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Overhead skillet of creamy garlic Parmesan chicken pasta topped with sliced seasoned chicken and scattered chopped parsley.
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Creamy Garlic Parmesan Chicken Pasta

Creamy Garlic Parmesan Chicken Pasta is penne tossed in a rich garlic Parmesan cream sauce, with juicy sliced chicken breast over the top and extra sauce spooned generously over that. Eight cloves of garlic, 2 cups of real Parmesan, and a sauce built right in the skillet on everything the chicken left behind. Ready in 40 minutes and it feeds 6.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: creamy chicken pasta, creamy garlic Parmesan chicken pasta, garlic Parmesan pasta
Servings: 6
Calories: 906kcal
Author: Joanna Cismaru

Ingredients

  • 12 ounces penne or rotini pasta
  • 2 tablespoons olive oil
  • 1½ pounds boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 5 tablespoons unsalted butter
  • 8 cloves garlic minced
  • 3 tablespoons all purpose flour
  • 3 cups chicken broth
  • 2 cups heavy cream
  • 2 cups grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil and cook the 12 ounces pasta until al dente. Drain, reserving about a cup of the pasta water, and set aside.
    Penne pasta cooks in a pot of boiling water before being lifted out with a wire skimmer.
  • While the pasta cooks, pat the 1½ pounds chicken breasts dry and season both sides with the 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Heat the 2 tablespoons olive oil in a large skillet over medium high heat and cook the chicken whole for 6 to 7 minutes per side, until golden and cooked through to 165°F (74°C). Transfer it to a cutting board to rest.
    Seasoned chicken breasts cook in a skillet until deeply golden on both sides and fully cooked through.
  • Lower the heat to medium and melt the 5 tablespoons butter in the same skillet. Add the 8 cloves minced garlic and cook for 1 minute, until fragrant but not browned, since burnt garlic turns bitter.
    Butter melts in a skillet with browned chicken drippings before minced garlic is added and gently cooked until fragrant.
  • Sprinkle in the 3 tablespoons flour and stir for 1 minute, until it coats the garlic and loses its raw smell. This is what thickens the sauce into something rich and creamy.
    Flour is sprinkled over sizzling garlic butter, then stirred into a thick golden roux with browned pan drippings.
  • Slowly pour in the 3 cups chicken broth while whisking to keep it smooth, then stir in the 2 cups heavy cream. Bring to a gentle simmer and cook for 4 to 5 minutes, until thickened enough to coat the back of a spoon.
    Heavy cream is poured into the simmering chicken broth mixture, then stirred into a smooth and creamy golden sauce.
  • Reduce the heat to low and stir in the 2 cups Parmesan, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes, a handful of cheese at a time, until melted and silky. Adding the cheese off the boil and in batches keeps the sauce smooth instead of grainy.
    Smoked paprika and seasonings are added to the creamy sauce, then stirred until smooth, golden, and evenly blended.
  • Add the drained pasta to the skillet and toss until coated in the sauce, keeping it saucy. If it thickens too much, loosen it with a splash of the reserved pasta water. There is plenty of sauce here on purpose, so you can spoon extra over and still have some to save.
    Cooked penne is added to the creamy garlic Parmesan sauce, then stirred until every piece is evenly coated.
  • Slice the rested chicken breasts and arrange them over the top of the pasta. Spoon extra sauce generously over the sliced chicken. Sprinkle with the 2 tablespoons parsley and serve right away, while it is hot and creamy.
    Overhead view of creamy garlic Parmesan chicken pasta with sliced chicken, penne, rich sauce, and chopped parsley.

Notes

  1. Grate your own Parmesan. Pre shredded Parmesan is coated with an anti caking agent that won't melt properly, and it's the number 1 reason cream sauces turn grainy. A block and a box grater is all it takes.
  2. Add the cheese off the boil. Drop the heat to low before the Parmesan goes in, and add it a handful at a time, letting each one melt before the next. High heat splits cheese and there's no fixing it afterward.
  3. Rest the chicken before slicing. Give it at least 5 minutes on the cutting board. Slice it straight out of the pan and the juices end up on your board instead of in the chicken. Slice across the grain.
  4. Save the pasta water. Reserve about a cup before draining. Cream sauces tighten as they sit, and a splash of starchy water brings it back together in seconds.
  5. Taste before salting. Between the chicken broth and 2 cups of Parmesan, this usually doesn't need any extra salt at the end.
  6. Storage. Airtight container in the fridge for up to 3 days. The sauce thickens a lot when cold, which is normal. Reheat gently with a splash of broth, milk, or cream, stirring as it warms. I don't recommend freezing it, cream sauces separate on thawing.

Nutrition

Serving: 1serving | Calories: 906kcal | Carbohydrates: 54g | Protein: 45g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 219mg | Sodium: 1374mg | Potassium: 757mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2173IU | Vitamin C: 5mg | Calcium: 390mg | Iron: 2mg
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