There’s something really satisfying about making a dish like Garlic Parmesan Chicken And Pasta from scratch, especially on a weeknight when time is tight. I first tried this recipe after a long day, hoping for something comforting but not heavy on prep or cleanup. The result? A creamy, garlicky pasta that fills the kitchen with the kind of aroma that makes everyone peek in to ask what’s for dinner. It’s the kind of meal that feels like a treat, but doesn’t require a ton of effort or specialty ingredients.
What I love most is how quickly everything comes together. You start with simple chicken breasts, a handful of pantry spices, and a few fresh basics like garlic and onion. The chicken cooks up juicy and flavorful, and the pasta simmers right in the same pan, soaking up all those savory bits left behind. The sauce is rich from the Parmesan and cream, but not too heavy, and the fresh parsley at the end gives it a little lift. If you’re like me and always looking for ways to get dinner on the table fast without sacrificing flavor, this one’s a winner.
This Garlic Parmesan Chicken And Pasta is also really flexible. I’ve swapped in different pastas, used rotisserie chicken in a pinch, and even tossed in a few extra veggies when I had them. It’s a great base recipe that you can tweak to fit what you have on hand. Plus, it reheats well for lunch the next day, which is always a bonus. If you’re after a dish that’s both comforting and practical, this is definitely worth a spot in your regular rotation.
Your New Go-To Recipe: Garlic Parmesan Chicken And Pasta
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The Simple Ingredients You’ll Need
- 1 tablespoon avocado oil (or olive oil), divided
- 1 pound boneless, skinless chicken breast (pounded to about ½” thickness or butterflied)
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter
- ½ large yellow onion, finely chopped (about 1 cup)
- 4-6 large garlic cloves, minced
- 8 ounces dry penne pasta (regular, gluten-free, or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped
Technique-Focused Instructions
- In a small bowl, combine the Italian seasoning, paprika, salt, and black pepper. Pat your chicken breasts dry and coat both sides evenly with this spice mix. Make sure the seasoning sticks well for best flavor.
- Heat a large skillet over medium heat and add 1 tablespoon of avocado or olive oil. Once the oil is shimmering, place the seasoned chicken in the pan. Cook for 3-5 minutes per side, or until the chicken is golden and the internal temperature reaches 165°F. Remove the chicken to a plate and let it rest while you prepare the pasta.
- Lower the heat to medium-low. Add the remaining oil and the butter to the same skillet. Stir in the chopped onion with a pinch of salt. Cook for about 3 minutes, until the onion softens and turns translucent. Add the minced garlic and cook for 1 more minute, stirring so it doesn’t burn. The garlic should smell fragrant but not browned.
- Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Bring the broth to a gentle boil. Add the dry penne pasta, making sure it’s mostly submerged. Stir well to prevent sticking.
- Cover the skillet and cook for about 10 minutes, stirring once or twice, until the pasta is just al dente. Check a piece at 9 minutes to avoid overcooking.
- Take the pan off the heat. Stir in the Parmesan cheese, heavy cream, and chopped parsley. Mix until the cheese melts and the sauce thickens slightly. Taste and adjust salt and pepper as needed. The sauce should coat the pasta but not be too thick.
- Slice the rested chicken into strips and return it to the skillet. Toss everything together so the chicken and pasta are evenly coated. Serve warm and enjoy!
Easy Ingredient Swaps to Please a Crowd
If you’re missing an ingredient or want to customize, there are plenty of options. Swap the chicken breast for boneless thighs for extra juiciness, or use rotisserie chicken to save time. For a vegetarian version, try sautéed mushrooms or broccoli instead of chicken. You can use any short pasta you have—fusilli, rigatoni, or even gluten-free options work well. If you’re out of heavy cream, a splash of half-and-half or even whole milk with a bit more Parmesan will still give you a creamy sauce. Don’t skip the garlic—it’s key to the flavor!
Plating for One or for a Party
This dish is easy to scale up or down. For a single serving, just halve the ingredients and use a smaller skillet. For a crowd, double the recipe and use a large Dutch oven or deep sauté pan. To make it look special, plate the pasta in shallow bowls, top with sliced chicken, and sprinkle extra Parmesan and parsley on top. If you’re hosting, serve with a simple green salad and crusty bread for a complete meal. Keep the chicken slices on top for a restaurant-style look.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or milk to loosen the sauce, as it thickens in the fridge. Microwave in short bursts, stirring in between, or reheat gently on the stove over low heat. Don’t overheat or the sauce may separate—just warm until steaming. If you plan to freeze, keep the chicken and pasta separate for best texture.
Tips for Making This Dish Ahead of Time
If you want to prep ahead, cook the chicken and chop the onions and garlic up to 2 days in advance. Store them separately in the fridge. You can also measure out the dry ingredients and have them ready to go. When it’s time to cook, just follow the instructions from the onion step onward. Wait to add the cream and Parmesan until just before serving for the best texture. This makes weeknight assembly super fast.
How to Make It a Holiday or Birthday Tradition
To make Garlic Parmesan Chicken And Pasta feel special for a holiday or birthday, serve it family-style in a big platter and let everyone help themselves. Add festive touches like roasted cherry tomatoes, a sprinkle of lemon zest, or a drizzle of good olive oil. Pair with a favorite wine or sparkling water. You can even set up a pasta bar with different toppings—extra herbs, chili flakes, or sautéed veggies—so guests can customize their plates. Letting everyone build their own bowl makes it interactive and fun.
FAQ: All You Need to Know
Can I use pre-grated Parmesan instead of freshly grated?
While pre-grated Parmesan is convenient, it often contains anti-caking agents that prevent it from melting smoothly. For the creamiest sauce, freshly grated Parmesan is best. If you must use pre-grated, choose a high-quality brand and add it gradually, stirring well to help it melt into the sauce.
What if my sauce turns out too thick or too thin?
If your sauce is too thick, add a splash of chicken broth or milk to loosen it. If it’s too thin, let it simmer uncovered for a few minutes to reduce and thicken. Always add liquid a little at a time so you don’t overcorrect. The sauce should coat the pasta but not pool at the bottom of the pan.
Can I make this dish dairy-free?
Yes, you can make Garlic Parmesan Chicken And Pasta dairy-free by using plant-based butter, a dairy-free cream (like coconut cream or cashew cream), and a vegan Parmesan substitute. Be sure to taste and adjust seasonings, as some dairy-free cheeses are saltier or milder than traditional Parmesan.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, slice into the thickest part of the chicken; it should be opaque with no pink remaining and the juices should run clear. Avoid overcooking to keep the chicken juicy.
Can I add vegetables to this recipe?
Absolutely! Stir in quick-cooking veggies like spinach, peas, or cherry tomatoes during the last few minutes of pasta cooking. For heartier vegetables like broccoli or bell peppers, sauté them with the onions. Just make sure veggies are tender before adding the cream and cheese so everything finishes together.
Why does my garlic sometimes taste bitter?
Garlic can turn bitter if it’s overcooked or burns. Cook garlic just until fragrant—about 30-60 seconds—and keep the heat at medium-low. Stir constantly and add liquids promptly after the garlic is ready. If you’re sensitive to strong garlic, use fewer cloves or slice instead of mincing for a milder flavor.
Garlic Parmesan Chicken And Pasta
Equipment
- Large Skillet
- Small bowl
Ingredients
For the Chicken:
- 1 tablespoon avocado oil (or olive oil)
- 1 pound boneless, skinless chicken breast pounded to about ½" thickness or butterflied
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Pasta and Sauce:
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon unsalted butter
- ½ large yellow onion finely chopped (about 1 cup)
- 4-6 large garlic cloves minced
- 8 ounces dry penne pasta (regular, gluten-free, or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Start by gathering all your ingredients together.
For Chicken:
- In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and evenly coat both sides with the spice mix.
- Preheat a large skillet over medium heat and add the avocado oil. Once heated, cook the seasoned chicken for about 3-5 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it rest.
For Pasta and Sauce:
- Lower the heat to medium-low, then add the remaining avocado oil and butter to the skillet. Once melted, add the diced onion and a pinch of salt, cooking for around 3 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional minute.
- Pour in the chicken broth, scraping the bottom of the skillet to release any brown bits. Bring the broth to a gentle boil, then add the pasta, ensuring it’s fully submerged. Stir to combine.
- Cover the skillet and let the pasta cook for about 10 minutes, or until it’s al dente.
- Remove from heat and stir in the Parmesan cheese, heavy cream, and chopped parsley. Mix well until the cheese has melted and the sauce is creamy. Adjust seasonings with salt and pepper if necessary.
- Slice the rested chicken and gently fold it into the pasta dish. Toss everything together to combine, then serve warm and savor your creamy meal!
