Garlic Parmesan Chicken Pasta is a creamy, comforting dish that brings together tender chicken, perfectly cooked pasta, and a rich garlic parmesan sauce. The garlic adds just the right amount of punch, while the parmesan cheese melts in to create a smooth, cheesy coating that clings to every bite. It’s the kind of meal that feels both fancy and simple at the same time.
I love making this dish when I want something satisfying but quick—it’s a real crowd-pleaser every time. The sauce comes together easily with a few basic ingredients, and you can adjust the garlic and cheese to your taste. I usually toss in some fresh parsley or a little spinach to add a pop of color and freshness, which keeps it from feeling too heavy.
My favorite way to enjoy Garlic Parmesan Chicken Pasta is straight from the skillet, maybe with a side of crusty bread to soak up all the leftover sauce. It’s the kind of dinner that makes you feel cozy and happy, perfect for weeknights or when friends drop by unexpectedly. I always have to make a double batch because there’s never any leftovers!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are great for quick cooking. If you prefer, thighs add more flavor and stay juicy but take a little longer to cook.
Parmesan cheese: This is the star for that classic nutty, salty flavor. If you don’t have Parmesan, Pecorino Romano works well or even a mild Asiago.
Heavy cream: Creates the rich, creamy sauce. For a lighter option, try half-and-half or whole milk, but the sauce won’t be as thick or creamy.
Spinach and cherry tomatoes: They add freshness and color. Feel free to swap spinach for kale or arugula, and cherry tomatoes can be replaced with sun-dried tomatoes for a tangier touch.
Garlic: Fresh minced garlic gives the dish punch. Garlic powder can be used in a pinch but fresh always tastes brighter.
How Can I Cook Juicy, Flavorful Chicken for This Dish?
Cooking the chicken well is key to a tasty dish with great texture. Here’s how to get that juicy, nicely browned chicken every time:
- Pat the chicken dry with paper towels first to help browning.
- Season well with Italian seasoning, garlic powder, salt, and pepper for flavor.
- Heat the oil in the pan until shimmering before adding chicken.
- Cook chicken over medium-high heat without moving it too much—about 5-7 minutes per side.
- Check for doneness with a meat thermometer (165°F or 74°C) or by cutting into the thickest part.
- Let the chicken rest a few minutes before slicing to keep juices locked in.
These steps ensure your chicken stays tender, juicy, and perfectly seasoned to complement the creamy pasta sauce.
Equipment You’ll Need
- Large pot – I use this to cook the penne pasta until it’s just right, so it doesn’t get mushy.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce in the same dish, which saves time and dishes.
- Meat thermometer (optional) – helps ensure the chicken is cooked through but still juicy.
- Wooden spoon or spatula – makes stirring the sauce and turning the chicken easy without scratching the pan.
- Knife and cutting board – for chopping garlic, spinach, cherry tomatoes, and slicing the chicken.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a quick seafood version that’s light and flavorful.
- Mix in sautéed mushrooms or roasted bell peppers for extra veggies and umami taste.
- Stir in a splash of lemon juice or zest for a fresh, bright flavor that balances the richness.
- Add a pinch of red pepper flakes or hot sauce if you like a bit of heat in your pasta.
How to Make Garlic Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz penne pasta
- 2 boneless skinless chicken breasts
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Sauce and Veggies:
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- ¼ tsp crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 25 to 30 minutes from start to finish. You’ll spend time boiling the pasta and cooking the chicken, then quickly making the creamy garlic Parmesan sauce and tossing everything together for a delicious meal that’s ready in about half an hour.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
2. Cook and Season the Chicken:
Season the chicken breasts on both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
3. Make the Garlic Parmesan Sauce:
In the same skillet, reduce heat to medium and add minced garlic. Sauté for about one minute, until fragrant but not browned. Pour in the heavy cream and stir constantly as it heats up and begins to simmer.
Slowly whisk in the grated Parmesan cheese until the sauce becomes creamy and slightly thickened.
4. Add Veggies and Combine:
Add the chopped spinach and cherry tomatoes to the sauce. Cook just until the spinach wilts and the tomatoes soften, about 2 minutes. Then toss the cooked penne pasta into the sauce, mixing well to coat.
Stir in fresh parsley and the optional crushed red pepper flakes. Taste the sauce and add more salt or pepper if needed.
5. Serve:
Slice the rested chicken breasts into strips and place them over the pasta. Garnish with extra Parmesan cheese and parsley for a fresh, tasty finish. Serve hot and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. This helps it cook evenly and stay juicy.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but keep in mind it won’t be as thick or creamy. Adding a bit of cornstarch slurry can help thicken it if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens too much.
Can I Make This Dish Vegetarian?
Yes! Skip the chicken and add more veggies like mushrooms, zucchini, or bell peppers. You can also use a plant-based protein or tofu for a vegetarian-friendly version.
