There’s something irresistibly comforting about a bowl of creamy, garlicky pasta studded with tender chicken and a shower of Parmesan. This Garlic Parmesan Chicken Pasta is exactly that—a weeknight-friendly dinner that feels special without demanding hours in the kitchen. With simple pantry-friendly ingredients and a one-skillet method for most of the work, it’s the kind of recipe that becomes a regular because it’s fast, flavorful, and reliably satisfying.

Before we dive into the method, a few notes: choose boneless skinless chicken breasts or chicken thighs depending on whether you prefer a leaner bite (breasts) or a slightly more forgiving, juicy result (thighs). The pasta shapes suggested—penne, corkscrew, or trottole—all hold the sauce beautifully, but use whatever you have on hand. The chicken broth should be low-sodium to keep the seasoning flexible, and the Parmesan should be finely grated so it melts smoothly into the sauce. Lastly, if you like a faint sparkle of heat, the crushed red pepper flakes are a lovely optional touch.

Ingredients

1 pound boneless skinless chicken breasts or chicken thighs
2 teaspoons Italian seasoning, used in 2 steps
Kosher salt and pepper, to taste
1 tablespoon extra virgin olive oil
1 large shallot, diced
4–6 cloves garlic, minced
2 cups low-sodium chicken broth
2 teaspoons Italian seasoning, used in 2 steps
¼ teaspoon crushed red pepper flakes, optional
½ cup finely grated Parmesan cheese
8 oz dry pasta, penne, corkscrew, or trottole, etc.
½ cup heavy cream
Parsley, for serving

How this recipe works

This Garlic Parmesan Chicken Pasta is built on a few simple techniques: seasoning and searing the chicken, softening aromatics without browning them, simmering pasta in flavorful broth to finish cooking in the sauce, and finishing off with cream and Parmesan for richness and silkiness. Because the chicken is seasoned and seared first, it develops a golden edge that contrasts nicely with the creamy sauce. The pasta finishes in the sauce so the starches help thicken everything—no need for extra thickeners.

Step-by-step directions

Prepare the chicken: Pat 1 pound boneless skinless chicken breasts or chicken thighs dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and 1 teaspoon of the Italian seasoning (from the 2 teaspoons called for). Let the chicken sit for a few minutes while you heat the pan; this helps it brown more evenly.
Sear the chicken: Heat 1 tablespoon extra virgin olive oil in a large, wide skillet over medium-high heat. When the oil shimmers, add the seasoned chicken. Cook without moving until a golden crust forms, about 4–5 minutes per side depending on thickness. Transfer the chicken to a plate and tent loosely with foil. It will finish cooking later with the sauce, so don’t worry if it’s not cooked through.
Softly cook the shallot and garlic: Reduce the heat to medium. If the pan looks dry, add a splash more oil. Add 1 large diced shallot and cook, stirring occasionally, until it’s softened and fragrant, about 3 minutes. Add 4–6 cloves garlic, minced, and cook for another 30–45 seconds, stirring constantly so the garlic doesn’t brown. The goal is a soft, aromatic base rather than deep caramelization.
Add the broth and seasonings: Pour in 2 cups of low-sodium chicken broth and scrape up any brown bits from the bottom of the pan with a wooden spoon—those bits add flavor. Stir in the remaining 1 teaspoon Italian seasoning (you used the first teaspoon on the chicken). If you like a touch of heat, add ¼ teaspoon crushed red pepper flakes here; otherwise, skip them.
Start the pasta in the broth: Add 8 oz dry pasta (penne, corkscrew, or trottole) directly into the simmering broth. Stir to separate the pieces so they’re submerged. Bring the liquid to a gentle boil, then reduce to a simmer. Cook, uncovered, stirring every few minutes to prevent sticking, until the pasta is nearly al dente—follow the package time as a guide but remove it about 2 minutes before the shortest time suggested. The pasta will finish absorbing liquid and cooking in the next steps.
Return the chicken to the pan: While the pasta is finishing, slice or cut the seared chicken into bite-sized pieces or strips. Nestle the chicken back into the skillet so it warms through and finishes cooking while the pasta finishes. This will also let the chicken absorb some of the garlicky broth flavor. Simmer gently for 2–4 minutes until the chicken reaches an internal temperature of 165°F (74°C) or is cooked through.
Enrich the sauce: Once the pasta is nearly done and most of the broth has been absorbed, reduce the heat to low. Stir in ½ cup heavy cream, mixing well so the sauce becomes glossy and slightly thickened. Then, add ½ cup finely grated Parmesan cheese a little at a time, stirring constantly so the cheese melts smoothly into the sauce. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
Finish and serve: Remove the skillet from the heat. If the sauce seems too thick, add a splash of reserved cooking water or a tablespoon of additional broth and stir to loosen. Garnish with chopped parsley for brightness. Serve the Garlic Parmesan Chicken Pasta immediately, with extra grated Parmesan at the table for anyone who wants more.

Tips and variations

Pasta shape: Penne, corkscrew, trottole, or similarly ridged shapes are ideal because they trap sauce; long pastas like spaghetti can work, but you may need a larger pot and slightly more broth.
Chicken choice: Boneless skinless chicken breasts cook a bit faster and are leaner, while boneless skinless chicken thighs are more forgiving and stay juicier. Use whichever you prefer—both are listed in the ingredients.
Garlic level: The recipe calls for 4–6 cloves; if you’re a true garlic lover, go toward the upper end. If someone at the table prefers mild garlic, start with four.
Make it lighter: Swap the heavy cream for a mix of low-fat milk and 1 tablespoon flour whisked together, or use full-fat yogurt stirred in at the end over low heat. The texture will be slightly different but still delicious.
Make it heartier: Stir in a big handful of baby spinach at the last minute so it wilts into the sauce, or toss in peas for pop and color.
Cheese choice: Finely grated Parmesan melts best. Pre-grated jars often contain additives that affect melting, so freshly grated gives the creamiest result.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to revive the sauce.

Make-ahead and serving suggestions

If you want to prep ahead, sear the chicken and store it in the fridge for up to 24 hours. Cook the pasta right before serving and finish the sauce to keep the texture at its best. For serving, a crisp green salad and a slice of crusty bread or garlic bread make this meal feel like a complete dinner. A glass of chilled white wine or a sparkling water with lemon also pairs nicely.

Why this works

Cooking the pasta in flavored broth instead of plain water infuses every bite with savory depth, and finishing the pasta in the pan lets the starches help bind the sauce for a silky finish. Searing the chicken first locks in juices while creating those lovely browned bits that lift the sauce. Parmesan and cream finish the dish with richness and tang—simple ingredients combine into a creamy, garlicky sauce that’s balanced and comforting.

Recipe recap

This Garlic Parmesan Chicken Pasta serves about 3–4 people and comes together in roughly 30–35 minutes. The straightforward technique—season and sear the chicken, soften aromatics, simmer pasta in broth, finish with cream and Parmesan—keeps the process simple and the results reliably tasty. Whether it’s a busy weeknight or a cozy weekend dinner, this is a pasta to tuck into, let the flavors do the talking, and come back for seconds.

Printable checklist

1 pound boneless skinless chicken breasts or chicken thighs
2 teaspoons Italian seasoning (use 1 for the chicken and 1 in the broth)
Kosher salt and pepper
1 tablespoon extra virgin olive oil
1 large shallot, diced
4–6 cloves garlic, minced
2 cups low-sodium chicken broth
¼ teaspoon crushed red pepper flakes (optional)
½ cup finely grated Parmesan cheese
8 oz dry pasta
½ cup heavy cream
Parsley for serving

Enjoy the cozy, creamy comfort of Garlic Parmesan Chicken Pasta—and if you make it, consider sharing how you customized it. A squeeze of lemon, an extra handful of herbs, or a crunchy garnish can make this recipe your own.