Garlic Parmesan Chicken and Pasta
This garlic parmesan chicken and pasta is a creamy, comforting dish made with tender chicken, perfectly cooked pasta, and a rich, cheesy sauce. Flavored with garlic, white wine, and sun-dried tomatoes, it feels indulgent yet easy enough for a weeknight meal.
We love this garlic parmesan chicken pasta supper. It’s easy, full of flavor, and made in one pot, which means less cleanup and more time to enjoy your evening.
Tender, juicy chicken and perfectly cooked pasta are coated in a creamy garlic parmesan sauce that’s rich without being heavy. The garlic adds depth, while the parmesan melts in for that savory, nutty flavor.
Sun-dried tomatoes bring a touch of tangy sweetness to balance it all, and a splash of white wine and dry sherry adds subtle complexity. Finished with herbs like parsley or tarragon, this dish comes together beautifully and delivers flavor in every bite.
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How to fillet chicken breasts
To fillet a chicken breast, place it flat on a cutting board and steady it with your non-dominant hand. Using a sharp knife, carefully slice horizontally through the thickest part, keeping the blade parallel to the board as you cut. Work slowly to create two even, thinner pieces.
This technique is perfect for creating cutlets or preparing the chicken for quick, even cooking.
How to make garlic parmesan chicken and pasta
What you’ll need
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.)
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.
Pat the chicken dry with paper towels. In a small bowl, mix the herbs, spices, salt, and pepper, then season both sides of the chicken, pressing the mixture in so it adheres.
Heat a deep sauté pan over medium-high heat until hot. Add the chicken and cook for about 4–6 minutes per side, until fully cooked.
To check if the pan is ready, sprinkle in a few drops of water. If they bead up and glide across the surface, the pan is hot enough. If the water evaporates right away, it’s not quite ready yet.
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Use a digital thermometer to ensure the chicken reaches 165°F.
Add more oil, butter, and onion, and sauté until softened. Stir in the garlic and cook for about a minute, until fragrant.
Deglaze the pan with white wine and sherry, scraping up the browned bits. Add the chicken broth, bring to a boil, then stir in the pasta, making sure it’s covered.
Bring the liquid back to a boil, then reduce the heat to medium so it simmers gently. Cook until the pasta is al dente, about 13 – 20 minutes.
Just know, it could take up to 20 minutes to cook the pasta, as it’s not the same as boiling pasta in water.
Add cream and freshly grated parmesan cheese. Stir to combine, allowing the cheese to melt.
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.
Doesn’t that look scrumptious?
I hope you enjoyed this garlic parmesan chicken pasta recipe.
Do you love garlic? Try my air fryer roasted garlic.
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
And as always, may all your dishes be delish.
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Garlic Parmesan Chicken and Pasta
Ingredients
Chicken
- 1 pound chicken breasts (boneless & skinless – filleted – see notes)
- 1/2 teaspoon tarragon (dried)
- 1/2 teaspoon oregano (dried)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon ground pepper
- 1 tablespoon olive oil (extra virgin)
Veggie and Pasta
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon butter (salted or unsalted)
- 1 medium onion (diced)
- 3 cups chicken broth (for cooking pasta – OR MORE)
- 9 ounces pasta (I used casarecce pasta)
- 5 cloves garlic (crushed)
- 1/4 cup white wine (Sauvignon Blanc)
- 1 tablespoon dry sherry (optional)
- 1/2 cup grated parmesan
- 1/2 cup cream (or milk of choice)
- 2 sundried tomatoes (chopped – optional)
Garnish – Optional
- sliced parmesan
- fresh parsley (chopped)
Instructions
- Take the chicken breasts out of the packaging. Fillet the chicken (see notes on how) and blot dry with paper towels.1 pound chicken breasts
- Place the herbs, spices, salt, and pepper in a small bowl and mix together with either a fork or a small whisk.1/2 teaspoon tarragon, 1/2 teaspoon oregano, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon ground pepper
- Get a large (deep) sautépan and heat it on medium-high heat. It is thoroughly heated when you add some drops of water to the pan, and it separates into balls of water that dance around the pan.Add olive oil.1 tablespoon olive oil
- When the oil has heated up, (shimmers), add the filleted chicken and cook on each side for 4 – 6 minutes. The internal temperature should be 165℉.Remove from pan to a plate and let it rest.
- Lower the heat to medium. Add oil and butter. Once the butter melts, add the onion and sauté for 8 minutes or until the onion is looking done and/or translucent.1 tablespoon olive oil, 1 medium onion, 1 tablespoon butter
- Add garlic and sauté for one minute or until fragrant.5 cloves garlic
- Add wine and dry sherry (optional) and use a wooden spatula or spoon to deglaze the pan (get all those tasty bits off the bottom of the pan.)1/4 cup white wine, 1 tablespoon dry sherry
- Add broth and bring to a boil.3 cups chicken broth
- Add pasta and stir until the liquid covers it. You will have to stir a few times during the cooking process so the pasta doesn't stick. Bring to a light boil. Lightly boil for 10 – 20 minutes; depending on your pasta, the timing may vary.My pasta took 18 minutes.9 ounces pasta
- Take the pan off the heat. Add cream and grated parmesan and stir to combine and melt the cheese.1/2 cup cream, 1/2 cup grated parmesan
- Slice the chicken. If you are serving it from the pan, place the chicken on the pasta and sun-dried tomatoes. Fold them in with the pasta.If you transfer the pasta to a serving bowl, do so now. Hold a few pieces of chicken and place on the pasta before serving. You can also add some garnish, but this is optional.2 sundried tomatoes, sliced parmesan, fresh parsley
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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.Helpful tips
- This recipe comes together quickly, so have everything chopped and measured before you start cooking.
- Boneless, skinless chicken breasts are used here, but boneless chicken thighs work just as well.
- I like a mix of olive oil and butter for flavor. Salted or unsalted butter both work, use what you prefer.
- Short pasta shapes like casarecce, penne, rigatoni, or bowties hold the sauce nicely, though longer noodles like fettuccine are also great.
- Gluten-free pasta can be used without any issues.
- Cooking the pasta in chicken broth adds extra flavor, though it may take a bit longer than boiling in water.
- After adding the wine, scrape the bottom of the pan to incorporate the browned bits for deeper flavor.
- I use Sauvignon Blanc, but Pinot Grigio is a good alternative. Avoid sweeter wines like Chardonnay. Dry sherry is optional but adds a nice layer of flavor.
- Freshly grated Parmesan melts best, but pre-grated works if you’re keeping things simple.
- Light cream or half-and-half keeps the sauce balanced, while heavy cream will make it richer.
- For a little heat, add a pinch of red pepper flakes.
Another winner, Elaine. I made this for the family and they loved it. They’ve already asked for me to make it again.
Thanks so much, Joyce. I’m glad they enjoyed the dish. It’s a favorite here as well.