Garlic Parmesan Chicken Pasta

There is nothing better than a pot of creamy Garlic Parmesan Chicken and Pasta when the craving for comforting food hits. This dish combines juicy chicken and tender pasta in an impossibly rich and velvety sauce that tastes like something out of your favorite Italian restaurant. Everything comes together so easily in one pan that it has saved my weeknight dinners more times than I can count.

The first time I made this, everyone stopped talking at the table and just started eating. It is now one of those recipes my family insists I keep in rotation for busy nights and even special weekends.

Ingredients

• Boneless skinless chicken breast: Choose chicken breasts that are fresh and similar in thickness for even cooking Butterflying or pounding ensures they stay tender
• Avocado oil or olive oil: Either works well for a light sear on chicken and silky onions Use a mild oil to let garlic shine
• Italian seasoning: A good blend of herbs adds complexity Pick one with oregano thyme and basil for the best balance
• Paprika: Choose a fresh sweet paprika for subtle warmth and color
• Salt and pepper: Use kosher salt and crack fresh black pepper right before using for bright flavor
• Jumbo yellow onion: Look for firm onions with papery skins Chop them small so they melt into the sauce
• Fresh garlic: The more cloves the better Pick heavy unblemished bulbs for best flavor
• Dry penne pasta: Any shape works but penne holds onto the creamy sauce Gluten free or protein pasta work too
• Chicken broth: Helps cook pasta and brings savoriness Low sodium broth lets you control saltiness
• Parmesan cheese: Freshly grated is a must It melts smoothly and gives depth to the sauce Grate from a block for best results
• Heavy cream: Provides the backbone richness and body Use real cream not half and half for best texture
• Chopped parsley: Adds freshness and color A handful of flat leaf parsley brightens the whole dish

Step-by-Step Instructions

Prepare the Chicken:

Mix together Italian seasoning paprika salt and pepper in a small bowl. Pat chicken breasts dry with paper towels and gently rub the seasoning onto both sides until evenly coated. Let them sit while you prepare your pan.

Sear the Chicken:

Set a large pan over medium heat and add avocado oil. Once the oil shimmers add the seasoned chicken. Cook about three to five minutes per side until golden brown and just cooked through to 165 degrees. Remove chicken to a plate and let it rest.

Start the Sauce Base:

Lower heat to medium low and add more avocado oil along with the butter. Stir in the diced onion and a pinch of salt. Sauté the onion for three minutes until translucent and softened then add the minced garlic. Sauté for one more minute to bloom the garlic flavors.

Deglaze and Simmer Pasta:

Pour in chicken broth and scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer then stir in the dry pasta making sure each piece is nestled into the liquid.

Cook the Pasta:

Cover the pan with a tight fitting lid and cook about ten minutes stirring halfway through. Taste the pasta to be sure it’s just al dente and most liquid is absorbed.

Finish the Sauce:

Turn off the heat and sprinkle in the parmesan along with heavy cream and parsley. Stir until the parmesan melts making the sauce luscious and glossy. Taste and adjust with salt and pepper if needed.

Combine and Serve:

Slice the cooked chicken into thin strips. Add it back into the pan with the pasta and gently toss everything together so every bite gets saucy. Serve hot and garnish with more parsley or extra parmesan if you like.

Pin

For me that freshly grated parmesan is the real secret to this dish The nuttiness and creamy melt is unbeatable compared to pre grated cheese My family actually has parmesan grating contests when we make this together and I do think that bit of extra elbow grease always pays off

Storage Tips

Let everything cool to room temperature before storing Transfer to an airtight container and refrigerate for up to three days To freeze portion the pasta into single serve containers and freeze for up to a month The creamy sauce may thicken so add a splash of broth or cream when reheating

Ingredient Substitutions

Swap chicken thighs for breast if you prefer juicy dark meat For a lighter dish you can use half and half instead of heavy cream Try different pasta shapes like rigatoni or rotini If you only have pre grated parmesan use the highest quality you can find and be sure to stir it in gradually to prevent clumping

Serving Suggestions

I love to serve this pasta with a bright lemony green salad or roasted asparagus Warm garlic bread for mopping up every bit of sauce is always a hit For a special touch try topping each plate with lightly toasted pine nuts

Cultural Context

This recipe is a blend of Italian American comfort cooking Classic Italian pasta dishes use simple ingredients and skillful technique to coax big flavors out of basics like garlic parmesan and olive oil One pan methods like this are especially popular among home cooks in busy kitchens

Recipe FAQs

→ What type of pasta works best for this dish?

Penne holds the sauce nicely, but you may also use rotini, rigatoni, or gluten-free options if preferred.

→ Can I use pre-grated parmesan cheese?

For the best creamy texture, freshly grated parmesan is recommended, as pre-shredded cheese may clump and not melt smoothly.

→ How do I ensure tender chicken pieces?

Butterflying or pounding the chicken to even thickness ensures even cooking. Avoid overcooking for maximum juiciness.

→ Can I substitute the heavy cream?

Half-and-half or milk with a touch of extra parmesan may be substituted, though the sauce may be less rich and thick.

→ Is it possible to make this dish ahead?

It keeps well refrigerated; reheat gently with a splash of broth or cream to restore the sauce’s consistency before serving.

→ What sides pair well with this pasta?

A simple green salad or roasted vegetables complement the creamy, savory flavors beautifully.