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With tender chicken and pasta tossed in rich garlic parmesan sauce, this garlic chicken parmesan pasta is simple comfort food at its best.
When it comes to weeknight meals, pasta is one of my go-tos - from ragu bianco to carrot pasta to pasta alla salmone to rigatoni carbonara.
But not everyone thinks of chicken and pasta as one dish. Sure you might have some bread chicken parmesan with pasta on the side but why not make it just one meal.
Why This Recipe Works
- Simple - Following the tradition of Italian pasta recipes, you enhance the flavor by incorporating ingredients from your pantry or refrigerator.
- Quick to prepare - Within a mere 30 minutes, you can have this dish prepared and ready for dinner.
- Perfect for kids and adults - The pasta might be a little indulgent, but isn't too heavy, making it a great option for creamy pasta lovers.
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Ingredient Notes
- Pasta - Penne pairs great with this creamy sauce because its ridges can easily capture it.
- Chicken - You can cook your own chicken or use rotisserie chicken and shred ahead of time.
- Seasonings - I like the combination of Italian seasoning, paprika, salt and pepper to enhance the flavors and complement the sauce.
- Oil/butter - Oil is used to cook the chicken and then the butter is the base fat for the garlic parmesan sauce.
- Garlic - Fresh minced garlic enhances the dish's aromatic flavor.
- Flour - When mixed with the butter, it makes a roux to thicken the sauce.
- Wine - A splash of dry white wine adds acidity and complexity to the sauce. Choose a wine you enjoy drinking, as its flavor will be imparted to the dish.
- Cream - Adds a richness to the sauce which enhances the flavor.
- Stock - Use a good-quality chicken stock to add depth and enhance the savory notes of the sauce. Consider homemade options for a more personalized touch.
- Parmesan cheese - Grate high-quality parmesan for a rich and nutty taste.
- Parsley - Adds some brightness and freshness.
Ingredient Swaps
While this pasta is pretty perfect, you can mix up the ingredients. Some variations include:
- Penne is what I like to use for this dish, but you can use any type of pasta you like - from rigatoni to fettuccine to spaghetti.
- I'm a fan of chicken breasts, but chicken thighs are a good substitute. I mentioned before but you can also use rotisserie chicken. You could also use a different protein like shrimp, turkey or even mushrooms.
- If you don't want to use wine, just use additional chicken stock.
- I like the added creaminess from heavy cream, but half-and-half or whole milk can be substituted.
- Explore different cheeses instead of parmesan like asiago, pecorino or a blend of Italian cheeses to vary the flavor profile.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Season chicken with a mixture of 1 teaspoon Italian seasoning, paprika, salt and pepper. Sear chicken in tablespoon olive oil, then slice.
In the same skillet or Dutch oven, reduce heat, add butter, garlic and Italian seasoning. Stir in flour, then deglaze with wine.
Gradually add cream and chicken stock, simmering for 5 minutes.
Combine pasta, cheese and ¼ cup pasta water. Add sliced chicken, adjust seasoning and serve immediately.
FAQs
Feel free to use your preferred pasta, whether it's penne, spaghetti, fettuccine or another type.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
It will last about 3 days if stored in an airtight container in the fridge.
The method I usually prefer for reheating leftover pasta is by placing it in a skillet with a small amount of water and cooking on medium-low heat until it is heated through.
Alternatively, you can also reheat the pasta in the microwave by placing it in a microwave-safe bowl with a small amount of water and microwaving it for 1 minute. Stir the pasta and microwave for an additional minute or until it is heated through.
Equipment
The equipment you use is important to how the garlic chicken parmesan pasta turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook the sauce.
- Spoon - You need a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple times but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- If you want to save time, just use rotisserie chicken.
- It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
- It is important not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
- Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
- Taste and adjust the seasoning before serving. You can add more salt, pepper or Italian seasoning according to your preference.
Similar Recipes
If you’ve tried this garlic chicken parmesan pasta recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can never go wrong with this blackened chicken alfredo either. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Garlic Chicken Parmesan Pasta
Ingredients
- 16 oz penne
- 1 tablespoon Italian seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ½ lbs chicken breasts
- ¼ cup unsalted butter
- 8 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 2 cups heavy cream
- 1 cup low-sodium chicken stock
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Cook the pasta until al dente and set aside. Reserve ½ cup pasta water.
- Combine 1 teaspoon Italian seasoning, paprika, salt and black pepper in small bowl and then season the chicken on all sides with it.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the chicken, cooking for 3-4 minutes per side, or until done. Transfer the chicken to a cutting board and let cool slightly before slicing into strips.
- In the same skillet, reduce heat to medium and add the butter. Add the garlic and the remaining Italian seasoning and cook for 1 minute. Stir in the flour, cooking for another minute. Deglaze with the wine and cook for 1 minute.
- Gradually add the heavy cream and chicken stock and bring to a low simmer for 5 minutes.
- Stir in the pasta, cheese and ¼ cup of pasta water, tossing to combine. Stir in the chicken and taste and adjust for seasoning. Add more pasta water if needed and serve immediately.
Notes
- If you want to save time, just use rotisserie chicken.
- It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
- It is important not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
- Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
- Taste and adjust the seasoning before serving. You can add more salt, pepper or Italian seasoning according to your preference.
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