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Garlic Parmesan Chicken Pasta

Garlic Parmesan chicken pasta made with al dente penne and a silky heavy-cream Parmesan sauce. Tender, golden chicken is tossed through until every bite is coated and creamy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Chicken
  • 12 oz penne pasta
  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Garlic Parmesan Sauce
  • 3 tbsp butter
  • 5 cloves garlic, minced
  • 2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes (optional)
  • 0.25 salt and pepper to taste
Garnish
  • 2 tbsp fresh parsley, chopped
  • 0.5 cup extra Parmesan cheese

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook penne pasta according to package directions until al dente, stirring occasionally to prevent sticking.
  2. Drain the pasta and set aside while you cook the chicken and sauce.
Cook the chicken
  1. Season the cubed chicken with Italian seasoning, garlic powder, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.
  4. Remove the chicken from the skillet and set aside.
Make the garlic Parmesan sauce
  1. Melt butter in the same skillet over medium heat.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in heavy cream and Italian seasoning.
  4. Simmer for 3–4 minutes, stirring, until slightly thickened.
  5. Whisk in Parmesan cheese until smooth, then season with salt and pepper.
Combine and serve
  1. Return the chicken to the skillet and warm it in the sauce for 1–2 minutes.
  2. Add the cooked pasta and toss until fully coated and creamy.
  3. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Notes

For a smoother sauce, keep the heat at a gentle simmer after adding the cream and whisk the Parmesan in gradually to avoid graininess. Refrigerate leftovers in an airtight container for up to 3 days; rewarm on the stovetop with a splash of cream or milk. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less thick).