garlic parmesan pasta

Penne pasta tossed in a decadent cream sauce, then topped with crispy Parmesan chicken. This 30-minute stovetop recipe is a family fave!

Garlic Parmesan Chicken Pasta

chicken breast

Italian style bread crumbs

parmesan cheese

garlic powder

salt

olive oil

penne pasta (uncooked)

butter

garlic (pressed)

flour

heavy cream

chicken broth

parmesan

pepper

chopped parsley

Cook the pasta per package directions.

Cut or pound the chicken breast into thin cutlets. Then mix together the bread crumbs, parmesan, garlic powder and salt.Coat the chicken in the mixture on each side generously.

Heat a large skillet cast iron, or heavy skillet, with 2 tablespoon oil over medium heat. Once hot, place the chicken in the skillet and let cook 4-5 minutes without moving. Flip and cook on the other side 4-5 minutes or until the chicken has reached an internal temperature of 165˚F. Remove and set aside.Cook chicken in batches so that you can fit the chicken flat in the skillet without over crowding. Add extra olive oil as needed to keep the skillet from getting dry.

To make the Garlic Parmesan Chicken

Once the chicken has been removed, add the butter and stir until melted. Mix in the garlic and let cook for about 30 seconds, then add the flour mix well.

Stir in the broth slowly until it is smooth, and bring the mixture to a simmer. Let cook until the sauce starts to thicken, about 60-90 seconds. Add in the remaining salt and pepper, and then slowly stir in the cream and bring the mixture back to a simmer. Stir in the parmesan cheese and let simmer 3-5 minutes, then toss with cooked and drained pasta.

Serve the chicken either whole, or sliced on top of the pasta and garnish with parsley if desired. Enjoy!

To make the Garlic Cream Sauce

These Garlic Parmesan Shellbows are LIFE-CHANGING. Creamy, garlicky, cheesy pasta that's made in just one pot. Make it a side, serve it in a skillet with chicken and veg, or eat it all on its own. SO good!

One-Pot Garlic Parmesan Shellbows

garlic, minced (sub 1/4 teaspoon garlic powder)

broth

milk

pasta (SHELLBOWS ARE SO FUN!)

Parmesan cheese

Melt butter over medium heat. Add garlic and sauté until fragrant and soft (avoid browning, though).

Garlic Parmesan Shellbows Step 1

Add the broth, milk, salt, and pasta. Bring to a boil and then turn the heat down to a low simmer. Let the pasta cook for 15-or-so minutes, until soft and the liquid has reduced. (The milk might form a skin on top of the pot or on the spoon &#8211; no worries, just skim it off.)

Add the broth, milk, salt, and pasta. Bring to a boil and then turn the heat down to a low simmer. Let the pasta cook for 15-or-so minutes, until soft and the liquid has reduced.

Garlic Parmesan Shellbows Step 2

When the sauce is thickened and the pasta is soft, stir in the Parmesan. And if you feel like you want to take it up a notch, add the cream.

Garlic Parmesan Shellbows Step 3

There you go! Yum! So many serving options, but for now you need to spend at least two minutes standing over the hot pan doing some taste testing.

Garlic Parmesan Shellbows Step 4

My husband tried to make this for me and was so disappointed it didn’t work out.  I was able to fix it but he felt so bad he couldn’t get it to thicken even after extending the cook time  and adding a ton of extra cheese.  I grabbed a second pot and mixed flour and butter as if I were making a basic white sauce and then added it to the very watery pasta. It thickened up in seconds and was really good. 

I feel bad because this recipe didn’t seem like it should be hard but completely stumped him despite him faithfully following the directions.  He even made a special trip on his busy day to get cream which we couldn’t use because of wet it was. 

The flavour is great but I wouldn’t recommend if you aren’t willing to tinker. Oh well. It was still delicious.

My 5 year old was looking over my shoulder when I opened the email with this recipe an hour ago and immediately asked if we could have this for lunch and we had everything on hand (except the specific shellbow shape pasta) so we did.  My milk didn't form a skin on top - it curdled in the pot to a tiny cottage cheese like texture which was a little unsightly but tasted fine.  I found that after 16 minutes of simmering time, the pasta was already really soft, but there was still a lot of sauce left - enough that the pasta was just kind of sitting in the sauce, rather than the sauce hugging the pasta.  I wound up tripling the amount of parmesan to 1.5 cups to thicken the sauce enough to create an actual sauce like in the photo.  I think next time I'll use 2 cups of vegetable broth instead of 2.5 and see if that helps - unsure what to do about the curdling milk.  I brought the mixture up to a boil and turned it down immediately, so it wasn't boiling for an extended period.

We just had this for dinner and it was amazing! This is going to be a new staple for us. I made a double recipe and used 4 cups broth and 2 1/2 cups milk since that worked out with what I had. I added a little extra parmesan and some garlic powder, onion powder, freshly ground pepper, and dried basil while the pasta was boiling. So so good! Thanks for the recipe!

So made a VEGAN VERSION of this and it was AMAZING. Used almond milk instead of whole milk and instead of heavy cream Silk makes a heavy cream alternative. 

worked amazing will definitely doing this again for dinner!!!

We love anything with parmesan. Sometimes simple recipes are true pleasure :)  loving it totally.

Made this tonight and it is heaven! So simple, yet so satisfying and delicious!

Its different kind of pasta recipe with cloves gives a extraordinary taste. Thanks. Visit link.👇👇

https://www.blogging-2020.com

Delicious! It also came together quickly which I love. I used half and half because that's what I had on hand and didn't add the final 1/4 cup. The pasta was still a creamy dream. I paired the pasta with oven roasted asparagus. Thanks for the recipe!

Made this for dinner tonight with tri-color Conchiglie pasta and Reggianito cheese because that’s what I had and OMG it was outstanding. This is the 4th recipe of yours I’ve made and it sounds kinda silly, but I continue to be impressed with how they all turn out EXACTLY like the picture ☺️

I made a couple of cocktails to go with the pasta and it was the perfect celebration dinner (my daughter and I left the house for the first time in 58 days this afternoon...total lockdown here in Argentina and today was the first day kids were allowed out for a walk) - so perfect in fact that my husband devoured 3 bowls! 😆

A delicious garlicky pasta with lots of parmesan cheese and perfectly cooked golden brown chicken. The definition of a perfect weeknight meal!

Garlic Parmesan Pasta with Chicken (no cream)

chicken breasts ((or thighs, see notes))

dried pasta, spaghetti

garlic (finely sliced)

white wine

black pepper

parmesan (very finely grated)

flat leaf parsley (finely chopped)

salt (to taste)

Cook your pasta in well salted boiling water, I usually undercook by 1 min from package instructions. Reserve a cup of pasta water before draining.

Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.

If you have a particularly thick chicken breast then you could butterfly it or cut it up into bite size pieces before cooking. Feel free to cook it however you would like to.

Season the chicken well with salt and pepper on each side then dust with the flour.

Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).

Lightly wrap in foil, set aside and slice just before serving.

Put the tablespoon of olive oil in a cold skillet large enough to fit the cooked pasta in at end and add the sliced garlic.

Bring to a gentle sizzle over a medium heat then cook for 30 seconds or so, moving it around so it doesn&#39;t brown. Cooking it from cold might seem strange but it helps to infuse the oil with the garlic flavor.

Lower the heat slightly and add the wine, it will bubble up a lot.

Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.

Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition. A flat whisk is brilliant for this.

You should end up with a very yellow and slightly thickened sauce at the end. Try and time the pasta cooking so you can add the pasta straight in to butter sauce at this stage. You can take the sauce off the heat if you need to though.

Add a ¼ cup reserved pasta water and whisk vigorously. I like to whisk and shake the pan at the same time to get a nice emulsified sauce.

Add the black pepper and mix through.

Add the cooked pasta straight in and toss with the sauce using tongs. Arrange the pasta in a nice level layer, spreading it out.

Turn the heat down to low and sprinkle the parmesan over the top of the pasta in an even layer.

Leave it alone until it is melting on top, about 1 min, then take some tongs and spin the pasta around and around until you get a lovely glossy sauce. Check out video below to see this in action!

Taste for seasoning and add salt if you need. Add the parsley and mix through.

Serve straight away, top with the sliced chicken and some extra parmesan.

For the sauce

So easy and quite delicious! Will definitely keep this one around!

Was already in love with your white wine butter recipe and don’t know why I hadn’t added chicken! So delicious and will go on weeknight rotation for sure.

https://content.jwplatform.com/videos/x18HKKuV.mp4

This absolutely delicious garlic parmesan pasta with chicken is the perfect any night of the week meal. A combination of two of my most popular recipes, my creamy chicken pasta and my white wine and butter pasta. With no heavy cream but plenty of parmesan cheese for a really glossy and flavor packed sauce. I have no doubt this will become a go to!

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Top 3 garlic parmesan pasta recipes from across the web

The most viewed garlic parmesan pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Garlic Parmesan Chicken Pasta

One-Pot Garlic Parmesan Shellbows

Garlic Parmesan Pasta with Chicken ...

The most viewed garlic parmesan pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine