Highlight
You can't beat how cozy and satisfying this garlic Parmesan chicken pasta feels, especially after a long busy day. With bite-sized chicken cooked in a creamy, cheesy, garlicky sauce that has just a kiss of heat, it's hard not to go back for more. Pantry basics keep this easy and you'll have it on the table in under forty-five minutes so you might want this in your regular meal lineup too.
I pulled this one together fast on a night I barely had time to cook before friends dropped by. It came out extra creamy and full of garlic goodness, so naturally everyone wanted another helping. It's become my fail-safe lazy-day favorite when I want something tasty that looks like I put in a ton of effort.
Tasty Ingredients
- Chopped fresh parsley: adds a fresh note at the finish, lift with a sprinkle right before serving
- Heavy cream: makes things extra smooth and balances out the other flavors, don't skip it for that classic silky sauce
- Red pepper flakes: brings spice—use more or less depending on your mood
- Hot sauce: optional but wakes up the whole dish with tang and heat
- Parmesan cheese: big on nutty, cheesy flavor, grate your own if you can
- Italian seasoning: a mix of dried herbs that boost the dish, look for ones heavy in basil and oregano
- Large garlic cloves: fresh is best for a sweet, punchy flavor that melts into the sauce
- Butter: starts your sauce off rich and helps the garlic cook without burning
- Low-sodium chicken broth: gets all the tasty bits off the pan and makes the base savory, pick a clear, tasty brand
- Penne pasta: catches all the sauce thanks to its shape, use any good quality wheat pasta
- Olive oil: for keeping the chicken juicy and giving a nice sear, extra virgin works great
- Black pepper: hits you with a bit of warmth and rounds out the taste
- Salt: wakes up all the flavors, fine kosher or sea salt is perfect
- Garlic powder: boosts chicken taste and works together with the fresh garlic
- Boneless skinless chicken breasts: tender, juicy bites—get good fresh ones for best results
Easy How-To Guide
- Garnish and Serve:
- Toss some fresh parsley over your finished dish. If you like a little extra heat, sprinkle extra chili flakes on top. Dish it up hot so you get that perfect sauce texture.
- Combine Chicken and Pasta:
- Put the chicken and all its juices right back into the pan. Throw in your cooked pasta too. Mix it so it's all glossy and sauced up.
- Finish the Cream Sauce:
- Pour in the rest of the chicken broth and the cream slowly. Keep stirring while it warms up, then let it bubble just a bit until it thickens—don't let it get too thick.
- Build the Sauce Base:
- Add butter to the skillet on medium, then toss in chopped garlic. Stir gently for a minute or two; you want it to smell awesome, not look brown. Add herbs, cheese, hot sauce, and chili flakes. Mix it all up till smooth and melted.
- Deglaze the Pan:
- Back in the empty skillet, pour a bit of broth in. Use a wooden spoon to get all those stuck browned parts off the bottom because they're packed with flavor.
- Boil the Pasta:
- While the chicken cooks, get a big pot of well-salted water going. Drop the penne in and boil until it's just the right texture, then drain and set aside.
- Sear the Chicken:
- Get your skillet hot with some olive oil over medium-high. Spread out the coated chicken pieces so they crisp up. Cook for six to eight minutes, stirring now and then, until they're golden and cooked through, then take them out to rest.
- Season the Chicken:
- Toss your chicken pieces in a bowl with garlic powder, salt, and pepper and let them chill while you start everything else so the flavors really sink in.
Highlight
I always get excited to smash fresh garlic for this dish since you just can't fake the flavor you get when it slides into melting butter. One time my kid helped toss the cheese over the top and I'm convinced it tasted even better because we made it as a team.
Storage Advice
Let leftovers cool all the way down before moving them to a sealed container in the fridge. It'll keep nicely for three days or so. Just reheat gently in a pan with a splash of extra broth or cream. Freezing isn't the best plan—the sauce can separate.
Swaps and Options
If you need to, swap penne with shells or rotini or even a gluten-free noodle. Chicken thighs are awesome here and stay moist. Out of heavy cream? Sub in half and half but cut the butter a smidge.
What to Serve With It
It's awesome next to a chilled green salad or some roasted broccoli. Try squeezing fresh lemon on top right before you eat to liven up those flavors. When company comes, serve straight out of the pan for that welcoming feel.
How Garlic Parmesan Pasta Came to Be
This pasta is a total classic at American dinner tables and takes some notes from classic Alfredo but dials it up with more heat and a punchier taste. The red pepper and hot sauce give everyone's version its own spin. For us, it started as a random dinner clean out and turned into a go-to for birthdays and lazy Sundays.
Recipe FAQs
- → What's the trick to making the sauce super thick and creamy?
If you want your sauce really thick, break up a block (about 8 ounces) of cream cheese and melt it in with the Parmesan. Stir a lot until it’s nice and smooth.
- → Are other pasta shapes okay to use?
Sure thing! Penne is awesome, but you can totally swap in rotini, rigatoni, or even fettuccine. Use what you have or what you love.
- → Can this whole meal be made in a slow cooker?
Yep! Throw the seasoned chicken and sauce stuff (leave out the cream for now) in your crockpot and cook on HIGH for 4 hours or LOW for 6. Stir in cream and cooked pasta at the very end.
- → Is this pasta very spicy?
The heat is up to you. Add more hot sauce or pepper flakes if you want extra kick, or just skip them if you’re not into spice.
- → What goes great on the side?
A crisp salad, crunchy garlic bread, or some roasted veggies are all awesome with this creamy, cheesy pasta.