Garlic Parmesan Chicken and Pasta

This garlic parmesan chicken and pasta is a creamy, flavorful dish that combines tender chicken, perfectly cooked pasta, and a rich, cheesy sauce. With hints of garlic, white wine, and sun dried tomatoes, this one-pan meal feels indulgent but is simple enough for any night of the week.

We love this garlic parmesan chicken pasta supper. Not only is it easy and tastes amazing, but it is a one-pot meal. So, there is more time to enjoy your life instead of cleaning up.

The combination of tender, juicy chicken with perfectly cooked pasta in a creamy garlic parmesan sauce is unbeatable. The garlic infuses the dish with an aromatic depth, while the parmesan cheese adds a nutty, savory flavor that melts beautifully into the sauce.

The addition of sun dried tomatoes brings a tangy sweetness that balances the richness, and the white wine and dry sherry add subtle layers of complexity. Toss in dried or fresh herbs like parsley and tarragon, and you have a dish that’s perfectly seasoned, creamy, and bursting with flavor in every bite!

Why you’ll love this recipe

• Rich and flavorful: The creamy garlic parmesan sauce pairs perfectly with tender chicken and pasta.
• Easy one-pan meal: Minimal cleanup with everything cooked together for convenience.
• Restaurant-quality at home: A dish that feels fancy but is simple to make.

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Helpful tips

• This recipe moves quickly once you start cooking, so have everything chopped and measured ahead of time.
• This recipe calls for boneless skinless chicken breasts, but you can also use boneless chicken thighs instead.
• I use a combination of olive oil and butter. I tend to favor salted butter, but you can substitute unsalted butter if you prefer.
• Short shapes like casarecce pasta (like I do), penne pasta, rigatoni, or bowties hold the sauce well, but long noodles like fettuccine work too.
• Gluten-free pasta also works wonderfully in this recipe.
• You will cook the pasta in chicken broth, which makes for flavorful noodles. Just know it may take longer to cook than if you boiled the pasta in water. It’s well worth the flavor the broth lends to this dish.
• Scrape the pan after adding the white wine to incorporate all the browned bits for a deeper flavor.
• I’m using a Sauvignon Blanc, but you could use a Pinot Grigio if you prefer. Don’t use a Chardonnay as it is too sweet for the dish. The dry sherry is optional, but it adds such a nice flavor.
• I use freshly grated parmesan cheese but you can also use pre-grated parmesan cheese if you’re trying to be budget-friendly.
• Light cream or half-and-half is perfect in this dish but for a richer sauce, you can use heavy cream.
• Want to spice up this chicken dish? Shake on some red pepper flakes.

How to fillet chicken breasts

To fillet a chicken breast, lay it flat on a cutting board and hold it steady with your non-dominant hand. Using a sharp knife, slice horizontally through the thickest part of the breast, cutting it into two thinner pieces. Keep the knife parallel to the cutting board and work slowly for even cuts.

This technique is perfect for creating cutlets or preparing the chicken for quick, even cooking.

How to make garlic parmesan chicken and pasta

Pre-step

Get a large sauté pan, (I love this pan). Also get a cheese grater, sharp knife, and cutting board.

(If you don’t have a deep sauté pan like I do, you can use a large skillet just as long it will fit all the ingredients.)

Step one

Gather the ingredients – filleted boneless chicken breasts, diced onion, extra virgin olive oil, butter, garlic, chicken broth, white wine, dry sherry (optional), parmesan cheese, cream, parsley, tarragon, oregano, smoked paprika, sun-dried tomatoes, salt, and black pepper.

Step two

Pat the chicken dry with some paper towels. Place the herbs, spices, salt, and pepper in a small bowl and mix with a fork or whisk. Sprinkle on both sides of the chicken and pat the spice mixture with your hand so it sticks to the chicken. (A)

Step three

Heat your deep sauté pan on medium-high heat. You want it to heat up properly before adding the oil and chicken breast.

To know when the pan is ready to add the ingredients, you can add a small amount of water to the pan and when it separates into little balls and rolls around the pan, it’s hot enough. You don’t want to add the oil or chicken if the water instantly evaporates.

Step four

Add EVOO and once that heats (shimmers) add the chicken breasts. Cook for 4 – 6 minutes per side. (B)

The chicken is cooked when the internal temperature reaches 165 degrees Fahrenheit. I use a digital thermometer. Remove from the pan and set aside. (C)

Step five

Add more EVOO, butter and minced onion and sauté for 8 minutes. Add crushed garlic (D) and sauté for another minute, or until fragrant.

Step six

Deglaze the pan. Pour in the white wine and dry sherry, scraping up any browned bits with a wooden spoon or spatula. Add chicken broth (E) and bring to a boil.

Step seven

Add the pasta and make sure the broth covers it. (F) Give the pasta a stir a few times while cooking as you don’t want it to stick to the pan.

Step eight

Bring the liquid back to a boil and lower the heat to medium heat. Make sure that it’s still boiling but not a rolling boil. Cook for 10 – 15 minutes. Check the pasta’s doneness after 10 minutes. You want the pasta to be al dente.

Just know, it could take up to 20 minutes to cook the pasta as it’s not the same as boiling pasta in water. (G)

Step nine

While the pasta is cooking, grate the parmesan cheese. (H)

Step ten

Lower the heat under the pan to medium-low. Add cream and grated parmesan cheese. (I)

Step eleven

Stir to combine and allow the cheese to melt. Add chopped sun dried tomatoes (J) and fold them in.

Step twelve

Take the sharp knife and cut the chicken as big or small as you want it.

Add the chicken to the pan and stir it to combine with the garlic parmesan sauce. You can also add slices of parmesan cheese on top.

Transfer to a serving dish.

Doesn’t that look scrumptious?

I hope you enjoyed this garlic parmesan chicken pasta recipe.

Storage

• To store: Refrigerate leftovers in an airtight container for up to 5 days.
• To reheat: When you are ready to reheat, remove the chicken from the pasta. Warm gently on the stovetop, adding a splash of chicken broth or cream to loosen the sauce. When the pasta has heated up, add the chicken on top of the noodles, cover, and turn the heat off under the pan. Let it sit for 5 minutes before serving.
• To freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Other pasta dishes

• Spaghetti egg
• Shrimp scampi
• Gnocchi with pancetta
• Lasagna
• Manicotti
• Baked ziti
• American chop suey

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!