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Close-up of creamy garlic parmesan chicken pasta with tender chicken, pasta, and freshly grated parmesan cheese
Lindsay Lehrer

Garlic Parmesan Chicken Pasta

A creamy, comforting garlic Parmesan chicken pasta that comes together in under 30 minutes. This beginner-friendly, mostly one-pan dinner is perfect for busy weeknights and reheats beautifully for leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: American, Italian-Inspired
Calories: 550
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2.5 pounds boneless skinless chicken breasts, sliced horizontally, halved, and pounded to even thickness (or boneless skinless chicken thighs)
  • 3 tablespoons butter
  • 2 teaspoons Kinder’s seasoning blend or 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ cup all-purpose flour
  • ½ medium yellow onion finely diced (optional)
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly shredded Parmesan cheese plus more for serving
  • 16 ounces 1 standard box dry pasta (penne, rotini, fettuccine, spaghetti, or angel hair)
  • 2 tablespoons fresh parsley finely chopped (optional, for garnish)

Equipment

  • Large Skillet
  • Large pot For cooking pasta
  • meat mallet
  • Tongs or spatula

Method
 

  1. Prepare the chicken by slicing, halving, and pounding to even thickness. Season both sides with Kinder’s seasoning, paprika, salt, and pepper, then lightly coat with flour.
  2. Melt butter in a large skillet over medium heat. Cook the chicken in batches, without overcrowding, until golden brown and cooked through. Remove and set aside.
  3. Add diced onion to the pan and cook briefly until softened. Add garlic and cook until fragrant.
  4. Pour in chicken broth to deglaze the pan, scraping up all the browned bits. Season lightly if needed.
  5. Reduce heat to low and stir in heavy cream and freshly shredded Parmesan cheese until smooth and creamy.
  6. Add cooked pasta directly to the sauce and toss to coat.
  7. Return the chicken to the pan, garnish with parsley, and finish with additional Parmesan before serving.

Video

Notes

  • Freshly shredded Parmesan is strongly recommended for best melting and flavor.
  • Chicken thighs will create a richer sauce due to their higher fat content; cast iron works especially well.
  • This dish reheats well and is ideal for next-day lunches.
  • For reheating, add a splash of milk or broth to loosen the sauce.