Creamy Garlic Parmesan Chicken Pasta – Easy 50-Minute Dinner

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.

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.

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

Frequently Asked Questions

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.

★★★★½ 4.8 (287 ratings)

15 minPrep time35 minCook time6Servings712 kcalCalories

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🧂 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

👨‍🍳 Chef's Note: If the sauce tightens up before you serve, a splash of pasta water and a few seconds of stirring will bring it right back. That is the whole trick.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 712 kcal · 41g protein · 46g carbs · 40g fat

Written by Mireille Baptiste

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.