Garlic Parmesan Chicken Pasta

The first time I made this pasta, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That's when I knew this recipe was something special. The way the garlic and Parmesan meld together creates this irresistible aroma that fills every corner of the kitchen. Now it's my go-to when I want to make dinner feel like an occasion without spending hours at the stove.

I made this for my sister's engagement celebration last fall, and halfway through dinner she asked if I'd considered opening a restaurant. The whole table went quiet for a solid five minutes, just the sound of forks scraping plates. That's the magic of this dish—it turns a regular Tuesday into something worth celebrating.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning to get that gorgeous golden sear
• 1 teaspoon salt and ½ teaspoon black pepper: Season generously since this is the main flavor for the chicken
• 1 teaspoon Italian seasoning: Adds that classic herb blend that makes everything taste restaurant-quality
• 2 tablespoons olive oil: Use a light olive oil that can handle higher heat without burning
• 12 oz penne or fettuccine pasta: I love penne for catching all that sauce in the tubes
• 3 tablespoons unsalted butter: Unsalted lets you control the seasoning perfectly
• 4 garlic cloves minced: Fresh garlic is non-negotiable here—jarred garlic won't give you the same fragrant punch
• 1 cup heavy cream: Creates that velvety, luxurious texture that makes this dish so indulgent
• ½ cup chicken broth: Adds depth and helps create the perfect sauce consistency
• ½ cup grated Parmesan cheese: Use freshly grated for the best melting and flavor
• ½ cup sun-dried tomatoes drained and sliced: These add a sweet-tangy punch that cuts through the richness
• 1 teaspoon crushed red pepper flakes: Optional but I love that subtle warmth it adds
• ¼ cup fresh basil chopped: Adds brightness and color at the end

Instructions

Get your pasta started:

Cook the pasta according to package directions but don't forget to reserve that ½ cup of starchy pasta water before draining. This liquid gold is what helps bind the sauce to every strand.

Season and sear the chicken:

Pat those chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning. Heat your olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and cook for 5–6 minutes per side until golden brown and cooked through. Let it rest on a plate for 5 minutes before slicing—it'll be juicier that way.

Build the flavor base:

In that same skillet, melt the butter over medium heat and add your minced garlic. Sauté for just about 1 minute until it's fragrant and golden, stirring constantly so it doesn't burn.

Create the creamy sauce:

Pour in the heavy cream and chicken broth, whisking to combine. Let it come to a gentle simmer, then whisk in the Parmesan cheese until it's completely melted and the sauce is smooth and velvety.

Add the finishing touches:

Stir in the sun-dried tomatoes and red pepper flakes, then let everything simmer together for 2–3 minutes to let the flavors meld.

Bring it all together:

Slice your rested chicken into thin strips and return it to the pan. Add the cooked pasta and toss everything together until the sauce coats every piece. Add that reserved pasta water if the sauce seems too thick.

Finish with fresh basil:

Remove the pan from the heat and stir in the chopped basil. Serve immediately while it's hot and creamy, with extra Parmesan and basil on top if you're feeling fancy.

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My roommate proposed to her girlfriend over this dinner, and honestly, I'm taking partial credit. They'd been dating for three years, but something about this pasta—with its swirling cream and that hit of sweetness from the tomatoes—pushed them right over the edge. Now they call it their engagement pasta, and I make it for their anniversary every year.

Make It Lighter

Some nights I swap half-and-half for the heavy cream, and while it's slightly less luxurious, it still delivers that crave-worthy creaminess. The trick is whisking a little extra Parmesan into the sauce to compensate for the reduced richness. You'd be surprised how well it works.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the cream perfectly, but honestly, a buttery Chardonnay works beautifully too. I learned this from a friend who's a sommelier, and she was absolutely right—the wine pairing transforms this from dinner into an experience. Just pour yourself a glass while you cook.

Customization Ideas

Sometimes I throw in a handful of spinach right at the end, letting it wilt into the sauce. It adds a pop of color and makes me feel slightly virtuous about eating all that cream. Sautéed mushrooms are another game-changer, adding this earthy depth that makes the dish feel even more sophisticated.

• Try adding peas in spring for a burst of sweetness
• Grilled chicken works beautifully if you want to fire up the grill
• Gluten-free pasta holds up surprisingly well in this sauce

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There's something about this pasta that makes people slow down and really savor their meal. Maybe it's the richness, maybe it's the comfort, but whatever it is, I'm here for it.

Common Recipe Questions

→ What type of pasta works best for this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well while complementing the tender chicken slices.

→ Can I use another cheese instead of Parmesan?

While Parmesan provides its characteristic nutty flavor, Pecorino Romano or Asiago can be good alternatives for a similar texture and taste.

→ How do sun-dried tomatoes affect the flavor?

They add a sweet and tangy depth that enhances the creaminess and balances the savory garlic and cheese notes.

→ Is it possible to lighten the sauce?

Substituting half-and-half for heavy cream creates a lighter sauce without sacrificing much creaminess.

→ What herbs pair well with this dish?

Fresh basil is classic, but you could also add parsley or oregano for subtle variations in aroma and flavor.