Bold Garlic Parmesan Chicken Pasta for Simple Weeknight Dinners

Garlic parmesan sauce skips the tomatoes entirely, building its richness from browned garlic, butter, and cream instead, so the flavor stays savory without ever turning tangy or acidic.

This garlic parmesan chicken pasta keeps things simple, tossing juicy seared chicken and tender pasta in a rich, savory sauce built from just a handful of pantry ingredients.

Why You Will Love This Recipe

• The garlic parmesan sauce comes together in one skillet using simple pantry staples.
• Juicy seared chicken makes this a satisfying, complete one-pan meal.
• No tomatoes means the flavor stays rich and savory instead of tangy.
• Ready in about 30 minutes, making it an easy weeknight option.
• A comforting classic that never feels boring, even on repeat.

Ingredients

• 12 ounces penne pasta
• 2 large chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 1/2 cups heavy cream
• 1 cup grated parmesan cheese, plus extra for serving
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Crockery and Time To Create

• Large pot for boiling pasta
• Large deep skillet
• Tongs
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 4

Ingredient Substitutions and Variations

• Turkey breast, sliced: replaces chicken breast for a leaner protein option.
• Chicken thighs, sliced: replace chicken breast for a juicier, richer bite.
• Half-and-half: replaces heavy cream for a slightly lighter sauce.
• Gluten-free penne: replaces regular pasta for a gluten-free version.
• Pecorino romano: replaces parmesan for a sharper, saltier finish.
• Turkey sausage links, sliced: adds a savory addition alongside the chicken for extra depth.

Step-by-Step Instructions

Cook the Pasta Boil the penne in salted water until al dente, about 11 minutes. Reserve 1/2 cup of the pasta water, then drain and set the noodles aside.

Sear the Chicken Season the chicken strips with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes, stirring occasionally, until golden and cooked through.

Rest and Set Aside the Chicken Transfer the cooked chicken to a plate and set aside, letting it rest while the sauce comes together in the same skillet.

Bloom the Garlic In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.

Simmer the Broth and Cream Pour in the chicken broth and heavy cream, whisking constantly to combine with the browned bits left in the skillet. Bring to a gentle simmer and cook for 4 to 5 minutes until it begins to thicken.

Melt in the Parmesan Reduce the heat to low and whisk in the grated parmesan a little at a time until the sauce turns glossy and coats the back of a spoon. Stir in the Italian seasoning.

Toss in the Pasta Add the drained penne directly into the skillet. Toss gently with tongs, adding splashes of the reserved pasta water as needed, until the pasta is fully coated in the sauce.

Return the Chicken to the Pan Add the cooked chicken strips back into the skillet, tossing gently through the glossy garlic parmesan sauce until warmed through and evenly coated, about 1 to 2 minutes.

Garnish and Serve Plate the pasta immediately while it is hot and glossy, finishing with a sprinkle of chopped parsley and extra grated parmesan before serving.

Pro Tips for Best Results

• Keep the garlic at medium heat, since high heat can turn it bitter quickly.
• Whisk constantly once the broth and cream go in to prevent any lumps from forming.
• Keep the sauce at a gentle simmer, since boiling cream can cause it to separate.
• Save the pasta water before draining, since it helps loosen the sauce to the right consistency.
• Use freshly grated parmesan rather than pre-shredded for a smoother melting sauce.

Common Mistakes to Avoid

• Burning the garlic: it turns bitter fast, so keep the heat at medium and stir constantly.
• Boiling the sauce too hard: high heat can cause the cream to break, so keep it at a gentle simmer.
• Skipping the pasta water: without it, the sauce can turn too thick and clumpy once it cools slightly.
• Using pre-shredded cheese: anti-caking coatings can make the sauce grainy, so grate your own when possible.

What to Serve With

• Garlic bread: perfect for scooping up any extra sauce left on the plate.
• A simple side salad: crisp greens with a light vinaigrette balance the richness of the cream sauce.
• Steamed green beans: adds a light vegetable side that pairs well with the garlic parmesan flavor.

Storage and Reheating

• Refrigerator: store in an airtight container for up to 3 days.
• Freezer: cream-based sauces can separate when frozen, so freezing is not recommended for best texture.
• Reheating: warm gently in a skillet over low heat with a splash of milk or cream, stirring until the sauce comes back together.

Nutrition Information

Nutrient	Per Serving
Calories	660 kcal
Protein	37 g
Carbohydrates	54 g
Fat	33 g
Saturated Fat	16 g
Cholesterol	115 mg
Sodium	700 mg
Fiber	2 g
Sugar	3 g
Nutrition values are estimates only and may vary based on specific ingredients and portion sizes used.

Health Benefits

The chicken breast keeps this dish high in lean protein, helping to balance out the richness of the cream sauce across the meal.

Garlic contributes beneficial plant compounds along with its flavor, adding a bit of nutritional value on top of its role in the sauce.

Conclusion

This garlic parmesan chicken pasta is the dinner I make when I want something rich and satisfying without much fuss. Give it a try this week, save it for your next simple dinner, and share it with anyone who loves a good garlic parmesan sauce.