This Chicken Garlic Parmesan Pasta recipe is a delicious combination of tender chicken, aromatic garlic, creamy Parmesan sauce, and al dente pasta that creates a dish that’s both comforting and satisfying.
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Why You’ll Love It
- This recipe brings the restaurant experience right to your own table.
- It’s a delicious and satisfying dish that combines the flavors of savory chicken, garlic, and parmesan cheese with the comforting taste of pasta.
- It’s a versatile dish that can be made in a variety of ways to suit different tastes and dietary preferences. For example, you can use whole wheat pasta or gluten-free pasta.
- It’s a great option for busy weeknights or when you don’t have a lot of time to spend in the kitchen.
Here’s a little secret: this pasta pairs really well with this Little Caesar’s Italian Cheese Bread.
Ingredients You Need
- Dried penne pasta – Penne is great for this dish because it integrates well and holds the sauce well, but you can use any pasta shape you like. Try rotini, fusili, or even fettucine.
- Boneless, skinless chicken breast – Boneless, skinless chicken breast is best for this recipe. However, you can use chicken thighs as well.
- Salt and black pepper – Because of the salty Parmesan, this pasta doesn’t need a lot of extra seasoning, so only use the salt and pepper to season the chicken, then to taste at the end.
- Olive oil – You can use any cooking oil you prefer.
- Garlic – Make sure your garlic is fresh so it has the most flavor and kick.
- Heavy cream – It’s best to use heavy cream for this dish, but you can use half and half if you need to cut down the fat. It won’t be as thick and creamy.
- Parmesan cheese – I recommend using freshly grated parmesan cheese if possible, it will melt better and taste better than the prepackaged stuff.
- Dried Italian herbs – Such as basil, oregano, and thyme.
- Cherry tomatoes – Use the freshest possible tomatoes that are bursting with flavor.
- Fresh basil leaves – For garnish. You could also use parsley.
- Red pepper flakes – These are optional and will add a little spicy kick to the dish.
Equipment Needed
- Skillet or large frying pan
- Large pot
- Spatula
Tips for Making Chicken Parmesan Pasta
- Cut the chicken breast in half lengthwise before cooking. It cooks faster and it’s the perfect size for eating once it’s cooked and sliced.
- If the sauce becomes too thick, you can thin it out by adding a splash of chicken broth or pasta cooking water.
- Customize the dish by adding sautéed spinach, roasted red peppers, or mushrooms for additional veggies.
- Feel free to use your favorite type of pasta, such as fettuccine or penne, instead of linguine or spaghetti.
How to Make Chicken Garlic Parmesan Pasta
Step One: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain and set aside.
Step Two: Cook the Chicken
Season the chicken breasts with some of the Italian herbs, salt and black pepper on both sides.
In a large skillet, heat 1 half the olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside. Turn the heat down to medium.
Step Three: Prepare the Sauce
In the same skillet, add the remaining olive oil. Add the minced garlic and sauté for about 30 minute, just until fragrant. Watch it really closely because it can burn easily and that makes it taste really bitter.
Pour in the heavy cream and bring it to a gentle simmer. Turn down the heat if necessary to keep it from rapidly bubbling. Let it cook for 2-3 minutes to thicken slightly.
Reduce the heat to low and gradually stir in the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Add the remaining dried Italian herbs and stir to combine. Taste and adjust the seasoning with salt and black pepper as needed.
Step Four: Combine Chicken and Pasta
Slice the cooked chicken into thin strips. Add the chicken slices and halved cherry tomatoes to the sauce. Stir to coat the chicken and tomatoes with the sauce. You want to heat everything back up and make sure all the pasta is well coated with sauce.
Add the cooked pasta to the skillet and gently toss to coat the pasta with the creamy sauce, chicken, and tomatoes.
Divide the Chicken Garlic Parmesan Pasta among serving plates. Garnish with fresh basil leaves and red pepper flakes if desired.
With its creamy Parmesan sauce, succulent chicken, and hints of garlic and herbs, this Chicken Garlic Parmesan Pasta is an absolute crowd-pleaser. So, roll up your sleeves, embrace the culinary adventure, and enjoy a delightful meal that’s as comforting as it is delicious.
How to Store & Reheat
To store leftover chicken parmesan pasta, you should first let it cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
To reheat the pasta, you can use a microwave or a stovetop. If using a microwave, place the pasta in a microwave-safe dish, cover it with a damp paper towel, and heat it on high for 1-2 minutes, or until heated through.
If using a stovetop, you can reheat the pasta in a saucepan over medium heat. Add a splash of water or chicken broth to the pan to help loosen the pasta and prevent it from drying out. Stir occasionally until the pasta is heated through.
Regardless of the method you choose, be sure to stir the pasta occasionally to ensure that it heats evenly.
Questions About The Recipe
What is garlic parmesan sauce made of?
Our garlic parmesan sauce is made with fresh garlic, Parmesan cheese, heavy cream, and some seasonings. We like to keep it simple! The heavy cream makes it very smooth and creamy while the Parmesan gives it great flavor.
Can I use chicken thighs instead of chicken breast?
Yes, you can use either, though the chicken breast keeps the dish a little lighter than it would be with thighs. Also, chicken breast and thigh can cook at different rates so be sure to cook the chicken to an internal temperature of 165 degrees F.
What kind of pasta should I use?
I prefer to use penne in this dish, but you can use any pasta that you have on hand. Linguine, fettuccine, spaghetti, rotini, or rigatoni will work well too!
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Chicken Garlic Parmesan Pasta
Ingredients
- 6 ounces (170 g) penne
- 1 boneless skinless chicken breast, cut in half lengthwise
- Salt and black pepper to taste
- 2 teaspoons (10 ml) olive oil divided
- 1 clove garlic minced
- 1/2 cup (118 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon (1 g) dried Italian herbs such as basil, oregano, thyme
- 12-15 cherry tomatoes halved
- Fresh basil leaves chopped for garnish
- Red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain and set aside.
- Season the chicken breast filets with some of the dried Italian herbs, salt and black pepper on both sides.
- In a large skillet, heat half the olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, over medium heat, add the remaining olive oil. Add the minced garlic and sauté for just 30 seconds until fragrant. Watch carefully as it can burn easily.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.
- Reduce the heat to low and gradually stir in the grated Parmesan cheese until it’s melted and the sauce is smooth.
- Add the remaining Italian herbs and stir to combine. Taste and adjust the seasoning as needed.
- Slice the cooked chicken into thin strips. Add the chicken slices and halved cherry tomatoes to the sauce. Toss to combine and cook until warmed up, about 3 minutes.
- Add the cooked pasta to the skillet and gently toss to coat the pasta with the creamy sauce, chicken, and tomatoes.
- Divide the Chicken Garlic Parmesan Pasta among serving plates. Garnish with fresh basil leaves and red pepper flakes if desired.
Notes
- Cut the chicken breast in half lengthwise before cooking. It cooks faster and it’s the perfect size for eating once it’s cooked and sliced.
- If the sauce becomes too thick, you can thin it out by adding a splash of chicken broth or pasta cooking water.
- Customize the dish by adding sautéed spinach, roasted red peppers, or mushrooms for additional veggies.
- Feel free to use your favorite type of pasta, such as fettuccine or penne, instead of linguine or spaghetti.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
