This Garlic Parmesan Chicken and Pasta is an easy yet restaurant-worthy dinner. With an irresistibly rich and creamy sauce and tender chicken, this will quickly become your new favorite pasta dish. The best part…it’s all made in one pan, in just about 30 minutes so you can enjoy it even on the weeknights when the comfort food craving hits.
Initially, I developed this recipe as a part of my Valentine’s Day Menu series. Which is kinda ironic, because I’m sure most people aren’t trying to load up on garlic for this romantic holiday LOL. But, I guess when you’ve been with your partner for almost 10 years, you embrace the garlic breath.
Jokes aside, I think a pasta dish just feels right on Valentine’s Day. And although this Garlic Parmesan Chicken and Pasta may not be bright pink or red, it does feel comforting and special enough to warrant a spot on your at-home Valentine’s Day menu.
And yet, it’s super simple to make…with everything coming together in one pan, so you can spend more time enjoying each other’s company. Pair it with some crusty bread, roasted veggies or a side salad for the perfect, balanced meal.
Why You’ll Love this Garlic Parmesan Chicken and Pasta
- It’s an easy, one-pan dinner!
- The pasta is tossed in a creamy, rich garlic parmesan sauce.
- It’s loaded with protein, carbs and fat to keep you full.
- This Garlic Parmesan Chicken and Pasta is ready in just over 30 minutes.
- It’s just as perfect for a special occasion as it is for a weeknight dinner!
- The ingredients are simple and accessible.
What You Need to Make this Garlic Parmesan Chicken and Pasta
For the Chicken:
- Boneless, Skinless Chicken Breast: Make sure to beat down or butterfly your chicken breasts if they’re really thick. We’re aiming for about 1/2″ thickness so that they cook through in time.
- Italian Seasoning, Paprika, Salt & Pepper: Simple seasonings to add flavor to this chicken while not overpowering the lovely, creamy garlic sauce.
- Avocado Oil: I like using avocado oil to sear the chicken breast in because it has a higher smoke point, but olive oil will work too.
For the Pasta:
- Unsalted Butter: Some flavor and fat to sauté the onion in.
- Avocado Oil: Mixing the avocado oil with butter prevents it from burning.
- Yellow Onion: You’ll need 1/2 of one jumbo yellow onion, or about 1 cup diced.
- Garlic: Lots of it!
- Chicken Broth: Cooking the pasta in chicken broth instead of water adds more flavor.
- Penne Pasta: I prefer penne pasta for this recipe because it really soaks up the garlic parmesan sauce well, but any variety (normal or gluten free) will work.
- Heavy Cream: Finish the dish off with some heavy cream for the dreamiest texture.
- Parmesan Cheese: We’re not skimping on the cheese here! Fresh and finely grated is best.
- Parsley: Although technically optional, fresh chopped parsley adds color and cuts through the rich sauce.
- Salt & Pepper: Season to taste with salt & pepper.
How To Make this Garlic Parmesan Chicken and Pasta
Rub Chicken with Seasoning Mixture:
First, make sure that each piece of your chicken is about 1/2 inch thick. You may need to butterfly it or beat it down to get it to this thickness. This will ensure that the chicken cooks through in time.
Then, in a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
Pan Sear the Chicken:
Next, bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 4-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.
Saute Onion & Garlic:
Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.
Deglaze with Chicken Broth & Add Pasta:
Next, deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil.
Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth. Cover the pan and cook for 10 minutes or until the pasta is al-dente
Finish it off with Cream, Parmesan & Parsley:
Finally, turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm. Taste and adjust salt and pepper as needed.
Add Back in the Cooked Chicken:
Lastly, slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!
How Can I Tell When my Stainless Steel Pan is Preheated?
I know that stainless steel pans can seem intimidating but trust me, you will love them once you get the hang of it. I highly recommend using a stainless steel pan for this recipe to get the best golden exterior on your chicken.
First, allow your stainless steel pan to preheat. This will usually take several minutes, so be patient. Every so often, you can check to see if it’s ready by splashing a little bit of water onto the pan. If it sizzles and evaporates immediately, it’s NOT ready. If it bubbles up and “dances” around the pan, that means IT IS ready to use.
Only then should you add your oil. Let that heat up for a little bit longer, until it’s glimmering. Then, add your chicken to the pan. It should make a sizzling noise immediately upon touching the pan.
As long as your stainless steel pan is properly pre-heated, your chicken won’t stick to it! You’ll also notice that the chicken will naturally release from the pan once it’s ready to be flipped. If it’s not coming loose, continue to let it cook.
Can I Make this Garlic Parmesan Chicken and Pasta Gluten Free?
Yes, definitely! Just swap out the normal penne pasta for your favorite gluten free brand. A few ones that I love are Banza (which also has more protein & fiber), Jovial and Bionaturae.
If you’re using gluten free pasta, double check the package instructions for the cook-time. If it’s any less than 10-11 minutes, adjust the recipe accordingly so that you don’t end up with mushy, overcooked pasta.
Can I Make this Garlic Parmesan Chicken and Pasta Dairy Free?
Technically, yes. You would just have to:
- Use vegan butter OR use an additional tablespoon of oil.
- Swap out the heavy cream for a plant-based alternative (my favorite is Country Crock Plant Cream).
- Omit the parmesan or substitute a vegan parmesan – however, sometimes vegan parmesan can be a little finicky (AKA it doesn’t melt well) so just keep that in mind!
Can I Use Milk Instead of Heavy Cream?
No, I wouldn’t recommend using milk in this recipe because it won’t be thick or rich enough to create that lovely garlic parmesan sauce. But, if you really have to, I would ONLY swap out the heavy cream with whole milk.
What Should I Serve With This Garlic Parmesan Chicken and Pasta?
The only thing this meal is missing is some veggies and fiber! With that said, I like to serve it alongside some roasted or steamed veggies. Broccoli works especially well here!
Another option is to actually wilt several handfuls of spinach directly into the sauce! This is an easy way to boost the veggies in this recipe. I’d recommend adding the spinach at the very end, right after you’ve stirred in the heavy cream, parmesan and parsley.
Expert Tips:
- Use a stainless steel pan for best results: It’s the best way to get a beautiful golden sear on the chicken. Check out the blog post for further details on how to ensure your stainless steel pan is preheated.
- Butterfly or beat down the chicken: It should be roughly 1/2inch thick (maybe 3/4inch in some areas) so that it cooks in time.
- Cook the pasta in chicken broth for more flavor: Pass on the water and use chicken broth! You could even use chicken bone broth for even more nutrients.
- Make sure the pasta is submerged in broth: You won’t have nearly as much liquid as you usually do when boiling pasta, but make sure almost all the pieces are submerged.
- Add dairy products AFTER turning off the heat: This will prevent the sauce from curdling!
How Do the Leftovers Store?
This Garlic Parmesan Chicken and Pasta is ideal for leftovers! If you cook your pasta only to al-dente, it will hold up well and not get mushy/fall apart when you re-heat the leftovers.
But, it also tastes amazing cold so feel free to enjoy it that way too! Whatever you decide, just make sure to let it cool completely before adding it to an airtight container and storing it in the fridge.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Pasta Recipes?
- Creamy Butternut Squash, Cranberry & Goat Cheese Orzo
- Marry Me Chicken Tortellini Soup
- Easy Ground Beef Stroganoff
- BLT Pasta Salad (No Mayo!)
Garlic Parmesan Chicken and Pasta
Equipment
- small bowl
- large pan with lid
- spatula
Ingredients
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast butterflied or beaten down to about ½" thickness
- 1 tbsp italian seasoning
- ½ tsp paprika
- salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ jumbo yellow onion diced (1 cup)
- 4-6 large cloves garlic minced
- 8 oz dry penne pasta normal or gluten free
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- In a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.1 tbsp italian seasoning, ½ tsp paprika, salt & pepper, 1 lb boneless, skinless chicken breast
- Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 4-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.1 tbsp avocado oil
- Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.1 tbsp avocado oil, 1 tbsp unsalted butter, ½ jumbo yellow onion, 4-6 large cloves garlic
- Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.2 cups chicken broth, 8 oz dry penne pasta
- Cover the pan and cook for 10 minutes or until the pasta is al-dente.
- Turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm. Taste and adjust salt and pepper as needed.1 cup finely grated parmesan cheese, ½ cup heavy cream, 2 tbsp chopped parsley
- Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
One of the best pasta dishes I’ve had in the last year. So good and creamy
OMG. THIS WAS ADDICTING.
Truly couldn’t relate more. Thank you!
Made this for the first time tonight. Delicious! Family loved it as well. Will add to the future recipe list. Thanks!
So glad to hear that, thanks Adam!