Garlic Parmesan Chicken Pasta
I remember the first crisp October evening I made this dish: the house smelled like roasted garlic and warm Parmesan, a soft blanket on my lap, and the light through the window turning the kitchen golden. That cozy feeling is why this Garlic Parmesan Chicken Pasta has become a reader favorite — it’s simple, comforting, and perfect for those who love seasonal, home-baked warmth on weeknights.
Introduction
This Garlic Parmesan Chicken Pasta is a creamy, garlicky one-pan wonder that feels like a hug in a bowl. It’s approachable for beginners, but impressive enough to serve guests. If you enjoy pairing chicken with cozy sides, try my companion recipe for a rustic skillet version like garlic parmesan chicken and potatoes for a full fall feast.
Ingredients
Makes 4 servings
- 12 oz pasta (penne, fusilli, or your favorite)
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach (optional, for color and nutrients)
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Step-by-step Instructions
- Prep and season
- Pat the chicken pieces dry and season with salt, pepper, and half the Italian seasoning.
- Brown the chicken
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely.
- Build the sauce
- In the same skillet, add the remaining tablespoon of oil. Sauté the onion 3 minutes until translucent, then add garlic and cook 30–45 seconds until fragrant.
- Add liquids and pasta
- Stir in the chicken broth and heavy cream, scraping up any brown bits. Add the pasta (uncooked) and bring to a gentle simmer. Cover and cook according to pasta package directions minus 1–2 minutes, stirring occasionally so pasta doesn’t stick.
- Finish with cheese and chicken
- Once pasta is al dente and sauce has thickened, reduce heat to low. Stir in grated Parmesan until melted and glossy. Return the chicken to the pan, fold in spinach if using, and warm through. Adjust seasoning with salt and pepper.
- Serve
- Plate the Garlic Parmesan Chicken Pasta, garnish with parsley and extra Parmesan, and serve with lemon wedges for a bright finish.
Tips for Success
- Use a heavy-bottomed skillet or wide pot to cook the pasta evenly in the sauce.
- For extra silky sauce, stir in the Parmesan off the heat to prevent graininess.
- If the sauce gets too thick, loosen with a splash of reserved pasta water or extra broth.
- Let the chicken rest briefly after browning; this keeps it juicy when it returns to the pan.
- For a quicker weeknight version, rotisserie-style halal chicken works beautifully and saves time, while keeping the same cozy flavor.
Possible Variations
- Gluten-free: Swap in your favorite gluten-free pasta and confirm the broth is gluten-free. The cooking time may vary, so follow package directions.
- With a streusel topping (baker’s twist): For a crunchy finish, mix 1/3 cup panko, 1 tablespoon melted butter, and 1 tablespoon grated Parmesan; sprinkle on top and broil 1–2 minutes until golden. This adds a bakery-like texture that feels seasonal and special.
- Mushroom and herb version: Sauté sliced mushrooms with onions for an earthy note, and finish with fresh thyme.
- Bright lemon herb: Stir in 1 tablespoon lemon zest and a squeeze of lemon for a fresher profile — a great contrast to the creamy sauce. For more lemony chicken-pasta inspiration, see this bright pairing like Lemon Garlic Butter Chicken Bites with Parmesan Linguine.
Storage Recommendations
- Refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to revive the sauce.
- Freezer: For best quality, freeze in a shallow, airtight container for up to 1 month. Thaw overnight in the fridge before reheating. Note that texture can change slightly after freezing.
- Reheat tips: Low and slow is best. Microwave in short bursts, stirring between, or warm on the stove over low heat with a little liquid to loosen the sauce.
Why home bakers love this recipe
Home bakers who adore seasonal treats will appreciate how this Garlic Parmesan Chicken Pasta balances skill-building with comfort. You’ll practice browning proteins, crafting a cream sauce, and finishing a dish with flair — all in about 30–40 minutes. The streusel topping option gives bakers a chance to add a signature, crunchy element that elevates the meal into something celebratory.
Conclusion
If you like a slow-cooker option for busy fall days, you might enjoy the crockpot adaptation found at Crockpot Parmesan Garlic Chicken Pasta | The Recipe Critic, which turns this cozy favorite into an effortless set-and-forget dinner.
FAQs
- How long does Garlic Parmesan Chicken Pasta take to make?
- About 30–40 minutes from start to finish: 10 minutes prep and 20–30 minutes cooking, depending on pasta type and how long you brown the chicken.
- Can I use pre-shredded Parmesan cheese?
- Yes, but freshly grated Parmesan melts more smoothly and gives the best texture and flavor to the sauce.
- Is this recipe freezer-friendly?
- Yes. Store in an airtight container for up to 1 month. Thaw overnight before reheating and add a splash of broth or cream while warming.
- Can I make this recipe dairy-free?
- To make a dairy-free version, use unsweetened plant-based cream and a dairy-free Parmesan alternative; note the taste and texture will differ slightly, but the dish will still be comforting and creamy.
Garlic Parmesan Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A creamy, garlicky one-pan pasta dish that is simple yet impressive, perfect for cozy evenings.
Ingredients
- 12 oz pasta (penne, fusilli, or your favorite)
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach (optional, for color and nutrients)
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Pat the chicken pieces dry and season with salt, pepper, and half the Italian seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely.
- In the same skillet, add the remaining tablespoon of oil. Sauté the onion for 3 minutes until translucent, then add garlic and cook 30–45 seconds until fragrant.
- Stir in the chicken broth and heavy cream, scraping up any brown bits. Add the pasta (uncooked) and bring to a gentle simmer. Cover and cook according to pasta package directions minus 1–2 minutes, stirring occasionally.
- Once pasta is al dente and sauce has thickened, reduce heat to low. Stir in grated Parmesan until melted and glossy. Return the chicken to the pan, fold in spinach if using, and warm through. Adjust seasoning with salt and pepper.
- Plate the Garlic Parmesan Chicken Pasta, garnish with parsley and extra Parmesan, and serve with lemon wedges for a bright finish.
Notes
For extra silky sauce, stir in the Parmesan off the heat to prevent graininess. If the sauce gets too thick, loosen with a splash of reserved pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian