There’s just something irresistible about creamy, garlicky pasta that hugs tender chicken in every bite. This Garlic Parmesan Chicken Pasta Recipe combines simple ingredients into a soul-satisfying dinner you’ll want on repeat. I’m excited to share how easy and rewarding this dish is to make!

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 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

This Garlic Parmesan Chicken Pasta Recipe became an instant favorite in my kitchen because it’s comfort food with a bit of a gourmet touch. It’s creamy and cheesy but balanced with a little kick from red pepper flakes and fresh garlic. Plus, the chicken stays juicy and flavorful every time.

Simple yet impressive: You can whip this up on a weeknight but it looks and tastes like you spent hours.
Flavor-packed: The combination of garlic, Parmesan, and herbs makes every mouthful rich and savory.
Flexible and forgiving: There’s room to customize and adjust based on what you have or prefer.
Comfort food at its best: Creamy, cheesy pasta with tender chicken that warms you up on any day.

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

What I love about this recipe is how each ingredient plays an essential role without complicating the flavor. The spices on the chicken create a savory crust, while the Parmesan cheese melts into a silky sauce that clings to the pasta. Here’s a bit about the key players:

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: Tender and mild, they soak up the spice rub beautifully and stay juicy thanks to resting after cooking.
Penne pasta: Its tube shape grabs onto the creamy sauce perfectly, making each bite satisfying.
Butter & olive oil: The fat combo adds richness without being heavy, and helps develop that golden sautéed flavor in the shallots and garlic.
Shallot & garlic: Adds aromatic depth and builds a flavor base that’s anything but boring.
Red pepper flakes: Just enough to give a gentle heat without overpowering the creamy sauce.
Flour: The secret to thickening the sauce so it’s luxuriously clingy on the pasta and chicken.
Chicken broth and half & half: Creates a velvety sauce with a satisfying richness; I recommend using half & half for creaminess.
Chicken bouillon: Boosts savory umami — a small touch that makes a big difference.
Italian herbs (parsley, basil, oregano): Infuse the sauce with fragrant, earthy notes that balance the richness.
Fresh Parmesan cheese: The star cheese! Freshly grated for melt-in-your-mouth texture and that unmistakable nutty flavor.
Fresh parsley & lemon juice (optional): Brighten and freshen up the final dish to keep it from becoming too heavy.

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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

Over time, I’ve found this recipe is super easy to tweak so it suits your preferences perfectly. Maybe you want it a bit spicier, or need a dairy-free version — no problem!

Variation: Sometimes I swap out penne for rigatoni or farfalle — whatever pasta shape you have on hand works because the sauce is nice and thick.
Dairy-free tweak: Use coconut milk or an oat-based cream alternative instead of half & half, and a vegan Parmesan substitute. It still turns out creamy!
Extra veggies: Feel free to add spinach, sun-dried tomatoes, or mushrooms to the sauce for added texture and nutrition.
Double the chicken: For meat lovers, you can add extra cuts or keep the chicken a little chunkier for a heartier dish.

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

Step 1: Get that pasta boiling

Start by bringing a large pot of heavily salted water to a boil for the pasta. Salt is key—it flavors the pasta inside and out. Cook the penne until just al dente, which usually means a minute or two less than package instructions. Before draining, scoop out about a cup of the pasta water — you’ll thank me later for this little trick!

Step 2: Prep and spice the chicken

Slice the chicken breasts horizontally to create fillets about half an inch thick, then cover with plastic wrap and gently pound to tenderize. Mix salt, pepper, onion powder, garlic powder, and paprika for the seasoning. Pat your chicken dry, drizzle lightly with olive oil, then massage those spices all over each side. Let those flavors get to know each other while you prep the other ingredients.

Step 3: Cook chicken until golden and juicy

Heat a couple tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering hot. Add the chicken fillets carefully—you want to hear a nice sizzle right away. Cook about 4-5 minutes per side, aiming for a beautiful golden crust and an internal temperature of 160°F. Transfer to a cutting board and let it rest at least 5 minutes before slicing; this keeps it tender and juicy.

Step 4: Build your flavorful sauce

Leave those delicious chicken drippings in the pan and melt two tablespoons of butter over medium heat. Toss in the chopped shallots and sauté gently for 3-4 minutes until translucent and soft, scraping up any browned bits—that’s flavor gold! Add minced garlic and red pepper flakes and cook for just about 30 seconds, be careful not to burn the garlic.

Sprinkle the flour over the aromatics and stir constantly for about a minute; this cooks out the raw flour taste while thickening your sauce. Lower the heat and slowly whisk in chicken broth and half & half, stirring constantly until silky smooth. Add chicken bouillon, dried herbs, salt, and pepper, and simmer gently until thickened.

Step 5: Melt in that Parmesan magic

Turn the heat down to low and add your freshly grated Parmesan cheese gradually, stirring to melt it evenly into the creamy sauce. This step is key—if the sauce is too hot, the cheese might clump, so gentle heat is best.

Step 6: Bring it all together

Finally, stir in the cooked pasta and sliced chicken. If the sauce feels a little thick, add reserved pasta water in small amounts until you reach your desired consistency. Taste and adjust salt and pepper, and if you like, finish with a squeeze of fresh lemon juice to brighten everything up. Sprinkle with chopped fresh parsley for that lovely finishing touch.

Top Tip

Making this recipe has taught me some valuable shortcuts and tricks that really elevate the final dish. I want you to experience the joy of nailing it on your first try, so here are my favorite tips:

Rest your chicken: Letting the cooked chicken rest before slicing makes it juicy and tender. Don’t skip this step!
Reserve pasta water: That starchy liquid helps loosen the sauce if it gets too thick without watering down the flavor.
Low heat for cheese: Add Parmesan off direct heat or on very low to avoid cheese clumping or separating.
Season gradually: Since you have salty ingredients like bouillon and cheese, go easy on added salt until the end.

How to Serve Garlic Parmesan Chicken Pasta Recipe

garlic parmesan chicken - Serving Suggestion

Garnishes

I love topping this dish with a sprinkle of fresh parsley for color and freshness. A little lemon zest or an extra squeeze of lemon juice right before serving really lifts the creamy sauce and balances richness. Cracked black pepper on top adds a nice bite, too.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a side of roasted asparagus. Garlic bread or crusty artisan loaf is perfect for mopping up any leftover sauce—you won’t want to waste a drop!

Creative Ways to Present

For a dinner party, I sometimes plate the pasta in shallow bowls and top with the whole chicken fillets sliced elegantly. Garnish with sprigs of parsley and even a dusting of extra Parmesan. It feels fancy but doesn’t add extra work. You can also serve the chicken sliced alongside the pasta for a family-style presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The pasta tends to thicken as it cools, so before reheating, add a splash of milk or broth to loosen the sauce.

Freezing

While you can freeze this pasta, I’ve found the texture of the sauce changes slightly. If you freeze it, thaw in the fridge overnight and reheat gently, adding liquid as needed to bring back creaminess.

Reheating

Reheat leftovers over low heat on the stove, stirring frequently. This prevents the sauce from breaking. Adding reserved pasta water or a little cream helps refresh the texture and taste.

Frequently Asked Questions:

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

Absolutely! While penne holds the sauce beautifully, rigatoni, fusilli, or farfalle all work well. Just make sure to cook them al dente for the best texture.

What’s the best way to avoid clumpy sauce when adding Parmesan cheese?

The key is to reduce the heat to low or remove the sauce from direct heat when adding the cheese. Add it gradually and stir constantly to allow it to melt evenly without separating or clumping.

Can I prepare parts of this recipe ahead of time?

Yes! You can season and slice the chicken, even pound it, a few hours before cooking. The sauce can also be made ahead, then reheated gently before tossing with the pasta and chicken.

Is there a dairy-free version of this Garlic Parmesan Chicken Pasta Recipe?

Definitely. Use dairy-free milk or cream alternatives like coconut milk or oat milk with a thickener such as cornstarch. You can also use vegan Parmesan substitutes or nutritional yeast for a cheesy flavor.

Final Thoughts

This Garlic Parmesan Chicken Pasta Recipe holds a special place for me because it’s where quick weeknight cooking meets dinner party wow factor. Every time I serve this up, friends and family can’t believe it came together so easily. I hope you enjoy making this as much as I do — it’s truly a comforting dish that feels like a warm hug on a plate. Give it a try, and I’m sure it’ll become a go-to in your kitchen, too!