There’s something about creamy, garlicky, and cheesy pasta that feels like a warm hug on a plate. This Garlic Parmesan Chicken Pasta Recipe blends tender chicken with rich Parmesan sauce that’s both comforting and fancy enough for company. Trust me, it’s well worth the little effort it takes to make it!

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

I remember the first time I made this garlic parmesan chicken pasta recipe — the creamy sauce, the garlicky punch, and that perfectly cooked chicken just blew me away. It’s my go-to weeknight meal when I want something satisfying that feels homemade but special.

Simple yet impressive: Few ingredients, minimal fuss, but so much flavor that it tastes like you spent hours in the kitchen.
Comfort food upgrade: Creamy Parmesan sauce with just the right kick of garlic and spice makes it cozy but never boring.
Customizable: It’s easy to swap out pasta shapes or add veggies, making it perfect for whatever mood you’re in.
Family-friendly: Everyone—kids and adults alike—can get behind this dish, and it’s substantial enough for leftovers.

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

The magic of this Garlic Parmesan Chicken Pasta Recipe is in how the ingredients combine to create that rich, savory sauce while keeping the chicken juicy and tender. Each component plays a role, so I always recommend fresh Parmesan and good-quality chicken broth to get the best flavor.

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 them thin helps them cook quickly and stay tender—plus, seasoning them well is key.
Olive oil: For searing the chicken and sautéing aromatics; it adds a lovely depth of flavor.
Penne pasta: Its tube shape holds the creamy sauce perfectly in each bite.
Shallots: They add a mild onion flavor that’s sweeter and less harsh than regular onions.
Garlic: Essential for that signature garlicky kick; use freshly minced for best results.
Red pepper flakes: Just a pinch to add subtle heat without overpowering the dish.
Flour: It thickens the sauce gently into that velvety texture you crave.
Chicken broth: Adds savory depth and balances the creaminess.
Half and half: For richness without being too heavy — you can swap with milk and cornstarch if needed.
Chicken bouillon: A seasoning boost that intensifies the chicken flavor in the sauce.
Dried herbs (parsley, basil, oregano): Provide aromatic layers and freshness.
Parmesan cheese: Freshly grated is a must — it melts beautifully to create that signature umami cheese sauce.
Fresh parsley and lemon juice: For garnish and a bright pop that cuts through the richness.

📝

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 love to put my own spin on this Garlic Parmesan Chicken Pasta Recipe depending on the season or mood. Sometimes I add spinach or sun-dried tomatoes for a colorful twist. You’ll find it’s very forgiving and opens the door to endless tasty variations.

Variation: One time, I swapped penne for fettuccine—super creamy and wonderful, especially with extra Parmesan on top.
For a veggie boost: Stir in steamed broccoli or peas right before serving.
Dairy-free option: Use coconut cream and nutritional yeast in place of half and half and Parmesan, and it still tastes amazing.
Spicy kick: Add a bit more red pepper flakes or a drizzle of chili oil for heat lovers.

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

Step 1: Prep and Tenderize the Chicken

Start by slicing your chicken breasts horizontally to create four thinner fillets. Cover them with plastic wrap and gently pound with a meat mallet or the side of a can. This little trick keeps the chicken tender and helps it cook evenly without drying out—trust me, it makes all the difference.

Step 2: Season and Sear the Chicken

Mix salt, pepper, onion and garlic powders, plus a bit of paprika. Pat the chicken dry, drizzle with olive oil, then rub those spices all over both sides. Let the chicken rest while you prep other ingredients—that rest time helps the flavors soak in. Heat 2 tablespoons of olive oil on medium-high until shimmering, then sear the chicken for 4–5 minutes per side until golden and cooked through. Don’t rush this step; even color is a sign of deep flavor development. Once done, transfer to a cutting board and let it rest for at least 5 minutes before slicing.

Step 3: Sauté Aromatics and Make the Sauce Base

In the same skillet, melt butter in the chicken juices over medium heat. Add shallots and cook until softened and fragrant, about 3–4 minutes, scraping up those brown bits—they’re little flavor goldmines. Toss in garlic and red pepper flakes, cooking just 30 seconds more to avoid bitterness. Sprinkle flour over the mixture and stir for about a minute to cook off the raw taste and form a thick pasty base.

Step 4: Whisk in Liquids and Seasonings

Lower heat, then whisk in the chicken broth and half and half gradually to avoid lumps. It’ll seem thin at first, but keep stirring over medium heat until it thickens up. Add chicken bouillon powder and dried herbs along with salt and pepper. Simmer gently—this lets the flavors meld and the sauce thicken just right.

Step 5: Stir in Parmesan Cheese and Combine

Turn the heat to low and gradually add your freshly grated Parmesan. Stir gently but constantly so it melts perfectly into the sauce without clumping. Then, fold in the cooked pasta and sliced chicken. If the sauce feels too thick or sticky, add reserved pasta water a splash at a time until you get that luscious, creamy consistency you want. Season again if needed, and I like to finish with a squeeze of lemon juice for brightness.

Top Tip

From my many attempts, I’ve learned a few little things that make this Garlic Parmesan Chicken Pasta Recipe shine every time.

Perfect chicken thickness: Pounding the chicken fillets helps them cook evenly and stay juicy instead of drying out.
Don’t overheat the garlic: Adding garlic right after the shallots and cooking it only briefly keeps it from burning and turning bitter.
Use fresh Parmesan: Pre-grated cheese often has additives that prevent it from melting smoothly, so grating fresh cheese makes your sauce silky.
Save some pasta water: It’s magic for loosening the sauce without watering down flavor.

How to Serve Garlic Parmesan Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta - Serving Suggestion

Garnishes

I almost always sprinkle fresh parsley on top—it adds a lovely pop of color and freshness. A quick squeeze of fresh lemon juice brightens up the creaminess and balances the flavors beautifully. Some shaved extra Parmesan never hurts either, for that little decadent touch.

Side Dishes

This pasta is a meal on its own, but I like pairing it with a crisp green salad or garlic-roasted asparagus to add a fresh, crunchy contrast. Crusty bread is also perfect to soak up every last bit of that divine sauce.

Creative Ways to Present

For special occasions, I sometimes plate the chicken slices on top of a nest of pasta and drizzle with extra sauce. Bowls lined with fresh basil leaves and a sprinkle of toasted pine nuts add a gourmet feel. It’s simple but feels fancy enough for dinner guests or a cozy date night.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens overnight, so before reheating, I like to stir in a splash of milk or broth to loosen things up and keep the pasta creamy.

Freezing

This recipe freezes well, though I recommend freezing the chicken and pasta sauce separately from the pasta itself if possible. That way, when thawed, you can reheat gently and mix them for better texture. Use freezer-safe containers and consume within 2 months for best flavor.

Reheating

To reheat, warm the pasta gently over low heat in a skillet, stirring frequently, and add a little liquid to refresh the sauce’s creaminess. Microwaving can work in a pinch, but stirring halfway through prevents hot spots and dryness.

Frequently Asked Questions:

Can I use another type of pasta for this recipe?

Absolutely! While penne is great because it holds the sauce well in its tubes, you can swap it for fettuccine, rigatoni, or even farfalle. Just adjust cooking time to reach al dente texture.

Can I make this recipe dairy-free?

Yes, you can substitute the half and half with coconut milk or a dairy-free cream alternative. For the Parmesan, nutritional yeast can provide a cheesy flavor, although the texture will be slightly different.

How do I prevent the chicken from drying out?

Pounding the chicken breasts into thinner fillets helps them cook evenly and stay juicy. Also, sear over medium-high heat without overcrowding the pan, and let the chicken rest after cooking to allow juices to redistribute.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Stir often to prevent sticking. Microwave reheating is possible but less ideal since the sauce can separate or dry out if overheated.

Final Thoughts

This Garlic Parmesan Chicken Pasta Recipe holds a special spot in my rotation because it’s reliably delicious and comforting every single time. It’s the kind of dish that makes people ask for seconds—and it’s easy enough that you don’t need to be a kitchen pro to nail it. Give it a try, have fun with it, and I promise you’ll have a new favorite for weeknight dinners or even cozy weekend feasts.