This garlic Parmesan chicken pasta earns a permanent spot in the weekly rotation because it turns a handful of pantry staples into something that tastes like a Friday-night restaurant plate, and it all comes together in one skillet.
You sear the chicken until it is deeply golden, then build a garlicky cream sauce right in the same pan so every bit of browned flavor ends up on your fork. The Parmesan melts in at the very end, off the heat, so it stays smooth instead of stringy.
Nothing here needs a special gadget, just a wide skillet and a box of pasta. If you can stir, you can make this on a Tuesday.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne or rigatoni
Short ridged shapes hold the sauce best. No penne? Fusilli or farfalle work just as well and cook in about the same time.
1 1/2 lb (680g) boneless, skinless chicken breasts, cut into 1-inch strips
Thighs are a juicier swap if you prefer dark meat; just cook them 2 minutes longer. Look for breasts that feel springy, not spongy, through the package.
1 1/2 tsp kosher salt, divided
Kosher salt seasons more gently than table salt. If you only have table salt, use about 1 tsp total.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper blooms better in the pan. Pre-ground works in a pinch but tastes flatter.
3 tbsp olive oil
Regular olive oil is fine here since you are searing, not finishing. Avocado oil is a good high-heat substitute.
2 tbsp unsalted butter
Salted butter works too; just taste the sauce before adding more salt at the end.
12 garlic cloves, thinly sliced
Sliced garlic sweetens as it cooks; minced garlic burns faster. Jarred garlic is a fine shortcut, use about 3 tbsp.
1 1/2 cups (360ml) heavy cream
For a lighter sauce, swap half the cream for whole milk, but do not use skim or the sauce will thin out.
1 1/4 cups (125g) freshly grated Parmesan
Grate it yourself from a block; pre-shredded cheese is coated and clumps. Pecorino Romano is a sharper, saltier stand-in.
1/2 cup (120ml) reserved pasta water
Starchy pasta water is your sauce adjuster. Scoop it out just before draining, before you forget.
1/4 cup chopped fresh parsley
Flat-leaf parsley is the classic finish. Basil or a pinch of dried oregano is a nice change of pace.
Tips & Tricks
Slice the garlic, do not mince it
Thin slices toast gently and stay sweet, while minced garlic scorches in seconds and turns bitter.
Reserve pasta water before draining
That starchy liquid is the only thing that will loosen a sauce that tightens up as it sits.
- Do not dump the Parmesan into boiling sauce: Take the pan off the heat before stirring in the cheese, or the proteins tighten and the sauce turns grainy.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of well-salted water to a rolling boil and cook the penne for 1 minute less than the package says, about 9 minutes, until just shy of al dente. Scoop out 1/2 cup of the pasta water, then drain.
2. Dry and season chicken
Pat the chicken strips completely dry with paper towels and season with 1 tsp of the salt and the pepper. Dry chicken is the secret to a golden crust.
3. Sear the chicken
Heat the olive oil in a large skillet over medium-high heat (about 400F / 205C surface) until it shimmers. Add the chicken in a single layer and cook 5 to 6 minutes per side, until deep golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
4. Soften the garlic
Lower the heat to medium, add the butter to the pan, and once it foams, add the sliced garlic. Cook 60 to 90 seconds, stirring, until fragrant and pale gold, not brown.
5. Build the cream sauce
Pour in the heavy cream and the remaining 1/2 tsp salt, scraping up the browned bits. Bring to a gentle simmer, then lower the heat and cook 4 to 5 minutes, until the sauce coats the back of a spoon.
6. Melt in the Parmesan
Pull the pan off the heat and stir in the Parmesan in three handfuls, whisking until each addition melts and the sauce looks glossy and smooth.
7. Toss everything together
Return the chicken and any juices to the pan along with the drained pasta. Toss over low heat for 1 to 2 minutes, adding splashes of pasta water until the sauce clings to every piece.
8. Finish and serve
Stir in the parsley, taste for salt, and serve right away while the sauce is still loose and bubbling at the edges.
Delicious Variations
Crispy Bacon Version
Cook 4 slices of chopped bacon first, then sear the chicken in the drippings and skip the olive oil for a smoky, salty upgrade.
Lemon Spinach Twist
Wilt 3 cups of baby spinach into the sauce and finish with the zest of half a lemon for a brighter, greener plate.
Spicy Arrabbiata-Style
Add 1/2 tsp red pepper flakes with the garlic and a spoonful of tomato paste for a warm, rosy sauce.
How to Store Garlic Parmesan Chicken Pasta
Refrigerator
Store in an airtight container for up to 3 days; the sauce thickens as it chills, so reheat gently with a splash of milk or water.
Freezer
Freeze in portions for up to 2 months, though the cream sauce may separate slightly; whisk vigorously while reheating to bring it back together.
Reheating
Reheat in a covered skillet over medium-low heat (about 300F / 150C) for 5 to 7 minutes, stirring often and adding liquid as needed.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, but use whole milk and expect a thinner sauce. Whisk in a teaspoon of flour with the butter first to help it thicken, and never use skim milk because it will curdle.
Q: Why did my Parmesan sauce turn grainy?
The pan was too hot when the cheese went in. Always pull the pan off the heat before adding Parmesan and stir it in gradually so it melts smoothly.
Q: Can I make garlic Parmesan chicken pasta ahead of time?
You can make the sauce and sear the chicken up to a day ahead and refrigerate them separately. Boil the pasta fresh and combine everything just before serving for the best texture.
Q: How do I keep the chicken from drying out?
Sear it to 165F (74C) and no further, then let it rest on a plate while you build the sauce. The resting juices go back into the pan and keep every slice tender.
Q: Is this dish spicy?
Not at all, the garlic mellows into sweetness as it cooks. If you want heat, add a pinch of red pepper flakes with the garlic.
Give this garlic Parmesan chicken pasta a go this week and watch how fast the pan empties. Cook it your way, and tell me how it went.
Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is a one-pan comfort dinner: golden seared chicken, silky garlic sauce, and Parmesan in every twirl.
🧂 Ingredients
- 12 oz (340g) penne or rigatoni
- 1 1/2 lb (680g) boneless, skinless chicken breasts, cut into 1-inch strips
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 12 garlic cloves, thinly sliced
- 1 1/2 cups (360ml) heavy cream
- 1 1/4 cups (125g) freshly grated Parmesan
- 1/2 cup (120ml) reserved pasta water
- 1/4 cup chopped fresh parsley
📋 Instructions
- 1Boil the pasta — Bring a large pot of well-salted water to a rolling boil and cook the penne for 1 minute less than the package says, about 9 minutes, until just shy of al dente. Scoop out 1/2 cup of the pasta water, then drain.
- 2Dry and season chicken — Pat the chicken strips completely dry with paper towels and season with 1 tsp of the salt and the pepper. Dry chicken is the secret to a golden crust.
- 3Sear the chicken — Heat the olive oil in a large skillet over medium-high heat (about 400F / 205C surface) until it shimmers. Add the chicken in a single layer and cook 5 to 6 minutes per side, until deep golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
- 4Soften the garlic — Lower the heat to medium, add the butter to the pan, and once it foams, add the sliced garlic. Cook 60 to 90 seconds, stirring, until fragrant and pale gold, not brown.
- 5Build the cream sauce — Pour in the heavy cream and the remaining 1/2 tsp salt, scraping up the browned bits. Bring to a gentle simmer, then lower the heat and cook 4 to 5 minutes, until the sauce coats the back of a spoon.
- 6Melt in the Parmesan — Pull the pan off the heat and stir in the Parmesan in three handfuls, whisking until each addition melts and the sauce looks glossy and smooth.
- 7Toss everything together — Return the chicken and any juices to the pan along with the drained pasta. Toss over low heat for 1 to 2 minutes, adding splashes of pasta water until the sauce clings to every piece.
- 8Finish and serve — Stir in the parsley, taste for salt, and serve right away while the sauce is still loose and bubbling at the edges.
Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.