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5.0 from 6 votes

Garlic Parmesan Chicken Pasta

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 people
Calories: 697 kcal
Course: Dinner
Cuisine: Italian

Ingredients

Garlic Parmesan Chicken
  • 2 pounds boneless, skinless chicken breast cut into thin cutlets
  • 1/3 cup Italian Style Bread Crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil plus more as needed
For the Pasta with Garlic Cream Sauce
  • 16 ounces penne pasta uncooked
  • 6 tablespoons butter
  • 4 cloves garlic pressed
  • 2 tablespoons flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/4 cup grated parmesan
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Garnish (optional)
  • chopped parsley

Instructions

    Cup of Yum
  1. Cook the pasta per package directions.
To make the Garlic Parmesan Chicken
  1. 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.
  2. 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 Cream Sauce
  1. 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.
  2. 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.
  3. Serve the chicken either whole, or sliced on top of the pasta and garnish with parsley if desired. Enjoy!

Notes

  • Substitutions:
  • How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
  • How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
  • How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. Just be sure to cook the chicken in batches so that it has plenty of space in the skillet.
  • This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. Just be sure to cook the chicken in batches so that it has plenty of space in the skillet.
  • Parmesan – Freshly grated Parmesan adds tons of flavor. You can use pre-shredded, or even swap in other hard cheeses if you need too. Romano or Asiago are both great alternatives.
  • Olive Oil – I use olive oil but you can use any neutral flavored cooking oil instead. Canola, vegetable, or grapeseed oil all work well.
  • in the refrigerator for 3-4 days

Nutrition Information

Calories 697kcal (35%) Carbohydrates 50g (17%) Protein 36g (72%) Fat 39g (60%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.4g Cholesterol 168mg (56%) Sodium 902mg (38%) Potassium 642mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1224IU (24%) Vitamin C 2mg (2%) Calcium 138mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 697

% Daily Value*

Calories 697kcal 35%
Carbohydrates 50g 17%
Protein 36g 72%
Fat 39g 60%
Saturated Fat 21g 105%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.4g 20%
Cholesterol 168mg 56%
Sodium 902mg 38%
Potassium 642mg 14%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1224IU 24%
Vitamin C 2mg 2%
Calcium 138mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.