricks that really elevate the result and save stress.

Don’t skip resting the chicken: Letting the chicken rest after cooking keeps it juicy and helps maintain a tender texture when slicing.
Freshly grate your parmesan: Pre-grated cheese often includes additives that prevent smooth melting—fresh is worth the extra minute.
Reserve pasta water: The starches in it help loosen thick sauces naturally without watering down flavor.
Use a microplane for aromatics: Mince garlic finely or use a microplane for quicker flavor release with no lumps.

How to Serve Garlic Parmesan Chicken Pasta Recipe

garlic parmesan chicken - Serving Suggestion

Garnishes

I almost always top this pasta with a sprinkle of fresh parsley and a little crack of black pepper. The green adds a pop of color and freshness, while the pepper sharpens the richness. Sometimes I add a swirl of extra virgin olive oil or a pinch more parmesan just before serving, too.

Side Dishes

This pasta pairs beautifully with a crisp green salad or some garlic roasted broccoli. For an easy weeknight meal, I love soft dinner rolls to mop up extra sauce. If you’re feeling fancy, a simple bruschetta or marinated olives on the side round it out perfectly.

Creative Ways to Present

For special occasions, try serving the Chicken Parmesan Pasta in shallow bowls with a lemon wedge on the side. Garnish with edible flowers or extra herbs for a restaurant vibe. Passing the grated parmesan at the table invites guests to customize, making it feel cozy and interactive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last about 3-4 days. The sauce thickens up a bit as it chills, so when reheating, add a splash of milk or broth to loosen it back up.

Freezing

Freezing is doable but I recommend freezing just the sauce and chicken separately from the pasta if you can. Pasta can get mushy when frozen and thawed. When ready to eat, thaw overnight in the fridge and gently reheat on the stove adding a bit of liquid to bring back the creamy texture.

Reheating

Reheat leftovers gently on the stovetop over low heat. Stir often, add a splash of broth or half-and-half, and avoid boiling to keep the sauce smooth and the chicken tender. Microwaving works too, but do it in short bursts and stir between intervals.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit more forgiving and stay juicy due to higher fat content. Just adjust cooking time as thighs might take a little longer. Pound them to an even thickness for best results.

What if I don’t have half-and-half on hand?

You can substitute with whole milk thickened slightly with a tablespoon of cornstarch, or use evaporated milk with cornstarch as well. Either option keeps the sauce creamy without needing heavy cream.

How do I prevent the sauce from becoming grainy?

The key is to melt parmesan slowly over low heat and to whisk liquids thoroughly before adding cheese. Avoid boiling once the cheese is added to keep the sauce smooth and velvety.

Can I make this recipe gluten-free?

Definitely! Use gluten-free penne pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. Just whisk cornstarch with a bit of water to avoid lumps before adding.

Final Thoughts

This Garlic Parmesan Chicken Pasta Recipe holds a special place in my kitchen because it manages to be both satisfying and simple, foolproof yet impressive. It’s the kind of dish I’m excited to share with friends—and you’ll feel the same once you taste that perfect blend of juicy chicken, cheesy sauce, and fresh herbs. Give it a try; I promise this pasta will quickly become your go-to comfort food.