Name: Chicken Garlic Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ lb boneless skinless chicken breasts; 1½ tsp paprika; 1½ tsp dried oregano; 1 tsp garlic powder; ½ tsp dried thyme; ½ tsp black pepper; ½ tsp salt; 2 Tbsp olive oil; 12 oz farfalle pasta; 4 Tbsp butter; 2 tsp dried shallots (or 2 tsp finely chopped fresh shallot); 2 tsp Italian seasoning; ½ cup chicken broth; 2 Tbsp all-purpose flour (or gluten-free 1:1 flour); 3 cups heavy cream; 12 oz shredded Parmesan cheese; ¼ cup reserved pasta water; ½ tsp garlic powder (optional)

This creamy, garlicky Chicken Garlic Parmesan Pasta is a rich and satisfying one-pan meal I like to whip up when I want something comforting but still quick. Tender seared chicken breasts are seasoned and paired with farfalle pasta in a velvety garlic-Parmesan sauce. It’s a dinner that feels special but comes together in about 30 minutes—perfect for busy weeknights or when I just crave something cozy and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ lb boneless skinless chicken breasts

1½ tsp paprika

1½ tsp dried oregano

1 tsp garlic powder

½ tsp dried thyme

½ tsp black pepper

½ tsp salt

2 Tbsp olive oil

12 oz farfalle pasta (or other short pasta)

4 Tbsp butter

2 tsp dried shallots (or 2 tsp finely chopped fresh shallot)

2 tsp Italian seasoning

½ cup chicken broth

2 Tbsp all-purpose flour (or gluten-free 1:1 flour)

3 cups heavy cream

12 oz shredded Parmesan cheese

¼ cup reserved pasta water

Additional garlic powder, ½ tsp (optional)

Directions

I start by bringing a large pot of salted water to a boil, then cook the pasta according to the package directions until al dente. I reserve about ¼ cup of the pasta water, then drain and set the pasta aside.

While the pasta cooks, I mix together the paprika, oregano, garlic powder (1 tsp), thyme, black pepper, and salt in a small bowl. I pound the chicken to an even thickness and coat both sides with this seasoning blend.

I heat the olive oil in a large skillet over medium heat, then sear the chicken for about 5 minutes per side until golden. I reduce the heat to medium-low, cover, and cook for another 10–12 minutes, until the internal temperature reaches 165°F. After that, I let the chicken rest on a cutting board.

In the same skillet, I melt the butter over medium-low heat. I add the shallots, the remaining garlic powder (½ tsp), and Italian seasoning, then sauté for about a minute until everything is fragrant.

I stir in the flour and cook for about a minute to create a roux, making sure to scrape up all the browned bits from the bottom of the pan. Then I pour in the chicken broth and heavy cream, whisking until smooth. I stir in the Parmesan cheese until it melts and the sauce thickens.

I add the cooked pasta to the skillet and gently toss it to coat in the sauce. If it’s a little too thick, I stir in some reserved pasta water until it reaches the right consistency.

Finally, I slice the rested chicken and return it to the skillet with the pasta. I stir everything together gently and let it heat through.

I serve it hot and store any leftovers in an airtight container in the fridge.

Servings and timing

Servings: 10

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 521 kcal per serving

Variations

I sometimes swap the farfalle for penne, rigatoni, or rotini—any short pasta works well.

For extra veggies, I add baby spinach or steamed broccoli right before serving.

If I want a little heat, I sprinkle in red pepper flakes with the seasoning.

To make it lighter, I use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.

If I’m out of chicken breasts, I use chicken thighs or even rotisserie chicken for a shortcut.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm it in a skillet over low heat to loosen up the sauce without drying out the chicken. It also reheats well in the microwave on medium power, stirring halfway through.

FAQs

How can I make this dish gluten-free?

I use gluten-free 1:1 flour in the sauce and substitute regular pasta with a gluten-free variety. Everything else in the recipe is naturally gluten-free.

Can I use milk instead of heavy cream?

I’ve tried it with whole milk, and while the sauce is thinner, it still works. For a better texture, I prefer mixing milk with a tablespoon of cream cheese or a little cornstarch slurry.

Can I freeze this pasta?

I don’t recommend freezing it because creamy sauces tend to separate when thawed. It’s best enjoyed fresh or from the fridge within a few days.

What can I use instead of Parmesan?

I’ve used Pecorino Romano or a blend of Italian cheeses in a pinch. It changes the flavor slightly, but it’s still delicious and savory.

Can I make this ahead of time?

I sometimes cook the chicken and pasta ahead of time and store them separately. When I’m ready to eat, I make the sauce fresh and combine everything—it tastes just as good.

Conclusion

Chicken Garlic Parmesan Pasta is one of those comfort meals I rely on when I want something hearty, cheesy, and satisfying without too much effort. It’s creamy, flavorful, and always a hit, whether I’m feeding a crowd or just meal prepping for the week. With a few pantry staples and about 30 minutes, this dish is easy to bring together—and even easier to enjoy.

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