This garlic parmesan chicken pasta is everything you want in a weeknight dinner. Crispy, golden chicken cutlets coated in parmesan and garlic powder, sitting on top of tender penne tossed in the creamiest garlic sauce you've ever tasted. The whole thing comes together in 30 minutes, which means you can have a restaurant-quality meal on the table faster than ordering takeout. I started making this on nights when I needed something impressive but didn't have the energy for anything complicated, and it's been a lifesaver ever since.
If you're looking for more quick comfort meals, try my Butter Chicken for another creamy, flavorful dinner, or make my Hobo Casserole when you want something hearty and hands-off. This pasta also pairs beautifully with my Honey Garlic Shrimp if you're feeding a crowd.
Why You'll Love This garlic parmesan chicken pasta
This garlic parmesan chicken pasta is ridiculously easy for how impressive it looks and tastes. The chicken gets breaded and cooked in one skillet, then the sauce comes together in the same pan, so there's minimal cleanup. The whole meal takes just 30 minutes from start to finish, making it perfect for those nights when you need dinner fast but don't want to compromise on flavor.
The garlic parmesan chicken pasta cream sauce is incredibly rich and coating every piece of penne with buttery, garlicky goodness. The parmesan chicken adds a satisfying crunch that contrasts beautifully with the creamy pasta. Plus, this recipe serves 8 people, so it's great for feeding a family or having leftovers for lunch the next day.
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garlic parmesan chicken pasta INGREDIANTS
Here's what each ingredient does in this recipe.
See Recipe Card Below This Post For Ingredient Quantities
garlic parmesan chicken:
- Boneless, skinless chicken breast (cut into thin cutlets): The protein base of the dish. Cutting the chicken into thin cutlets helps it cook quickly and evenly, and gives you more surface area for that crispy coating.
- Italian-style bread crumbs: Creates the crispy coating on the chicken. Italian-style breadcrumbs already have herbs and seasonings mixed in, which adds extra flavor.
- Grated parmesan cheese: Adds savory, nutty flavor to the breading and helps it get extra crispy and golden when it cooks.
- Garlic powder: Seasons the chicken coating with concentrated garlic parmesan chicken pasta flavor that complements the garlic cream sauce.
- Salt: Enhances all the flavors in the breading and helps season the chicken as it cooks.
- Olive oil: Used for pan-frying the chicken. It has a high smoke point and adds a subtle flavor that works well with Italian dishes.
- For the Pasta with Garlic Cream Sauce:
- Penne pasta (uncooked): The base for the dish. Penne's tubular shape holds the creamy sauce beautifully, and its ridges help the sauce cling to every bite.
- Butter: Forms the rich base for the garlic cream sauce and adds a velvety texture.
- Garlic cloves (pressed): The star flavor in the sauce. Fresh garlic is key here, it tastes so much better than garlic powder in the cream sauce.
- Flour: Thickens the sauce and helps create that silky, coating consistency. It combines with the butter to make a roux.
- Heavy cream: Creates the rich, luxurious texture of the sauce. This is what makes the pasta so creamy and indulgent.
- Chicken broth: Adds savory depth to the sauce and helps thin it slightly so it's not too thick. It also adds extra flavor that complements the chicken.
- Grated parmesan: Melts into the sauce and adds that classic parmesan flavor. Use freshly grated for the best texture and taste.
- Salt and pepper: Season the sauce and bring out all the other flavors.
- Chopped parsley (optional): A fresh, colorful garnish that adds a pop of brightness to the finished dish.
How to Make Garlic Parmesan Chicken Pasta
Here's how to make this delicious pasta step by step.
Cook the pasta: Bring a large pot of salted water to a boil and cook the penne according to the package directions. Drain the pasta and set it aside while you make the chicken and sauce.
Prep the chicken: Cut the chicken breasts into thin cutlets, about ½ inch thick. This helps them cook quickly and stay tender.
Make the breading: In a shallow bowl, combine the Italian breadcrumbs, grated parmesan, garlic powder, and salt. Mix everything together so the seasonings are evenly distributed.
Coat the chicken: Press each chicken cutlet into the breadcrumb mixture, coating both sides generously. Make sure the breading sticks well by pressing it gently onto the chicken.
Cook the chicken: Heat a large skillet, preferably cast iron, over medium heat and add 2 tablespoons of olive oil. Once the oil is hot and shimmering, place the chicken cutlets in the skillet without crowding them. Cook for 4 to 5 minutes without moving them so they develop a golden crust. Flip and cook another 4 to 5 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken and set it aside. Cook in batches if needed, adding more olive oil between batches.
Start the sauce: In the same skillet, add the butter and let it melt over medium heat. The browned bits from the chicken will add extra flavor to the sauce.
Add the garlic: Toss in the pressed garlic parmesan chicken pasta and cook for about 30 seconds, stirring constantly. You want it fragrant but not browned.
Make the roux: Sprinkle the flour over the butter and garlic parmesan chicken pasta, stirring quickly for just a few seconds until everything is well combined.
Build the cream sauce: Gradually pour in the chicken broth, stirring constantly until the mixture is smooth. Bring it to a simmer and let it cook for 60 to 90 seconds until it starts to thicken.
Add cream and seasonings: Stir in the salt, pepper, and heavy cream. Bring the mixture back to a simmer, stirring occasionally.
Finish with parmesan: Add the grated parmesan cheese and let the sauce simmer for 3 to 5 minutes, stirring occasionally, until it's thick and creamy.
Combine pasta and sauce: Add the cooked penne to the skillet and toss it in the garlic parmesan chicken pasta cream sauce until every piece is coated.
Slice and serve: Slice the cooked chicken into strips and arrange them on top of the pasta. Garnish with chopped parsley if you're using it, then serve immediately while everything is hot and creamy.
Substitutions and Swaps
You can easily customize this creamy garlic parmesan chicken pasta based on what you have.
Cheese options: Swap parmesan for Romano, Asiago, or Pecorino cheese. Freshly grated cheese melts better than pre-shredded.
Pasta shapes: Use fettuccine, rigatoni, farfalle, or any pasta shape you prefer. Just cook according to package directions.
Oil alternatives: Replace olive oil with canola oil, vegetable oil, or grapeseed oil for a more neutral flavor.
Lighter version: Use half-and-half instead of heavy cream for a lighter sauce, though it won't be quite as rich.
Gluten-free option: Use gluten-free pasta and gluten-free breadcrumbs to make this dish completely gluten-free.
Add vegetables: Toss in sautéed spinach, sun-dried tomatoes, mushrooms, or broccoli for extra nutrition and flavor.
Make it spicy: Add red pepper flakes to the sauce or mix them into the breadcrumb coating for a kick.
EQUIPMENT
Here's what you'll use to make this recipe.
Large skillet (preferably cast iron): Essential for cooking the chicken and making the sauce. Cast iron holds heat well and creates a beautiful crust on the chicken.
Large pot for boiling pasta: Any large pot works for cooking the penne. Make sure it's big enough to hold 16 ounces of pasta comfortably.
Shallow bowl for breading: For holding the breadcrumb mixture and coating the chicken evenly.
Colander for draining pasta: To drain the cooked pasta before tossing it in the sauce.
Knife and cutting board: For cutting the chicken into cutlets and slicing it after cooking.
Meat thermometer: Ensures the chicken reaches a safe internal temperature of 165°F without overcooking.
How to Store and Reheat
Store leftover garlic parmesan chicken pasta in an airtight container in the refrigerator for up to 3 to 4 days. The pasta will absorb some of the sauce as it sits, so it might be a bit thicker when you reheat it.
To reheat, microwave individual portions in 30-second increments, stirring between each interval, until heated through. You can also reheat it in the oven by covering it with foil and warming at 350°F for 15 to 20 minutes.
If the sauce seems too thick after storing, add a splash of chicken broth or cream when reheating to loosen it up.
This pasta doesn't freeze particularly well because cream-based sauces can separate when frozen and thawed. If you do freeze it, store it in a freezer-safe container for up to 2 months and reheat gently on the stovetop, stirring frequently.
What to Serve with This Pasta
This creamy garlic parmesan chicken pasta is rich and filling, so lighter sides work best.
Serve it with a simple Caesar salad or mixed green salad with a light vinaigrette to balance the richness.
Add garlic bread or crusty Italian bread for soaking up every bit of that delicious garlic parmesan chicken pasta cream sauce.
Pair it with roasted vegetables like asparagus, green beans, or Brussels sprouts for extra nutrition.
Make it part of a bigger Italian spread with my Buffalo Chicken as an appetizer and Crockpot French Dip Sandwiches for variety.
Expert Tips
Pound the chicken evenly: If your chicken breasts are thick, pound them to an even ½-inch thickness so they cook at the same rate and stay tender.
Don't overcrowd the skillet: Cook the chicken in batches if needed. Crowding the pan will steam the chicken instead of creating that crispy golden crust.
Use freshly grated parmesan: Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Fresh parmesan melts smoothly and tastes better.
Don't skip the roux: Cooking the flour with the butter for a few seconds removes the raw flour taste and helps thicken the sauce properly.
Let the sauce simmer: Giving the cream sauce a few minutes to simmer helps it thicken and lets the flavors develop.
Slice the chicken after it rests: Let the cooked chicken rest for a couple minutes before slicing so it stays juicy.
FAQ
What pairs well with garlic parmesan chicken pasta?
garlic parmesan chicken pasta pairs well with pasta (like in this recipe), roasted vegetables, mashed potatoes, rice, Caesar salad, or garlic bread. Since the chicken is rich and savory, lighter sides like green beans, asparagus, or a simple salad help balance the meal. The garlic and parmesan flavors also work beautifully with Italian-style sides.
Do parmesan and garlic chicken pasta go together?
Yes, parmesan and garlic parmesan chicken pasta are a classic flavor combination that work beautifully together. The nutty, salty flavor of parmesan complements the pungent, aromatic quality of garlic perfectly. This pairing is common in Italian cooking and shows up in everything from garlic bread to pasta dishes to roasted vegetables.
Which pasta goes best with chicken parmesan?
Penne, spaghetti, fettuccine, and rigatoni all work great with chicken parmesan. Penne and rigatoni are tubular shapes that catch the sauce well, while spaghetti and fettuccine provide a classic Italian presentation. For garlic parmesan chicken pasta, penne is ideal because the ridges and hollow center hold the creamy garlic parmesan chicken pasta sauce perfectly.
What are some common mistakes to avoid when making garlic parmesan chicken pasta?
Common mistakes include not pounding the garlic parmesan chicken pasta to an even thickness (which leads to uneven cooking), using too much breading (which can fall off), cooking at too high heat (which burns the outside before the inside is done), and not letting the chicken rest before slicing (which releases all the juices). Also, using pre-shredded cheese instead of freshly grated can make your sauce grainy.
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Garlic Parmesan Chicken Pasta
Ingredients
Method
- Cook the pasta according to the package directions.
- For the Garlic Parmesan Chicken, cut or pound the chicken breasts into thin cutlets.
- Mix the bread crumbs, parmesan cheese, garlic powder, and salt in a shallow dish.
- Coat each piece of chicken with the breadcrumb mixture, pressing the coating on both sides.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the chicken in batches. Cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. If necessary, add more olive oil between batches.
- Remove the cooked chicken from the skillet and set it aside.
- In the same skillet, melt the butter. Once melted, add the garlic and cook for about 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually add the chicken broth, stirring to smooth out the mixture. Bring to a simmer and cook for 1-2 minutes until the sauce thickens.
- Stir in the cream, salt, pepper, and parmesan cheese. Let the sauce simmer for 3-5 minutes, stirring occasionally, until thickened.
- Toss the cooked pasta into the sauce, making sure the pasta is well coated.
- Serve the chicken either whole or sliced on top of the pasta. Garnish with chopped parsley, if desired.
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