If you’re looking for a cozy, restaurant-quality meal that’s simple enough for a busy weeknight, this Garlic Parmesan Chicken and Pasta is exactly what you need. Juicy, golden-seared chicken paired with tender pasta and a creamy, garlicky Parmesan sauce—all made in one pan. It’s comforting, flavorful, and ready in about 30 minutes. Perfect for those nights when you crave something rich and satisfying without spending hours in the kitchen.
Funny enough, I originally came up with this recipe as part of a Valentine’s Day dinner series. Yes, I know—garlic might not be the most “romantic” ingredient. But honestly, when you’ve been together for years, you stop worrying about the garlic breath and focus on enjoying a great meal together.
All jokes aside, pasta has that special ability to make any dinner feel warm and inviting. This Garlic Parmesan Chicken and Pasta may not be pink or heart-shaped, but it’s full of love, comfort, and flavor. Plus, it’s made in one pan—so fewer dishes, more time to relax, and no stress. Pair it with a crisp salad or roasted vegetables for a complete, well-balanced meal.
Why You’ll Love This Garlic Parmesan Chicken and Pasta
- One-pan convenience: Everything cooks in a single skillet for easy cleanup.
- Creamy garlic parmesan sauce: Rich, luscious, and perfectly seasoned.
- Balanced and filling: Packed with protein, carbs, and healthy fats.
- Quick and simple: On the table in just about 30 minutes.
- Perfect for any occasion: Fancy enough for date night, easy enough for a Tuesday.
- Made with simple ingredients: No complicated steps, just wholesome flavor.
Ingredients You’ll Need
For the Chicken:
- Boneless, Skinless Chicken Breast: Pound or butterfly the chicken to about ½-inch thick so it cooks evenly.
- Italian Seasoning, Paprika, Salt & Pepper: Classic seasonings that add flavor without overpowering the sauce.
- Avocado Oil (or Olive Oil): Great for searing the chicken—avocado oil gives a beautiful golden crust.
For the Pasta:
- Unsalted Butter: Adds richness and helps sauté the onions.
- Avocado Oil: Combined with butter to prevent burning and add depth of flavor.
- Yellow Onion: A mild, slightly sweet base for the creamy sauce.
- Garlic: The star of the show—don’t hold back!
- Chicken Broth: Infuses the pasta with savory depth instead of using plain water.
- Penne Pasta: Holds the creamy sauce beautifully, but feel free to use any pasta you have.
- Heavy Cream: For that dreamy, smooth texture.
- Parmesan Cheese: Freshly grated is a must—it melts perfectly and adds rich, nutty flavor.
- Parsley: A touch of color and freshness to balance the richness.
- Salt & Pepper: Adjust to taste.
How to Make Garlic Parmesan Chicken and Pasta
Step 1: Season the Chicken
Start by patting your chicken breasts dry with paper towels—this helps them sear beautifully. In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Rub the mixture all over both sides of the chicken.
Step 2: Sear the Chicken
Preheat a large skillet over medium heat and drizzle in some avocado oil. Once hot, add the chicken and cook for about 3–5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and set aside to rest.
Step 3: Sauté the Onion and Garlic
Lower the heat slightly and add butter and a bit more oil to the same pan. Toss in your diced onion and a pinch of salt. Cook until the onion becomes translucent and soft, about 3 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant—this step builds incredible flavor.
Step 4: Deglaze the Pan and Add Pasta
Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan. Bring it to a light boil, then add the dry pasta. Stir to make sure every piece is covered in broth, then cover and cook for about 10 minutes, or until the pasta is al dente.
Step 5: Create the Creamy Garlic Parmesan Sauce
Once the pasta is cooked, turn off the heat. Stir in the heavy cream, parmesan cheese, and parsley until the cheese melts and the sauce turns silky. Taste and adjust with more salt and pepper as needed.
Step 6: Add the Chicken Back
Slice your cooked chicken into thin strips and toss it back into the pan with the pasta. Mix everything together until the chicken is coated in that creamy sauce. Serve warm and enjoy!
How to Know When Your Pan Is Ready
Using a stainless steel pan gives your chicken that perfect golden sear, but timing is everything. To test if your pan is ready, sprinkle a few drops of water on it. If the water instantly evaporates, it’s too hot. If the droplets dance around before evaporating, it’s perfectly preheated.
Once the pan passes the test, add your oil and let it heat until shimmering before placing your chicken in. It should sizzle right away. If your chicken sticks, that means it’s not ready to flip yet—be patient and let it release naturally when it’s fully seared.
Make It Gluten-Free or Dairy-Free
- Gluten-Free: Use your favorite gluten-free pasta brand like Banza, Jovial, or Barilla GF. Check the cooking time on the box—some brands cook faster, so adjust accordingly.
- Dairy-Free: Substitute butter for vegan butter or more oil, use plant-based cream (like Country Crock Plant Cream), and choose a vegan Parmesan that melts well.
Can I Use Milk Instead of Heavy Cream?
You can, but the sauce won’t be as thick or luxurious. If you must, go for whole milk—it’s the only one rich enough to work decently in this recipe.
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Garlic Parmesan Chicken and Pasta
- Total Time: 35 min
Ingredients
For the Chicken:
1 tbsp avocado oil (or olive oil)
1 lb boneless, skinless chicken breasts, butterflied or pounded to ½-inch 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 large yellow onion, diced (about 1 cup)
4–6 large cloves garlic, minced
8 oz dry penne pasta (regular, gluten-free, or protein pasta)
2 cups chicken broth
½ cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt & pepper, to taste
Instructions
-
Season the Chicken
In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat chicken dry and rub seasoning evenly over both sides. -
Sear the Chicken
Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the chicken and cook 3–5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove from the pan and set aside. -
Sauté Onion and Garlic
Reduce heat to medium-low. Add butter and another tablespoon of oil to the same pan. Add diced onion and a pinch of salt; cook until soft and translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute, stirring constantly. -
Deglaze and Cook the Pasta
Pour in chicken broth, scraping up the browned bits from the pan. Bring to a gentle boil, then add the dry pasta. Stir well to make sure it’s submerged. Cover and cook for about 10 minutes, or until pasta is al dente. -
Make the Creamy Sauce
Turn off the heat. Add heavy cream, grated Parmesan, and parsley. Stir until the cheese melts and the sauce turns smooth and creamy. Taste and adjust seasoning as needed. -
Combine and Serve
Slice the cooked chicken into strips and return it to the pan. Toss with the pasta and sauce until everything is coated evenly. Serve warm and enjoy!
Notes
- Use freshly grated Parmesan for the best texture—store-bought shredded cheese doesn’t melt as smoothly.
- Don’t overcook the pasta. Aim for al dente; it’ll continue to absorb some sauce as it sits.
- Turn off the heat before adding dairy. This prevents curdling and keeps the sauce velvety.
- Want extra veggies? Stir in a handful of baby spinach at the end until wilted.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Dinner, Main Course
- Cuisine: American, Italian
