Easy Garlic Parmesan Chicken Pasta Recipe
Garlic Parmesan Chicken Pasta is an easy, one-pan dinner recipe featuring tender chicken and a creamy, flavorful sauce. Made with minimal ingredients and in under 30 minutes, this creamy parmesan garlic chicken pasta makes the perfect weeknight meal.
Pair this Garlic Parmesan Chicken Pasta with a Copycat Olive Garden Salad and Copycat Olive Garden Breadsticks for the ultimate pasta dinner.
If you love the combination of garlic and parmesan, let me introduce you to a simple pasta dish you will find yourself making again and again.
This Garlic Parmesan Chicken Pasta recipe comes together in one pan using really simple ingredients. But the flavor is anything but simple. Made with creamy sauce that is infused with garlic and parmesan and perfectly cooked pasta, this pasta recipe is oh so flavorful. Add in some protein-rich chicken and you have a dinner that will leave you satisfied, yet took VERY little effort.
Notes On Ingredients
- Chicken: Boneless skinless chicken breasts, boneless skinless thighs, or chicken tenders. Whatever you prefer or have on hand.
- Pasta: Select a shape of pasta that is curved or has ridges, so it will hold onto the creamy sauce. Corkscrew, Cavatappi, Trottle, or Penne pasta are all good options.
- Cream: I have made this pasta with heavy cream, half-and-half, and whole milk. While they all work, the heavy cream results in the most luxurious sauce.
- Stock/Broth: Store-bought or homemade chicken stock is the obvious choice here.
- Seasonings: While garlic and parmesan are the stars in this pasta recipe, adding Italian seasoning, crushed red pepper flakes, salt, and pepper will round out the flavors.
- Garlic + Shallot: This recipe uses a lot of garlic. Hence the name Garlic Chicken Pasta. But instead of just using minced garlic, I also like to add a diced shallot, which lends subtle onion and garlic notes to the pasta, making the dish more nuanced.
- Parmesan Cheese: Use finely grated parmesan cheese from the refrigerated or deli section of your grocery store. I don’t recommend using parmesan cheese from a green canister for best results.
- The Pan: Select a heavy-bottomed large sauté pan or large stock pan that can be fitted with a lid to cook the Garlic Parmesan chicken pasta.
How to Make Garlic Parmesan Chicken Pasta
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Sauté Chicken. To ensure the chicken cooks through and to add flavor and texture to the pasta, you want to sauté the chicken prior to simmering it with the pasta. Adding shallots and Italian seasoning the the chicken as it sautés, will further season the chicken, which in turn seasons the entire dish.
- Deglaze Pan. Add the broth the the pot, and scrape up any caramelized bits on the bottom of the pan–that is a lot of flavor right there. Season the broth with salt, pepper, Italian seasoning, and crushed red pepper flakes and let it come to a bubble.
- Simmer Pasta. Once the cooking liquid begins to bubble around the sides of the pan, stir the pasta into the liquid, pushing it down to fully submerge in the cooking liquid. Cover the pot and simmer until the pasta is al dente, stirring every 2-3 minutes.
- Add Parmesan & Cream. Once the pasta is tender and the majority of the chicken stock has been absorbed, add in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring constantly, until the cheese has melted into the sauce. This will only take a minute or so.
Recipe Modifications
- Gluten-Free: I have had success using Barilla gluten-free pasta to make this recipe. Many other brands give off too much starch and can make the dish gummy.
- Keep It Vegetarian: Simply omit the chicken and 2 teaspoons of the Italian seasoning used to season the chicken and replace the chicken stock with vegetable broth. Saute the shallot and garlic as directed and proceed with the recipe as written.
- Amp Up the Flavor: This Creamy Garlic Chicken Pasta is already incredibly flavorful, yet also rather simple to appeal pickier palates. If desired, add 1 teaspoon of dried thyme leaves to the pasta while cooking and/or stir in the juice and zest of one lemon right before serving.
- Use Wine to Deglaze Pan: After sauteing the chicken, pour ¼ cup of dry white wine, like Pinot Grigio or Chardonnay, into the pan and scrape up any browned bits. Let that wine reduce in half and the proceed with the recipe. This adds a nice acidic touch to the pasta dish.
Storage/Reheating Instructions
- Store: If you have any leftovers, allow them to cool slightly and then transfer to an airtight container. Store in the refrigerator for up 3 days.
- Reheat: To reheat the pasta, place one serving in a heat-safe dish and add in a splash of chicken stock. Cover with a damp paper towel and microwave in 30-second intervals until warmed through.
More Favorite Easy Pasta Recipes
Garlic Parmesan Chicken Pasta
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Servings: 4
Calories: 561kcal
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Instructions
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Trim the chicken from fat or grizzle and then dice the chicken into 1-inch cubes. Sprinkle 2 teaspoons of the Italian seasoning, ½ teaspoon kosher salt, and a pinch of pepper over the chicken and toss to coat in seasonings.
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In a large, deep sauté pan that can be fitted with a lid, heat 1 tablespoon of olive oil over medium-high heat. Once heated, add in the chicken. Let the chicken cook for 2 minutes. Add in the diced shallot, and then continue to sauté, stirring often, until the shallots begin to soften and the chicken brown on all sides. ~2-3 minutes.
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Reduce heat to medium and add the garlic and sauté for 30-60 seconds, just to to toast.
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Pour in ½ cup of the chicken broth, and deglaze the pan by scraping up all the browned bits on the bottom of the pan. Add the remaining 1-½ cups of chicken stock, ½-1 teaspoons kosher salt, 2 teaspoons of Italian seasoning, and ¼ teaspoon crushed red pepper flakes, optional. Allow the broth to come to a light boil. Once the broth begins to bubble, add 8 ounces of pasta, and stir to make sure that the pasta is submerged in the broth and spices are well combined.
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Cover the pan, lower the heat to medium-low, and cook for 10-13 minutes or until the pasta is almost al-dente, stirring every 2-3 minutes (remove the lid, quickly stir, and then place the lid back on the pan.
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Remove the lid, add the cream and parmesan and stir until the parmesan is melted and the sauce has thickened slightly. Remove from the heat and taste and adjust salt and pepper as needed.
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Serve with freshly minced parsley if desired.
Notes
For the Pasta: Select a shape of pasta that is curved or has ridges, so it will hold onto the creamy sauce. Corkscrew, Cavatappi, Trottle, or Penne pasta are all good options. If you want to select gluten-free pasta, use Barilla.
Cream: Heavy cream, half-and-half, and whole milk all work, but the heavy cream results in the most luxurious sauce.
Storage: Allow pasta to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up 3 days. To reheat the pasta, place one serving in a heat-safe dish and add in a splash of chicken stock. Cover with a damp paper towel and microwave in 30-second intervals until warmed through.
Nutrition
Calories: 561kcal | Carbohydrates: 50g | Protein: 39g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 405mg | Potassium: 762mg | Fiber: 3g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 2mg
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