There’s something downright comforting about rich, creamy pasta packed with tender chicken and the zing of fresh garlic. This Chicken Garlic Parmesan Pasta Recipe hits all the right notes—creamy, cheesy, with just enough spice to keep you coming back for more. It’s one of those dishes I make when I want a hearty, impressive meal without a ton of fuss.

A large white pan filled with creamy white sauce-coated penne pasta, speckled with black pepper and green herbs, creating a smooth and rich textured base layer. On top, several slices of grilled chicken with a golden brown, slightly charred crust are arranged in two layered rows across the middle of the pasta. The chicken is sprinkled with grated cheese and small green parsley bits, adding a touch of color and texture contrast. A metal spoon with a golden handle dips into the right bottom side of the pasta, partly under the chicken slices. The whole scene is set 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 Chicken Garlic Parmesan Pasta Recipe
Top Tip
How to Serve Chicken Garlic Parmesan Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Garlic Parmesan Pasta Recipe

Why You'll Love This Recipe

What makes this Chicken Garlic Parmesan Pasta Recipe a staple in my kitchen is how it balances simplicity with gourmet flavor. Every step feels manageable, yet the final dish tastes like you put in way more effort than you actually did.

Quick yet impressive: You won’t believe how fast dinner can come together with this recipe.
Layered flavors: The garlic, Parmesan, and spices meld perfectly for a sauce that’s rich but never overpowering.
Comfort food done right: Creamy pasta matched with tender chicken fillets makes this a crowd-pleaser.
Flexible and foolproof: With just a few tweaks, you can make it your own and never worry about it turning out dry or bland.

A close-up view of a white pan filled with creamy penne pasta covered in a thick, smooth white sauce with small green herb flakes scattered throughout. On one side, there are several browned chicken strips with a slightly crispy texture, topped with small green parsley bits and grated white cheese. The pasta and chicken are next to each other, with a gold spoon partially visible within the creamy pasta. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chicken Garlic Parmesan Pasta Recipe shines because each ingredient plays a role—from juicy chicken breasts to that luscious Parmesan sauce. Here’s a little insight on why these ingredients come together so beautifully and what to keep in mind while shopping.

Flat lay of two medium raw chicken breasts with a light drizzle of olive oil, small piles of salt, black peppercorns, onion powder, garlic powder, and paprika arranged beside them, a simple white ceramic bowl with uncooked penne pasta, a small white ceramic bowl with olive oil, a small white ceramic bowl with unsalted butter cubes, a single large shallot whole and chopped on a white ceramic plate, several whole garlic cloves next to minced garlic in a small white ceramic bowl, a small white ceramic bowl with red pepper flakes, a small pile of flour on white ceramic surface, a small white ceramic bowl with low-sodium chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with crushed chicken bouillon powder, small piles of dried parsley, dried basil, and dried oregano, a small pile of salt, a small pile of black pepper, a white ceramic bowl with freshly grated parmesan cheese, a few sprigs of fresh parsley, and a halved lemon showing fresh juice droplets, all carefully spaced and symmetrically arranged, 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 them thin and pounding them ensures quick cooking and tender bites.
Salt and spices (paprika, garlic powder, onion powder, pepper): The seasoning mix forms the flavor base for the chicken—don’t skip this step!
Olive oil: Needed both for cooking the chicken and sautéing aromatics, it imparts a mild fruitiness.
Penne pasta: Holds onto the sauce nicely with its ridges and tubular shape.
Butter: Adds richness and helps create the roux that thickens the sauce.
Shallot: Sweating it softens its sharpness and layers gentle sweetness into the sauce.
Garlic: Freshly minced—this recipe can’t live without that garlicky warmth.
Red pepper flakes: Just a hint of heat wakes up the creamy sauce—it’s subtle but essential.
Flour: Helps thicken the sauce for that velvety texture we all crave.
Chicken broth: A lighter base that boosts savory depth without overpowering the cream.
Half and half (or milk + cornstarch): Creaminess with just enough body to cling to the pasta.
Chicken bouillon: Concentrates flavor to make the sauce rich and savory.
Dried herbs (parsley, basil, oregano): Classic Italian flavors that brighten the dish.
Parmesan cheese (freshly grated): The star of the sauce—grab a microplane for the best texture and flavor.
Fresh parsley and lemon juice (optional): If you want freshness and brightness putting the finishing touches on your dish.

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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 love how easy it is to customize this Chicken Garlic Parmesan Pasta Recipe. Sometimes I switch up the pasta shapes or add in veggies for a pop of color and texture. It’s also a great canvas if you want to turn up the heat or make it lighter.

Variation: My go-to is adding sautéed mushrooms or spinach right before adding the cheese—I tried adding roasted cherry tomatoes once and it was a great twist with some tangy sweetness.
Make it gluten-free: Swap the flour for a gluten-free blend to keep the sauce thick and creamy without sacrificing texture.
Dairy-free swap: Use coconut cream or cashew cream instead of half and half, and nutritional yeast in place of Parmesan to keep that cheesy vibe.
Spicy kick: A little extra red pepper flakes or a dash of cayenne turned out amazing when I was craving something with bold heat.

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

Step 1: Prep the Chicken Like a Pro

Start by slicing your chicken breasts horizontally so you get four thin fillets—you want them nice and even for quick, even cooking. I like to cover them with plastic wrap and gently pound them with a meat mallet or even the side of a can; this makes the chicken silky tender and ensures they don’t dry out. After that, I whisk together the spices, pat the chicken dry, drizzle lightly with olive oil, and rub the spice mix all over. Let it rest while you handle the other prep—it’s a little trick that gives everything time to soak in.

Step 2: Cook the Chicken to Golden Perfection

Heat a couple of tablespoons of olive oil in a heavy pan until it’s really hot but not smoking. Place the chicken fillets in—you should hear a satisfying sizzle immediately. Cook for about 4-5 minutes per side until nicely golden and the internal temp hits 160°F (I check with a digital thermometer). It’s tempting to rush or stack fillets, but keep them in a single layer. Rest them at least five minutes after cooking—this keeps the juices sealed in and makes slicing easier.

Step 3: Build That Flavorful Sauce Base

In the same pan, melt butter in the chicken drippings—you’re going to soak up all those browned bits for flavor. Toss in the chopped shallots and sauté gently for about 3-4 minutes until tender but not browned. Then, add your minced garlic and red pepper flakes, cooking just 30 seconds to release their aroma without turning bitter.

Step 4: Create the Creamy Parmesan Sauce

Sprinkle the flour over the shallots and garlic and stir constantly for a minute or so—the mixture will thicken up and lose that floury taste. Then, slowly whisk in the chicken broth and half and half, stirring until smooth and starting to thicken. Add the chicken bouillon and dried herbs, then let it simmer gently until the sauce coats the back of a spoon. Lower the heat to low and gradually stir in your freshly grated Parmesan—adding it bit by bit helps it melt smoothly and avoids clumps.

Step 5: Combine and Finish with Love

Toss your freshly cooked penne pasta right into the sauce along with the sliced chicken. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until it reaches the perfect creamy-consistency. Season with freshly cracked salt and pepper to taste, and if you’re like me, a quick squeeze of fresh lemon juice gives it a brightness that really wakes up the flavors. Finish with chopped parsley for a bit of color and fresh bite.

Top Tip

Through countless tries, I’ve learned that nailing this Chicken Garlic Parmesan Pasta Recipe boils down to managing heat and timing. These few tips will save you headaches and elevate your dish.

Chicken thickness: Pounding ensures even cooking; thick pieces take forever and dry out.
Don’t rinse pasta: Keep that starchy pasta water reserved—it’s gold for loosening the sauce without watering it down.
Fresh Parmesan is key: Pre-grated won’t melt as smoothly and can make your sauce grainy.
Stir sauce gently: Aggressive stirring after adding cheese can cause it to clump or separate—slow and steady wins the race.

How to Serve Chicken Garlic Parmesan Pasta Recipe

chicken garlic parmesan - Serving Suggestion

Garnishes

I love sprinkling fresh parsley over the finished pasta for that pretty pop of green and fresh brightness. A light drizzle of lemon juice right before serving lifts the whole dish, cutting through the richness. If I’m feeling fancy, a few flakes of crushed red pepper add a subtle visual heat and kick.

Side Dishes

To balance this rich recipe, I often serve a crisp green salad with a lemon vinaigrette or roasted seasonal veggies—think asparagus or green beans with garlic and olive oil. Garlic bread or a warm baguette is a must for mopping up that luscious sauce.

Creative Ways to Present

For special dinners, I’ve plated individual portions nested in shallow bowls topped with freshly shaved Parmesan and a sprig of parsley. A drizzle of truffle oil elevates the dish beautifully for guests. You can also bake the assembled pasta with a crunchy Parmesan breadcrumb topping for a heartier, casserole-style crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in an airtight container in the fridge. It lasts well for up to three days, though honestly, it rarely sticks around that long in my house! I recommend reheating gently on the stove or in the microwave with a splash of milk or reserved pasta water to loosen the sauce.

Freezing

While I’ve frozen the sauce separately with success, freezing the whole pasta and chicken together tends to change the texture—especially the chicken. If you want to freeze, do so before adding the cheese, then thaw and finish cooking with fresh Parmesan for best results.

Reheating

Reheat leftovers slowly over low heat, stirring often and adding a splash of liquid to keep the sauce creamy. If microwaving, use 50% power in short bursts to avoid drying out the chicken or causing the sauce to break.

Frequently Asked Questions:

Can I use other types of pasta in this Chicken Garlic Parmesan Pasta Recipe?

Absolutely! While penne holds the sauce well, any sturdy pasta like rigatoni, fusilli, or even farfalle works beautifully. Just adjust cooking times accordingly.

How do I prevent the sauce from splitting?

Make sure to add the Parmesan cheese over low heat and stir gently to let it melt smoothly. Avoid boiling the sauce once the cheese is added and use freshly grated Parmesan for the best texture.

Can I use frozen chicken breasts for this recipe?

Yes, but thaw them completely before slicing and pounding. This ensures they cook evenly and absorb the spices properly. Cooking from frozen will lead to uneven cooking and a less tender result.

What can I substitute for half and half in the sauce?

You can use whole milk mixed with a tablespoon of cornstarch to thicken it, or evaporated milk combined with cornstarch works well too. For a dairy-free option, try coconut cream or cashew cream.

Final Thoughts

This Chicken Garlic Parmesan Pasta Recipe has become my go-to when I want comfort food that impresses without a big time commitment. The creamy, garlicky sauce paired with tender, seasoned chicken feels like a hug on a plate. Honestly, I hope you love it as much as I do—it’s one of those dishes that’s as rewarding to make as it is to eat. Next time you’re standing in the kitchen wondering what to cook, give this recipe a try. You’ll thank yourself.