Garlic Parmesan Chicken Pasta is a simple and delicious dish that combines tender pieces of chicken with a creamy garlic and Parmesan cheese sauce. The pasta soaks up all the tasty flavors, making every bite rich and comforting. It’s a wonderful mix of creamy, cheesy, and garlicky goodness with just the right amount of seasoning.
I love making this dish when I want something satisfying but not too complicated. The garlic and Parmesan shine through without being overpowering, and the chicken adds a nice protein boost that keeps everyone full. One tip I always follow is to use freshly grated Parmesan because it melts better and gives the sauce a smoother, more flavorful touch.
This pasta is perfect for a cozy dinner at home, especially on a weeknight when you want something quick but still impressive. I like to serve it with a crisp green salad or some roasted veggies on the side for a balanced meal. Every time I make it, it feels like a little homemade treat that never gets old.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless skinless breasts for juicy and lean protein. You can swap them for thighs if you want more flavor and tenderness.
Parmesan cheese: Freshly grated Parmesan melts better and tastes richer than the pre-grated kind. If you don’t have Parmesan, Pecorino Romano is a tasty alternative.
Heavy cream: It makes the sauce creamy and smooth. For a lighter option, try half-and-half or whole milk, but the sauce won’t be as thick.
Spinach: Fresh spinach adds some color and nutrition. You could use kale or arugula too, just toss them in at the end to wilt.
Garlic: Fresh minced garlic gives the sauce a punch. If you don’t have fresh, garlic powder works but the flavor won’t be as vibrant.
How Can You Get Tender, Flavorful Chicken Every Time?
Cooking chicken perfectly can be tricky, but these tips help:
- Pat the chicken dry before seasoning to get a nice sear.
- Season both sides well with salt, pepper, garlic powder, and Italian seasoning.
- Cook chicken over medium-high heat in olive oil until golden and no longer pink inside (about 5-7 minutes each side).
- Use a meat thermometer to check for 165°F or slice into the thickest part to see if juices run clear.
- Let chicken rest 5 minutes before slicing to keep it juicy.
These steps lock in flavor and keep the meat tender, making it perfect for your pasta dish.
Equipment You’ll Need
- Large pot – I use this to cook the pasta because it fits lots of water and makes boiling easy.
- Skillet or frying pan – a good non-stick skillet helps you sear the chicken and make the sauce in one pan.
- Cooking spoon or spatula – for stirring the sauce and turning the chicken so it cooks evenly.
- Meat thermometer (optional) – if you want to check that the chicken reaches 165°F for safety and juiciness.
- Grater – for freshly shredding Parmesan cheese, which adds the best flavor and texture.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sautéed mushrooms to add different proteins or a vegetarian option.
- Mix in sun-dried tomatoes or roasted red peppers for a sweet, smoky flavor.
- Use different cheeses like Asiago or Pecorino for a unique twist on the cheesy sauce.
- Add a pinch of crushed red pepper flakes for some heat, or fresh basil and parsley for extra freshness.
How to Make Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 2 cups fresh spinach leaves
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a bit of heat)
Time Needed
This dish takes about 30 minutes total — 10 minutes for prep and 20 minutes to cook everything. It’s a quick, wonderful meal you can make any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta
Boil a large pot of salted water. Once boiling, add the penne pasta and cook following the package directions until it’s just tender but still has a little bite (al dente). Drain the pasta and set it aside.
2. Season and Cook the Chicken
While the pasta is cooking, season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (no pink inside). Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
3. Make the Garlic Parmesan Sauce
Lower the heat to medium and add the butter to the same skillet. Toss in minced garlic and cook until fragrant — about 1 minute, stirring often so it doesn’t burn. Pour in the chicken broth and heavy cream, stirring everything together. Let it gently simmer for a minute or two.
Slowly add in the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. If it’s too thick, add a little bit of the reserved pasta water to loosen it.
4. Add Spinach and Combine
Put fresh spinach leaves into the sauce and cook until just wilted, about 2 minutes. Then add in the cooked penne pasta and toss everything well so the pasta gets nicely coated with that creamy sauce.
5. Serve
Plate the creamy pasta and arrange the sliced chicken strips on top. Sprinkle with freshly chopped parsley and extra Parmesan cheese. If you like a little heat, add some red pepper flakes. Serve it up right away, and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and safety.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but keep in mind the sauce may be thinner and less rich. To thicken, you can add a bit of flour or cornstarch mixed with water.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to refresh the sauce if needed.
Can I Use Other Types of Pasta?
Yes! While penne works great, you can swap it with fettuccine, rotini, or farfalle — whatever shape you like best. Just adjust the cooking time according to the pasta’s package instructions.
