This garlic parmesan chicken and pasta is a creamy, comforting one‑pot meal made with tender chicken, perfectly cooked pasta, and a rich, cheesy sauce. Garlic, white wine, and sun‑dried tomatoes add layers of flavor while keeping the dish easy enough for a weeknight.
This garlic parmesan chicken and pasta is one of our favorite dinners: simple to prepare, full of flavor, and cooked mostly in a single pan to minimize cleanup.
Juicy, seasoned chicken and al dente pasta are enveloped in a silky garlic‑parmesan sauce that’s rich without being heavy. Fresh garlic and grated Parmesan provide a savory, slightly nutty backbone, while sun‑dried tomatoes contribute a touch of tangy sweetness.
A splash of white wine and an optional bit of dry sherry deepen the flavors, and fresh herbs—such as parsley or tarragon—brighten the finished dish. The result is a satisfying, crowd‑pleasing meal with balanced flavor in every bite.
How to fillet chicken breasts
Place a chicken breast flat on a cutting board and steady it with your non‑dominant hand. With a sharp knife held parallel to the board, slice horizontally through the thickest part to create two thinner, even pieces. Move slowly to keep the cuts consistent.
This method yields cutlets that cook quickly and evenly, ideal for this recipe.
How to make garlic parmesan chicken and pasta
What you’ll need
A large, deep sauté pan (or a large skillet that can hold all ingredients) makes this recipe easiest. You will also want a sharp knife, a cheese grater, and a cutting board.
Ingredients include filleted boneless chicken breasts, onion, extra‑virgin olive oil, butter, garlic, chicken broth, white wine, optional dry sherry, grated Parmesan, cream (or milk), parsley, tarragon, oregano, smoked paprika, sun‑dried tomatoes, salt, and black pepper.
Pat the filleted chicken dry with paper towels. In a small bowl, combine dried tarragon, oregano, smoked paprika, salt, and black pepper, then press the seasoning onto both sides of the chicken so it adheres.
Heat a deep sauté pan over medium‑high heat until hot. Add a tablespoon of olive oil and let it shimmer. Cook the chicken 4–6 minutes per side until the internal temperature reaches 165°F, then remove to a plate and let rest.
To test pan heat, sprinkle a few drops of water; when they bead and dance, the pan is ready.
Lower the heat to medium and add more olive oil and butter. When the butter melts, sauté the diced onion until translucent, about 6–8 minutes. Stir in crushed garlic and cook for about one minute until fragrant.
Pour in the white wine and optional dry sherry to deglaze the pan, scraping up any browned bits from the bottom. Add the chicken broth and bring it to a gentle boil.
Stir in the pasta, making sure it’s covered by liquid. Maintain a gentle boil and simmer until the pasta is al dente, usually 10–20 minutes depending on shape and brand—stir occasionally to prevent sticking.
Remove the pan from heat, then stir in the cream and freshly grated Parmesan until the cheese melts and the sauce becomes smooth and creamy. If desired, add chopped sun‑dried tomatoes and fold them into the pasta.
Slice the rested chicken and either fold the slices into the pasta or arrange them on top. Garnish with thin slices of Parmesan and chopped fresh parsley if you like.
The finished dish is creamy, flavorful, and inviting—perfect for a cozy dinner.
I hope you enjoy this garlic parmesan chicken and pasta. If you love garlic, consider trying roasted garlic as a variation.
Storage
- To store: Refrigerate leftovers in an airtight container for up to 5 days.
- To reheat: Warm gently on the stovetop. Remove the chicken from the pasta and reheat the noodles with a splash of chicken broth or cream to loosen the sauce. Return the chicken to the warmed pasta, cover, and let sit off heat for 5 minutes before serving.
- To freeze: Place cooled leftovers in a freezer‑safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other pasta dishes
- Spaghetti egg
- Shrimp scampi
- Gnocchi with pancetta, mushroom, and spinach
- No‑boil baked lasagna
- Baked manicotti
- Baked ziti
- American chop suey
And as always, may all your dishes be delish.
Garlic Parmesan Chicken and Pasta
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Ingredients
Chicken
- 1 pound chicken breasts (boneless & skinless – filleted)
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon ground pepper
- 1 tablespoon extra‑virgin olive oil
Veggie and Pasta
- 1 tablespoon extra‑virgin olive oil
- 1 tablespoon butter (salted or unsalted)
- 1 medium onion, diced
- 3 cups chicken broth (for cooking pasta – add more if needed)
- 9 ounces pasta (short shapes like casarecce work well)
- 5 cloves garlic, crushed
- 1/4 cup white wine (Sauvignon Blanc recommended)
- 1 tablespoon dry sherry (optional)
- 1/2 cup grated Parmesan
- 1/2 cup cream (or milk of choice)
- 2 sun‑dried tomatoes, chopped (optional)
Garnish – Optional
- Sliced Parmesan
- Fresh parsley, chopped
Instructions
- Remove chicken from packaging, fillet as described above, and pat dry with paper towels.
- Mix the tarragon, oregano, smoked paprika, salt, and pepper in a small bowl.
- Heat a large deep sauté pan over medium‑high heat until hot, then add 1 tablespoon olive oil.
- When the oil shimmers, cook the filleted chicken 4–6 minutes per side until the internal temperature reaches 165°F. Remove chicken and let rest.
- Reduce heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter. Sauté the diced onion about 6–8 minutes until softened and translucent.
- Add crushed garlic and cook 1 minute until fragrant.
- Pour in the white wine and optional sherry to deglaze the pan, scraping up browned bits.
- Add 3 cups chicken broth and bring to a boil.
- Stir in 9 ounces pasta, ensuring it is covered by liquid. Simmer at a gentle boil, stirring occasionally, until pasta is al dente (10–20 minutes depending on pasta).
- Remove pan from heat. Stir in 1/2 cup cream and 1/2 cup grated Parmesan until combined and smooth.
- Slice the rested chicken. Fold chicken slices and chopped sun‑dried tomatoes into the pasta or arrange chicken on top. Garnish with sliced Parmesan and chopped parsley if desired.
Notes
How to fillet chicken breasts
Lay the breast flat and slice horizontally through the thickest part with a sharp knife, keeping the blade parallel to the cutting board for even pieces.
Helpful tips
- Have ingredients prepped and measured—this recipe moves quickly.
- Boneless chicken thighs can be substituted for breasts if preferred.
- A mix of olive oil and butter adds flavor; use salted or unsalted butter as you prefer.
- Short pasta shapes like casarecce, penne, or rigatoni hold the sauce well; fettuccine also works.
- Gluten‑free pasta can be used without issue.
- Cooking pasta in broth adds flavor but may require a bit more time than boiling in water.
- Use a dry, crisp white wine such as Sauvignon Blanc or Pinot Grigio; avoid sweet wines. Dry sherry is optional but adds depth.
- Freshly grated Parmesan melts best; pre‑grated is acceptable for convenience.
- Use light cream or half‑and‑half for a balanced sauce; heavy cream will be richer.
- Add red pepper flakes for a touch of heat.