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This Chicken Parmesan Pasta is a masterclass in indulgent yet accessible comfort food expertly crafted by a pasta aficionado!Each element is packed with flavor, from the juicy, well-seasoned chicken to the rich, velvety sauce infused with my secret ingredient—no bland, one-note pasta here! Let’s explore the essential ingredients, expert tips, and creative variations that make this dish a must-try for any home cook.
This Garlic Parmesan Chicken Pasta will be a family hit!
Restaurant-Quality Flavor: Unlike many recipes that are flat and one-note, the Parmesan is complimented by basil, oregano, parsley, and chicken bouillon to deliver a tantalizing tapestry of flavor.
Easy to Make: It uses simple, easy-to-find ingredients, ensuring you can create a standout meal without stress.
Quick, uber-juicy chicken: Slicing the chicken through the equator and lightly pounding makes the cutlets super tender without a marinade!
A lighter yet luxurious sauce: The sauce is made with a roux (flour cooked in some butter), which allows us to use chicken broth and half and half instead of heavy cream. If you want to go even lighter, you can swap the half-and-half for evaporated milk.
Versatile and Customizable: You can keep the recipe simple, or use it as a springboard for all sorts of add-ins! I’ve offered numerous variations to tailor it to your taste or what you have on hand.
Expertly Crafted: This dish is designed with detailed tips and techniques to ensure that every component, from the tender chicken to the velvety sauce, is perfectly cooked for maximum flavor.
Garlic Parmesan Chicken Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Parmesan Cheese: The cheeseinfuses the sauce with its fantastic salty nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion, unlike powdered or pre-shredded cheese.
Chicken: Use two medium chicken breasts, about 20 ounces, but don’t stress the size. The breasts can be larger or smaller; monitor them closely to avoid overcooking.
Penne: This is my favorite pasta shape for this recipe. Its ridged surface and hollow center capture and hold the rich, velvety sauce.
Half and Half: This is half milk and half heavy cream, so feel free to create your own.
You may also use regular milk or evaporated milk whisked with cornstarch (directions in the recipe)-the recipe will be tasty, just not quite as decadent.
Chicken Broth: Use reduced-sodium chicken broth to control the amount of salt in the sauce and allow room for adding chicken bouillon.
Chicken Bouillon: Two teaspoons of chicken bouillon imparts the sauce a complex, savory goodness. You may use granulated chicken bouillon, bouillon cubes (crushed), or a base (like Better Than Bouillon or Zoup!). Add the bouillon to the sauce without dissolving it in water first.
Flour: This creates a roux, which thickens the sauce. It also allows us to use half chicken broth instead of all half and half.
Shallot: Use one for its mild onion flavor, or you may substitute with ¼ of a yellow onion. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains. I love my chopper to prep it in seconds!
Garlic: I use six cloves of garlic, and it is divine, but feel free to use less if you prefer. I love my garlic press to mince it in seconds!
Spices: The recipe is seasoned with parsley, oregano, basil, salt, pepper, and red pepper flakes. After adding the Parmesan, you may wish to season with additional freshly cracked salt.
How to make Garlic Parmesan Chicken Pasta
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Prep Chicken. Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and pound them to tenderize using a meat mallet or the side of a can. Pat the chicken spices over both sides of the chicken.
Step 2:Cook Chicken. Cook the chicken for 4-5 minutes per side until golden and cooked through. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
Step 3: Make Roux. Sauté the shallots, followed by the garlic and red pepper flakes. Sprinkle in the flour and cook while stirring for one minute.
Step 4: Finish the Sauce. Slowly whisk in the chicken broth, half-and-half, and the spices, then simmer until thickened.
Step 5: Add Parmesan. Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.
Step 6: Add Chicken and Pasta. Stir in the pasta and chicken, or top the pasta with the chicken.
Step 7: Adjust to Taste. Taste and season with additional salt and pepper to taste. If desired, garnish with fresh parsley.
Chicken Parmesan Pasta Tips
Get the pan smoking hot: Preheat the pan for 3-5 minutes until smoking. This will ensure a deeply golden sear and help the chicken release easily from the pan. Only add the oil once the pan is hot.
Pound the Chicken: After slicing through the equator, the chicken will be pretty uniform but don’t skip pounding to tenderize-not necessarily to thin.
Don’t overcook the chicken! The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken. Chicken breasts are done when they register 160 degrees F and are allowed to rest for 5 minutes to reach 165 degrees F.
Don’t overcook the pasta! I recommend testing your pasta about two before the box recommends it, then continuing to cook if needed. To stop the pasta from cooking, strain and rinse it with cold water.
Thin the sauce if needed. The sauce will thicken as it stands, so you may wish to stir in a little reserved pasta water until it reaches the desired consistency.
Season to taste. I left a little wiggle room in this recipe to add salt and pepper. Adjust the seasonings after you add the Parmesan. I found it needed some freshly cracked salt.
Garlic Parmesan Pasta Variations
Additions
Add vegetables: Add cherry tomatoes, asparagus, broccoli, zucchini, green beans, bell peppers etc., and sauté them after you’ve cooked the shallots for a few minutes. You can also add spinach to the sauce after it’s thickened.
Add mushrooms: Pan-fry slicedbaby Bella mushrooms, remove them from the skillet, and add them back to the sauce at the end of cooking. See my mushroom chicken recipe to see exactly how I cook perfect mushrooms.
Spice it Up: Add additional red pepper flakes for a spicy kick. I always add at least ¼ teaspoon but ½ teaspoon will be more spicy.
Sun-Dried Tomatoes: For their juicy flavor, purchase sun-dried tomatoes in a jar packed in oil, not water. Sauté them with the shallots.
substitutions
Swap Protein: Substitute the chicken with shrimp or Italian sausage. See my Tuscan Shrimp recipe for reference.
Cheese Variations: Use a blend of Parmesan, mozzarella, or even Asiago or Gouda for flavor variations.
Pasta Alternatives: Try fettuccine, rigatoni, or even zucchini noodles for a different texture.
Gluten-Free Option: Use gluten-free pasta and instead of flour, use two tablespoons of cornstarch whisked with the chicken broth until smooth before adding it to the pan.
Dairy-Free Option: Use regular coconut milk (not light) in place of the half and half or swap in cashew or oat milk whisked with 1 tablespoon of cornstarch.
Bread: Serve with warm, crusty Garlic Bread, soft, buttery focaccia or we’re obsessed with Garlic Breadsticks to mop up the sauce.
Storing Parmesan Garlic Chicken Pasta
The pasta should be stored in an airtight container in the refrigerator for up to five days. I do not recommend freezing the pasta because the creamy sauce can break and become a funny texture.
How to reheat Parmesan chicken pasta
Microwave: Transfer small portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 15-second intervals.
Stove: Transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.
This Chicken Parmesan Pasta is a masterclass in indulgent yet accessible comfort food expertly crafted by a pasta aficionado!Each element is packed with flavor, from the juicy, well-seasoned chicken to the rich, velvety sauce—no bland, one-note pasta here!
Servings: 6-8 servings
Total Time: 40 minutesmins
Prep Time: 15 minutesmins
Cook Time: 25 minutesmins
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Pasta: Cook pasta in heavily salted water until al dente. Before draining the pasta, reserve one cup of the pasta water. Drain the pasta and set aside. Meanwhile:
Make Cutlets: Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
Chicken: Whisk the Chicken Spices together. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and pat the spices over both sides. Let it rest while you prep the remaining ingredients (grate Parmesan, etc).
Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser (3.5 Liter) or Dutch over medium-high heat until hot. Once very hot, cook the chicken for 4-5 minutes per side until golden and cooked to 160°F. Transfer to a cutting board and rest for at least 5 minutes before slicing or chopping; don’t wipe out the skillet.
Sauté Aromatics: Melt two tablespoons of butter in the chicken drippings over medium heat in the same skillet. Add the shallots and sauté for 3-4 minutes, until tender, scraping up any brown bits left from the chicken. Add the garlic and red pepper and cook for an additional 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute (it will be thick).
Add Sauce Ingredients: Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth. Stir in the chicken bouillon and spices. Increase the heat and simmer until thickened, stirring often.
Add Parmesan: Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.
Add Chicken and Pasta: Stir in the pasta and chicken, or top the pasta with the chicken. If needed, add some of the reserved pasta water a little at a time to reach the desired consistency. Season with additional salt and pepper to taste (we like freshly cracked salt). We also love a squeeze of lemon over the chicken. Garnish with fresh parsley if desired.
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