Creamy Garlic Parmesan Chicken Pasta Recipe for Dinner

Keep dinner simple with this one-skillet Garlic Parmesan Chicken Pasta. Creamy, comforting pasta with seasoned chicken—perfect for busy nights and easy cleanup.

After a long day, cooking and cleaning can feel like a chore. That’s why one-skillet meals are so useful—everything cooks in a single pan and cleanup is fast. This Garlic Parmesan Chicken Pasta is rich, creamy, and ready in about 30 minutes. It combines tender chicken, garlic-scented broth, penne, and Parmesan for a satisfying family dinner.

How to make this Garlic Parmesan Chicken Pasta:

Begin by preparing and seasoning chicken breasts, then brown them in a skillet. Remove the chicken and, in the same skillet, melt butter and sauté garlic until fragrant.

Pour in chicken broth and add the dry pasta, stirring to loosen any browned bits from the bottom of the pan. Cover and cook until the pasta is tender.

Stir in heavy cream, Parmesan, and seasonings until the sauce is smooth and the cheese is melted. Slice the cooked chicken into strips and return it to the skillet. Garnish with fresh parsley and serve immediately.

Ingredient Notes:

• Chicken Breast – Butterfly or slice thin, then cut into strips after cooking.
• Olive Oil – For browning the chicken.
• Butter – Adds richness to the sauce.
• Garlic – Fresh minced garlic or jarred minced garlic both work.
• Chicken Broth – Low-sodium is recommended so you can control salt levels.
• Penne Pasta – Cooks directly in the broth to absorb flavor.
• Parmesan Cheese – Freshly grated melts best and gives a creamier texture.
• Heavy Cream – Makes the sauce luxuriously creamy; see substitutions below.
• Seasonings – Salt, Italian seasoning, paprika, onion powder, and red pepper flakes. Adjust to taste.
• Fresh Parsley – Optional garnish; finely chopped adds color and brightness.

Directions:

Step One – Slice the chicken breasts lengthwise so each piece is about 1/2 inch thick.

Step Two – Season the chicken on all sides with salt, paprika, and Italian seasoning.

Step Three – Heat olive oil in a skillet over medium-high. Brown the chicken about 2 minutes per side until golden. Avoid burning the pan drippings.

Step Four – Remove chicken from the pan. Add butter and garlic; sauté 1–2 minutes until fragrant.

Step Five – Pour in chicken broth and scrape the bottom of the pan to release any browned bits. Bring to a gentle boil.

Step Six – Add the dry pasta, stir, then cover. Cook until the pasta is tender, about 10 minutes, stirring occasionally so pasta cooks evenly.

Step Seven – Stir in heavy cream, red pepper flakes, onion powder, and Parmesan. Cook a few minutes more until the cheese melts and the sauce thickens slightly.

Adjust seasoning to taste and stir until creamy and smooth.

Step Eight – Slice the chicken and return it to the skillet. Garnish with chopped parsley if desired and serve hot.

Tips for making this pasta dinner:

1. Butterfly large chicken breasts or pound them to an even thickness for uniform cooking.
2. Freshly grated Parmesan melts better and gives a silkier sauce than pre-grated varieties.
3. Swap fresh basil for parsley for a different herbal note.

Make-ahead and storage

Yes—this dish stores well. After cooking, cool completely and transfer to a covered container. Refrigerated, it will keep 5–7 days. Reheat gently in a skillet or pot with a splash of chicken broth to loosen the sauce.

Freezing

You can freeze the pasta. Cool thoroughly, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop with a little broth to restore creaminess.

Heavy cream substitutions

If you prefer a lighter option, use coconut milk or unsweetened almond milk. The texture will be thinner and the flavor slightly different, but the dish will still be tasty.

Other pasta recipes to try

Looking for more comforting pasta dinners? Try different creamy chicken pastas, pepper-packed rasta pasta, or a simple pasta bake for easy family meals.

If you try this recipe I’d love to hear how it went—leave a comment below and tell me what you thought. Share your photos and tag the recipe to show what you made.